EC Number   |
Recommended Name |
Application |
|---|
   4.4.1.14 | 1-aminocyclopropane-1-carboxylate synthase |
food industry |
1-aminocyclopropane-1-carboxylate synthase is the rate-limiting enzyme in ethylene biosynthesises, ethylene biosynthesis in ripening banana fruit is controlled differently in the pulp tissue and in the peel tissue, treatment with 1-methylcyclopropene, an ethylene action inhibitor, either induces or prevents 1-aminocyclopropane-1-carboxylate (ACC) synthase activity |
| 3.2.1.80 | fructan beta-fructosidase |
food industry |
a typical solution product consists of a mixture of fructose (155 g/l), glucose (155 g/l), sucrose (132 g/l) and fructooligosaccharides (50 g/l). The concentrations are suitable for applications in most food industries, in products such as sweets, candies, chocolates and yogurts. Besides, the prebiotic function of fructooligosaccharides as stimulants of the beneficial intestinal flora will give the product a functional and differentiated feature |
| 3.4.22.14 | actinidain |
food industry |
actinidin is used as a beef tenderizer, use of actinidin-tenderized beef significantly improves emulsion stability, texture, and organoleptic properties of the sausage product |
| 3.4.22.14 | actinidain |
food industry |
actinidin, particularly at level 20 unit/g of skin, can be used to improve the yield and properties of gelatin from bovine skin |
| 3.4.14.11 | Xaa-Pro dipeptidyl-peptidase |
food industry |
activation of the enzyme is observed after processing at 100-200 MPa and 20-30°C. More intense processing conditions lead to enzyme inactivation. Pressures up to 200 MPa result in a structurally molten globule-like state where PepX maintains its secondary structure but the tertiary structure is substantially affected and enzyme activity increased. Both secondary and tertiary structures are affected severely by higher pressures (450 MPa), which reduce enzyme activity |
| 3.1.1.11 | pectinesterase |
food industry |
added as exogenous enzyme in fruit and vegetable processing, used to increase the yield during extraction, to clarify and concentrate fruit juices, for gelation of fruit, and to modify texture and rheology of fruit and vegetable based products |
 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
addition of enzyme to wheat bread increases specific volume and decreases crumb firmness during bread storage. In addition, the enzyme can significantly retard the retrogradation and improve the quality of bread |
| 1.13.11.12 | linoleate 13S-lipoxygenase |
food industry |
addition of LOX1 and LOX2 altered the elasticity as well as viscosity of dough prepared from bleached wheat flour, LOX improves the dough rheology |
| 3.5.1.1 | asparaginase |
food industry |
addition of partially purified L-asparaginase to potato products followed by incubation of the mixture at 37°C for 30 min leads to 92% reduction of acrylamide content |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
addition of RmGBE to wheat bread results in a 26% increase in specific volume and a 38% decrease in crumb firmness in comparison with the control. Besides, the retrogradation of bread is significantly retarded along with the enzyme reaction. These properties make RmGBE highly useful in the food and starch industries |
| 2.3.1.84 | alcohol O-acetyltransferase |
food industry |
after 5 days of fermentation, the concentrations of ethyl acetate, isoamyl acetate, and isobutyl acetate in yellow rice wines fermented with yeasts overexpressing isoform ATF2 increase to 137.79 mg/L (an approximate 4.9fold increase relative to the parent cell), 26.68 mg/L, and 7.60 mg/L, respectively |
| 3.2.1.15 | endo-polygalacturonase |
food industry |
agro-industrial wastes are suitable for polygalacturonase production |
| 3.4.21.62 | Subtilisin |
food industry |
alcalase-hydrolyzed potato protein has both antioxidant and emulsifying properties which may be of potential use in meat emulsion manufacturing |
| 3.2.1.11 | dextranase |
food industry |
alpha-dextranase removes dextran by 46.6% in mixed sugarcane juice and 14.1% in clarified sugarcane juice |
| 3.2.1.40 | alpha-L-rhamnosidase |
food industry |
alpha-L-rhamnosidase is an important enzyme with applications in the food industries because it can release terminal L-rhamnose residues from various natural products. The D594Q and G827K/D594Q mutant enzymes are more suitable for the industrial processes of isoquercitrin preparation than the wild-type enzyme |
