Abstract
Thermophilic fungal enzymes are of increasing research interest due to their industrial relevance. This review presents the potential uses of fungal thermozymes in starch processing, oligosaccharide production, flour standardization, bread making, beer brewing, fruit and vegetable juice processing, wine fermentation and flavor development, tea fermentation, coffee bean preparation and animal feed treatment. Enzyme immobilization is currently used to increase catalytic efficiency, thermostability and allow enzyme recycling in continuous processes. Without this technology, the use of some enzymes industrially would be cost inhibiting. Thermostable fungal hydrolytic enzymes have advantages over their mesophilic counterparts. These thermozymes have increased stability under harsh food processing conditions. Performing enzymatic reactions at higher temperatures allows increased substrate concentrations, lower viscosity, fewer risks of microbial contaminations and higher reactions rates. Examples of commercially used fungal enzymes and those with potential food industry applications are discussed, highlighting both advantages and potential relevance in agri-food processing.
Keywords: Agriculture, bioprocesses, food processing, fungi, industrial applications, thermostable enzymes, fungal thermozymes, oligosaccharide, fermentation, hydrolytic enzymes
The Natural Products Journal
Title: Thermophilic Filamentous Fungal Enzyme Systems: Applications in the ‘Agri-Food’ Industries
Volume: 1 Issue: 1
Author(s): Deborah M. Waters, Patrick G. Murray, Maria G. Tuohy and John Donlon
Affiliation:
Keywords: Agriculture, bioprocesses, food processing, fungi, industrial applications, thermostable enzymes, fungal thermozymes, oligosaccharide, fermentation, hydrolytic enzymes
Abstract: Thermophilic fungal enzymes are of increasing research interest due to their industrial relevance. This review presents the potential uses of fungal thermozymes in starch processing, oligosaccharide production, flour standardization, bread making, beer brewing, fruit and vegetable juice processing, wine fermentation and flavor development, tea fermentation, coffee bean preparation and animal feed treatment. Enzyme immobilization is currently used to increase catalytic efficiency, thermostability and allow enzyme recycling in continuous processes. Without this technology, the use of some enzymes industrially would be cost inhibiting. Thermostable fungal hydrolytic enzymes have advantages over their mesophilic counterparts. These thermozymes have increased stability under harsh food processing conditions. Performing enzymatic reactions at higher temperatures allows increased substrate concentrations, lower viscosity, fewer risks of microbial contaminations and higher reactions rates. Examples of commercially used fungal enzymes and those with potential food industry applications are discussed, highlighting both advantages and potential relevance in agri-food processing.
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Cite this article as:
M. Waters Deborah, G. Murray Patrick, G. Tuohy Maria and Donlon John, Thermophilic Filamentous Fungal Enzyme Systems: Applications in the ‘Agri-Food’ Industries, The Natural Products Journal 2011; 1 (1) . https://dx.doi.org/10.2174/2210315511101010002
DOI https://dx.doi.org/10.2174/2210315511101010002 |
Print ISSN 2210-3155 |
Publisher Name Bentham Science Publisher |
Online ISSN 2210-3163 |
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