Transcription of The Use of Enzymes in Food Processing: A Review
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The Use of Enzymes in Food Processing: A Review
South Asian Journal of Food Technology and Environment ISSN 2394-5168 (Print), 5454-6445 (online) 2015 Society for World Environment, Food and Technology 190 The Use of Enzymes in Food Processing: A Review Sorabh Chaudhary1*, Sushma Sagar1, Mukesh Kumar1, Sengar1 and Akash Tomar2 1 Department of Agriculture Biotechnology and 2 Department of Recombinant Techniques Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut- 250110 ( ) *Email:- Abstract Enzymes are protein molecules functioning as specialized catalysts for chemical reactions. Enzymes have always been important to food technology because of their ability to act as catalysts, transforming raw materials into improved food products. Food processing Enzymes are used as food additives to modify food properties.
invert sugar syrup in a process that pioneered the use of immobilized enzymes in the sugar industry (Vasic-Racki, 2006). A few years later, for the first time, an enzyme (a protease) was produced by fermentation of Bacillus licheniformis. In this, way, large-scale production of enzymes became possible, thus
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