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Enzymes in Food Processing : A Condensed Overview on Strategies for Better Biocatalysts
Author
Source
Issue
Vol. 2010, Issue 2010 (31 Dec. 2010), pp.1-19, 19 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2010-09-29
Country of Publication
Egypt
No. of Pages
19
Main Subjects
Abstract EN
Food and feed is possibly the area where processing anchored in biological agents has the deepest roots.
Despite this, process improvement or design and implementation of novel approaches has been consistently performed, and more so in recent years, where significant advances in enzyme engineering and biocatalyst design have fastened the pace of such developments.
This paper aims to provide an updated and succinct overview on the applications of enzymes in the food sector, and of progresses made, namely, within the scope of tapping for more efficient biocatalysts, through screening, structural modification, and immobilization of enzymes.
Targeted improvements aim at enzymes with enhanced thermal and operational stability, improved specific activity, modification of pH-activity profiles, and increased product specificity, among others.
This has been mostly achieved through protein engineering and enzyme immobilization, along with improvements in screening.
The latter has been considerably improved due to the implementation of high-throughput techniques, and due to developments in protein expression and microbial cell culture.
Expanding screening to relatively unexplored environments (marine, temperature extreme environments) has also contributed to the identification and development of more efficient biocatalysts.
Technological aspects are considered, but economic aspects are also briefly addressed.
American Psychological Association (APA)
Fernandes, Pedro. 2010. Enzymes in Food Processing : A Condensed Overview on Strategies for Better Biocatalysts. Enzyme Research،Vol. 2010, no. 2010, pp.1-19.
https://search.emarefa.net/detail/BIM-504286
Modern Language Association (MLA)
Fernandes, Pedro. Enzymes in Food Processing : A Condensed Overview on Strategies for Better Biocatalysts. Enzyme Research No. 2010 (2010), pp.1-19.
https://search.emarefa.net/detail/BIM-504286
American Medical Association (AMA)
Fernandes, Pedro. Enzymes in Food Processing : A Condensed Overview on Strategies for Better Biocatalysts. Enzyme Research. 2010. Vol. 2010, no. 2010, pp.1-19.
https://search.emarefa.net/detail/BIM-504286
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-504286