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Send EmailTannase, Tannin Acyl Hydrolase, Tannin Degrading Enzyme, 9025-56-3
Tannase / Tannaz / Tannin Acyl Hydrolase / Tannin-Degrading Enzyme
CAS Number: 9025-56-3
EC Number: 3.1.1.20
| Parameter | Information |
|---|---|
| Product Name | Tannase (Tannaz / Tannin Acyl Hydrolase) |
| Other Names | Tannaz, Tannin Acyl Hydrolase, Tannin-Degrading Enzyme, Tanninase |
| CAS Number | 9025-56-3 |
| EC Number | 3.1.1.20 |
| Enzyme Class | Hydrolase (enzyme that breaks ester bonds) |
| Source | Microbial fermentation (typically Aspergillus oryzae, Aspergillus niger, Penicillium species, or Rhizopus species) |
| Appearance | Light brown to beige powder or liquid enzyme preparation |
| Odor | Slight characteristic odor |
| Physical State (20°C) | Solid (powder) or liquid |
Tannase (Tannin Acyl Hydrolase) is an enzyme that catalyzes the hydrolysis of ester bonds in hydrolyzable tannins. It converts tannins into simpler compounds such as gallic acid and glucose. It is widely used in the tea, coffee, wine, and juice industries to reduce astringency and bitterness, improve clarity, and enhance flavor profiles. It is also used in the leather industry for tannin removal processes.
| Type | Name |
|---|---|
| Common Names | Tannase, Tannaz, Tanninase |
| Systematic Name | Tannin Acyl Hydrolase |
| EC Number | 3.1.1.20 |
| CAS Number | 9025-56-3 |
| HS Code | 3507.90 |
Tannase is a hydrolase enzyme that specifically cleaves ester bonds in hydrolyzable tannins. It is typically a single polypeptide chain with a molecular weight of approximately 60-70 kDa, depending on the microbial source.
Structural Features:
N-Terminus
|
[Catalytic Domain]
|
[Substrate Binding Domain]
|
C-Terminus
| Feature | Description |
|---|---|
| Molecular Weight | ~60-70 kDa |
| Structure | Single polypeptide chain |
| Active Site | Serine hydrolase active site |
| Optimal pH | 5.0 – 6.5 |
| Optimal Temperature | 30 – 50°C |
| Substrate | Hydrolyzable tannins (gallotannins, ellagitannins) |
Tannase catalyzes the hydrolysis of ester bonds in gallotannins and ellagitannins, releasing gallic acid and glucose from gallotannins, and ellagic acid from ellagitannins.
General Reaction:
Gallotannin + H₂O → Gallic Acid + Glucose
Ellagitannin + H₂O → Ellagic Acid + Glucose
Hydrolyzable Tannin Breakdown:
Tannin → Gallic Acid + Ellagic Acid + Glucose
| Property | Value |
|---|---|
| Appearance | Light brown to beige powder or liquid |
| Odor | Slight characteristic odor |
| Solubility | Soluble in water |
| Optimal pH Range | 5.0 – 6.5 |
| Effective pH Range | 4.0 – 7.5 |
| Optimal Temperature | 30 – 50°C |
| Effective Temperature Range | 20 – 60°C |
| Inactivation Temperature | >65°C |
| Stability | More stable at neutral pH and low temperatures |
| Moisture Content (Powder) | ≤ 8% |
| Ash Content | ≤ 2% |
| Heavy Metals | ≤ 10 ppm |
| Parameter | Value |
|---|---|
| Activity Definition | One unit (U) is defined as the amount of enzyme that liberates 1 µmol of gallic acid per minute at pH 5.5 and 40°C using tannic acid as substrate. |
| Typical Activity | Varies by manufacturer (typically 10,000 – 100,000 U/g or U/mL) |
| Substrate | Hydrolyzable tannins (gallotannins, ellagitannins) |
| Reaction Products | Gallic acid, ellagic acid, glucose |
| Step | Description |
|---|---|
| 1 | Tannase binds to hydrolyzable tannins (gallotannins or ellagitannins). |
| 2 | The enzyme recognizes and binds to ester bonds between gallic acid units and the glucose core. |
| 3 | Hydrolysis of the ester bond occurs. |
| 4 | Gallic acid (or ellagic acid) and glucose are released. |
| 5 | The tannin structure is broken down, reducing astringency and bitterness. |
| Application | Function |
|---|---|
| Tea Production | Reduces astringency and bitterness by breaking down tannins |
| Instant Tea | Improves solubility and clarity |
| Green Tea | Enhances flavor profile and reduces bitter aftertaste |
| Black Tea | Improves color and flavor stability |
| Coffee Extraction | Balances aroma profile |
| Instant Coffee | Improves solubility and reduces astringency |
