Tannase丨CAS 9025-71-2

Tannase is a versatile hydrolytic enzyme widely applied in food, beverage, pharmaceutical, and biotechnological industries. In the food and beverage sector, it is primarily used to reduce tannin content in tea, coffee, fruit juices, and wine, improving flavor, reducing bitterness, and enhancing clarity. In brewing and winemaking, tannase facilitates stabilization and clarification, preventing haze formation while improving the sensory profile. In pharmaceuticals, it is applied to produce gallic acid and propyl gallate, important compounds with antioxidant and antimicrobial properties. Tannase also supports the production of catechin-rich extracts and functional ingredients with health-promoting benefits. Additionally, it is employed in the feed industry to improve digestibility and nutritional value by breaking down tannins in plant-based feedstocks. In biotechnological applications, tannase plays a role in environmental treatment, such as biodegradation of tannin-containing industrial effluents.

Tannase offers several advantages due to its enzymatic specificity and efficiency. It enhances product quality by reducing astringency and bitterness without compromising nutritional content. The enzyme enables the conversion of tannins into value-added compounds like gallic acid, which have antioxidant, antimicrobial, and preservative properties, supporting functional product development. Its use reduces chemical processing requirements, contributing to environmentally friendly and cost-effective manufacturing. Tannase also increases the bioavailability of nutrients in food and feed, improving digestibility and overall health benefits. Moreover, the enzyme's stability under a range of pH and temperature conditions allows flexible integration into industrial processes, enhancing efficiency and product consistency.