Food Chemistry

2.7 Enzyme Utilization in the Food Industry 147

Table 2.20.(continued)

EC Enzymea Biological Origin Applicationb

Number

3.2.1.20 α-D-Glucosidase Aspergillus niger,

A. oryzae, Rhizopus oryzae 8

3.2.1.21 β-D-Glucosidase Aspergillus niger,

Trichoderma reesei 9

3.2.1.22 α-D-Galactosidase Aspergillus niger,

Mortierella vinacea

sp., Saccharomyces

carlsbergensis 12

3.2.1.23 β-D-Galactosidase Aspergillus niger,

A. oryzae, Kluyveromyces

fragilis, K. lactis 1, 2, 4, 18

3.2.1.26 β-D-Fructofuranosidase Aspergillus niger,

Saccharomyces carlsbergensis,

S. cerevisiae 14

3.2.1.32 Xylan endo-1,3-β-D- Streptomyces

xylosidase sp., Aspergillus niger,

Sporotrichum dimorphosporum8, 10, 13

3.2.1.41 α-Dextrin endo-1,6-α- Bacillus acidopullulyticus 8, 10, 12, 14, 15

glucosidase (pullunanase)Klebsiella aerogenes 8, 10, 12

3.2.1.55 α-L-ArabinofuranosidaseAspergillus niger 9, 10, 17

3.2.1.58 Glucan-1,3-β- Trichoderma harzianum 10

D-glucosidase

3.2.1.68 Isoamylase Bacillus cereus 8, 10

3.2.1.78 Mannan endo-1,4-β-D- Bacillus subtilis, Aspergillus

mannanase oryzae, Rhizopus delemar,

R. oryzae, Sporotrichum 13

dimor-phosporum,

Trichoderma reesei

Aspergillus niger 13, 17

3.5.1.2 Glutaminase Bacillus subtilis 5

3.4.21.14 Serine endopeptidasec Bacillus licheniformis 5, 6, 10, 11

3.4.23.6 Aspartic acid Aspergillus melleus,

Endothiaparasitica,

endopeptidase Mucor miehei, M. pusillus 2

Aspergillus oryzae 2, 5, 6, 8, 9, 10,

11, 15, 18

3.4.24.4 Metalloendopeptidase Bacillus cereus, B. subtilis 10, 15

Lyases

4.2.2.10 Pectin lyase Aspergillus niger 9, 10, 17

Isomerases

5.3.1.5 Xylose isomerased Streptomyces murinus 8, 9, 10, 12

S. olivaceus,

S. olivochromogenes,

S. rubiginosus

aPrincipal activity.
b1) Milk, 2) Cheese, 3) Fats and oils, 4) Ice cream, 5) Meat, 6) Fish, 7) Egg, 8) Cereal and starch, 9) Fruit

and vegetables, 10) Beverages (soft drinks, beer, wine), 11) Soups and broths, 12) Sugar and honey, 13) Cacao,
chocolate, coffee, tea, 14) Confectionery, 15) Bakery, 16) Salads, 17) Spices and flavors, 18) Diet food.
cSimilar to Subtilisin.
dSome enzymes also convertD-glucose toD-fructose, cf. 2.7.2.3.