Application of Glycosyl Hydrolases in Food Industry

Azza Silotry Naik, Roji Waghmare

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

Abstract

Enzymes that hydrolyse glycosidic bonds between sugars or sugar-nonsugar groups are known as glycosyl hydrolases or glycosidases. This group of enzymes has many members but the most commonly used ones in the food industry are amylases, cellulases, xylanases, β-galactosidases, and pectinases. Bacterial amylases have been used for saccharification and are often engaged in bakery and confectionary based applications. Fungal cellulases have mainly been employed for vegetable and fruit juice processing apart from their crucial role in wine and beer industries. Fungal xylanases on the other hand mainly degrade hemicellulose based agro-waste and are useful in pre-digestion of animal feed. Fungal and yeast β-galactosidases are used to process dairy products into low lactose products that benefit lactose intolerant population. The bacterial β-galactosidases on the other hand are used to formulate prebiotic dairy products. Finally, insect derived pectinases are being use for juice processing and clarification apart from the conventional microbial derived enzymes. The temperature and pH optima of this class of enzymes are variable and depending on the food processing application, the appropriate enzyme is chosen. Thus glycosyl hydrolases are an important class of commercially relevant enzymes that form focus of multiple research endeavours.

Original languageEnglish
Title of host publicationIndustrial Applications of Glycoside Hydrolases
PublisherSpringer Singapore
Pages217-228
Number of pages12
ISBN (Electronic)9789811547676
ISBN (Print)9789811547669
DOIs
Publication statusPublished - 1 Jan 2020

Keywords

  • Amylases
  • Cellulases
  • Glycosyl hydrolases
  • Pectinases
  • Xylanases
  • β-galactosidases

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