Enzymes food industry

Enzymes not only produce characteristic and desirable flavor (79) but also cause flavor deterioration (80,81) (see Enzyme Applications, Industrial). The latter enzyme types must be inactivated in order to stabilize and preserve a food. Freezing depresses enzymatic action. A more complete elimination of enzymatic action is accompHshed by pasteurization. 

Press, 1973. Lee, Y. Y. and G. T. Tsao, Engineering Problems of Immobilized Enzymes, ]. Food Technol, 39, 667 (1974). Messing, R. A., Immobilized Enzymes for Industrial Reactors, Academic Press, 1975. Torry, S., Enzyme Technology, Noyes DataCorp., Park Ridge, New Jersey, 1983. 

The advent of Biotechnology now mainly directed at medical diagnostics and more recently to the food industry is likely to yield more rapid and simple tests for measuring microbial mass, enzymes etc. and these, e.g. a clip slide measuring ATP, adapted to corrosion diagnosis ... 

Malic add has a limited use in the food industry as an addifying agent where it is an alternative to dtric add. In nature, only L(-) malic add is found whereas the relatively cheap, chemical synthetic methods yield D/L mixtures. The favoured industrial way to produce the L(-) add is by enzymic transformation from fumaric add. Either whole cells or isolated and immobilised enzymes can be used, with high conversion effidendes. 

Proteases are hydrolytic enzymes with important application in industries, in particular, in detergent and in the food industry. A metagenomic study in which 100 000 plasmid clones were screened for proteolytic activity found one positive done, which was determined to be novel by sequencing analysis [84]. 

Enzymes allow to improve the quality of the final product and the productivity in the same time. Associated to new technologies, industrial enzymes allow to give value to raw material in Food industry and to reduce the wastes quantity They are specific tools as important as the equipment. 

In this chapter we describe the use of pea seeds to express the bacterial enzyme a-amylase. Bacterial exoenzymes like the heat stable a-amylase from Bacillus licheni-formis are important for starch hydrolysis in the food industry. The enzymatic properties of a-amylase are well understood [13,14], it is one of the most thermostable enzymes in nature and it is the most commonly used enzyme in biotechnological processes. Although fermentation in bacteria allows highly efficient enzyme production, plant-based synthesis allows in situ enzymatic activity to degrade endogenous reserve starch, as shown in experiments with non-crop plants performed under greenhouse conditions [12,15]. Finally, the quantitative and sensitive detection of a-amylase activ-... 

Bioremediation of food industry wastewater Bioremediation is a general concept that includes all those processes and actions that take place as an attempt to biotransform an environment, already altered by contaminants, to its original status. Laccase is a well-known enzyme in bioremediation because of its ability to degrade phenolic compounds (Morozova and others 2007). As mentioned for peroxidase, aromatic compounds, including phenols and aromatic amines, constitute one of the major classes of pollutants and are heavily regulated in many countries. This ability of laccases has been applied in different areas of both the food and textile industries, such as breweries and olive oil factories. 

A major challenge in chemical and food industry is to perform oxidative and reductive conversions by biological means. In the application of enzymes for oxidative or reductive conversions a coenzyme like NAD(P)H or FADH2 is needed. For two... 

Proteases are the most extensively used enzymes in the food industry, where they act to improve the quality, stability, and solubility of foods. Some of the attributes of enzymes which make them useful in industrial operations include the following 1) They are derived from plants, animal, and microbial sources and are invariably nontoxic substances that are able catalyze specific reactions 2) they are active at very low concentrations under mild conditions of temperature and pH where undesirable side reactions are minimized and 3) they can be inactivated after a desired effect has been achieved. Proteases from plant, animal, and microbial sources find extensive use as food processing aids.(32) Some of the applications of proteases in the food industry are summarized in Table I. 

Table I. Some Uses of Enzymes in Food Industry...

The lead time, for incorporation of enzymes as an adjunct in whatever form into commercial food processes, appears to be far longer than equivalent innovation lead times m non-food, or even pharmaceutical processes. The exception to this finding is that there are enzymes which play an important role in many analytical and quality control procedures in the food industry, without the use of which, for batch or continuous process monitoring, many product lines would not be possible. 

The greatest variety of industrial enzymes are presently derived from microbial sources, with a lesser diversity coming from plant and animal sources 34), Enzymes derived from plant sources and which are used extensively in the food industry include papain, bromelain, ficin, and amylases. Animal enzymes of economic importance include trypsins, lipases, and gastric proteases. 

Xylanolytic enzymes free of cellulases can be applied in the pulp and paper, textile, and food industries and in basic research. However, most microorganisms grown under natural conditions produce both xylanases and cellulases. Strategies to produce xylanolytic systems free of cellulases are elimination of cellulase activity by separation or inhibition, selection and construction of cellulase-negative strains, and finding conditions for separate production of xylanolytic systems by cellulolytic strains. 

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