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Search term: food industry

<< < Results 301 - 400 of 440 > >>
EC Number
Application
Commentary
levansucrase
food industry
the enzyme is interesting in food and pharmaceutical industries for synthesis of diverse sucrose analogues, hetero-oligosaccharides (especially lactosucrose), and interesting fructosides from a wide range of substrates, i.e. monosaccharides, disaccharides, and aromatic and alkyl alcohols
phosphoglucomutase (alpha-D-glucose-1,6-bisphosphate-dependent)
food industry
the enzyme is involved in production of sphingans, extracellular polysaccharides used as thickeners, emulsifiers and gelling agents, its overexpression increases the sphingan production of the transformed cell
phosphomannomutase
food industry
the enzyme is involved in production of sphingans, extracellular polysaccharides used as thickeners, emulsifiers and gelling agents, its overexpression increases the sphingan production of the transformed cell
mannan endo-1,4-beta-mannosidase
food industry
the enzyme is involved in the degradation of plant cell wall, resulting in an increase in feed conversion efficiency of animal feed and improvement in the growth performance of broilers. The enzyme can also be used for hydrolyzing galactomannans present in coffee extract to inhibit gel formation during freezed-drying of the instant coffee
cellobiose epimerase
food industry
the enzyme is of interest for the dairy industry due to their ability to convert lactose into epilactose and lactulose, rare disaccharides with prebiotic properties
plasmin
food industry
the enzyme is responsible for spoilage of directly heated ultra-high temperature milk products
pectinesterase
food industry
the enzyme is suitable for both acidic and alkaline processing, such as coffee and tea fermentation
galacturonan 1,4-alpha-galacturonidase
food industry
the enzyme is suitable for clarification of orange juice
lysozyme
food industry
the enzyme is used as antimicrobial substance or indicator in fish, meat, dairy, fruits, vegetables and wines or serving as the active component integrated into food packaging systems as well as other active functions in the food matrix
glucose oxidase
food industry
the enzyme is used as food preservative and color stabilizer
chymosin
food industry
the enzyme is used as milk coagulant in the cheese industry
mannan endo-1,4-beta-mannosidase
food industry
the enzyme is used for clarification of fruit juices such as grape, peach, orange and pomegranate juices
dextranase
food industry
the enzyme is used for dextran elimination in sugar production process
levanase
food industry
the enzyme is used for enzymatic analysis of levan produced by lactic acid bacteria in fermented doughs
beta-glucosidase
food industry
the enzyme is used for fermentation of Sicilian table olives
endo-polygalacturonase
food industry
the enzyme is used for grape juice clarification
endo-polygalacturonase
food industry
the enzyme is used for guava juice extraction and clarification. The recovery of juice of enzymatically treated pulp increases from 6% to 23%. Addition of purified enzyme increases the%T650 from 2.5 to 20.4 and °Brix from 1.9 to 4.8. The pH of the enzyme treated juice decreases from 4.5 to 3.02
galacturonan 1,4-alpha-galacturonidase
food industry
the enzyme is used for guava juice extraction and clarification. The recovery of juice of enzymatically treated pulp increases from 6% to 23%. Addition of purified enzyme increases the%T650 from 2.5 to 20.4 and °Brix from 1.9 to 4.8. The pH of the enzyme treated juice decreases from 4.5 to 3.02
beta-galactosidase
food industry
the enzyme is used for hydrolysis of lactose extracted from whey or milk
endo-polygalacturonase
food industry
the enzyme is used for juice clarification of pear, banana and citrus
licheninase
food industry
the enzyme is used for production and processing of alcoholic beverages
licheninase
food industry
the enzyme is used for production of oligomers as prebiotics
asparaginase
food industry
the enzyme is used for reducing acrylamide formation during the potato frying process
lactase
food industry
the enzyme is used for the production of dairy products
glucan 1,4-alpha-maltohydrolase
food industry
the enzyme is used for the production of maltose syrup from starch
chymosin
food industry
the enzyme is used for the production of Reggianito cooked cheese
glucan 1,4-alpha-maltohydrolase
food industry
the enzyme is used in baking and brewing industry
sulfite dehydrogenase (cytochrome)
food industry
the enzyme is used in biosensors for sulfite determination in wine samples
limit dextrinase
food industry