| 2.7.4.33 | AMP-polyphosphate phosphotransferase |
food industry |
AMP is known to have potential for use as a reliable indicator in hygiene monitoring, the development of a sensitive method for detecting AMP, by using polyphosphate-AMP phosphotransferase and adenylate kinase in conjugation with firefly luciferase, is useful to detect food samples with high sensitivity |
| 2.4.1.4 | amylosucrase |
food industry |
amylosucrase has great potential in the biotechnology and food industries, due to its multifunctional enzyme activities. It can synthesize alpha-1,4-glucans, like amylose, from sucrose as a sole substrate. It can also utilize various other molecules as acceptors. In addition, amylosucrase produces sucrose isomers such as turanose and trehalulose. It also efficiently synthesizes modified starch with increased ratios of slow digestive starch and resistant starch, and glucosylated functional compounds with increased water solubility and stability. It produces turnaose more efficiently than other carbohydrate-active enzymes. Amylose synthesized by amylosucrase forms microparticles and these can be utilized as biocompatible materials with various bio-applications, including drug delivery, chromatography, and bioanalytical sciences |
| 1.8.2.1 | sulfite dehydrogenase (cytochrome) |
food industry |
an electrochemical sulfite biosensor with SDH can be applied to the determination of sulfite in beer and wine samples |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is signifi cantly increased in the product of Bacillus cereus |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is significantly increased in the product of Phaseolus vulgaris |
| 3.4.24.75 | lysostaphin |
food industry |
antistaphylococcal agent |
| 4.2.2.10 | pectin lyase |
food industry |
application for clarification of fruit juice. For apple, orange, pomegranate juices treated with the partially purified enzyme, the clarity values are 219.74, 206.38 and 203.48%, respectively |
| 1.8.3.2 | thiol oxidase |
food industry |
application in flour-processing industry. Supplementation with recombinant rice quiescin sulfhydryl oxidase (rQSOX) improves the farinograph properties of dough, indicated by the increased dough stability time and decreases degree of softening, and enhanced viscoelastic properties of the dough. Addition of rQSOX (10 IU/g flour) provides remarkable improvement in specific volume (37%) and springiness (17%) of the steamed bread, and significantly reduces the hardness by half, which is attributed to the strengthened gluten network |
| 3.2.1.6 | endo-1,3(4)-beta-glucanase |
food industry |
application in malting and brewing industry. Under simulated mashing conditions, addition of Agl9A at 20 U/ml or a commercial xylanase at 200 U/ml reduce the filtration rate by 26.71% and 20.21%, respectively, and viscosity by 6.12% and 4.78%, respectively. Combined use of Agl9A at 10 U/ml and the xylanase at 100 U/ml even more effectively reduces the filtration rate by 31.73% and viscosity by 8.79% |
| 3.4.22.67 | zingipain |
food industry |
application of enzyme in food industry for cheese-making or meat tenderization. Optimization of purification protocol via three-phase partitioning system |
| 3.4.17.1 | carboxypeptidase A |
food industry |
application of enzyme to wheat flour contaminated by ochratoxin A leads to 16.8-78.5% reduction of ochratoxin A and production of ochratoxin alpha |
| 3.4.11.1 | leucyl aminopeptidase |
food industry |
application of recombinant leucine aminopeptidase rLap1 from Aspergillus sojae in debittering |
| 3.2.1.8 | endo-1,4-beta-xylanase |
food industry |
application of the extremely thermo- and alkali-stable enzyme for preparation of prebiotic xylooligosaccharides |
| 3.5.1.1 | asparaginase |
food industry |
approximately 88.5% (0.978 mg/kg) acrylamide can be removed from fried potato chips by mutant V26A/E30G/D181G/V245G/G276D pre-treatment |
| 1.8.3.1 | sulfite oxidase |
food industry |
artificial ETC composed of cytochrome c and sulfite oxidase formed by the layer-by-layer technique using a polyelectrolyte. The multilayer technology, e.g. sulfite oxidase-cyt c multilayer electrode may act as an anode in a bio-fuel cell and furthermore such multilayers may be exploited as a biosensor for the detection of sulfite, which is used as a preservative in wine and other foodstuffs |
