Production, Stabilization, And Uses Of Enzymes From Fruit and Vegetable Byproducts
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2016-03-01
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Elsevier Inc.
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Abstract
Microbial enzymes are preferred due to their economic feasibility, high yields, consistency, ease of product modification and optimization, regular supply due to absence of seasonal fluctuations, rapid growth of microbes on inexpensive media, stability, and greater catalytic activity. Enzymes with desired activity under industrial conditions have been obtained. These enzymes have been achieved in several ways, isolating new microorganisms, often thermotolerant, by searching in metagenomic libraries for new gene sequences, or by mutagenesis, screening for optimizing process conditions, and by protein engineering. The use of enzymes frequently results in many benefits that cannot be obtained with traditional chemical treatment. These often include higher product quality and lower manufacturing cost, less waste, and reduced energy consumption. Key factors driving the market growth include new enzyme technologies endeavoring to enhance cost efficiencies and productivity, and growing interest among consumers in substituting petrochemical products with other organic compounds such as enzymes.
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Publisher Copyright: © 2016 Elsevier Inc. All rights reserved.
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Cosmetics , Dish powders , Encapsulation , Enzyme production , Food industry , Hygiene products , Immobilized enzymes , Laundry , Lipases , Liposomes , Medical and pharmaceutical applications , Proteases , Spray drying , Textiles , General Biochemistry,Genetics and Molecular Biology , SDG 9 - Industry, Innovation, and Infrastructure
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Prado Barragán , L A , Buenrostro-Figueroa , J J , González , C N A & Marañon , I 2016 , Production, Stabilization, And Uses Of Enzymes From Fruit and Vegetable Byproducts . in Biotransformation of Agricultural Waste and By-Products : The Food, Feed, Fibre, Fuel (4F) Economy . Elsevier Inc. , pp. 271-286 . https://doi.org/10.1016/B978-0-12-803622-8.00010-0