Production of Industrial Enzymes

Abstract

The use of enzymes in food applications has been around for centuries. 1 Some of the first examples were the use of naturally occurring enzymes in the source substrate, such as α-amylases that are naturally present in grains used for brewing. Enzymes were also extracted from both plant and animal sources. Then came the use of microbially produced enzymes, where the enzymes were the natural products of the microbial culture. Today, most enzymes are still produced microbially; however, many of the enzymes are no longer native enzymes, but engineered versions. Protein engineering allows the properties of the enzyme to be optimized for its specific use. Many of the applications today are only possible by the use of these specialized products.Protein engineering is practised through the use of recombinant DNA (rDNA) technology. The same rDNA technology is also utilized to design the microbial strains used to produce the enzyme. The hosts used for enzyme manufacture are becoming more limited in number. At the same time, the source of the enzyme is coming from a wider variety of organisms. This creates a host-platform-centred approach that offers numerous advantages. Efforts can be focused on developing the molecular biology tools required for the smaller set of host organisms. More in-depth knowledge can be gathered and applied to improve these strains by conferring the properties important for industrial enzyme manufacture. These include factors such as fast and efficient growth on simple media, high extracellular enzyme expression and low level of other background proteins, among others. These advantages go beyond those just for strain development, but also for the fermentation, recovery and formulation process. Developing numerous processes for different enzymes is simplified when the same host strain is used, as knowledge of the strain is leverageable. Specifically, the requirements for growing and recovering from the same strain remain the same and this provides a basis to develop a process unique to each enzyme. Requirements for growing the strain remain the same and process conditions become more similar. This advantage continues through to the industrial production plant, where similar processes can reduce capital equipment requirements and ease plant operations. APPLICATIONS RESEARCH AND PROTEIN ENGINEERINGAlthough this topic will be covered in more detail in another chapter, we will nonetheless introduce the subject here. Modern industrial biotechnology is highly integrated and not just Enz y mes in Food Technology , Second edition Edited by Robert J. Whitehurst and Maarten van Oort

Applications of enzymes in breadmaking

“…The concentration step will typically be performed by ultra fi ltration. After the concentration, a crude enzyme product is achieved, which contains residual components from the fermentation feed stock and other side products from microbial metabolic activity, processing aids and non targeted enzymes (Dodge, 2010;Damhus et al , 2008).…”

“…Typical steps during enzyme production are: selection of a production strain, fermentation, recovery and formulation. A production strain is typically selected possessing the following properties: recognized as safe by regulatory authorities and being a good secretor in a fermentor that can be genetically modifi ed and can be cultivated to achieve high yield (Dodge, 2010).…”

Potential Applications of Carbohydrases Immobilization in the Food Industry

“…Inulin is a polyfructan found in many types of plants, and it is recognized as a source for the production of both ultra-high fructose syrup [10] and inulooligosaccharides [93]. This is very relevant, since fructose presents GRAS (Generally Recognized as Safe) status.…”

A fast and novel approach to evaluate technical enzyme preparations for an efficient protein hydrolysis

“…The enzymes are usually stabilized by the addition of carbohydrates, such as sucrose, dextrose and sugar alcohols [14], and preserved by commonly adding sodium benzoate or potassium sorbate. Solid product forms are produced by spray-drying the mixtures of enzymes, stabilizers and preservatives [15]. According to the Food and Drug Administration, the enzyme preparations which are used in food processing contain one or several active enzymes that are responsible for the intended technical purpose in food production [16].…”