Food Biochemistry and Food Processing (2 edition)

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BLBS102-c09 BLBS102-Simpson March 21, 2012 11:15 Trim: 276mm X 219mm Printer Name: Yet to Come


184 Part 2: Biotechnology and Enzymology

Table 9.1.Sources of Industrial Food Enzymes—Selected Traditional and Recombinant Forms

Source Enzyme Some Food Applications

Plant sources
Papaya tree Papain Meats, baked goods, brewing
Pineapple stem Bromelain Meats, baked goods

Animal sources
Stomachs of ruminants Chymosin (rennet) Dairy (cheese)
Mammals (guts) Lipase Dairy products, oleo products, baked goods

Microbial sources
Bacillus spp. Alcalase Waste utilization, bioactive compounds
α-Amylase Baked goods, beverages, and high-glucose syrups
β-Amylase Baked goods, beverages, and high-glucose syrups
Pectinase (alkaline) Fruit juices, coffee, and tea
α-d-Galactosidase Soybean pretreatment
Aspergillus niger Protease Soy sauce
Pectinase (acidic) Fruit juices
Lipase Dairy products, oleo products, baked goods
Glucose oxidase Baked goods, beverages, dried food mixes
Aspergillus niger, Candida
guilliermondii, Kluyveromyces
marxianus

Fructosidase Fructose production

Candida cylindracea, Penicillium
spp., Rhizopus spp., Mucor spp.

Lipase Dairy products, oleo products, baked goods

Aspergillus spp., Penicillium spp.,
Aureobasidium spp.

Fructosyl transferase Fructo-oligosaccharides production

Streptoverticillium mobaraense Transglutaminase (TGase) Meats, seafood, dairy products
Pleurotus ostreatus Laccase Beverages (wine, fruit juice, beer), jams, baked goods

Recombinant enzymesa
Aspergillus oryzae Aspartic proteinase Meats (potential as tenderizer)
Chymosin Dairy (cheese)
Glucose oxidase Baked goods, beverages, dried food mixes
Laccase Beverages (wine, fruit juice, beer), jams, baked goods
Lipase Dairy products, oleo products, baked goods
Pectin esterase Beverages (wine, fruit juice, beer)
Phytase Baked goods, animal feeds
Aspergillus oryzae, Pichia pastoris Phospholipase A 1 Refining of vegetable oils
Bacillus lichenformis α-Amylase Baked goods, beverages, and high-glucose syrups
Pullulanase Baked goods, beverages, and high-glucose syrups
Bacillus subtilis α-Acetolactate dehydrogenase Dairy, flavor generation
Escherichia coliK-12 Chymosin Dairy (cheese)
Fusarium venenatum Xylanase Cereals, baked goods, animal feed
Kluyveromyces maxianusvar.lactis Chymosin Dairy (cheese)
Pseudomonas fluorenscensBiovar 1 α-Amylase Baked goods, beverages, and high-glucose syrups
Trichoderma reesei Pectin lyase Beverages (wine, fruit juice, beer)

aOlempska-Beer et al. (2006).

Table 9.1 also lists other recombinant food enzymes, their source
microorganisms, and their food applications, as well as those of
their traditional counterparts.

MAJOR FOOD ENZYMES BY GROUPS


The major enzymes used in the food industry include various
members from the oxidoreductase, transferase, hydrolase, and

isomerase families of enzymes. The oxidoreductases catalyze
oxidation–reduction reactions in their substrates. Examples of
the oxidoreductases are catalases, GOXs, LOX, PPO, and per-
oxidases. The transferases catalyze the transfer of groups be-
tween molecules to results in new molecules or form inter-/
intramolecular cross-linkages in their substrates. An exam-
ple of transferase used in the food industry is transglutami-
nase (TGase). The hydrolases catalyze the hydrolytic splitting
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