Prospects and Challenges in Food- Grade Enzymes Industrial Production. In: Novel Food Grade Enzymes
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Date
2022
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Publisher
Springer
Abstract
Food-grade enzymes are biocatalyst in industrial production of food and they
have numerous advantages over conventional chemical processes due to their
ability to achieve efficient and sustainable processes and products. It has found
extensive application in bakery, beverages, meat, cheese, alcoholic and juice
industries. Commercial food-grade enzymes have been preferred to be sourced
from microorganisms (bacteria, fungi, yeast, mold) rather than from plants and
animals because of their high production yield and controlled conditions. The
relevance, applications and challenges of some novel technologies; enzymes
screening, enzymes immobilization, solid-state fermentation, recombinant DNA,
protein engineering and bioinformatics as techniques for producing food-grade
enzymes were discussed. The sources and the industrial applications of some
selected food-grade enzymes, such as amylase, proteases, lipase, rennet,
cellulase, lactase, invertase, glucose oxidase, glucose isomerase and catalase in
the food industry, and food-grade enzymes safety issues, were also discussed
Description
Keywords
Industrial application · Food-grade enzymes · Food industry · Novel technologies · Safety
Citation
*Sunmonu, M. O*. & Sanusi, M.S. (2022). Prospects and Challenges in Food- Grade Enzymes Industrial Production. In: Novel Food Grade Enzymes Tripathi, A.D., Khasravi-Darani, K., & Srivastava, S.K. (Eds). 439-453pp. Published by Springer https://link.springer.com/book/10.1007/978-981-19-1288-7