Effect of tannase treatment on protein–tannin aggregation and sensory attributes of green tea infusion

Lu, Min-Jer; Chu, Sheng-Che; Yan, Lipyng; Chen, Chinshuh

doi:10.1016/j.lwt.2008.05.015

Cited by 69 publications

(56 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similar trends were observed in tannase-converted green tea infusions while achieving near total hydrolysis of gallated catechins [45,46]. The hydrolytic products (EGC and GA) of EGCG after tannase conversion showed a higher antioxidant activity than EGCG itself [13,47].…”

Section: Effect Of Formulation Containing Tannase-converted Green Teasupporting

confidence: 67%

Photoprotective Effects of a Formulation Containing Tannase-Converted Green Tea Extract Against UVB-Induced Oxidative Stress in Hairless Mice

Hong

Jung

Shin

et al. 2011

Appl Biochem Biotechnol

View full text Add to dashboard Cite

Ultraviolet B (UVB) irradiation may induce the acceleration of skin aging. The purpose of this study was to develop an effective formulation containing tannase-converted green tea extract (FTGE) to inhibit UVB-induced oxidative damage. Significant (p<0.05) prevention of the reduced form of glutathione (GSH) depletion was observed in mice treated with FTGE. The hydrogen peroxide levels of mice treated with FTGE were similar to those of UVB non-irradiated mice. No significant difference was observed between No UVB control and FTGE mice. Also, mice treated with FTGE had significant (p<0.05) decreases in thiobarbituric acid-reactive substance levels by lipid peroxidation compared with No UVB control mice. Our data suggest that this formulation may be effective in protecting skin from UVB photodamage.

show abstract

Section: Effect Of Formulation Containing Tannase-converted Green Teasupporting

confidence: 67%

Photoprotective Effects of a Formulation Containing Tannase-Converted Green Tea Extract Against UVB-Induced Oxidative Stress in Hairless Mice

Hong

Jung

Shin

et al. 2011

Appl Biochem Biotechnol

View full text Add to dashboard Cite

show abstract

“…Furthermore, improvement of the color and organoleptic properties of tea occurred when it was treated with tannase (Lu et al, 2009). Tannase is also used in clarification to remove the unwanted bitterness in many fruits juices, lowering haze without deteriorating juice quality (Rout and Banerjee, 2006;Srivastava and Kar, 2010).…”

Section: Brazilian Journal Of Chemical Engineeringmentioning

confidence: 99%

Catalytic properties of immobilized tannase produced from Aspergillus aculeatus compared with the free enzyme

El-Tanash

Sherief

Nour

2011

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

-Aspergillus aculeatus tannase was immobilized on several carriers by entrapment and covalent binding with cross-linking. Tannase immobilized on gelatin with cross-linking agent showed the highest activity and immobilization yield. The optimum pH of the immobilized enzyme was shifted to a more acidic range compared with the free enzyme (from pH 5.5 to pH 5.0). The optimum temperature of the reaction was determined to be 50°C for the free enzyme and 60°C for the immobilized form. The thermal stability, as well as stability over a wide range of pH, was significantly improved by the immobilization process. The calculated K m of the immobilized tannase (11.8 mg ml -1 ) is higher than that of the free tannase (6.5 mg ml -1 ), while V max of the immobilized enzyme (0.32 U (µg protein) -1 ) is lower than that of the free tannase (2.7 U (µg protein) -1 ). The immobilized enzyme was able to retain 84 % of the initial catalytic activity after 5.0 cycles.

show abstract

“…Additionally, tannase is used in the processing of the green tea beverage, green tea concentrate, and instant green tea powder to improve the taste quality of these products (Chávez-González et al, 2012;Zhang, Zhang, & Chen, 2013). Compared to the control, tannase-treated green tea infusion presented better mouthfeel (Lu, Chu, Yan, & Chen, 2009). However, the effect of tannase on the sweet aftertaste of green tea infusion is still unclear.…”

Section: Introductionmentioning

confidence: 96%

Improving the sweet aftertaste of green tea infusion with tannase

et al. 2016

View full text Add to dashboard Cite

Effect of tannase treatment on protein–tannin aggregation and sensory attributes of green tea infusion

Cited by 69 publications

References 26 publications

Photoprotective Effects of a Formulation Containing Tannase-Converted Green Tea Extract Against UVB-Induced Oxidative Stress in Hairless Mice

Photoprotective Effects of a Formulation Containing Tannase-Converted Green Tea Extract Against UVB-Induced Oxidative Stress in Hairless Mice

Catalytic properties of immobilized tannase produced from Aspergillus aculeatus compared with the free enzyme

Improving the sweet aftertaste of green tea infusion with tannase

Contact Info

Product

Resources

About