| 3.4.22.7 | asclepain |
food industry |
asclepain f is less adequate as coagulant in cheesemaking |
| 3.1.1.73 | feruloyl esterase |
food industry |
Aspergillus awamori is applicable to food production and Awamori production. |
| 3.4.11.5 | prolyl aminopeptidase |
food industry |
Aspergillus oryzae enzyme PAP together with alkaline protease and leucine aminopeptidase is used to hydrolyze rice protein. The amount of hydrophobic amino acids is significantly increased, which contributes to a reduction in the bitterness |
| 3.2.1.40 | alpha-L-rhamnosidase |
food industry |
Aspergillus terreus alpha-L-rhamnosidase specifically hydrolyses the glycosidic linkage of dulcoside A (the bitterest compounds in steviol glycoside mixtures), and converts it to rubusoside. During a 12 h biotransformation, the dulcoside A from crude leaf extracts is completely converted by recombinant alpha-L-rhamnosidase from Aspergillus terreus into rubusoside. This process offers a promising approach for reducing the bitterness of steviol glycoside mixtures |
| 3.1.1.112 | isoamyl acetate esteras |
food industry |
balance of enzyme activities of alcohol acetyltransferase AATFase and isoamyl acetate esterase Iah1 is important for optimum production of isoamyl acetate in sake brewing. The amount of isoamyl acetate in the sake increases with an increasing ratio of AATFase/Iah1 esterase activity |
| 2.4.1.242 | NDP-glucose-starch glucosyltransferase |
food industry |
because waxy wheat starch has greater water absorbance and resistance to retrogradation than normal starch, its inclusion in flour blends has been suggested as a means of improving the texture and appearance of bakery products and noodles. The results indicate that wheat encoding functional homeologs of GBSS1 produces starch that has potential in the production of certain food items, such as Asian noodles |
| 3.2.1.118 | prunasin beta-glucosidase |
food industry |
beta-glucosidase as a tool in marker-assisted selection against bitter almonds |
| 3.2.1.21 | beta-glucosidase |
food industry |
beta-glucosidases play an important role in the flavor formation of fruits, wine and sweet potato by the production of monoterpene alcohols such as linalool, alpha-terpeneol, citronellol, nerol, and geranol, supplementation with beta-glucosidases from external sources may enhance aroma release thus benefiting the winemaking process |
| 3.2.1.39 | glucan endo-1,3-beta-D-glucosidase |
food industry |
BglS27 is a good candidate for utilization in biotechnological applications such as plant protection, feed, and food preservation |
| 2.4.1.5 | dextransucrase |
food industry |
biocatalytic conversion of sucrose into highly porous dextran. Response surface methodology is performed to optimize production conditions. Enhanced biocatalytic efficiency of 4.62fold is observed. The biopolymer produced under the optimized model can be utilized as an emulsifying, gelling, stabilizing and thickening agent in food industry |
| 1.8.3.1 | sulfite oxidase |
food industry |
biosensor for detection of sulfite in food and beverages |
| 1.10.3.2 | laccase |
food industry |
both laccase and tyrosinase increase the dough strength and improved the bread-making quality of white wheat flour breads, especially when used in combination with xylanase |
| 3.4.17.1 | carboxypeptidase A |
food industry |
Brassica carinata protein hydrolysates could be used for developing functional foods for the treatment of heart and related diseases |
| 3.2.1.41 | pullulanase |
food industry |
break down of starch for the production of high-glucose syrup. The L627R mutant enzyme may be suitable for industrial application because its shortened reaction time translates to reduced energy consumption |
| 1.14.18.1 | tyrosinase |
food industry |
browning in fruits and vegetables is recognized as a serious problem in the food industry. Further studies are warranted to understand the PPO inhibitor in relation to the browning reaction of fruit during storage and processing |
| 3.4.23.40 | Phytepsin |
food industry |
