Industrial enzymes food industry

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. 

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. 

Bulk Enzymes. Enzymes such as proteases, amylases, glucose isomerases, and rennin are used in food processing. Similarly proteases and Hpases are used in detergents. CeUulases and xylanases are used in the paper pulp industry. The genes for most of the enzymes used in the various commercial processes have been cloned and overexpressed. Rennin (chymosin) produced from E. coli and A. nigerhas been approved by FDA for use in the dairy industry. 

Many enzymes have been the subject of protein engineering studies, including several that are important in medicine and industry, eg, lysozyme, trypsin, and cytochrome P450. SubtiHsin, a bacterial serine protease used in detergents, foods, and the manufacture of leather goods, has been particularly well studied (68). This emphasis is in part owing to the wealth of stmctural and mechanistic information that is available for this enzyme. 

In the early years of the chemical industry, use of biological agents centered on fermentation (qv) techniques for the production of food products, eg, vinegar (qv), cheeses (see Milk and milk products), beer (qv), and of simple organic compounds such as acetone (qv), ethanol (qv), and the butyl alcohols (qv). By the middle of the twentieth century, most simple organic chemicals were produced synthetically. Fermentation was used for food products and for more complex substances such as pharmaceuticals (qv) (see also Antibiotics). Moreover, supports were developed to immobilize enzymes for use in industrial processes such as the hydrolysis of starch (qv) (see Enzyme applications). 

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. 

Bioprocess plants are an essential part of food, fine chemical and pharmaceutical industries. Use of microorganisms to transform biological materials for production of fermented foods, cheese and chemicals has its antiquity. Bioprocesses have been developed for an enoimous range of commercial products, as listed in Table 1.1. Most of the products originate from relatively cheap raw materials. Production of industrial alcohols and organic solvents is mostly originated from cheap feed stocks. The more expensive and special bioprocesses are in the production of antibiotics, monoclonal antibodies and vaccines. Industrial enzymes and living cells such as baker s yeast and brewer s yeast are also commercial products obtained from bioprocess plants. 

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]. 

DEVECE C, RODRIGUEZ LOPEZ J N, FENOLL L G, TUDELA J, CATALA J M, DE LOS REYES E and GARCIA CANOVAS F (1999) Enzyme inactivation analysis for industrial blanching applications comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity , J g-nc Food Chem, 47 (11) 4506-11. 

French researchers provided an alternative to the tartrazine synthetic colorant (E 102), valorizing a phloridzine oxidation product (POP) generated as a by-product of the cider industry. Phloridzine is a polyphenol specific to apples and shows good antioxidant capacity. When apples are pressed to yield juice, phloridzine, oxygen, and polyphenoloxidase enzyme combine to form POP. This brilliant yellow natural colorant with nuances dependent on pH level can be incorporated easily into water-based foods such as beverages (juices, syrups) and confectionery creams because it is stable during production processes. Details about the specific formulations of these colorants are presented in Section 5.1. 

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. 

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