Immobilization techniques, Immobilization techniques in food industry, Immobilized Enzymes, Need for immobilization, Role of immobilized Enzymes in Food Industry, Methods of immobilization, Production of lactose free milk, Production of High Fructose corn syrups, Production of Juice in industry level by Immobilized enzymes of Pectinase, Meat tenderization by immobilized Enzymes, Immobilized Amino acylase, immobilized glucose isomerase, immobilized pectinase, Immobilized alkaline phosphatase.
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
fermentation an ancient food processing technologies in world,uses of fermentation includes biological enrichment of food,helps to preserve food, decrease cooking time, an ancient tradition method, science of fermentation is Zymology, beneficial bacteria inhibits bad micro organisms growth. fermented foods of africa,asia, china,babylon and pakistan
Thermal Death Time# TDT# Thermal Processing# Food Pocessing Technology# Thermal Death Time Concept # TDT Curve # Unit operations in Food Processing # Food Technology in Industry# Food
Fermentation / fermented food / type of fermented food / microbial action Sumit Bansal
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
This presentation gives you the overall information of how enzymes are used in dairy industry and detailed explanation on production of cheese. Refer to the references for more detailed information.
It describes the history, production, and substrates used in the production of the enzyme. also, emphasize the application of amylase in food industry.
Enzymes are a biological substance that accelerates the rate of various biochemical reactions in a living organism without being used up in the reaction. Their role in food processing has also been recognized for many centuries. Even before this knowledge about enzymes, they have been used in a number of processes such as the tenderization of meat using papaya leaves, soy sauce preparation, curd or cheese making, baking, brewing, etc. From animals to plants to microbial sources, enzymes may be extracted from any living organisms. Of the hundred or so enzymes being used in industries, more than half are of microbial origin. In the food industry, microbial enzymes have been extensively used to increase the diversity, variety, and quality of food. Microorganisms as an enzyme source are always preferred over other sources as large amounts of enzymes can be produced from them in a controlled manner that is also faster and cheaper. Moreover, the minimum of potentially harmful content is present in microbial enzymes in comparison to those of plants and animals. This chapter includes microbial enzymes used in food processing and the food industry, their physicochemical and biological properties, recent developments, and future prospects.
fermentation an ancient food processing technologies in world,uses of fermentation includes biological enrichment of food,helps to preserve food, decrease cooking time, an ancient tradition method, science of fermentation is Zymology, beneficial bacteria inhibits bad micro organisms growth. fermented foods of africa,asia, china,babylon and pakistan
Thermal Death Time# TDT# Thermal Processing# Food Pocessing Technology# Thermal Death Time Concept # TDT Curve # Unit operations in Food Processing # Food Technology in Industry# Food
Fermentation / fermented food / type of fermented food / microbial action Sumit Bansal
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired.
This presentation gives you the overall information of how enzymes are used in dairy industry and detailed explanation on production of cheese. Refer to the references for more detailed information.
It describes the history, production, and substrates used in the production of the enzyme. also, emphasize the application of amylase in food industry.
Enzymes are a biological substance that accelerates the rate of various biochemical reactions in a living organism without being used up in the reaction. Their role in food processing has also been recognized for many centuries. Even before this knowledge about enzymes, they have been used in a number of processes such as the tenderization of meat using papaya leaves, soy sauce preparation, curd or cheese making, baking, brewing, etc. From animals to plants to microbial sources, enzymes may be extracted from any living organisms. Of the hundred or so enzymes being used in industries, more than half are of microbial origin. In the food industry, microbial enzymes have been extensively used to increase the diversity, variety, and quality of food. Microorganisms as an enzyme source are always preferred over other sources as large amounts of enzymes can be produced from them in a controlled manner that is also faster and cheaper. Moreover, the minimum of potentially harmful content is present in microbial enzymes in comparison to those of plants and animals. This chapter includes microbial enzymes used in food processing and the food industry, their physicochemical and biological properties, recent developments, and future prospects.
UNIT-5 Protein Engineering: Brief introduction to protein engineering,Use of ...Shyam Bass
UNIT-5 6th Sem B.PHARMA PHARMACEUTICAL BIOTECHNOLOGY)
Protein Engineering: Brief introduction to protein engineering, Use of microbes in industry, Production of enzymes-general considerations, Amylase, Catalase, peroxidase, Lipase Basic principles of genetic engineering
BY- SHYAM BASS
Chemistry of carbohydrates polysaccharides part 3 B heteroglycansRavi Kiran
Chemistry of carbohydrates polysaccharides part 3 B heteroglycans. To teach Ist year medical students.
