214 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking
The new era of the enzyme technology industry is
growing at a constant rate. The potential economic,
social, and health benefits that may be derived from
this industry are unforeseen, and therefore future
development of enzyme products will be unlimited.
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assignment. Methods Biochem Anal 44:341–363.Table 8.9.Some Important Industrial Enzymes and Their SourcesEnzyme EC number Source Industrial Use
Chymosin 3.4.23.4 Abomasum Cheese
-amylase 3.2.1.1 Malted barley, Bacillus, Aspergillus Brewing, baking
-amylase 3.2.1.2 Malted barley, Bacillus Brewing
Bromelain 3.4.22.4 Pineapple latex Brewing
Catalase 1.11.1.6 Liver, Aspergillus Food
Penicillin amidase 3.5.1.11 Bacillus Pharmaceutical
Lipoxygenase 1.13.11.12 Soybeans Food
Ficin 3.4.22.3 Fig latex Food
Pectinase 3.2.1.15 Aspergillus Drinks
Invertase 3.2.1.26 Saccharomyces Confectionery
Pectin lyase 4.2.2.10 Aspergillus Drinks
Cellulase 3.2.1.4 Trichoderma Waste
Chymotrypsin 3.4.21.1 Pancreas Leather
Lipase 3.1.1.3 Pancreas, Rhizopus, Candida Food
Trypsin 3.4.21.4 Pancreas Leather
-glucanase 3.2.1.6 Malted barley Brewing
Papain 3.4.22.2 Pawpaw latex Meat
Asparaginase 3.5.1.1 E. chrisanthemy, E. carotovora, Human health
Escherichia coli
Xylose isomerase 5.3.1.5 Bacillus Fructose syrup
Protease 3.4.21.14 Bacillus Detergent
Aminoacylase 3.5.1.14 Aspergillus Pharmaceutical
Raffinase 3.2.1.22 Saccharomyces Food
Glucose oxidase 1.1.3.4 Aspergillus Food
Dextranase 3.2.1.11 Penicillium Food
Lactase 3.2.1.23 Aspergillus Dairy
Glucoamylase 3.2.1.3 Aspergillus Starch
Pullulanase 3.2.1.41 Klebsiella Starch
Raffinase 3.2.1.22 Mortierella Food
Lactase 3.2.1.23 Kluyveromyces Dairy