Industrial enzymes classification

There are countless strains of enzymes used in the baking industry. The major enzyme classifications include xylanase, which affects water absorption and gluten formation by working on the non-starch polysaccharides amylase, which extends the shelf lives of products protease, which reduces mix times and improves pan flow and gas retention on high-speed production lines and lipase, which provides an emulsifying effect, creating a fine texture and crumb. 

Table 13.1 Classification of enzymes used in industrial processes S. No. Class Industrial enzymes...

Technical Enzymes. When an enzyme is used for a technical appHcation, ie, industrial but nonfood and nonfeed, its regulatory status is determined by its properties as a naturally occurring substance. These properties determine the classification and consequent labeling in accordance with existing schemes for chemicals. It should be noted that enzymes are not Hsted as dangerous chemicals. 

Amylol3rtic glucosylases are probably the most widely studied of the carbohydrate enz3nnes, due to their biological and industrial importance, as well as their ubiquitous distribution. Many different types of amyloglucosylases exist, with a variety of physical, chemic and catalytic properties. Recent reviews 28-30) describe the classification, characterization, action patterns and biochemistry of different enzymes. 

Usually several categories of classification are appropriate. For example, parathion is an insecticide that is produced industrially, to which exposure may occur as a mist from spray, and that binds to the acetylcholinesterase enzyme, affecting function of the nervous system. 

A bioreactor is a vessel in which biochemical transformation of reactants occurs by the action of biological agents such as organisms or in vitro cellular components such as enzymes. This type of reactor is widely used in food and fermentation industries, in waste treatment, and in many biomedical facilities. There are two broad categories of bioreactors fermentation and enzyme (cell-free) reactors. Depending on the process requirements (aerobic, anaerobic, solid state, immobilized), numerous subdivisions of this classification are possible (Moo-Young, 1986). 

This review on enzymes from extreme thermophiles (optimum growth temperature > 65 °C) concentrates on their characteristics, especially thermostabilities, and their commercial applicability. The enzymes are considered in general terms first, with comments on denaturation, stabilization and industrial processes. Discussion of the enzymes subsequently proceeds in order of their E.C. classification oxidoreductases, transferases, hydrolases, lyases, isomerases and ligases. The ramifications of cloned enzymes from extreme thermophiles are also discussed. 

The partial nature of classification schemes is illustrated by lead, which could be assigned to any one of the listed categories. Thus, lead is a heavy metal (chemical class) it is transported through the environment via water, soil, and air (pathways of exposure) it is an industrial pollutant (source) it is used in paint, plumbing, gasoline, and military ordnance (use) and it is harmful to enzymes in cells in a variety of tissues, including the nervous system, male and female reproductive systems, blood, and kidneys (toxicity mechanisms). 

One of the most recurrent case studies for the demonstration of the operation and possibilities offered by BioET is that of the determination of phenolic compounds, by phenol-degrading enzymes tyrosinase and laccase. Departing from these measurements, there can be developed different applications (1) to perform the iden-tification/classification of types of samples, (2) to estimate general indexes and (3) to resolve the presence of specific phenolic compounds. And many different specific applications can be developed to estimate polyphenolic compounds in wine, beer, juices, teas, coffee, fruits, etc., or to estimate polluting load in wastes originated in this type of industries. 

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