Enzyme Applications, Industrial

Abstract

Enzyme technology has been used in industrial applications since ancient Greece. The era of modern industrial enzyme technology began in 1874 with the extraction of chymosin from dried calves' stomachs. The detergent industry is the largest user of industrial enzymes, utilizing proteases, amylases, lipases, and cellulases to remove soilings, increase softness, and protect fabric. The starch industry, which was the first significant user of enzymes, uses pullanases and a variety of amylases for the liquefication, saccharification, and isomerization of starches. Enzymes also find use in the textile, tannery, pulp and paper production, and animal feed industries. Another important industrial application of enzymes is in the food industry, ie, dairy, bakery, brewing, and protein modification industries. Industrial applications of enzymes are regulated. Production of industrial enzymes involves fermentation, recovery, and purification. A variety of host microorganisms are used to optimize fermentation techniques. Catalytic activity, kinetics, and response to temperature and pH affect the use of enzymes in industrial applications. Genetic engineering of enzymes is used to modify and improve natural enzymes, including increased protein production and increased genetic and product stability.

Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineering

“…Aspartic proteinases are the first enzymes discovered (Szecsi 1992) and industrial production of aspartic proteinases dates back to 1874, when Danish scientist Christian Hansen extracted chymosin from calves' stomachs for application in cheese manufacturing (Nielsen et al 1994). Aspartic proteinases are the first crystalline protein ever analyzed by X-ray diffraction technique (Davies 1990).…”

Food-processing enzymes from recombinant microorganisms—a review

“…The industrial production of enzymes for use in food processing dates back to 1874, when Danish scientist Christian Hansen extracted rennin (chymosin) from calves' stomachs for use in cheese manufacturing (Nielsen et al, 1994). Chymosin is now produced from microorganisms that contain the bovine prochymosin gene introduced through recombinant deoxyribonucleic acid (rDNA) techniques.…”