Enzymes in Brewing and Wine Industries

Pati, S.; Samantaray, D. P.

doi:10.1007/978-981-19-1288-7_6

Cited by 6 publications

(3 citation statements)

References 27 publications

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“…Acid proteases can degrade proteins in fruit juices and certain alcoholic beverages that cause turbidity ( Espejo, 2021 ; Pati and Samantaray, 2022 ; Rasaq et al, 2023 ), including black currant ( Landbo et al, 2006 ); cherry ( Pinelo et al, 2010 ); pomegranate ( Cerreti et al, 2017 ); and apple, orange, grape, and kiwi fruit juices ( Guo et al, 2019 ). By adding acid proteases, the immediate turbidity is significantly reduced.…”

Section: Application Of Microbial Proteasesmentioning

confidence: 99%

“…Acid proteases can degrade proteins in fruit juices and certain alcoholic beverages that cause turbidity (Espejo, 2021;Pati and Samantaray, 2022;Rasaq et al, 2023), including black currant (Landbo et al, 2006); cherry (Pinelo et al, 2010); pomegranate (Cerreti et al,TABLE 4 Representative alkaline proteases originated from microbial sources. 2017); and apple, orange, grape, and kiwi fruit juices (Guo et al, 2019).…”

Section: Beverage Industrymentioning

confidence: 99%

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Microbial proteases and their applications

Song,

Zhang,

Wang

et al. 2023

Front. Microbiol.

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Proteases (proteinases or peptidases) are a class of hydrolases that cleave peptide chains in proteins. Endopeptidases are a type of protease that hydrolyze the internal peptide bonds of proteins, forming shorter peptides; exopeptidases hydrolyze the terminal peptide bonds from the C-terminal or N-terminal, forming free amino acids. Microbial proteases are a popular instrument in many industrial applications. In this review, the classification, detection, identification, and sources of microbial proteases are systematically introduced, as well as their applications in food, detergents, waste treatment, and biotechnology processes in the industry fields. In addition, recent studies on techniques used to express heterologous microbial proteases are summarized to describe the process of studying proteases. Finally, future developmental trends for microbial proteases are discussed.

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Section: Application Of Microbial Proteasesmentioning

confidence: 99%

“…Acid proteases can degrade proteins in fruit juices and certain alcoholic beverages that cause turbidity (Espejo, 2021;Pati and Samantaray, 2022;Rasaq et al, 2023), including black currant (Landbo et al, 2006); cherry (Pinelo et al, 2010); pomegranate (Cerreti et al,TABLE 4 Representative alkaline proteases originated from microbial sources. 2017); and apple, orange, grape, and kiwi fruit juices (Guo et al, 2019).…”

Section: Beverage Industrymentioning

confidence: 99%

Microbial proteases and their applications

Song,

Zhang,

Wang

et al. 2023

Front. Microbiol.

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“…The low content of carbohydrates or low calories in beer is obtained by adding pullulanase, amyloglucosidase or glucoamylase to the wort before or during fermentation ( Mathews et al, 2001 ; Pati and Samantaray, 2022 ). These enzymes hydrolyze non fermentable carbohydrates due to the hydrolysis of branched α -1,6 glycosidic bonds of starch into fermentable sugar and reduce the calorie and alcohol content in beer ( Blanco et al, 2014 ).…”

Section: Industrial Applications Of Pullulanasementioning

confidence: 99%

Pullulanase: unleashing the power of enzyme with a promising future in the food industry

Naik

Kumar

Goyal

et al. 2023

Front. Bioeng. Biotechnol.

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Pullulanases are the most important industrial group of enzymes in family 13 glycosyl hydrolases. They hydrolyze either α-1,6 and α-1,4 or both glycosidic bonds in pullulan as well as other carbohydrates to produce glucose, maltose, and maltotriose syrups, which have important uses in food and other related sectors. However, very less reports are available on pullulanase production from native strains because of low yield issues. In line with the increasing demands for pullulanase, it has become important to search for novel pullulanase-producing microorganisms with high yields. Moreover, high production costs and low yield are major limitations in the industrial production of pullulanase enzymes. The production cost of pullulanase by using the solid-state fermentation (SSF) process can be minimized by selecting agro-industrial waste. This review summarizes the types, sources, production strategies, and potential applications of pullulanase in different food and other related industries. Researchers should focus on fungal strains producing pullulanase for better yield and low production costs by using agro-waste. It will prove a better enzyme in different food processing industries and will surely reduce the cost of products.

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Exploring the extraction, functional properties, and industrial applications of papain from Carica papaya

Choudhary,

Kaushik,

Chawla

et al. 2024

J Sci Food Agric

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Papain a protease enzyme naturally present in the Carica papaya has gained significant interest across several industries due to its unique properties and versatility. The unique structure of papain imparts the functionality that assists in elucidating how papain enzyme works and making it beneficial for a variety of purposes. This review highlights recent advancements in papain extraction techniques to enhance production efficiency to meet market demand. The extraction of papain from the Carica papaya plant offers various advantages such as cost‐effectiveness, biodegradability, safety, and the ability to withstand a wide range of pH and temperature conditions. Key findings reveal that non‐conventional papain extraction techniques offer significant advantages in terms of efficiency, product quality, and environmental sustainability. Furthermore, papain treatment enhances the value of final products due to its anti‐bacterial, anti‐oxidant, and anti‐obesity properties. The ability of papain to hydrolyze a wide range of proteins across various conditions makes it a suitable protease enzyme. While the study emphasizes the advantages of papain, the study also acknowledges limitations such as the continuous research and development to optimize extraction processes which will help unlock papain's potential and meet the growing demand. © 2024 Society of Chemical Industry.

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Enzymes in Brewing and Wine Industries

Cited by 6 publications

References 27 publications

Microbial proteases and their applications

Microbial proteases and their applications

Pullulanase: unleashing the power of enzyme with a promising future in the food industry

Exploring the extraction, functional properties, and industrial applications of papain from Carica papaya

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