| Cold Brew Tea/Coffee | Reduces bitterness for improved cold brew products |
| Application | Function |
|---|---|
| Wine Clarification | Improves clarity by breaking down tannin-protein complexes |
| Flavor Improvement | Provides a softer taste profile by breaking down tannins |
| Beer Production | Reduces tannin content for improved flavor stability |
| Cider Production | Reduces tannin content for improved flavor |
| Application | Function |
|---|---|
| Juice Clarification | Reduces turbidity and improves clarity |
| Flavor Enhancement | Reduces bitterness and improves taste |
| Shelf Life Extension | Improves stability and extends shelf life |
| Grape Juice | Stabilizes color and flavor |
| Application | Function |
|---|---|
| Tannin Removal | Used in tannin removal processes during leather production |
| Bating | Auxiliary in leather processing |
| Application | Function |
|---|---|
| Gallic Acid Production | Used in the production of gallic acid |
| Wastewater Treatment | Treatment of tannin-rich wastewaters |
| Animal Feed | Improves digestibility of tannin-rich feeds |
| Cosmetics | Used in some skin care formulations |
| Application | Recommended Dosage | Conditions |
|---|---|---|
| Tea Production | 0.01 – 0.1% on tea solids | 40-50°C, pH 5.0-5.5 |
| Coffee Extraction | 0.02 – 0.1% on coffee solids | 40-50°C, pH 5.0-5.5 |
| Wine Clarification | 0.01 – 0.05% on wine volume | 20-30°C, pH 5.0-6.0 |
| Juice Processing | 0.01 – 0.05% on juice volume | 30-40°C, pH 5.0-5.5 |
| Beer Production | 0.01 – 0.05% on wort volume | 20-30°C, pH 5.0-6.0 |
Note: Dosage should be optimized for each specific application through trial runs.
| Parameter | Recommendation |
|---|---|
| Addition Method | Dissolve in water and add to the product |
| Optimal Temperature | 30-50°C |
| Optimal pH | 5.0-6.5 |
| Reaction Time | 15 minutes to 24 hours (depending on substrate and enzyme concentration) |
| Inactivation | Heat treatment (>65°C) or pH adjustment to inactivate the enzyme |
| Storage Temperature | Store at 4-25°C; for long-term storage, 4°C is recommended |
| Factor | Effect |
|---|---|
| Temperature | Optimal at 30-50°C; activity decreases above 60°C; >65°C inactivation |
| pH | Optimal at pH 5.0-6.5; significant activity at pH 4.0-7.5 |
| Substrate Concentration | Activity increases with substrate concentration up to saturation |
| Inhibitors | Heavy metals (Cu²⁺, Hg²⁺, Pb²⁺) may inhibit activity |
| Tannin Type | Hydrolyzable tannins are preferred substrates over condensed tannins |
| Stability | More stable at neutral pH and low temperatures |
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 5,000 mg/kg (very low toxicity) |
| Acute Dermal Toxicity | Low |
| Acute Inhalation Toxicity | May cause respiratory sensitization (dust) |
| Skin Irritation | Mild irritant |
| Eye Irritation | May cause mild irritation |
| Skin Sensitization | May cause sensitization in sensitive individuals |
| Mutagenicity | Negative (Ames test) |
| Carcinogenicity | Not classified as a carcinogen |
| Reproductive Toxicity | Not classified as a reproductive toxin |
| Allergenicity | May cause allergic reactions in sensitive individuals (protein-based) |
| Hazard Class | Category | H-Statement |
|---|---|---|
| Respiratory Sensitization | Category 1 | H334 |
| Skin Sensitization | Category 1 | H317 |
Signal Word: WARNING
Hazard Pictograms: GHS07 (Exclamation Mark), GHS08 (Health)
Hazard Statements (H-Codes):
| Code | Statement |
|---|---|
| H317 | May cause an allergic skin reaction. |
| H334 | May cause allergy or asthma symptoms or breathing difficulties if inhaled. |
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust/fume/gas/mist/vapors/spray. |
| P264 | Wash hands thoroughly after handling. |
| P271 | Use only outdoors or in a well-ventilated area. |
| P280 | Wear protective gloves/protective clothing/eye protection/face protection. |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water. |
| P304+P340 | IF INHALED: Remove person to fresh air and keep comfortable for breathing. |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present. |
| P342+P311 | If experiencing respiratory symptoms: Call a POISON CENTER/doctor. |