the enzyme is used in brewing and malting, the enzyme is limited for starch degradation due to its thermolability during kilning at 70°C, overview
tannase
food industry
the enzyme is used in food and beverage processing, and some of the major commercial applications are the preparation of instant tea, acorn liquor and production of gallic acid
phosphoinositide phospholipase C
food industry
the enzyme is used in industrial soybean oil degumming
glutaminase
food industry
the enzyme is used in soy sauce fermentation
Penicillopepsin
food industry
the enzyme is used in the dairy industry such as in accelerated cheese ripening
tannase
food industry
the enzyme is used in the manufacture of instant tea, beer, fruit juices, some wines and gallic acid
ornithine decarboxylase
food industry
the enzyme is used in the wine making process
phospholipase C
food industry
the enzyme is used in vegetable oil refining by enzymatic phospholipid removal (degumming )
chymosin
food industry
the enzyme is used industrially in cheese production
p-coumaroyl esterase
food industry
the enzyme is used to decrease 5-O-chlorogenic acid content in coffee powder. As chlorogenic acids are suspected to cause stomach irritating effects in sensitive people, the enzyme treatment offers a technically feasible approach to improve the quality of coffee beverages by reducing 5-O-chlorogenic acid concentration without significantly affecting the aroma and taste profile
alpha-L-rhamnosidase
food industry
the enzyme is used to enhance wine aromas or to debitter citrus juices by releasing L-rhamnose
dextransucrase
food industry
the enzyme is used to produce kimchi in a fermentation process, which is improved by addition of Ca2+ salts that reduce lactic acid and elevate the pH for optimal activity of Leuconostoc bacteria
hexose oxidase
food industry
the enzyme is useful for improving the rheological and bread making properties of flour and the quality of the bread, overview
tannase
food industry
the enzyme is useful in the food-processing industry
tannase
food industry
the enzyme is useful in the food-processing industry; the use of Lactobacillus plantarum tannase is an adequate alternative to the fungal tannases currently used in the food industry. Use of tannase may provide an efficient means for obtaining molecules with valuable activities from the degradation of complex tannins present in food and agricultural wastes
cyclomaltodextrin glucanotransferase
food industry
the enzyme leads to an improvement in the technological quality of gluten-free laminated baked products
glucan 1,4-alpha-maltotriohydrolase
food industry
the enzyme may be effective in retarding starch retrogradation in baked products
galacturonan 1,4-alpha-galacturonidase
food industry
the enzyme may be used for clarification of different fruit juices
cellobiose epimerase
food industry
the enzyme may introduce an added value for particular dairy products by in situ production of the prebiotic sugar epilactose
malto-alpha-amylase (reducing end)
food industry
the enzyme might be of potential value in the food and starch industries due to its extreme thermostability
glucan 1,4-alpha-glucosidase
food industry
the enzyme performs highly efficient hydrolysis of raw starches and direct conversion of raw corn and cassava flours via simultaneous saccharification and fermentation to ethanol suggesting that the enzyme has a number of potential applications in industrial starch processing and starch-based ethanol production. Effective hydrolysis of raw starch flour by the recombinant rPoGA15A preparation and alpha-amylase
chymosin
food industry
the enzyme plays an essential role in the coagulation of milk in the cheese industry
glucan 1,4-alpha-maltohexaosidase
food industry
the enzyme preparation is effective in removing starch based stains
hydroperoxide dehydratase
food industry
the enzyme produces aldehydes that are used as flavours in foods and beverages
asparaginase
food industry
the enzyme reduces acrylamide content in starchy fried food commodities
endo-polygalacturonase
food industry
the enzyme reduces the viscosity of papaya juice by 17.6% and increases its transmittance by 59.1%. Its favourable enzymatic properties make the enzyme attractive for potential applications in the juice industry
endo-1,3(4)-beta-glucanase
food industry
the enzyme reduces viscosity of mash during brewing peocesses
saccharopepsin
food industry
the enzyme significantly affects the safety and quality of alcoholic drinks, especially the foam stability of beer
endo-polygalacturonase
food industry
the enzyme significantly reduces the viscosities and improves the yields of fruit juices from banana, plantain, papaya, pitaya and mango
endo-polygalacturonase
food industry
