ReviewFoods (Basel, Switzerland)2024
Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Engineering and application of a recombinant Aspergillus niger CECT 2907 tannase to enhance the antioxidant activity of black tea.Journal of the science of food and agriculture · 2026Article
- Article
- Comprehensive Characterization of the Bioactive Profile inFoods (Basel, Switzerland) · 2026Article
- Effects of Exogenous Tannase and Papain on the Flavor Quality of Black Tea During Fermentation.Foods (Basel, Switzerland) · 2026Article
- From structural complexity to circular applications: a comparative review of the enzymatic degradation of polydopamine, tannins, lignins, and melanins.RSC advances · 2026Review
- Constructing pathways for glycine betaine in cross-domain ecological restoration: a bibliometric analysis.PeerJ · 2026Article
- From Isolation to Genomics: Characterization ofJournal of fungi (Basel, Switzerland) · 2025Article
- Advancements in Microbial Applications for Sustainable Food Production.Foods (Basel, Switzerland) · 2025Review
- In Vitro and In Silico Analysis of Differential Antibacterial Activity of Pomegranate Polyphenols Against Gram-Positive and Gram-Negative Bacteria.Antibiotics (Basel, Switzerland) · 2025Article
- Harnessing beneficial soil bacteria to promote sustainable agriculture and food security: a one health perspective.Frontiers in microbiology · 2025Review
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Tannase, as a type of tannin-degrading enzyme, can catalyze the hydrolysis of ester and depside bonds in gallotannins, thereby releasing gallic acid and glucose. Based on this reaction mechanism, Tannase can effectively improve the problems of bitter taste, weak aroma, and tea cheese in tea infusion, and is therefore widely used in the tea industry. However, due to high production costs, difficulties in purification and recovery, and insufficient understanding of Tannase properties, the large-scale application of Tannase is severely limited. Therefore, the sources of Tannase and the effects of fermentation temperature, pH, stirring speed, time, carbon, and nitrogen sources on the preparation of Tannase are described in this study. The advantages and disadvantages of various methods for measuring Tannase activity and their enzymatic characterization are summarized, and the concentration and purification methods of Tannase are emphasized. Finally, the application of Tannase to reduce the formation of tea precipitate, enhance antioxidant capacity, increase the extraction rate of active ingredients, and improve the flavor of the tea infusion is described. This study systematically reviews the production, characterization, purification, and application of Tannase to provide a reference for further research and application of Tannase.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.