Chemistry of carbohydrates Part-1 Monosaccharides
Part-2 Disaccharides
Part -3A Homoglycans
Part-3B Heteroglycans
Proline introduction, extraction of proline from plant samples, estimation by ninhydrin method, principle, materials required, procedure, absorbance
observation and calculation, result, some questions and answer related to proline, videolinks
Ripening definition, Biochemistry of fruit ripening, Cell wall degradation, Modifications of cell wall components, starch into simple sugars, degradation of chlorophyll content
Estimation of reducing and nonreducing sugarsJasmineJuliet
Reducing suar, non reducing sugar introduction, examples, extraction from plant sample, estimation of reducing sugar, estimation of total sugar, detected value applied in formulas, result.
Estimation of total sugars, Extration, Total sugar introduction, estimation, principle, materials required, procedure, calculation , result , observation , colorimetry, calibration curve, important note, videolinks.
Chemical interactions of food components emulsion, gelation, browning.JasmineJuliet
Food definition, Chemical components of food, chemical interactions of food components, Emulsion, emulsifier definition, Emulsified food products, Chemical interactions of food components during emulsion, Gelation definition, gelation food products, Gelation process, Browning, Enzymatic browning, nonenzymatic browning, Maillard reaction, caramelisation, uses of browning in food industry, browning reaction in chemical pathway.
Photorespiration - Introduction, why is it occur in plants, pathway of photorespiration, Enzymes names, pathway step by step explanation, Benefits of photorespiration, additional information related to photorespiration, Rubisco enzyme, Oxygenase enzyme, Oxygen concentration higher leads to photorespiration, problem to carry out calvin cycle.
Estimation of reducing and non reducing sugarJasmineJuliet
Reducing sugar definition and example, non-reducing sugar definition and example, Estimation of reducing sugar by DNSA method, Estimation of total sugars by anthrone metod, Estimation of non-reducing sugar from amount of total sugars and reducing sugar, formula for estimation of non-reduci
Estimation of starch by anthrone methodJasmineJuliet
Starch introduction, colorimetric principle, antrone reagent preparation, anthrone method preparation, anthrone test priciple, materials required, procedure, calculation, starch content formula from glucose content, references, videolinks related to estimation of starch, stock, working standard preparation,
Coenzyme - Introduction, Definition, Examples for coenzyme, reaction catalysed by coenzyme, Types of coenzymes - cosubstrate and prosthetic group coenzymes, second type of classification of coenzyme- hydrogen group transfer , other than hydrogen group transfer.
Enzymes definitions, types & classificationJasmineJuliet
Enzyme - Introduction, Biocatalysts, Definition of enzymes, Types of enzymes, classification of enzyme, Nomenclature of enzymes, EC number, Types of enzymes with examples, and reaction.
Enzymes properties, nomenclature and classificationJasmineJuliet
Enzymes - Definition, Introduction about biocatalysts, Properties of enzymes, Specificity, capacity for regulation, Example for enzyme at specific pH, Nomenclature of enzymes, Systematic name, common name, enzyme commission number, Classification of enzymes: Oxidoreductase, Transferase, lyases, ligases, isomerases, hydrolases.
Occurrence and classification and function of alkaloidsJasmineJuliet
Alkaloids introduction, Alkaloids classification, Alkaloids function, pharmaceutical applications of alkaloids, Examples of alkaloids, Some review questions related to alkaloids.
Glycoproteins and lectin ( Conjugated Carbohydrate)JasmineJuliet
Glycoprotein - Introduction, Structure, Significance. Lectin - Introduction, Structure, Significance. Lipid definition, Some review questions related to Glycoprotein and lectins
Polysaccharide introduction, example, structure, starch, cellulose, chitin those structure and important functions and their presence in plants and animals, polysaccharide types based on functions and their composition , functions of polysaccharides , important images for relevant polysaccharides types, polysaccharide role in plants and animal cells. Starch - structure and functions, cellulose structure and functions, chitin - structure and functions
Professional air quality monitoring systems provide immediate, on-site data for analysis, compliance, and decision-making.
Monitor common gases, weather parameters, particulates.
