Novel enzymatic processes applied to the food industry

Abstract

There is a deep relation between enzymes and their application in food and feed industries. These ‘green’ biological catalysts have altered the way we process our food. The enzymes applied in the food industry have evolved in several ways during several past decades. The desired traits as thermostability, ability to act at wide pH range, non-metal ion dependency, fast reaction rate, wide substrates utilization, etc., have been developed by using single, or integrated approaches as screening, rDNA technology, protein engineering, etc. Immobilization of enzymes has also enabled them to be employed more economically as being able to reuse them with minor loss, or without any loss in the activity. These ‘green’ molecules have exerted a great impact on human life that expresses perspectives of enzymes in the area of food industry.