3. Major enzyme classes of interest in food processing
3.1 Hydrolases and lyases active on plant wall components
These enzymes are widely used to facilitate the clarification of fruit juices by improving filtration or decanting operations. They include cellulases, pectinases, xylanases, etc.
SCROLL TO TOPCellulases are enzymes that hydrolyze linear β-1,4 glucose chains. These can be very long chains of up to 25,000 glucose residues. Many filamentous fungi and bacteria are capable of producing these enzymes.
Clostridium...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Major enzyme classes of interest in food processing
Main enzyme applications in the food industry
Article included in this offer
"Bioprocesses and bioproductions"
(
145 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