A brief information about the SCOP protein database used in bioinformatics.
The Structural Classification of Proteins (SCOP) database is a comprehensive and authoritative resource for the structural and evolutionary relationships of proteins. It provides a detailed and curated classification of protein structures, grouping them into families, superfamilies, and folds based on their structural and sequence similarities.
1. Role of immobilized / bound
Enzymes in Food industry
Jasmine Juliet .R
Teaching Assistant
Biotechnology Dept
AC&RI, Madurai.
2.
3. Immobilization Techniques
Imprisonment of cell or enzyme in a distinct support / matrix.
The support / matrix allows exchange of medium.
The medium contains substrate or effector or inhibitor molecules.
First immobilization technology: Aminoacylase by Aspergillus
oryzae for the production of L-aminoacids in Japan.
Two main advantages of enzyme immobilization:
1. Increased functional efficiency
2. Enhanced reproducibility
4. Immobilization Techniques in Industrial
Applications
• Immobilised enzymes have been fixed to a static surface in order to improve
the efficiency of the catalysed reaction.
• Immobilised enzymes are utilised in a wide variety of industrial practices:
• Biofuels – Enzymes are used to produce ethanol-based fuels.
• Medicine – Enzymes are used to identify diseases and pregnancy.
• Biotechnology – Enzymes are involved in gene splicing.
• Food production – Enzymes are used in the production of dairy products.
• Textiles – Enzymes are utilised in polishing cloth.
5.
6. Immobilized Enzyme - Introduction
Enzymes are macromolecular biocatalysts, widely used in food industry.
In applications, enzymes are often immobilized on inert and insoluble
carriers, which increase their efficiency due to multiple reusability.
The properties of immobilized enzymes depend on the immobilization
method and the carrier type.
The choice of the carrier usually concerns the biocompatibility, chemical
and thermal stability, insolubility under reaction conditions, capability of
easy regeneration and reusability, as well as cost efficiency.
7.
8.
9. Need for immobilization
• Accelerates the chemical reaction.
• Specificity and un-modified Enzyme.
• Cost effective.
• Not difficult to separate.
• Attachment to polymers/matrix, causes re-use.
10.
11. Applications of immobilized
Enzymes
• Immobilized enzyme-Aminoacylase used for the production of
L-aminoacids.
• In food industry, Fructose syrup is produce from glucose by use of
immobilized enzyme glucose isomerase.
• Accurate analysis of sample done with the help of specific
immobilized enzymes.
• Immobilized enzymes in industry for the production of various
industrial products.
12. Applications of immobilized
Enzymes
Immobilized Enzymes Industrial Products
Aminoacylase Aminoacid
α- Amylase, Glucoamylase Glucose from starch
Glucose isomerase Fructose from Glucose
Penicillin Amidase 6-Aminopenicillanic acid from
Penicillin
Β- Galactisidase Hydrolysis of lactose in milk or
whey
13.
14. Role of immobilized Enzymes in
Food industry
The enzyme catalyzed process technology has enormous potential
in the food sectors.
Enzymes may be used in different food sectors like:
o Dairy,
o Fruits & vegetable processing,
o Meat tenderization, fish processing,
o Brewery and wine making,
o Starch processing and many other.
15. Applications of immobilized Enzymes in
food industry
• In Food industry,
Starch Hydrolysis.
Production of High Fructose corn syrup.
Use of Proteases.
Production of Aminoacids.
Antibiotics production.
16. Role of immobilized Enzymes in Food
industry
• The production of high fructose corn syrups was
greatly facilitated by the use of immobilized
glucose isomerase.
• Similarly, in Japan, the fermentation industry
proved its processing efficiency for amino acids
through the use of immobilized amino acid acylase.
17. Role of immobilized Enzymes in Food
industry
• Pectinase breakdown substances in apple cell walls
and enable greater juice extraction.
• Lactase breakdown lactose in milk into glucose and
galactose .
• This makes milk drinkable for lactose intolerant
people.
18. (I) Methods of production of lactose-free
milk and its advantages
• Lactose is a disaccharide of glucose and galactose which can be
broken down by the enzyme lactase
• Historically, mammals exhibit a marked decrease in lactase
production after weaning, leading to lactose intolerance
• Incidence of lactose intolerance is particularly high in Asian,
African and Aboriginal populations
• Incidence is lower in European populations (due to a mutation that
maintains lactase production into adulthood)
19.
