微生物酶在食品工业中的应用
Applications of Microbial Enzymes in Food Industry.
作者信息
Raveendran Sindhu, Parameswaran Binod, Ummalyma Sabeela Beevi, Abraham Amith, Mathew Anil Kuruvilla, Madhavan Aravind, Rebello Sharrel, Pandey Ashok
机构信息
Centre for Biofuels, National Institute for Interdisciplinary Science and Technology, CSIR, 695019 Trivandrum, India.
Institute of Bioresources and Sustainable Development, 795001 Imphal, India.
出版信息
Food Technol Biotechnol. 2018 Mar;56(1):16-30. doi: 10.17113/ftb.56.01.18.5491.
Abstract
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.
摘要
在食品制备中使用酶或微生物是一个由来已久的过程。随着技术的进步，已开发出具有广泛应用范围和特异性的新型酶，并且仍在探索新的应用领域。细菌、酵母和真菌等微生物及其酶被广泛用于多种食品制备中，以改善口感和质地，它们为食品工业带来了巨大的经济效益。由于易于生产、成本效益高且产量稳定等诸多优点，微生物酶成为优于植物或动物来源酶的选择。本综述讨论了食品工业酶技术的最新进展。文中讨论了食品加工中使用的酶的综合列表、这些酶的微生物来源及其广泛的应用。
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