Enzymes in Food Processing: A Condensed Overview on Strategies for Better Biocatalysts

Fernandes, Pedro

doi:10.4061/2010/862537

Cited by 197 publications

(108 citation statements)

References 186 publications

(215 reference statements)

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“…Cellulases and pectinases can therefore be used for degradation of cell structure in the extraction process (Fernandes, 2010). It is observed from the results, that the extraction yield was decreased with the increasing of temperature from 40 to 50°C whereas there was no significant change found amongst all samples.…”

Section: Discussionmentioning

confidence: 47%

Optimization of enzyme assisted extraction of polysaccharides from Poria cocos

Khaskheli¹,

Khaskheli²,

Liu³

et al. 2017

J. Med. Plants Res.

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Water-soluble polysaccharide was isolated from Poria cocus by enzyme-assisted method using orthogonal methodology. By single factor test and orthogonal group, the extraction conditions of watersoluble polysaccharide were investigated, such as liquid-solid ratio, temperature, time and pH. The optimum conditions for single factor were as follows Enzyme concentration (%), Extraction temperature oC, Extraction time/h, Extraction pH. The result revealed that 2% complex enzyme, remained most important factor of polysaccharide extraction, followed by temperature and pH. The liquid-solid ratio was 1:50, temperature was 40°C, time was 3.0 h, and pH was 5. The highest extraction rate of crude polysaccharide remained 4.14%. Results indicated that the complex-enzyme assisted remained best technique for extracting polysaccharide from P. cocus. It proved to be as highly effective as well as energy and time saving extraction techniques.

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Section: Discussionmentioning

confidence: 47%

Optimization of enzyme assisted extraction of polysaccharides from Poria cocos

Khaskheli¹,

Khaskheli²,

Liu³

et al. 2017

J. Med. Plants Res.

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“…The global market for food and feed enzymes is a multibillion-dollar industry [49,50]. Enzymatic processing methods are widely used and collectively comprise an essential tool in the food-processing arena.…”

Section: Resultsmentioning

confidence: 99%

Treatment of cashew extracts with Aspergillopepsin reduces IgE binding to cashew allergens

2016

J App Biol Biotech

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Enzymes from Aspergillus fungal species are used in many industrial and pharmaceutical applications. Aspergillus niger and Aspergillus oryzae were cultured on media containing cashew nut flour to identify secreted proteins that may be useful as future food allergen processing enzymes. Mass-spectrometric analysis of secreted proteins and protein bands from SDS-PAGE gels indicated the presence of at least 63 proteins. The majority of these proteins were involved in carbohydrate metabolism, but there were also enzymes involved in lipid and protein metabolism. It is likely that some of these enzymes are specifically upregulated in response to cashew nut protein, and study of these enzymes could aid our understanding of cashew nut metabolism. Aspergillopepsin from A. niger was one of the proteolytic enzymes identified, and 6 distinct peptides were matched to this protein providing 22% coverage of the protein. Cashew extracts were incubated with a commercially available preparation of Aspergillopepsin (Acid Stable Protease, ASP) using simulated gastric fluid conditions to determine if ASP could degrade the protein and lower antibody binding to cashew allergens. Following treatment of cashew extract with ASP, a significant reduction was observed in cashew allergen binding to rabbit anti-cashew IgG using an immunoblot assay and serum IgE antibodies from cashew allergic individuals using competitive ELISA. These findings highlight the possible application of Aspergillopepsin/ASP from A. niger in food processing steps to attenuate cashew nut and other tree nut or peanut allergens.

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“…Incubation in the presence of Ca 2+ (5 and 10 mM) had no impact on enzyme activity, unlike other metal ions that proved inhibitory, namely Hg 2+ , suggestive of the presence of indole residues in the enzyme, Co 2+ and Cu 2+ , indicating competition between protein-associated and exogenous cations. Moreover, the enzyme was thermostable, as it retained 40% of its initial activity after 48 h of incubation at 95 • C. This pattern was observed independently of the presence of Ca 2+ , unlike observed commonly for amylases, where the presence of the later ion increases stability (Fernandes, 2010a;Chakraborty et al, 2012). The amylase had an alkaline and halophilic nature, since it retained almost full initial activity at pH 9.0 and 80% of the initial activity in the presence of 10% NaCl, respectively, after 48 h of incubation (Chakraborty et al, 2012).…”

Section: α-Amylasesmentioning

confidence: 87%

Marine enzymes and food industry: insight on existing and potential interactions

Fernandes

2014

Front. Mar. Sci.

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Evidence that support the marine environment as source of useful biocatalysts for application in several areas of industry pile up, both as scientific reports or patent applications. Marine microorganisms have to endure habitats characterized by extreme conditions of salinity, temperature or pressure. Their enzymes present concomitant features, viz. thermostability or halostability, which are appealing for practical applications. The food sector is a field where enzymes are used, given their specificity, compliance with strict regulations, relatively mild operational conditions required and environmental friendly nature. The specific features presented by marine enzymes can be advantageously used both for process improvement or to develop new processes and products. In the present review the role of relevant types of enzymes for the food sector is described and recent findings on those enzymes from marine are put into context. The information provided is illustrative that in spite of the relative novelty concerning the use of marine enzymes within the scope of the food sector, some processes have reached commercial status and promising results are being obtained with several others. Moreover, there is still a vast field of resources for enzyme activity to be explored, namely since the screening process that has been considerably improved with the contribution of metagenomic libraries. It can thus be considered that future and exciting developments can be expected concerning the use of marine enzymes in the food and feed areas.

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Enzymes in Food Processing: A Condensed Overview on Strategies for Better Biocatalysts

Cited by 197 publications

References 186 publications

Optimization of enzyme assisted extraction of polysaccharides from Poria cocos

Optimization of enzyme assisted extraction of polysaccharides from Poria cocos

Treatment of cashew extracts with Aspergillopepsin reduces IgE binding to cashew allergens

Marine enzymes and food industry: insight on existing and potential interactions

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