cardosins from Cynara scolymus flower extract are suitable for Gouda-type cheese manufacturing. The type of coagulant has no significant effect upon the chemical parameters analyzed and pH values of the cheeses throughout ripening, and no significant differences are detected in the organoleptic properties between cheeses manufactured with Cynara scolymus brining for 40 h or animal rennet |
| 4.1.1.101 | malolactic enzyme |
food industry |
cell surface display of malolactic enzyme on the cell surface of Sacchaormyces cerevisiae to conduct malolactic fermentation in wine. The malolactic activity of the genetically engineered yeast strain can turn 21.11% L-malate into lactic acid after 12 h reaction with L-malate |
| 3.4.21.96 | Lactocepin |
food industry |
CEP isolated from Mongolian fermented mare's milk strain SBT11087 is distinct from those from previously reported Lactobacillus helveticus strains in terms of its optimal temperature and its degradation of beta-casein |
| 3.2.1.8 | endo-1,4-beta-xylanase |
food industry |
changes in arabinoxylan during the breadmaking process are to a large extent caused by endogenous endoxylanases, whereas the contribution of microbial endoxylanases to these changes are very low. Endogenous endoxylanases affect the arabinoxylan population only during the fermentation phase and not during the mixing phase of breadmaking. Endoxylanases can, on the one hand, positively affect bread volume by solubilization of water unextractable arabinoxylan, but they can, on the other hand, also lead to unwanted stickiness |
| 2.5.1.62 | chlorophyll synthase |
food industry |
changes of chlorophyll and its derivatives in postharvest tea leaves under different low-temperature treatments. At the initial stage of withering, a significant increase is observed in the chlorophyll content, expression of chlorophyll-synthesis-related enzymes and chlorophyll synthase activity in newly picked tea leaves. CHLG expression exhibits a steady decrease during the withering process. An obvious decrease is found in the content of L-glutamate as the foremost precursor substance of chlorophyll synthesis |
| 4.4.1.14 | 1-aminocyclopropane-1-carboxylate synthase |
food industry |
chilling stress induces increased ethylene production, O2 is involved in the chilling induced increases in ACS activity, but not H2O2 |
| 3.2.1.132 | chitosanase |
food industry |
chitosanase from Paenibacillus mucilaginosus TKU032 may have potential applications in production of bioactive chitosan oligosaccharides for the food and pharmaceutical industries |
| 3.4.23.4 | chymosin |
food industry |
chymosin constitutes a traditional ingredient for enzymatic milk coagulation in cheese making |
| 2.4.1.210 | limonoid glucosyltransferase |
food industry |
Citxadrus limonoid glucosyltransferase which is a key playxader for natural debitterness and anticancerous potenxadtial, can be utilized for metabolic engineering of Citxadrus limonoids to get rid of delayed bitterness problem along with enhanced limonoid glucoside molecules. The presence or absence of LGT can serve as a molecxadular indicator for determining the level of accumulaxadtion of limonoid glucoside and may reflect ultimately the possibility of delayed bitterness in available Citrus germplasm. Enhanced activity of LGT in citrus fruits may increase the glucoside level, which in turn will reduce the bitterness problem |
| 3.2.1.55 | non-reducing end alpha-L-arabinofuranosidase |
food industry |
clarification of fruit juices for wine industry |
| 3.4.23.4 | chymosin |
food industry |
coagulant for cheese making |
| 3.4.22.2 | papain |
food industry |
combination of ultrasound and papain is more beneficial for improving functional properties of meat compared with the individual treatment |
| 4.2.2.10 | pectin lyase |
food industry |
commercial pectic enzyme plays an important role in the process of winemaking for extraction, clarification, and filtration of fruit juice and wine puree to increase the yield and quality, such as pigment, flavor, transmittance, and viscosity |
| 2.1.1.5 | betaine-homocysteine S-methyltransferase |
food industry |
compared with the prepartum level, overall BHMT expression and enzyme activity increases 0.7-fold and 1.7-fold, respectively, soon after parturition. There is no overall effect of methionine or choline supplementation for BHMT expression or BHMT enzyme activity |
| 3.2.1.6 | endo-1,3(4)-beta-glucanase |
food industry |
