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Biodecaffeination of Tea

Vasanth Ragavan, K. (2008) Biodecaffeination of Tea. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: A study was conducted in decaffeinating coffee beans by biomass immobilization within short acclimatization. First time higher induction was performed using CFTRI isolated culture. Apart from this, caffeine catabolism could be observed by checking increase in pH, which is nothing but the ammonia formation. Achieving 90% degradation in coffee beans by using immobilized system under so many adverse conditions was not easy. A few challenges still lie ahead. Achieving 100 % decaffeination is required and an in depth study in to this is required. Inhibition of caffeine polyphenol interactions and protein polyphenol interaction complexes is a critical factor in achieving this level. Further automization studies are underway on increasing the decaffeination in tea samples. Further this work could be carried out in terms of isolation and characterization of caffeine demethylase, which is a still hard nut to be cracked due to its unstable nature. Hyper expression of gene responsible for caffeine degradation isolation would be a great success in the field of decaffeination for tea and coffee industries.
Uncontrolled Keywords: tea degrade caffeine Pseudomonas
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Oct 2008 11:41
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8771

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