the enzyme significantly reduces the viscosities and improves the yields of fruit juices from banana, plantain, papaya, pitaya and mango; the enzyme significantly reduces the viscosity and increases the light transmittance of papaya pulp, and increases the recovery of the papaya extraction
endo-polygalacturonase
food industry
the enzyme significantly reduces the viscosity and increases the light transmittance of papaya pulp, and increases the recovery of the papaya extraction
Sulfolobus solfataricus beta-glycosidase
food industry
the enzyme suitable for hydrolysis of lactose at temperatures at 70-80°C
Pyrococcus furiosus beta-glycosidase
food industry
the enzyme suitable for hydrolysis of lactose at temperatures at 70-80°C
pepsin B
food industry
the enzyme's milk-clotting activity is used for cheese making. Mutant enzyme T218S serves as a milk coagulant that contributes to an optimal flavor development in mature cheese
dextransucrase
food industry
the exopolysaccharides of Lactobacillus animalis TMW 1.971 improve the quality of gluten-free breads, they can be produced in situ to levels enabling baking applications
dextransucrase
food industry
the exopolysaccharides of Lactobacillus curvatus TMW 1.624 improve the quality of gluten-free breads, they can be produced in situ to levels enabling baking applications
dextransucrase
food industry
the exopolysaccharides of Lactobacillus reuteri TMW 1.106 improve the quality of gluten-free breads, they can be produced in situ to levels enabling baking applications
cyclomaltodextrinase
food industry
the extremely thermostable enzyme might be of potential value in the production of isomaltooligosaccharides in the food industry
asparaginase
food industry
the final level of acrylamide in biscuits and bread is decreased by about 81.6% and 94.2%, respectively, upon treatment with 10 U asnase per mg flour
cathepsin B
food industry
the gel strength of modori gel is increased by suppression of cathepsin B activity using CA-074. Cathepsin B may cause modori phenomenon. Therefore, our results suggest that natural cysteine protease inhibitor, such as oryzacystatin derived from rice may apply to surimi-based product processing of horse mackerel to improve the quality of thermal gels
cucumisin
food industry
the high milk-clotting ability of religiosin C supports its use in the food industry
Pyrococcus furiosus beta-glycosidase
food industry
the hyperthermostable beta-glycosidase may be useful for food and pharmaceutical applications
6-methylsalicylic-acid synthase
food industry
the identified genes can be used as a target for PCR-based methodologies to detect the fungi responsible for producing patulin in the foodstuffs
Sulfolobus solfataricus beta-glycosidase
food industry
the immobilized enzyme is useful for the hydrolysis of lactose in whey or milk by using a packed-bed enzyme reactor operated at 70°C
Pyrococcus furiosus beta-glycosidase
food industry
the immobilized enzyme is useful for the hydrolysis of lactose in whey or milk by using a packed-bed enzyme reactor operated at 70°C
putrescine oxidase
food industry
the immobilized enzyme may be used as a sensor for analysis of beer samples
Stem bromelain
food industry
the immobilized stem bromelain has productive biotechnological applications in wine-making
mannuronate-specific alginate lyase
food industry
the KJ-2 polyMG-specific alginate lyase can be used in combination with other alginate lyases for a synergistic saccharification of alginate
guluronate-specific alginate lyase
food industry
the KJ-2 polyMG-specific alginate lyase can be used in combination with other alginate lyases for a synergistic saccharification of alginate
lysozyme
food industry
the LD50 value of lysozyme is 4530 mg/kg body weight. 90 days of marine low-temperature lysozyme treatment at three doses shows no significant difference on blood biochemistry and organ index in drug treatment groups compared to saline treatment group. Marine low-temperature lysozyme can be safely used at the dose of experiment applied in food industry and further clinical studies
aqualysin 1
food industry
the level of protein extractable in sodium dodecyl sulfate containing medium under non-reducing conditions from wheat dough decreases upon heating to a lesser extent when aqualysin is used than in control experiments. The higher level is caused by the release by Aq1 of peptides from the repetitive gluten protein domains during baking. The resultant thermoset gluten network in bread crumb is mainly made up by protein from non-repetitive gluten domains
alpha-amylase
food industry
the maltooligosaccharide forming endo-alpha-amylase is useful in bread making as an antistaling agent and it can be produced economically using low-cost sugarcane bagasse
