Encapsulation of tannase for the hydrolysis of tea tannins

Tannase was encapsulated in alginate, chitosan, carrageenan or pectin gel matrices, and in the case of alginate, coated with high or low molecular weight chitosan to reduce enzyme release. Cross-linking with glutaraldehyde also improved enzyme retention. Active enzyme preparations were obtained, alt...

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Veröffentlicht in:	Enzyme and microbial technology 2001-05, Vol.28 (7), p.590-595
Hauptverfasser:	Boadi, D.K, Neufeld, R.J
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Biotechnology carrageenan chitosan Coffee, tea and other stimulative beverage industries Encapsulation Food industries Fundamental and applied biological sciences. Psychology glutaraldehyde Immobilization of enzymes and other molecules Immobilization techniques Methods. Procedures. Technologies pectin Tannase tannic acid Tannins Tea Thea sinensis
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