Characterization of Tannase Activity on Tea Extracts
- 1 July 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (4) , 1126-1129
- https://doi.org/10.1111/j.1365-2621.1985.tb13026.x
Abstract
Assay of tannase activity was performed directly, using extracts of black tea leaf, by a pH stat method at the pH optimum of the enzyme (6.0). Reaction rates were calculated from the initial rates of the volume of titrant vs. time plots, and activity was expressed as μmoles/min. The enzyme was unstable to pH levels above 6.0 and temperatures above 40°C. Optimum temperature was 35°C. Using saturating amounts of enzyme, the pH stat was also used to determine total hydrolyzable gallate for kinetic studies and to determine the effect of gallated polyphenols on loss of solids in instant tea processing.This publication has 10 references indexed in Scilit:
- Spectrophotometric assay of tannasePublished by Elsevier ,2001
- Spectrophotometric assay of immobilized tannaseJournal of Biosciences, 1981
- Preparation of a Homogeneous Tomato Fruit PeroxidasePreparative Biochemistry, 1980
- Use of Enzymes in the Manufacture of Black Tea and Instant TeaPublished by American Chemical Society (ACS) ,1977
- Immobilized tannaseBiotechnology & Bioengineering, 1974
- The Chemistry of Tea and Tea ManufacturingPublished by Elsevier ,1972
- A Direct Spectrophotometric Method for the Assay of TannaseArchives Internationales de Physiologie et de Biochimie, 1970
- Studies on Tannin Acyl Hydrolase of MicroorganismsAgricultural and Biological Chemistry, 1967
- The esterase and depsidase activities of tannaseBiochemical Journal, 1966
- TANNIC ACID FERMENTATION. IIPublished by Elsevier ,1913