Effects of Viscozyme, Tannase and Protease Enzymes on Catechin and Caffeine Profiles of Cold-Water-Soluble Instant Black Tea

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dc.contributor.author Sathsarani, W.M.I.
dc.contributor.author Perera, G.A.A.R.
dc.contributor.author Piyasena, K.G.N.P.
dc.contributor.author Edirisinghe, E.N.U.
dc.date.accessioned 2021-02-10T06:28:19Z
dc.date.available 2021-02-10T06:28:19Z
dc.date.issued 2020
dc.identifier.isbn 9789550481293
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/5928/proceeding_oct_08-328.pdf?sequence=1&isAllowed=y
dc.description.abstract Different enzyme treatments have been invented to improve the clarity of cold-watersoluble instant black tea. This research was conducted to study the effects of different enzyme treatments on the catechin and caffeine contents of cold-water-soluble instant black tea. Samples of black tea extract were separately treated in triplicates with different combinations of Viscozyme, Tannase, and Protease enzymes at previously optimized level (0.3% wt/wt, based on tea solid in tea extract) at 40°C for 40 min. Samples were heated to 90°C and cooled to room temperature. Then they were centrifuged at 3500 rpm for 10 min and supernatants were analyzed for catechins and caffeine contents by High-Performance Liquid Chromatography. Data were subjected to Analysis of Variance and mean separation (p<0.05). Tannase can degallate gallated catechins releasing gallic acid and degallated catechins. Viscozyme hydrolyzes carbohydrates releasing constituents complexed with it. Therefore, samples treated with a combination of Tannase and Viscozyme contained a significantly higher amount of gallic acid (306.7±35.1 µg ml-1 ) than the other samples and this sample contained a significantly higher amount of Epigallocatechin (72.5±5.7 µg ml-1 ) and Epicatechin (89.2±8.4 µg ml-1 ) than the control and samples treated without Tannase. Moreover, samples treated with Tannase contained significantly higher amounts of total catechins and caffeine than the other samples. Catechins and caffeine positively affect the organoleptic properties of tea infusion. It can be concluded that treatment with a combination of Viscozyme and Tannase will enhance the catechins and caffeine contents of cold-water-soluble instant black tea. . Keywords: Cold-water- soluble instant black tea, Viscozyme, Tannase, Protease, Catechins en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.relation.ispartofseries ;International Research Conference
dc.subject Food Science en_US
dc.subject Food Science & Technology en_US
dc.subject Food Technology en_US
dc.subject Tea Technology en_US
dc.subject Tea Industrial en_US
dc.title Effects of Viscozyme, Tannase and Protease Enzymes on Catechin and Caffeine Profiles of Cold-Water-Soluble Instant Black Tea en_US
dc.title.alternative International Research Conference 2020 en_US
dc.type Other en_US


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