construction of a transgenic yeast, Saccharomyces cerevisiae, expressing the enzyme, results in a food-grade yeast that has the potential to improve the brewing properties of beer |
| 3.2.1.8 | endo-1,4-beta-xylanase |
food industry |
contribution of microbial endoxylanases to changes in arabinoxylan during the breadmaking process are very low. Microbial endoxylanases end up in flour as contaminant and affect its functional properties |
| 3.5.1.75 | urethanase |
food industry |
crosslinked enzyme aggregates of Providencia rettgeri urease (PRU-CLEAs) have great potential in the elimination of urethane (ethyl carbamate) from Chinese rice wine. Process flow diagram of PRU-CLEAs applied in membrane reactor, overview |
| 3.4.22.41 | cathepsin F |
food industry |
CTSF gene (encoding cathepsin F) is a suitable marker for screening pigs to improve cured weight and yield for country ham production |
| 3.4.22.41 | cathepsin F |
food industry |
CTSF gene is a suita marker for screening pigs to leimprove meat quality. CTSF gene is associated with estimated breeding values: average daily gain, lean cuts, and backfat thickness |
| 3.4.22.41 | cathepsin F |
food industry |
CTSF gene is a suitable marker for screening pigs to improve meat quality. CTSF gene is associated with estimated breeding values: average daily gain, lean cuts, and backfat thickness |
| 2.4.1.4 | amylosucrase |
food industry |
cyclodextrins are frequently utilized chemical substances in the food, pharmaceutical, cosmetics, and chemical industries. An enzymatic process for cyclodextrin production is developed by utilizing sucrose as raw material instead of corn starch. Cyclodextrin glucanotransferase from Paenibacillus macerans is applied to produce the cyclodextrins from linear alpha-(1,4)-glucans, which are obtained by Neisseria polysaccharea amylosucrase treatment on sucrose. The greatest cyclodextrin yield (21.1%, w/w) is achieved from a one-pot dual enzyme reaction at 40°C for 24 h. The maximum level of cyclodextrin production (15.1 mg/ml) is achieved with 0.5 M sucrose in a simultaneous mode of dual enzyme reaction, whereas the reaction with 0.1 M sucrose is the most efficient with regard to conversion yield. Dual enzyme synthesis of cyclodextrins is successfully carried out with no need of starch material. Efficient bioconversion process that does not require the high temperature necessary for starch liquefaction by thermostable alpha-amylase in conventional industrial processing |
| 2.4.1.19 | cyclomaltodextrin glucanotransferase |
food industry |
cyclodextrins are frequently utilized chemical substances in the food, pharmaceutical, cosmetics, and chemical industries. An enzymatic process for cyclodextrin production is developed by utilizing sucrose as raw material instead of corn starch. Cyclodextrin glucanotransferase from Paenibacillus macerans is applied to produce the cyclodextrins from linear alpha-(1,4)-glucans, which are obtained by Neisseria polysaccharea amylosucrase treatment on sucrose. The greatest cyclodextrin yield (21.1%, w/w) is achieved from a one-pot dual enzyme reaction at 40°C for 24 h. The maximum level of cyclodextrin production (15.1 mg/ml) is achieved with 0.5 M sucrose in a simultaneous mode of dual enzyme reaction, whereas the reaction with 0.1 M sucrose is the most efficient with regard to conversion yield. Dual enzyme synthesis of cyclodextrins is successfully carried out with no need of starch material. Efficient bioconversion process that does not require the high temperature necessary for starch liquefaction by thermostable alpha-amylase in conventional industrial processing |
| 3.2.1.41 | pullulanase |
food industry |
debranching of guar galactomannan by pullulanase as an alternative and inexpensive route to produce modified guar galactomannan with enhanced functional properties |
| 1.4.3.22 | diamine oxidase |
food industry |
degradation of biogenic amines |
| 3.1.1.11 | pectinesterase |
food industry |
destabilizes pectinaceous materials in fruit juices and concentrates and modifies the texture of fruit and vegetable products |
| 2.5.1.32 | 15-cis-phytoene synthase |
food industry |
developement nutritional plants enriched with carotenoids |
| 3.5.3.12 | agmatine deiminase |
food industry |
