Prospects and Challenges in Food-Grade Enzymes Industrial Production

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dc.contributor.authorMusliu Olushola Sunmonu
dc.contributor.authorMayowa Saheed Sanusi
dc.date.accessioned2024-04-17T12:36:40Z
dc.date.available2024-04-17T12:36:40Z
dc.date.issued2022-09-16
dc.description.abstractFood-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.
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/123456789/12185
dc.language.isoen
dc.subjectIndustrial application · Food-grade enzymes · Food industry · Novel technologies · Safety
dc.titleProspects and Challenges in Food-Grade Enzymes Industrial Production
dc.typeBook chapter

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