Invertase: An Enzyme with Importance in Confectionery Food Industry

Veana, Fabiola; Flores‐Gallegos, Adriana C.; Gonzalez-Montemayor, Angela M.; Michel, Mariela R.; López, Lluvia I.; Aguilar‐Zárate, Pedro; Ascacio‐Valdés, Juan A.; Rodríguez‐Herrera, Raúl

doi:10.1007/978-981-13-1933-4_10

Cited by 13 publications

(13 citation statements)

References 112 publications

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“…In addition, the invertase is an enzyme that cleavage sucrose into fructose and glucose, when sucrose is present in large amounts, the invertases are able to synthesize fructooligosaccharides through fructotransferase. The fructooligosaccharides are associated to improve human health (Veana et al, 2018), thus, invertase production can be consider a good attribute for a possible starter culture.…”

Section: Discussionmentioning

confidence: 99%

Biotechnological starter potential for cocoa fermentation from cabruca systems / Potencial biotecnológico de leveduras starter na fermentação do cacau de sistema cabruca

Santos¹,

Silva²,

Marques³

et al. 2021

BJDV

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Cocoa is a fruit of great economic importance, being the main raw material in the manufacture of chocolate. Among the stages of pre-processing, the main and most important is the spontaneous fermentation of the cocoa pulp by microorganisms, especially the yeasts, which initiate the process and contribute to the death of the germ of the seed, releasing compounds that directly influence the quality of the final product (flavor and aroma). Poorly fermented almonds confer bitter and astringent taste on chocolate, so it is advantageous to select autochthonous yeasts with better performance in the fermentation (producing enzymes of interest in the process) to be used as inoculum starter when added in the spontaneous fermentation, where they can accelerate the fermentation and contribute to raising the quality of the product. Therefore, the objective of this work was to qualitatively determine the production of enzymes of biotechnological interest by yeasts for the fermentation of cocoa through the cup plate method, in order to select a candidate yeast inoculum and use molecular typing technique to evaluate the diversity. Many promising yeasts were identified for use as inoculum among the diverse yeast groups found.

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Section: Discussionmentioning

confidence: 99%

Biotechnological starter potential for cocoa fermentation from cabruca systems / Potencial biotecnológico de leveduras starter na fermentação do cacau de sistema cabruca

Santos¹,

Silva²,

Marques³

et al. 2021

BJDV

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“…In most cases, 1-kestose has been identified as the main constituent of FOS. Kestose is also an important prebiotic [ 53 ] and can be synthesized by the transfructosylation activity of β-fructofuranosidase (FFase) or fructosyltransferase (FTase) enzymes [ 54 , 55 ]. Accordingly, the crude β-galactosidase cocktails purified in our study may have the transfructosylation activity that was responsible for the presence of FOSs during reactions with the mixture of o NPG–sucrose.…”

Section: Discussionmentioning

confidence: 99%

β-Galactosidase-Producing Isolates in Mucoromycota: Screening, Enzyme Production, and Applications for Functional Oligosaccharide Synthesis

Volford

Varga

Szekeres

et al. 2021

JoF

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β-Galactosidases of Mucoromycota are rarely studied, although this group of filamentous fungi is an excellent source of many industrial enzymes. In this study, 99 isolates from the genera Lichtheimia, Mortierella, Mucor, Rhizomucor, Rhizopus and Umbelopsis, were screened for their β-galactosidase activity using a chromogenic agar approach. Ten isolates from the best producers were selected, and the activity was further investigated in submerged (SmF) and solid-state (SSF) fermentation systems containing lactose and/or wheat bran substrates as enzyme production inducers. Wheat bran proved to be efficient for the enzyme production under both SmF and SSF conditions, giving maximum specific activity yields from 32 to 12,064 U/mg protein and from 783 to 22,720 U/mg protein, respectively. Oligosaccharide synthesis tests revealed the suitability of crude β-galactosidases from Lichtheimia ramosa Szeged Microbiological Collection (SZMC) 11360 and Rhizomucor pusillus SZMC 11025 to catalyze transgalactosylation reactions. In addition, the crude enzyme extracts had transfructosylation activity, resulting in the formation of fructo-oligosaccharide molecules in a sucrose-containing environment. The maximal oligosaccharide concentration varied between 0.0158 and 2.236 g/L depending on the crude enzyme and the initial material. Some oligosaccharide-enriched mixtures supported the growth of probiotics, indicating the potential of the studied enzyme extracts in future prebiotic synthesis processes.

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“…A. terreus has attracted interest due to its ability to produce a group of secondary metabolites called statins that are used in the manufacture of cholesterol-lowering drugs [28]. A. nidulans is a capable fungal cell factory that can The main applications of enzymes in different food sectors [6][7][8][9][10][11][12][13][14][15][16][17][18].…”

Section: History and Backgroundmentioning

confidence: 99%

“…Enzymes produced by the fungal system are commonly used in various sectors including food, chemicals, medicine, agriculture and energy [5]. Today, due to multiple applications, the demand for different kind of enzymes in various food sectors has increased greatly [6][7][8][9][10][11][12][13][14][15][16][17][18], as shown in Table 1. Additionally, the manipulation of strains through recombinant DNA techniques and protein engineering technology has made it possible to meet the growing demand for enzymes [19].…”

Section: Introductionmentioning

confidence: 99%

Prospective Application ofAspergillusSpecies: Focus on Enzyme Production Strategies, Advances and Challenges

Gholami-Shabani¹,

Shams-Ghahfarokhi²,

Jamzivar³

et al. 2022

Natural Food Additives

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Fungal enzymes that catalyze different types of biochemical reactions play a significant role in modern industry by improving existing processes. Also, the use of enzymes to replace some traditional toxic chemical or mechanical approaches helps decrease energy demand and environmental pollution. However, enzymes must be able to compete commercially with relatively low-priced traditional approaches. Meeting economical and commercial feasibility criteria depends on a number of enzymatic properties including the specificity to the substrate, stability in industrial enzymatic reaction conditions and catalytic efficiency. Fungi used as an enzyme manufacture host should be appropriate for industrial scale fermentation. Aspergillus species are being developed as one of the best enzyme manufacture factories due to their capability to secrete high quantities of enzymes suitable for industrial applications. The industrial importance of Aspergillus species also includes the progress and commercialization of new products derived from genetically engineered modified strains. Hence, the main aim of this chapter investigation is to analyze the secreted and cellular proteins from Aspergillus species and their application in industries.

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Invertase: An Enzyme with Importance in Confectionery Food Industry

Cited by 13 publications

References 112 publications

Biotechnological starter potential for cocoa fermentation from cabruca systems / Potencial biotecnológico de leveduras starter na fermentação do cacau de sistema cabruca

Biotechnological starter potential for cocoa fermentation from cabruca systems / Potencial biotecnológico de leveduras starter na fermentação do cacau de sistema cabruca

β-Galactosidase-Producing Isolates in Mucoromycota: Screening, Enzyme Production, and Applications for Functional Oligosaccharide Synthesis

Prospective Application ofAspergillusSpecies: Focus on Enzyme Production Strategies, Advances and Challenges

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