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Cold-Active Enzymes in Food Processing

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Enzymes in Food Technology

Abstract

Microorganisms living in extreme environmental conditions (extremophiles) are potential source of extremozymes; they possess utmost stability under extreme environmental conditions. Cold-active enzymes are extremozymes produced by the psychrophiles (extremophiles) and have attracted much attention as biocatalysts due to their capacity to resist unfavourable reaction conditions in the industrial process. Cold-active enzymes possess wide applications in the food industry; these enzymes are not only secreted by bacteria but also from yeasts and moulds. Although enzymes are derived from plant and animal sources, cold-active microbial enzymes have taken advantage, due to their productivity and thermostability. Psychrophilic microorganisms produce a wide range of cold-active enzymes with immune application in food processing. The use of ß-galactosidase for the removal of lactose from refrigerated milk, application of pectinase for the reduction of viscosity and turbidity in chilled juice and use of amylase for hydrolysis of polysaccharides in starch processing industries and processing of meat with the help of cold-active proteases are the representative examples of application of cold-active enzymes. Cold-active enzymes possess exceptional molecular flexibility that has opened up newer areas of applications. In food processing industries, cold-active pectinases have been used for the removal of pectin which is important in fruit juice and wine processing, coffee and tea processing and macerating of plants and vegetable tissue, for degumming of plant fibres, for extracting vegetable oils and for adding poultry feed and in the alcoholic beverages. To fulfil the demand of industries, enzyme technology needs extension of biotechnological approach in terms of both quality and quantity. The potential of cold-active enzymes provides numerous opportunities for industrial applications. However, specific properties of cold-active enzymes may be improved and modified through enzyme engineering.

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  1. Biofertilizer Research Laboratory, SKUAST-K, Wadura, Jammu and Kashmir, India

    Burhan Hamid

  2. Division of Plant Pathology, SKUAST-K, Shalimar, Jammu and Kashmir, India

    Fayaz A. Mohiddin

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  1. Department of Biochemistry, University of Hail, Hail, Saudi Arabia

    Mohammed Kuddus

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Hamid, B., Mohiddin, F.A. (2018). Cold-Active Enzymes in Food Processing. In: Kuddus, M. (eds) Enzymes in Food Technology. Springer, Singapore. https://doi.org/10.1007/978-981-13-1933-4_19

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