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Exogenous Enzymes

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Food biopolymers: Structural, functional and nutraceutical properties

Abstract

Enzymes are protein molecules functioning as specialized catalysts for chemical reactions. The use of enzymes in various industries is increasing rapidly due to reduced processing time, low energy input, cost effectiveness, non toxic and eco-friendly characteristics. Microbial enzymes have gained interest for their widespread uses in industries owing to their stability, catalytic activity, and ease of production and optimization than plant and animal enzymes. Microbial enzymes can be produced easily on large scale by a number of fermentation techniques like solid-state and submerged fermentations. Due to development in recombinant technology and protein engineering, enzymes have evolved as an important molecule that has been widely used in different industrial and therapeutical purposes. The present chapter discusses a comprehensive list of exogenous/commercial enzymes, their microbial sources, safety aspects, and applications in food system.

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Authors and Affiliations

  1. Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India

    Saqib Farooq & Tariq Ahmad Ganaie

  2. Department of Food Science and Technology, Government PG College for Women, Gandhi Nagar, Jammu, Jammu and Kashmir, India

    Manzoor Ahmad Shah

  3. Department of Food Science and Technology, Government College for Women, M. A. Road, Srinagar, Jammu and Kashmir, India

    Shabir Ahmad Mir

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  1. Saqib Farooq
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  2. Manzoor Ahmad Shah
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  3. Tariq Ahmad Ganaie
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  4. Shabir Ahmad Mir
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Editors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, India

    Adil Gani

  2. Department of Food Science and Technology, University of Kashmir, Srinagar, India

    Bilal Ahmad Ashwar

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Farooq, S., Shah, M.A., Ganaie, T.A., Mir, S.A. (2021). Exogenous Enzymes. In: Gani, A., Ashwar, B.A. (eds) Food biopolymers: Structural, functional and nutraceutical properties. Springer, Cham. https://doi.org/10.1007/978-3-030-27061-2_14

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