Tannase is an important enzyme class with extensive applications in biochemistry, food, and industrial fields.
Tannin enzyme additives are obtained by treating natural or artificially synthesized tannases through specific techniques. They have certain processing stability and activity, and can improve product quality and yield to a certain extent.
The so-called tannase refers to a type of enzyme that can degrade or convert phenolic acids and other polyphenolic compounds. It is widely present in various organisms, such as bacteria, fungi, algae, plants, and animals.
Tannase plays an important role in the growth and metabolism of many organisms, such as improving plant disease resistance and antioxidant capacity, promoting growth and development, etc.
The functions of tannase additives mainly include the following aspects:
1. Improve the taste and quality of food. Tannase can degrade or transform polyphenolic compounds in food, especially for plant materials with bitter or astringent taste (such as grapes, tea, olives, etc.) and meat (such as poultry, beef and mutton, etc.) in the processing process. Tannase additives can remove or reduce the bitterness, astringency, or other adverse taste in food, thereby improving the taste and quality of food.
2. Promote food digestion and nutrient absorption. Tannin enzymes can release polyphenolic acids, tannic acids, and other nutrients through the degradation or transformation of polyphenolic compounds, and improve their bioavailability, thereby promoting the absorption of nutrients in food.
3. Prevent food oxidation and color change. Polyphenol compounds are prone to oxidation and cause color change, while tannase can reduce or eliminate polyphenol compounds in food, thereby reducing color change and oxidation reactions, and maintaining food color, nutrition, and quality.
Tannin enzyme additives are mainly used in fields such as food, beverages, pharmaceuticals, pesticides, cosmetics, leather, pulp, etc. For example, in the food processing process, the bitterness and astringency of residues and plants are difficult to remove. Adding an appropriate amount of tannase additives can play a good role in removing the taste and improving the taste; In the leather processing process, tannase additives can remove polyphenolic compounds from leather, improving the softness and quality of the leather.
In summary, tannase additive is a multifunctional and efficient enzyme product with a wide range of applications, broad market prospects, and commercial value.