Thermostable Enzymes for Industrial Biotechnology

Sharma, Sunny; Vaid, Surbhi; Bhat, Bilal A.; Singh, Satbir; Bajaj, Bijender Kumar

doi:10.1016/b978-0-444-64114-4.00017-0

Cited by 56 publications

(42 citation statements)

References 131 publications

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“…The need for enzymes with specific properties and that are potentially active under various processing conditions boosted the search for organisms with distinct properties (Khan and Sathya, 2018). One of the major hurdles in industrial processing using enzymes is their instability at extreme processing conditions (Sharma et al, 2019). Microorganisms are integral parts of the ecosystem, they are very ubiquitous and survive in diverse and extreme environments (Ahlawat et al, 2018).…”

Section: Extremophiles and Extremozymesmentioning

confidence: 99%

“…Extremophiles are microorganisms that can exist and successfully survive in a variety of extreme conditions including temperature, pH, heavy metals, and salinity (Akanbi et al, 2020), they are classified into thermophiles, hyperthermophiles, halophiles, psychrophiles, piezophiles, and alkalophiles. These organisms can produce enzymes that can exert catalysis at these extreme conditions (Sharma et al, 2019). The enzymes produced by these microorganisms are called extremozymes.…”

Section: Extremophiles and Extremozymesmentioning

confidence: 99%

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The Roles of Enzyme in Food Processing - An Overview

Abdullahi¹,

Atiku²,

Umar³

2021

FJS

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Enzymes haven used long in food processing before their discovery as a biological catalyst. Food fermentation was among the early art of food processing and the use of enzymes in fermentation and cheese making started about 6000 BC. The roles of enzymes in food processing and preservation contributed to the development of mankind. They contributed in the areas of baking, cheese making, dairy processing, milling, cereals technology, juice and beverages processing, vegetable processing, oils and fats processing, and wine processing among others. Microorganisms are the earliest and foremost source of enzymes used in food processing, other sources are plant and animal tissues and organs. Advances in science and technology disclosed more potentials of enzymes and biotechnology open doors for commercial production of enzymes with charming properties. The development of enzyme immobilization techniques allows the reused of enzymes without affecting their properties, structure, or activities. Recent advances in genetic engineering and recombinant DNA technology permit the production of enzymes with exceptional properties. The current trends in the production of Extremozymes will open doors for using enzymes under extreme conditions of temperature, pH, and pressure. In food, processing enzymes can be used as ingredients, processing aid, or as a catalyst for both pre-and post-consumption catalysis. Enzymes improve the quality, shelf life, stability, and sensory properties of foods. They play important roles in food processing by lowering energy consumption, minimizing waste, producing desired products specifically required, and making foods more affordable, palatable, and available

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Section: Extremophiles and Extremozymesmentioning

confidence: 99%

Section: Extremophiles and Extremozymesmentioning

confidence: 99%

The Roles of Enzyme in Food Processing - An Overview

Abdullahi¹,

Atiku²,

Umar³

2021

FJS

View full text Add to dashboard Cite

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“…The rate of hydrolysis, inhibitors, and stability, along with the product inhibition and thermal instability, are some of the major key factors that are needed in order to focus on achieving a higher conversion rate using BGL [58]. For example, a slow rate of hydrolysis and product inhibition have been noticed as the rate limiting step [62,63], while these bottlenecks can be overcome well by use the of [64,65] thermostable β-glucosidase, which has been documented in several studies [66,67]. Moreover, various research has been also performed, primarily focused on the heterologous expression and enzymatic cocktails, resulting in novel enzyme mixtures [68,69].…”

Section: Industrial Importance Of β-Glucosidase In Biofuelsmentioning

confidence: 99%

Microbial Beta Glucosidase Enzymes: Recent Advances in Biomass Conversation for Biofuels Application

et al. 2019

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The biomass to biofuels production process is green, sustainable, and an advanced technique to resolve the current environmental issues generated from fossil fuels. The production of biofuels from biomass is an enzyme mediated process, wherein β-glucosidase (BGL) enzymes play a key role in biomass hydrolysis by producing monomeric sugars from cellulose-based oligosaccharides. However, the production and availability of these enzymes realize their major role to increase the overall production cost of biomass to biofuels production technology. Therefore, the present review is focused on evaluating the production and efficiency of β-glucosidase enzymes in the bioconversion of cellulosic biomass for biofuel production at an industrial scale, providing its mechanism and classification. The application of BGL enzymes in the biomass conversion process has been discussed along with the recent developments and existing issues. Moreover, the production and development of microbial BGL enzymes have been explained in detail, along with the recent advancements made in the field. Finally, current hurdles and future suggestions have been provided for the future developments. This review is likely to set a benchmark in the area of cost effective BGL enzyme production, specifically in the biorefinery area.

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“…Since massive commercialization in the 1990s, enzymes have been used extensively in various daily applications such as waste treatment (degradation of plastic, hydrolysis of lignocellulose), cleaning or bioremediation. However, industrial applications bring additional requirements on enzyme functionality due to environmental conditions significantly different than their natural sources, such as the presence of artificial substrates, organic solvents, inhibitors, non-optimal pH, elevated temperature, high ionic strength, which could result in both premature enzyme degradation, and loss of enzyme activity [ 8 ]. Therefore, comprehensive knowledge about enzyme long-term stability under various conditions is crucial for the effective enzyme use in the free or immobilized form [ 5 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of physicochemical parameters on the stability and activity of garlic alliinase and its use for in-situ allicin synthesis

et al. 2021

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Garlic is a well-known example of natural self-defence system consisting of an inactive substrate (alliin) and enzyme (alliinase) which, when combined, produce highly antimicrobial allicin. Increase of alliinase stability and its activity are of paramount importance in various applications relying on its use for in-situ synthesis of allicin or its analogues, e.g., pulmonary drug delivery, treatment of superficial injuries, or urease inhibitors in fertilizers. Here, we discuss the effect of temperature, pH, buffers, salts, and additives, i.e. antioxidants, chelating agents, reducing agents and cosolvents, on the stability and the activity of alliinase extracted from garlic. The effects of the storage temperature and relative humidity on the stability of lyophilized alliinase was demonstrated. A combination of the short half-life, high reactivity and non-specificity to particular proteins are reasons most bacteria cannot deal with allicin’s mode of action and develop effective defence mechanism, which could be the key to sustainable drug design addressing serious problems with escalating emergence of multidrug-resistant (MDR) bacterial strains.

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Thermostable Enzymes for Industrial Biotechnology

Cited by 56 publications

References 131 publications

The Roles of Enzyme in Food Processing - An Overview

The Roles of Enzyme in Food Processing - An Overview

Microbial Beta Glucosidase Enzymes: Recent Advances in Biomass Conversation for Biofuels Application

Effect of physicochemical parameters on the stability and activity of garlic alliinase and its use for in-situ allicin synthesis

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