| P333+P313 | If skin irritation or rash occurs: Get medical advice/attention. |
| P337+P313 | If eye irritation persists: Get medical advice/attention. |
| P362+P364 | Take off contaminated clothing and wash it before reuse. |
| P501 | Dispose of contents/container in accordance with local regulations. |
| Route of Exposure | Action to Be Taken |
|---|---|
| Inhalation | Move to fresh air. If respiratory irritation persists, seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. Remove contaminated clothing. If irritation persists, consult a physician. |
| Eye Contact | Rinse thoroughly with plenty of water for at least 15 minutes. Remove contact lenses. If irritation persists, seek medical attention. |
| Ingestion | Rinse mouth with water. Drink plenty of water. Do not induce vomiting. If large amount is swallowed, seek medical attention. |
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic powder; may burn at high temperatures. |
| Hazards During Fire | Thermal decomposition produces toxic fumes including carbon monoxide, carbon dioxide, and nitrogen oxides. |
| Suitable Extinguishing Media | Water spray, CO₂, dry chemical powder, alcohol-resistant foam. |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing. |
| Parameter | Information |
|---|---|
| Personal Protection | Dust mask, protective goggles, gloves, coverall. |
| Ventilation | Increase ventilation; use local exhaust in confined spaces. |
| Containment | Cover spilled area to prevent dust dispersion. |
| Cleaning Methods | Collect dry using vacuum or careful sweeping. Avoid washing with water (soluble). |
| Environmental Precautions | Prevent entry into drains, sewers, and water bodies. |
| Waste Disposal | Dispose of in accordance with local regulations. |
| Parameter | Information |
|---|---|
| Storage Conditions | Store in a cool, dry, and well-ventilated area at 4-25°C. |
| Long-Term Storage | 4°C is recommended for long-term storage. |
| Container Requirements | Keep tightly closed in original packaging. Protect from moisture and direct sunlight. |
| Materials to Avoid | Strong oxidizers, high heat, moisture. |
| Shelf Life | 12 months (in unopened original packaging under proper storage). |
| Stability Note | Enzyme activity decreases over time; store at recommended temperatures to maintain activity. |
| Packaging Options | Aluminum foil bags, plastic containers. |
| Packaging Type | Quantity | Material |
|---|---|---|
| Aluminum Foil Bag | 1 kg | Laminated aluminum |
| Plastic Container | 1 kg, 5 kg, 10 kg | HDPE / Food-grade plastic |
| Fiber Drum | 25 kg | Cardboard / Plastic |
| Parameter | Information |
|---|---|
| UN Number | Not applicable (not classified as dangerous goods) |
| Hazard Class | Not classified as hazardous for transport |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated |
| IATA (Air) | Not regulated |
| Marine Pollutant | No |
| Transport Temperature | Ambient temperature; protect from moisture. |
| Region / Authority | Status |
|---|---|
| European Union | Approved as a food enzyme (EU 1332/2008). |
| USA (FDA) | GRAS (Generally Recognized as Safe) for food applications. |
| Turkey | Approved as a food processing aid (Turkish Food Codex). |
| EFSA | Re-evaluated and considered safe at current usage levels. |
| Kosher/Halal | Can be certified upon request. |
| Parameter | Information |
|---|---|
| Aquatic Toxicity | Low toxicity to aquatic organisms. |
| Biodegradability | Readily biodegradable (protein-based). |
| Bioaccumulation | Not expected. |
| Waste Disposal | Dispose of in accordance with local regulations. Incineration is recommended for contaminated materials. |
| Property | Tannase | Pectinase | Xylanase | Protease |
|---|---|---|---|---|
| Substrate | Tannins | Pectin | Xylan | Proteins |
| Bond Cleaved | Ester bonds (tannins) | α-1,4 glycosidic bonds | β-1,4 glycosidic bonds | Peptide bonds |
| Optimal pH | 5.0-6.5 | 4.0-6.0 | 4.5-6.0 | 6.0-8.0 |
| Optimal Temperature | 30-50°C | 40-55°C | 40-60°C | 40-60°C |
| Primary Application | Tea, coffee, wine | Juice, wine | Baking, paper, biofuel | Baking, dairy, meat |
Q1: What is tannase used for?
