Enzymes for Food Processing

Xylanase is also used in animal feeds, along with several other enzymes to enhance digestibility and maximize nutritional and caloric yield, including man-nanase, alpha-galactosidase, and phytase. Phytase releases absorbable inorganic phosphate from phytic acid, one of the main storage forms of phosphorus in 

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In the past many attempts have been done to implement membranes into immobilized enzyme reactors, especially within inunobilized enzymes for food processing (Pitcher,... 

Pitcher, W.H. (1980) Immobilized Enzymes for Food Processing. Boca Raton, FL CRC Press. 

Fermalpha. [Finnsugar Bioprods.] Alpha-amylase enzyme for food processing. 

Fermcolase . [Genencor Int L] Catalase enzyme for food processing, peroxide decomposition. 

Fermvertase. finnsugar Bkqxods.] In-vertase enzyme for food processing. 

Apart from enzymes naturally occurring in food products and microorganisms used for food processing about 100 enzymes with genetically modified properties should be taken into consideration. 

SPRADLIN Tailoring Enzyme Systems for Food Processing... 

Many examples of the use of immobilized enzymes in food processing have been reported. One of the most important of these is the use of immobilized glucose isomerase obtained from Streptomyces for the production of high-fructose com syrup (Mermel-stein 1975). In this process, the enzyme is bound to an insoluble carrier such as diethyl amino ethyl cellulose or a slurry of the fixed... 

Examples of the use of immobilized enzymes in food processing and analysis have been listed by Olson and Richardson (1974) and Hultin (1983). L-aspartic acid and L-malic acid are produced by using enzymes contained in whole microorganisms that are immobilized in a polyacrylamide gel. The enzyme aspartase from Escherichia coli is used for the production of aspartic acid. Fumarase from Brevibacterium ammoni-agenes is used for L-malic acid production. 

Wightman, J.D. and Wrolstad, R.E. 1995. Anthocyanin analysis as a measure of glycosidase activity in enzymes for juice processing. J. Food Sci. 60(4) 862—867. 

Carbohydrases are the most commonly used enzymes for foods and food processing (Table 3.42). 

MoneUin is a sweet protein which could be used as artificial noncarbohydrate sweetener. But it denatures at high temperature and becomes unsuitable for food processing. It is a smaU protein of 11 kDa containing a single tryptophan residue, a 17 residue a-helix, and an antiparallel (3 sheet formed by five (3 strands (Fig. 10.4a). Thus, it is interesting both from application and structural point of view to study the thermal stability of moneUin in ILs since ILs are known to have unconventional properties toward preservation of enzyme structure as observed above for lipases. 

Pectinex. [NovoNodisk] Pectinase pectin-decomposing enzymes for food, wine, and citrus processing. 

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