Tannin degrading enzymes: Catalytic properties and technological perspectives

Simple item page
AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:34:10Z
Fecha de publicación2018-01-01
ResumenTannins are an interesting group of natural compounds of a polyphenolic nature that can be found in the plant kingdom, principally in leaves, bark, stems, wood, flowers, fruits, and seeds; they are considered to be a plant's secondary metabolites and the second most abundant group of phenols present in nature. They have several important biological activities such as to participate in defense mechanisms in plants because they form complexes with different compounds, principally proteins; this last property is undesirable in tannin-rich foods and beverages; for this reason, the enzymatic hydrolysis of tannins is a key topic in the food industry. Tannases have been studied because they are versatile and complex enzymes with commercial importance. Tannases are capable of hydrolyzing complex tannins, hydrolyzable tannins, and gallic or ellagic acid esters. Also, mono-and dioxygenases can be used to biodegrade condensed tannins. Tannases play an important catalytical role in multiple reactions of tannins; however, the use of tannases is limited because production costs are elevated because of their physicochemical properties and regulation mechanisms are insufficiently understood. The present chapter describes and analyzes a wide variety of aspects of different microbial tannases, such as physicochemical and catalytic properties, and describes and discusses a variety of substrates used to produce different types of tannase. The chapter aims to show the possible uses of tannases in different industries, mainly the food industry, and emphasizes that it is necessary to carry out more in-depth and specific studies on metabolic regulation and new expression systems.es_ES
Doihttps://doi.org/10.1007/978-981-13-1933-4_7es_ES
ISBN978-981131933-4; 978-981131932-7es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/5939
Idiomaenes_ES
EditorialSpringer Singaporees_ES
RelaciónEnzymes in Food Technology: Improvements and Innovationses_ES
URL relacionadohttps://doi.org/10.1007/978-981-13-1933-4_7es_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteEnzymes in Food Technology: Improvements and Innovations
Palabra claveBiocatalysises_ES
Palabra claveBioprocesseses_ES
Palabra claveBiotechnological degradationes_ES
Palabra claveTannaseses_ES
Palabra claveTanninses_ES
TítuloTannin degrading enzymes: Catalytic properties and technological perspectiveses_ES
TipoCapítulo Libroes_ES
ArbitradoHa sido Arbitradoes_ES
AutorChávez-González, Mónica L.
AutorRodríguez-Duran, Luis V.
AutorBuenrostro-Figueroa, J. Juan
AutorSepúlveda-Torre, Leonardo
AutorAscacio-Valdés, Juan A.
AutorRodríguez-Herrera, Raúl
AutorAguilar, Cristóbal Noé
AutorChávez-González, Mónica L.es_ES
AutorRodríguez-Duran, Luis V.es_ES
AutorBuenrostro-Figueroa, J. Juanes_ES
AutorSepúlveda-Torre, Leonardoes_ES
AutorAscacio-Valdés, Juan A.es_ES
AutorRodríguez-Herrera, Raúles_ES
AutorAguilar, Cristóbal Noées_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Rango de páginas125-141es_ES
URL relacionadahttps://doi.org/10.1007/978-981-13-1933-4_7
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES

Files

Collections

Documentación Cientifica