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.
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Major enzyme classes of interest in food processing
Main enzyme applications in the food industry
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