A: Tannase is used to break down tannins in tea, coffee, wine, and fruit juices. It reduces astringency and bitterness, improves clarity, and enhances the flavor profile of beverages.
Q2: Is tannase safe to eat?
A: Yes. Tannase is considered safe (GRAS by FDA, approved by EFSA) for food applications. The enzyme is inactivated during processing and is not present in the final product.
Q3: What is the optimal pH and temperature for tannase?
A: The optimal pH is 5.0-6.5, and the optimal temperature is 30-50°C. The enzyme is inactivated above 65°C.
Q4: Can tannase be used in wine production?
A: Yes. Tannase is used in wine production to reduce astringency, improve clarity, and enhance flavor stability.
Q5: How should tannase be stored?
A: Store in a cool, dry place at 4-25°C, in tightly closed original packaging. For long-term storage, 4°C is recommended. Protect from moisture and direct sunlight.
| Property | Value |
|---|---|
| CAS Number | 9025-56-3 |
| EC Number | 3.1.1.20 |
| Molecular Weight | ~60-70 kDa |
| Appearance | Light brown to beige powder or liquid |
| Solubility | Soluble in water |
| Optimal pH | 5.0 – 6.5 |
| Optimal Temperature | 30 – 50°C |
| Inactivation Temperature | >65°C |
| Primary Substrate | Hydrolyzable tannins (gallotannins, ellagitannins) |
| Primary Uses | Tea, coffee, wine, juice processing |
| Shelf Life | 12 months |
| UN Number | Not applicable |
| GHS Signal Word | WARNING |
CRITICAL NOTICES:
CAS Number Verification: The correct CAS number for tannase (tannin acyl hydrolase) is 9025-56-3. This enzyme should not be confused with xylanase (CAS 9025-57-4).
Respiratory Sensitization: Tannase powder may cause respiratory sensitization (H334) in susceptible individuals. Use appropriate dust control measures and respiratory protection.
Skin Sensitization: May cause allergic skin reactions (H317) in sensitive individuals. Use protective gloves.
Enzyme Activity: Enzyme activity decreases with temperature, pH, and time. Optimize conditions for each application to achieve desired results.
Heat Inactivation: The enzyme is inactivated above 65°C. This ensures that no active enzyme remains in the final product after processing.
Dosage Optimization: Recommended dosages are starting points. Conduct trial runs to optimize the dosage for specific applications and products.
Substrate Specificity: Tannase is most effective on hydrolyzable tannins (gallotannins, ellagitannins). It is less effective on condensed tannins.
Storage: Store at recommended temperatures (4-25°C). For long-term storage, 4°C is recommended. Higher temperatures accelerate activity loss.
Flavor Impact: Overdosing may cause excessive hydrolysis and undesirable flavor changes. Optimize dosage for the desired flavor profile.
BEST PRACTICE RECOMMENDATIONS:
Storage: Store in a cool, dry, and well-ventilated area at 4-25°C. For long-term storage, 4°C is recommended. Keep containers tightly closed. Protect from moisture and direct sunlight.
Handling: Use dust mask, protective gloves, and goggles. Avoid dust formation. Ensure adequate ventilation.
Dissolution: Dissolve in water at room temperature. Use immediately after dissolution.
Application: Add the enzyme to the product at the appropriate stage of processing. Ensure uniform distribution.
Incubation: Allow sufficient reaction time at the optimal temperature for the enzyme to act. Reaction time varies by application.
Inactivation: Ensure the final product is heated to >65°C or pH-adjusted to inactivate the enzyme.
Dosage: Start with recommended dosages and optimize through trial runs. Overdosing may cause excessive hydrolysis and undesirable flavor changes.
Quality Control: Monitor enzyme activity and product quality regularly. Test for residual enzyme activity if required.
Waste Management: Dispose of waste in accordance with local regulations.
LEGAL DISCLAIMER:
This Technical Data Sheet (TDS) is for informational purposes only and is prepared based on available technical data. The user is solely responsible for determining the suitability of the product for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, handling, transport, waste, and regulatory compliance information, the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier must be consulted. This document does not substitute professional advice. Dosage and application conditions should be optimized through product-specific trials. The CAS number for tannase is 9025-56-3; this should not be confused with xylanase (CAS 9025-57-4).