Icyatsi gishya gitanga ibiryo / Inganda Urwego rwa Tannase Ifu

Ibisobanuro ku bicuruzwa:

Tannase ni enzyme ishobora hydrolyze acide tannic (acide tannic) muguhindura imvururu za ester hamwe na glycosideque muri molekile ya acide ya tannic kugirango itange aside gallic, glucose nibindi bicuruzwa bifite uburemere buke bwa molekile. Tannase hamwe nigikorwa cya enzyme ya ≥300 u / g ubusanzwe ikorwa nibihumyo (nka Aspergillus niger, Aspergillus oryzae) cyangwa fermentation ya bagiteri, hanyuma ikabikuramo igasukurwa kugirango ibe ifu cyangwa amazi. Ifite ibiranga imikorere myiza no kurengera ibidukikije kandi ikoreshwa cyane mubiribwa, ibinyobwa, ubuvuzi nibiryo.

Tannase hamwe nigikorwa cya enzyme ya ≥300 u / g ni biocatalyst ikora cyane. Agaciro kacyo kibanze mu kwangirika neza kwa acide tannic no kurekura ibicuruzwa byongerewe agaciro (nka aside gallic). Mu rwego rw'ibiribwa, ubuvuzi, ibiryo, kurengera ibidukikije, n'ibindi, byerekana inyungu z’ubukungu n’ibidukikije mu kuzamura ubwiza bw’ibicuruzwa, kugabanya ibiciro by’umusaruro no kugabanya umwanda w’ibidukikije. Kurugero, mugutunganya ibinyobwa byicyayi, tannase irashobora kugabanya ubukana bwisupu yicyayi hejuru ya 70% mugihe igumana ibikorwa bya antioxydeant yicyayi polifenol. Hamwe nogukenera gukenera inganda zicyatsi, tannase ifite amahirwe menshi yo gusimbuza imiti gakondo.

COA:

Igikorwa:

Hydrolysis ikora neza ya Acide Tannic:hydrolyze tannic aside muri acide gallic, glucose na acide ellagic, bigabanya ubukana nuburakari bwa tannin.

Igisubizo:Acide Tannic + H₂O acid Acide Gallic + Glucose (cyangwa aside ellagic).

Kunoza uburyohe no kuryoha:kura umururazi mubiryo n'ibinyobwa kandi utezimbere ibicuruzwa.

pHGuhuza n'imihindagurikire y'ikirere:Yerekana ibikorwa byiza munsi ya acide nkeya mubihe bidafite aho bibogamiye (pH 4.5-6.5).

Kurwanya Ubushyuhe:ikomeza ibikorwa byinshi mubushyuhe buringaniye (mubisanzwe 40-60 ℃).

Substrate Umwihariko:guhitamo cyane kuri hydrolyzing soluble tannine (nka tannine gallic na ellagic tannine).

Gusaba ：

1. Inganda zibiribwa n'ibinyobwa
Processing Gutunganya ibinyobwa byicyayi: bikoreshwa mugukuraho umururazi no gukomera mubyayi byatsi, icyayi cyumukara nicyayi cya oolong, no kunoza ibara nuburyohe bwisupu yicyayi.
Umusaruro n'umutobe wa divayi: kubora tannine mu mbuto no kugabanya ubukana (nko kwangiza umutobe wa perimoni na vino).
Food Ibiryo bikora: kubyara ibintu bikora nka acide gallic kubiribwa bya antioxyde cyangwa ibikomoka ku buzima.
Inganda zimiti
Gukuramo ibikoresho bivura imiti: bikoreshwa muri hydrolyze tannic aside kugirango utegure aside gallic nkibikoresho fatizo byimiti igabanya ubukana cyangwa imiti igabanya ubukana.
Preparation Gutegura imiti y'Ubushinwa: kugabanya uburakari bwa tannine mu bikoresho by'imiti y'Ubushinwa no kunoza bioavailable yibintu byiza.
3. Inganda zigaburira
● Nka kongeramo ibiryo, kubora tannine mubikoresho fatizo byibimera (nkibishyimbo namasaka) kugirango urusheho kugogorwa no kwinjiza ibiryo byinyamaswa.
Kugabanya ingaruka mbi za tannine ku mara yinyamaswa no guteza imbere imikorere.
4. Inganda zimpu
● Ikoreshwa mu kwangiza ibinyabuzima bya tannine y’ibimera, gusimbuza uburyo gakondo bwo guhagarika imiti no kugabanya umwanda w’ibidukikije.
5.Kurengera ibidukikije
Gutunganya amazi mabi yinganda arimo tannine (nkuruganda ninganda zumutobe) kugirango yanduze umwanda wa tannin.
Kubora tannine y'ibimera mugihe cyo gufumbira kugirango byihute guhindura imyanda kama.
Inganda zo kwisiga
● Ikoreshwa mubicuruzwa byita kuruhu, ukoresheje antioxydeant ya acide gallic kugirango utezimbere ibicuruzwa birwanya gusaza.
Kubora tannine mu bimera kugirango ugabanye ibicuruzwa.