THE widespread distribution of flavonoid tannins in plant materials and their reaction with proteins to form water-insoluble complexes (protein-tans) is well known1. The co-occurrence of tannin and proteins in the same tissue presents problems with regard to extraction of enzymes and processing of foods and beverages where tannins may lower the protein value of the food or cause unwanted precipitations, discolorations, or astringent off-flavours. Tannins and other phenols play an important part in cacao, tea and tobacco processing2,3.
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JONES, D. Banana Tannin and its Reaction with Polyethylene Glycols. Nature 206, 299–300 (1965). https://doi.org/10.1038/206299a0
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