Newer uses of microbial enzymes in food processing |
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| Affiliation: | 1. Department of Respiratory Medicine, The Second Affiliated Hospital of Xi''an Jiaotong University, Xi''an 710003, Shaanxi, China;2. Department of Respiratory Medicine, Xi’an No.3 Hospital, Xi’an, 710018, Shaanxi, China;2. Universiti Sains Malaysia, George Town, Penang, Malaysia;3. Institut Teknologi Bandung, Bandung, Indonesia |
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| Abstract: | Microbial enzymes are widely used in food processing: many new enzymes and enzyme processes acting on nearly all types of organic food components — starch, sugars, proteins, fats, fibers, and flavour compounds — have come into the industry during the 1980s and their application has a major impact on enzyme technology in general. The particular roles of immobilized enzymes and genetic engineering in food enzymology are briefly discussed. |
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