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Enzymes in Sweeteners Production

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Green Bio-processes

Part of the book series: Energy, Environment, and Sustainability ((ENENSU))

Abstract

The eco-friendly and highly specific nature of enzymes has made these biocatalysts widely used in the production of sweeteners. Traditionally, their application is mostly associated with the production of starch-derived high-calorie sugars, and at a minor scale, to the production of invert sugar syrup. Such pattern still stands, albeit with significant developments toward improved biocatalysts for those roles. These improvements have involved several approaches such as enzyme screening/modification through genetic or chemical approaches, and enhanced enzyme formulations. Additionally, in recent years, the public perception on the impact of diet in public health has established the need for alternative low-calorie sweeteners. These abridge a diversity of compounds, from high-intensity sweeteners to oligosaccharides with low sweetening power but with a prebiotic role. The present work aims to provide an updated overview of the current enzyme-based processes in the production of sweeteners. The rationale underlying the enzymatic approaches as preferred alternative to chemical routes is addressed. Specific insight is given on the operational conditions implemented in the enzymatic processes and on biocatalyst development, while also providing the scope for the different types of sweeteners manufactured enzymatically. The key issues on industrial scale sweetener production are discussed. Finally, foreseen developments in the field are also suggested.

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Authors and Affiliations

  1. Department of Bioengineering and IBB, Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisbon, Portugal

    Filipe Carvalho & Pedro Fernandes

  2. DREAMS and Faculty of Engineering, Universidade Lusófona de Humanidades e Tecnologias, Av. Campo Grande 376, 1749-024, Lisbon, Portugal

    Pedro Fernandes

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  1. Filipe Carvalho
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Correspondence to Pedro Fernandes .

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  1. Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India

    Binod Parameswaran

  2. Gujarat Pollution Control Board, Gandhinagar, Gujarat, India

    Sunita Varjani

  3. Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India

    Sindhu Raveendran

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Carvalho, F., Fernandes, P. (2019). Enzymes in Sweeteners Production. In: Parameswaran, B., Varjani, S., Raveendran, S. (eds) Green Bio-processes. Energy, Environment, and Sustainability. Springer, Singapore. https://doi.org/10.1007/978-981-13-3263-0_9

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