History of Industrial Biotransformations Dreams and Realities

Vasić-Rački, Đurđa

doi:10.1002/9783527614165.ch2

Cited by 17 publications

(26 citation statements)

References 32 publications

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“…Owing to some difficulties with this latter chemical method, the enzymatic method is more commonly used in the corn industry [11]. Immobilized enzymes for glucose isomerase (Fru-producing enzyme) have also been developed [12,13]. Industrial production of Fru is one of the first examples of the industrial utilization of immobilized enzymes.…”

Section: D-fructosementioning

confidence: 99%

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Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods

Shintani

2019

Fermentation

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Most monosaccharides in nature are hexoses, which have six carbon atoms; the most well-known hexose is d-glucose. Various hexoses with distinct characteristics can be produced from inexpensive polysaccharides for applications in the food industry. Therefore, identification of the health-related functions of hexose will facilitate the consumption of hexoses in food products to improve quality of life. The hexoses available in foods include N-acetyl glucosamine, d-glucosamine, d-fructose, d-mannose, d-galactose, other d-hexoses, and l-hexoses. Here, an updated overview of food industrial production methods for natural hexoses by microbial, enzymatic, and chemical methods is provided.

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Section: D-fructosementioning

confidence: 99%

“…For example, 1,5-anhydro-d-fructose, which is a product of the starch degradation reaction, has been developed and produced industrially [45]. glucose isomerase (Fru-producing enzyme) have also been developed [12,13]. Industrial production of Fru is one of the first examples of the industrial utilization of immobilized enzymes.…”

Section: D-fructosementioning

confidence: 99%

Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods

Shintani

2019

Fermentation

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“…The resulting immobilized PGI has about two-fold higher activity than non-immobilized PGI and has about 80-fold higher stability than non-immobilized PGI at 0.001 mg/ml enzyme concentration. Another example is that immobilized glucose isomerase has a working lifetime of up to 2 years at 55 • C [79]. Despite the disadvantage that immobilization procedures often inactivate some percentages of enzyme activity, easy recycle and increased stability still make immobilized enzyme much more cost-efficient than free enzymes.…”

Section: Enzyme Stabilitymentioning

confidence: 99%

Biomanufacturing by in vitro biosystems containing complex enzyme mixtures

You

Zhang

2017

Process Biochemistry

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Microbial fermentation is the current predominant biomanufacturing platform. However, it suffers from low production yields, slow reaction rates, and scaling-up challenges. In vitro enzymatic biosystems are emerging to expand the traditional biotechnological mode by utilizing more than three enzymes for manufacturing the desired product from cheap substrate. In the past few years, numerous proofs of the concept of in vitro biosystems containing complex enzyme mixtures from different groups worldwide have inspired the development of these platforms for biomanufacturing, these biosystems show advantages such as near-theoretical product yields, faster reaction rates, reduced interference from toxic compounds, and unprecedented level of engineering. In this review, several examples of in vitro systems are presented to illustrate these advantages and possible solutions to overcome the remaining challenges are discussed. The continuing decrease in enzyme cost and improvements in enzyme engineering techniques will make in vitro biosystems a comparable biomanufacturing platform for microbial fermentation in the near future.

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“…Von Leeuwenhoek, demonstrou serem os seres vivos compostos de pequenas unidades básicas, então denominadas células. Esse foi um marco na biologia experimental, e pode ser também considerado como o ponto de partida no desenvolvimento da bioconversão, já que deu suporte à descoberta das leveduras por L. Pasteur 13 . É interessante o fato de a pesquisa sobre fermentações, à época, estar relacionada a uma preocupação com as moléculas oticamente ativas.…”

Section: Históricounclassified

“…Em 1783, L. Spallanzani demonstrou que o suco gástrico digeria carne, devido à presença do que T. Schawn, em 1836, chamou de pepsina 17 . Três anos antes, o francês A. Payen isolou um complexo enzimático do malte que era capaz de digerir o amido, produzindo glicose, o qual chamou de "diastase" 13 .…”

Section: Históricounclassified