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Diverse Role of Enzymes in Food and Dairy Industry

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Recent Advances in Food Biotechnology

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Abstract

As long as there have been people, enzymes and microorganisms have been a part of food preparation. Innovative enzymes with extensive applications and specificity have been created by technological advancements, and we are still in the process of exploring new areas of application. Many foods can be enhanced with the use of microorganisms including bacteria, yeast, and fungi and their enzymes, resulting in an improved taste and texture. These industrial benefits are substantial. Several advantages, such as the ease of production, cost-effectiveness, and consistent nature of microbial enzymes, make them the preferred source of enzymes rather than those obtained from plants or animals. We examine recent advances in enzyme technology in the food industry in the following review. The broad range of applications for enzymes in food processing is discussed, as is their microbial source and the wide range of enzymes that are used.

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Acknowledgments

This work was supported by funding from the University of Agriculture, Faisalabad, Pakistan.

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Authors and Affiliations

  1. Bioproducts, Sciences and Engineering Laboratory, Washington State University, Richland, WA, USA

    Muhammad Usman Khan, Nalok Dutta & Shaheer Arif

  2. Department of Energy Systems Engineering, University of Agriculture, Faisalabad, Pakistan

    Muhammad Usman Khan

  3. Department of Agricultural Engineering, Bahauddin Zakariya University, Multan, Pakistan

    Muhammad Sultan

  4. School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing, China

    Muhammad Ahmad

  5. Department of Technology of Food Production, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russian Federation

    Mohammad Ali Shariati

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  1. Muhammad Usman Khan
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  2. Nalok Dutta
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  4. Muhammad Sultan
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  5. Muhammad Ahmad
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Correspondence to Muhammad Usman Khan .

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Editors and Affiliations

  1. Department of Biotechnology, Rama University, Kanpur, Uttar Pradesh, India

    Ajay Kumar

  2. Department of Biosciences, School of Sciences, Indrashil University, Rajpur, Mehsana, Gujarat, India

    Kiran Patruni

  3. Department of Biosciences, School of Science, Indrashil University, Rajpur, Mehsana, Gujarat, India

    Vijai Singh

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Khan, M.U., Dutta, N., Arif, S., Sultan, M., Ahmad, M., Shariati, M.A. (2022). Diverse Role of Enzymes in Food and Dairy Industry. In: Kumar, A., Patruni, K., Singh, V. (eds) Recent Advances in Food Biotechnology. Springer, Singapore. https://doi.org/10.1007/978-981-16-8125-7_10

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