Food-grade enzymes

Óscar L. Ramos; F. Xavier Malcata

doi:10.1016/B978-0-12-809633-8.09173-1

Food-grade enzymes

Óscar L. Ramos, F. Xavier Malcata

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

9 Citations (Scopus)

Abstract

Food-grade enzymes are commonly used in food processing, preservation and in production of specific ingredients aimed at formulation. Since enzymes traditionally isolated from plants and mammalian tissues or culturable microorganisms do not possess sufficient purity and resistance to harsh conditions of modern food processes, the use of recombinant DNA technology has made possible their utilization in current food processes. This chapter aims to review the main food-grade enzymes in terms of major families and their major features relevant for the food industry. Synthesis, purification, characterization techniques and application of food-grade enzymes are accordingly discussed; finally, safety concerns, regulatory contexts, and future trends are briefly addressed.

Original language	English
Title of host publication	Comprehensive biotechnology
Editors	Antonio Moreira
Publisher	Elsevier
Chapter	3.48
Pages	587-603
Number of pages	17
Volume	3
Edition	3
ISBN (Electronic)	9780444640475
ISBN (Print)	9780444640468
DOIs	https://doi.org/10.1016/B978-0-12-809633-8.09173-1
Publication status	Published - 1 Jan 2019
Externally published	Yes

Keywords

Antimicrobial enzymes
Extraction
Fermentation
Food grade
Food industry
Generally recognized as safe
Genetic engineering
Globular proteins
Legislation
Natural source
Preservation enzymes
Processing enzymes
Purification
Safety concerns

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10.1016/B978-0-12-809633-8.09173-1

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abstract = "Food-grade enzymes are commonly used in food processing, preservation and in production of specific ingredients aimed at formulation. Since enzymes traditionally isolated from plants and mammalian tissues or culturable microorganisms do not possess sufficient purity and resistance to harsh conditions of modern food processes, the use of recombinant DNA technology has made possible their utilization in current food processes. This chapter aims to review the main food-grade enzymes in terms of major families and their major features relevant for the food industry. Synthesis, purification, characterization techniques and application of food-grade enzymes are accordingly discussed; finally, safety concerns, regulatory contexts, and future trends are briefly addressed.",

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AU - Malcata, F. Xavier

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KW - Extraction

KW - Fermentation

KW - Food grade

KW - Food industry

KW - Generally recognized as safe

KW - Genetic engineering

KW - Globular proteins

KW - Legislation

KW - Natural source

KW - Preservation enzymes

KW - Processing enzymes

KW - Purification

KW - Safety concerns

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M3 - Chapter

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EP - 603

BT - Comprehensive biotechnology

A2 - Moreira, Antonio

PB - Elsevier

ER -

Food-grade enzymes

Abstract

Keywords

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