![]() ![]() These enzymes are widely distributed in all living organisms. Α-Amylases (EC 3.2.1.1) are starch-degrading enzymes capable of hydrolyzing α-1,4 glycosidic bonds of polysaccharides, which results in the production of short-chain dextrins ( 37). Reduction of formation of acrylamide during baking Removal of hydrogen peroxide from milk prior to cheese productionĭevelopment of flavour, colour and nutritional quality of food Table 1 ( 5 - 36) gives an overview of applications of microbial enzymes in food industry.Įnhancement of flavour and fragrance in fruit juice The following sections give detailed and updated information about various food enzymes of microbial origin. Similarly, enzymes like proteases, lipases or xylanases have wide applications in food sectors. ![]() In textile industry, amylases are used for warp sizing of textile fibres ( 4). In paper industry, they are used for the reduction of starch viscosity for appropriate coating of paper ( 4). ![]() In detergent industry, they are used as additives to remove starch-based stains. They are used for the production of glucose syrups, crystalline glucose, high fructose corn syrups, maltose syrups, etc. amylolytic enzymes find applications in food, detergent, paper and textile industries ( 3). Many of these enzymes find numerous applications in various industrial sectors, e.g. They can be produced through fermentation techniques in a cost-effective manner with less time and space requirement, and because of their high consistency, process modification and optimization can be done very easily ( 2). Microbial enzymes play a major role in food industries because they are more stable than plant and animal enzymes. Microorganisms have been used in food fermentation since ancient times and fermentation processes are still applied in the preparation of many of the food items ( 1). ![]()
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