Rhizopuspepsin
food industry
the peptidase may function as an important alternative enzyme in milk clotting during the preparation of cheese
omptin
food industry
the peptidase shows maximal milk clotting activity at 60-65 °C and maintenance of enzymatic activity above 80% in the presence of 20 mM CaCl2
3-phytase
food industry
the phytase from Wickerhamomyces anomalus has adequate thermostability for its applicability as a food and feed additive, applicability of recombinant PPHY in dephytinization of wheat bread, overview
endo-polygalacturonase
food industry
the polygalacturonase has a remarkable heat-tolerance, which makes it very attractive for industrial applications
pepsin A
food industry
the porcine pepsin digests of cheese whey at a specific acidic pH have the potential to be used as natural food preservatives due to the presence of the three peptides with antibacterial activity against Bacillus subtilis (lactoferrin f(20-30) and beta-lactoglobulin f(14-22)) and Escherichia coli (beta-lactoglobulin f(82-103))
limit dextrinase
food industry
the prediction of malt fermentability is achieved by both forward step-wise multi-linear regression and the partial least squares multivariate model development methods. Both methods produce similar identifications of the parameters predicting wort fermentability at similar levels of predictive power. Both models are substantially better at predicting fermentability than the traditional use of diastatic power on its own. Limit dextrinase thermostability is not a substantial predictor of fermentability, presumably due to its negative correlation with total limit dextrinase activity. The application of these insights in the malting and brewing industries is expected to result in substantial improvements in brewing consistency and enable more specific quality targets for barley breeder’s progeny selection cut-off limits to be more precisely defined
tyrosinase
food industry
the presence of this enzyme has a large impact in the food industry because it is the main enzyme involved in the undesirable browning of fruits and vegetables during processing and storage
xylan 1,4-beta-xylosidase
food industry
the pretreatment of rice straw with ammonia followed by beta-xylosidase hydrolysis by Weisella cibaria FB069 seems to be a promising method for xylooligosaccharide (prebiotic) production from rice straw
cyanophycinase
food industry
the production of beta-dipeptides from cyanophycin by cyanophycinase is economically important, because di- and tripeptides are more efficiently utilized than intact proteins or free amino acids, have a greater nutritional value, and are better absorbed
feruloyl esterase
food industry
The production of low-cost cell-wall-deconstructing enzymes on agro-industrial by-products could lead to the production of low-cost enzymes for use in the valorisation of food processing wastes.
mannan endo-1,4-beta-mannosidase
food industry
the purified enzyme can be used in clarifying kiwi juice
alpha-L-rhamnosidase
food industry
the purified enzyme has potential for enhancement of wine aroma
mannan endo-1,4-beta-mannosidase
food industry
the purified enzyme is used to clarify some fruit juices like orange, grape fruit and apple juices
3-phytase
food industry
the recombinant enzyme rSt-Phy is useful in dephytinization of tandoori and naan (unleavened flat Indian breads), and bread, liberating soluble inorganic phosphate that mitigates anti-nutrient effects of phytic acid
glutamate decarboxylase
food industry
the recombinant Lactobacillus plantarum strain overexpressing the Lactobacillus plantarum enzyme can be used as a starter culture for direct incorporation into a food system during fermentation for production of GABA-rich products
beta-galactosidase
food industry
the recombinant thermostable beta-galactosidase may be suitable for the hydrolysis of lactose in milk processing
Oryzin
food industry
the salt tolerance of proteases secreted by Aspergillus oryzae 3.042 closely relates to the utilization of raw materials and the quality of soy sauce
licheninase
food industry
the secretively produced beta-1,3-1,4-glucanase shows excellent thermostability up to 80°C and a wide pH range from pH 4 to pH 11 and has a potential in the food and animal feed applications
glutamate decarboxylase
food industry
the specific inhibition of GAD activity or a reduction in the levels of free glutamate may prevent the growth of otherwise resistant GAD+ bacteria in foods where low pH and/or nisin is used as a preservative
licheninase
food industry
the thermostable enzyme can be useful in mashing at 72°C of brewing processes
<< < Results 301 - 400 of 440 > >>