Food-grade enzymes

Óscar L. Ramos, F. Xavier Malcata

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

7 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 languageEnglish
Title of host publicationComprehensive biotechnology
EditorsAntonio Moreira
PublisherElsevier
Chapter3.48
Pages587-603
Number of pages17
Volume3
Edition3
ISBN (Electronic)9780444640475
ISBN (Print)9780444640468
DOIs
Publication statusPublished - 1 Jan 2019
Externally publishedYes

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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