A novel tannase from Klebsiella pneumoniae KP715242 reduces haze and improves the quality of fruit juice and beverages through detannification

The presence of high tannin content in fruit juices and other beverages generates bitterness haze formation with a concomitant deterioration their quality. This problem could be circumvented by treating these food products the enzyme tannase (tannin acyl hydrolase EC 3.1.1.20), which contains ability to hydrolyze ester depside linkages present hydrolyzable tannins. In study, low molecular weight (38.20 kDa) purified from Klebsiella pneumoniae KP715242 was used for clarification detannification orange juice, beer, tea cream solubilization. initial juice reduced 42.45% upon treatment 4.5 U/mL at 35°C 3.5 h. Beer clarified incubating colloidal suspension enzyme. Under optimum condition temperature (30°C), incubation time (3.5 h), concentration (4.5 U/mL), beer 46.47%. Tea solubilization achieved extract varying concentrations different intervals temperatures. maximum reduction (55%) observed when incubated 3 h 6.0 U/mL. results this investigation further exploited an industrial scale tea.