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Search term: food industry

<< < Results 301 - 323 of 323
EC Number
Application
Commentary
4-alpha-D-{(1->4)-alpha-D-glucano}trehalose trehalohydrolase
food industry
trehalose has many potential applications in biotechnology and the food industry due to its protective effect against environmental stress. Raising trehalose productivity can be achieved through homologous overexpression of maltooligosyltrehalose synthase and maltooligosyltrehalose trehalohydrolase. Overexpression of the treY gene and the treY/treZ synthetic operon significantly increases maltooligosyltrehalose synthase activity, the rate-limiting step, and improves the specific productivity and the final titer of trehalose. Furthermore, a strong decrease is noted in glycogen accumulation. Expression of galU/treY and galU/treYZ synthetic operons show a partial recovery in the intracellular glycogen levels and a significant improvement in both intra- and extracellular trehalose content
tyrosine decarboxylase
food industry
tyrosine decarboxylase is expressed during wine fermentation
urethanase
food industry
urethanase is useful to reduce ethyl carbamate, i.e. urethane, in Chinese rice wine, strain CGMCC 5081 culture condition optimization for enzyme production in immobilized cells
chitosanase
food industry
usage of strain TKU011 on the microbial reclamation of food processing wastes such as shrimp shell wastes for the production of chitosanase
endo-1,4-beta-xylanase
food industry
use of enzyme as an additive in the bread making process leads to a decrease in firmness, stiffness and consistency, and improvements in specific volume and reducing sugar content
glucan 1,3-beta-glucosidase
food industry
use of enzyme as antifungal agent against green and blue mold diseases, in citrus fruits. All tested isolates of Penicillium digitatum and Penicillium italicum are susceptible to panomycocin in vitro. Effective panomycocin concentrations for 50% growth inhibition for Penicillium digitatum and Penicillium italicum are 2 and 1 microg/ml, respectively. In tests on fruit, panomycocin at concentrations equal to the concentration required for complete inhibition in vitro protects lemon fruit from decay
2-hexadecenal reductase
food industry
use of enzyme to improve beer quality by conversion of trans-2-nonenal, the major contributor to the cardboard-like taste of aged beer
urease
food industry
use of recombinant acid urease for enzymatic degradation of urea in rice wine. Ethylcarbamate, a carcinogenic compound, is formed from urea and ethanol in rice wine, therefore enzymatic elimination of urea is always attractive; use of recombinant acid urease for enzymatic degradation of urea in rice wine. Ethylcarbamate, a carcinogenic compound, is formed from urea and ethanol in rice wine, therefore enzymatic elimination of urea is always attractive; use of recombinant acid urease for enzymatic degradation of urea in rice wine. Ethylcarbamate, a carcinogenic compound, is formed from urea and ethanol in rice wine, therefore enzymatic elimination of urea is always attractive
Phytepsin
food industry
use of recombinant enzyme for manufacturing sheep, goat, and cow cheeses result in a higher cheese yield for all three types of cheese when compared with synthetic chymosin
chymosin
food industry
used as milk coagulant in cheese preparation
pectin lyase
food industry
used for apple juice clarification
pectinesterase
food industry
used for juice clarification and gelation of frozen concentrates, destabilizing agent for pectin material in fruit juices and concentrates
chymosin
food industry
used for the production of dairy products
pectinesterase
food industry
used for various applications in fruit processing e.g. texture improvement of fruit pieces, juice extraction, concentration and clarification of fruit juices
glucan 1,4-alpha-maltotetraohydrolase
food industry
utilization of a maltotetraose-producing amylase as a whole wheat bread improver of the baking performance of whole-grain wheat flour, overview. Whole-grain bread dough prepared with the enzyme shows reduced water absorption and increased development time, while the dough stability is not affected. Also, the enzyme-treated samples exhibit lower Mixolab torque values than the control upon heating and cooling. The viscous characteristics of whole-grain bread dough become dominant with increasing levels of the enzyme. The enzyme delays the crumb firming of whole-grain wheat bread during a 7-d storage period and can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread
endo-1,4-beta-xylanase
food industry
wheat flour-associated endoxylanases are not active during dough mixing but exert their main effect during the fermentation phase of bread making. Wheat flour-associated endoxylanases can alter part of the arabinoxylan in dough, thereby changing their functionality in bread making and potentially affecting dough and end product properties
arginase
food industry
when milk casein is hydrolyzed at 37C by using commercial digestive enzymes, pancreatin F and protease A, a significant accumulation of L-ornithine in the hydrolysate and the simultaneous disappearance of L-arginine is noted. Transient but distinct arginase activity, which is sufficiently high for L-ornithine production, is detected in the hydrolysate for a certain period during casein hydrolysis. Findings suggest that an inactive precursor of arginase is contaminated in pancreatin F and is proteolytically activated during the incubation
urethanase
food industry
with good ethanol tolerance, the crude urethanase is able to reduce ethyl carbamate, i.e. urethane, in Chinese rice wine without the change of flavor substance in wine
urethanase
food industry
with good ethanol tolerance, the crude urethanase is able to reduce ethyl carbamate, i.e. urethane, in Chinese rice wine without the change of flavor substance in wine; with good ethanol tolerance, the crude urethanase is able to reduce ethyl carbamate, i.e. urethane, in Chinese rice wine without the change of flavor substance in wine
1-aminocyclopropane-1-carboxylate synthase
food industry
wounding and pre-treatment with 1-methylcyclopropene promotes ethylene production by inducing expression of the ACC synthase, which accelerates persimmon fruit softening
Xaa-Pro dipeptidyl-peptidase
food industry
X-prolyl dipeptidyl aminopeptidase PepX, EC 3.4.14.11, and the general aminopeptidase N, EC 3.4.11.2, exhibit a clear synergistic effect in casein hydrolysis studies. Here, the relative degree of hydrolysis is increased by approx. 132%
xylose isomerase
food industry
xylose isomerase is widely used for production of glucose fructose syrup, a natural sweetener in dietary and preventive nutrition
xylose isomerase
food industry
xylose isomerase isozyme T80 serves as potential alternate catalytic converter of glucose in the production of high-fructose corn syrup for the sweetener industry and for ethanol production
<< < Results 301 - 323 of 323