Enzymes: tools for food production : Major enzyme classes of interest in food processing

Major enzyme classes of interest in food processing
Enzymes: tools for food production

Author : Henry Eric SPINNLER

Publication date: May 10, 2013 | Lire en français

Add to my library

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 TOP

3.1.1 Cellulases

Cellulases 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...

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed? Log in!

Ongoing reading
Major enzyme classes of interest in food processing