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VOL. 6, ISSUE 4 (2024)
The impact of biocatalyst in food processing industry
Authors
Prerana Belekar, Sneha Desai, Srushti Wagh, Aakash Pawar
Abstract
Enzymes have long been integral to food manufacturing, significantly
influencing food processing across various applications. The primary classes of
enzymes-ligases, hydrolases, oxidoreductases, transferases, lyases, and
isomerasesare derived from diverse sources and are instrumental in a wide array
of food processing operations. Research in enzyme technology focuses on the
separation, purification, and characterization of these biocatalysts, which
facilitate biochemical reactions without undergoing consumptive changes
themselves. Microorganisms such as fungi, yeasts, and bacteria are notable
producers of enzymes with specialized functions. Enzymes not only serve
biodegradable roles but also find extensive use in industrial applications,
including the production of wine, beer, and whisky, where they operate
effectively in vitro. The involvement of enzymes in biochemical
processes spans plants, animals, microorganisms, and humans, underscoring their
universal significance. The efficient absorption of enzymes during food
processing has prompted extensive research aimed at addressing global food
security challenges. Advances in biotechnology have introduced sophisticated
screening methodologies for discovering novel food enzymes, enhancing food
processing, reducing production costs, and tackling waste management, food
safety, and packaging issues. This chapter provides a comprehensive overview of
enzyme technology within the food industry, highlighting recent advancements
and discussing the diverse sources and applications of enzymes in food
processing.
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Pages:1-5
How to cite this article:
Prerana Belekar, Sneha Desai, Srushti Wagh, Aakash Pawar "The impact of biocatalyst in food processing industry". International Journal of Biotechnology and Microbiology, Vol 6, Issue 4, 2024, Pages 1-5
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