20. Producing Lactose –Free milk
• Lactose-free milk can be produced by treating the milk with the
enzyme lactase.
• The lactase is purified from yeast or bacteria and then bound to an
inert substance (such as alginate beads)
• Milk is then repeatedly passed over this immobilised enzyme,
becoming lactose-free.
• This involves splicing the lactase, so that the lactose is broken
down prior to milking.
24. Advantages of Lactose-Free Dairy
Products
• The generation of lactose-free milk can be used in a variety of ways:
As a source of dairy for lactose-intolerant individuals
As a means of increasing sweetness in the absence of artificial
sweeteners (monosaccharides are sweeter tasting)
As a way of reducing the crystallisation of ice-creams (monosaccharides
are more soluble, less likely to crystalise)
As a means of reducing production time for cheeses and yogurts
(bacteria ferment monosaccharides more readily)
25. (II) High-Fructose Corn Syrup
• The most important use of immobilized enzyme in food
industry is the conversion of glucose syrups to high-
fructose corn syrup (HFCS) by the enzyme glucose
isomerase.
• The enzyme is immobilized and proceeds to the
conversion of glucose into fructose makings it sweeter.
• In many countries, where sugar prices are high, HFCS is
used as a sweetening agent
26. Immobilized Glucose Isomerase
enzyme
• Glucose isomerase (G.I., E.C. 5.3.1.5), also known as xylose-isomerase,
D-xylose isomerase, & D-xylose keto-isomerase, is an isomerase that
isomerizes aldose, such as D-xylose, D-glucose, D-ribose to the
corresponding ketone.
• The chemical name of this enzyme class is D-xylose aldose-ketose-
isomerase enzyme.
• Glucose isomerase has a wide range of sources, including
microorganisms, such as bacteria and fungi, as well as plants and animals.
• Isomerase converts D-glucose to D-fructose.
27. High Fructose Corn Syrups Applications
• Isomerase is used in the production of high fructose
syrups from glucose syrups (which are them salves
usually derived from maize or corn starch).
• The glucose isomerase is used on an extensive scale
throughout the world in the production of high fructose
syrups for the confectionery and soft drinks industries.
28.
29. (III) Industrial Production of Fruit
Juices
• Cell wall of the fruits contains pectins and
carbohydrates which hold plant together.
• Immobilized pectinase, hydrolyse pectin and thus
increases the amount of fruit juices with no
residues of pectin.
30. Immobilization of Pectinases by Sequential
Layering on Chitosan Beads
• Chitosan beads were prepared as a support material for immobilization of
pectinases using a sequential layering approach.
• Three layers of pectinases were covalently immobilized on the support.
• The results suggested that increasing the density of pectinases on chitosan
support might have decreased the catalytic ability of enzymes due to either
restriction to the protein backbone or due to substrate accessibility
limitations.
• Therefore, optimal protein loading should be pursued for utilization of
immobilized pectinases with highest specific activity.
31.
32. (IV) Meat tenterization
o Proteases have been used in food processing.
o Protease enzymes play a prominent role in meat tenderization, especially of
beef.
o An alkaline elastase and thermophilic alkaline protease have proved to be
successful and promising meat tenderizing enzymes, since they can hydrolyze
connective tissue proteins as well as muscle fiber proteins.
o A patented method used a specific combination of neutral and alkaline
proteases for hydrolyzing raw meat, possibly because the preferential
specificity was favorable when metalloprotease and serine protease were used
simultaneously.
33. Meat tenterization by immobilized
Alkaline Protease
• Alginate was found to be the best matrix for cell entrapment and
alkaline protease production, showing the highest specific productivity
and enzyme production followed by cells immobilized in agar and gelatin.
• Furthermore, the production of alkaline protease by Bacillus sp.
immobilized in alginate gel was enhanced by influence of various
parameters on alginate beads preparation including alginate concentration,
bead size, and biomass loading.
• Maximum enzyme production and specific productivity were achieved
using alginate.
34.
35. Role of immobilized / bound Enzymes in
Food industry- Conclusions
• In recent years, significant progress in design of enzyme
immobilization, are developed.
• Designing ideal support material by modifying specific
structural features required for a target enzyme is now possible
by new simulations.
• It is our view that the future holds significant promise with
increased usage of immobilized enzymes in food, and other
industrial fields.