development of a multiplex PCR method for the simultaneous detection of four genes involved in the production of histamine, i.e. histidine decarboxylase hdc, tyramine, i.e.tyrosine decarboxylase tyrdc, and putrescine, via either ornithine decarboxylase odc, or agmatine deiminase agdi. A collection of 810 lactic acid bacteria strains isolated from wine and cider was screened. The most frequent gene corresponds to the agdi gene detected in 112 strains, 14% of all lactic acid bacteria strains, of 10 different lactic acid bacteria species |
| 1.4.3.11 | L-glutamate oxidase |
food industry |
development of a polarographic biosensor for monosodium glutamate by immobilizing L-GLOD on polycarbonate membrane and attached with oxygen electrode with a push cap system, usage of the membrane for over 20 measurements, showing stability |
| 2.3.2.2 | gamma-glutamyltransferase |
food industry |
development of an enzymatic method involving Bacillus licheniformis GGT (BlGGT) for the synthesis of gamma-glutamyl-L-leucine (gamma-Glu-Leu) from glutamine and leucine, since the mass production of Kokumi peptides from natural resources in high purity generally involves several tedious and inefficient operation processes. Parameter optimization of the BlGGT-catalyzed reaction for the biocatalytic synthesis of this Kokumi-imparting molecule |
| 3.2.1.80 | fructan beta-fructosidase |
food industry |
diabetics |
| 3.2.1.17 | lysozyme |
food industry |
dry-heated hen egg white lysozyme simultaneously exhibits enhanced foaming properties and aggregation capacity. It may self-associate at the air/water interface, stabilizing air bubbles |
| 4.4.1.14 | 1-aminocyclopropane-1-carboxylate synthase |
food industry |
due to increased ACC synthesis treatment with 0.5 ml/l of ethylene for 12 h accelerates ripening of the fruits, fruits are edible 3 days after treatment, compared to 6-7 days for untreated mangoes |
| 3.2.1.17 | lysozyme |
food industry |
due to increasing demands for natural food preservatives, lysozyme is increasingly important in food processing |
| 3.1.1.11 | pectinesterase |
food industry |
due to very high de-esterification activity, easy denaturation and significant efficacy in incrementing clarification of fruit juice makes the enzyme useful for industrial application |
| 3.4.14.11 | Xaa-Pro dipeptidyl-peptidase |
food industry |
during casein hydrolysis, the sequential application of PepX or PepN after prehydrolysis with Alcalase results in an relative degree of hydrolysis (rDH) increase of 1.12- or 2.00fold, respectively, compared to only using Alcalase. The simultaneous application of Alcalase, PepX and PepN from the beginning shows similar results as the sequential application, but only three remaining peptides are observed and the hydrolysis time is reduced from 16 h (sequential approach) to 6.5 h (simultaneous approach) |
| 2.4.1.B34 | 4,6-alpha-glucanotransferase |
food industry |
during the process of cooking wheat, semicrystallized chains of raw starch are hydrated into an amorphous form. After they have cooled for a sufficiently long period, linear molecules, amylose, and linear parts of amylopectin molecules expel water and rearrange into a more crystalline structure. This recrystallization, called retrogradation, often leads to the formation of hard and digestive enzyme-inaccessible textures in some wheat-based foods, resulting in poor sensory quality, short shelf life, and low consumer acceptance. After the GtfB-modified wheat starches are gelatinized and stored at 4°C for 1-2 weeks, their endothermic enthalpies are significantly lower than that of the control sample, indicating low retrogradation rates |
| 4.2.2.2 | pectate lyase |
food industry |
effects of pectate lyase-silencing in tissue integrity increases the content of large particles in juice, its viscoelastic properties being modified and its viscosity increased |
| 3.2.1.40 | alpha-L-rhamnosidase |
food industry |
efficient and cost-effective enzymatic production method for preparation of the high-valued natural sweetener trilobatin is developed by the combination of hydrogenation and enzymatic hydrolysis reactions with alpha-L-rhamnosidase as the catalyst in aqueous medium. This technology is adopting the cheap and largely available citrus flavanone naringin as the starting material for trilobatin synthesis, and the present enzymatic technology is possibly utilised by commercial for scale-up production. The production is a straightforward two-step process, in which naringin is hydrogenated into naringin dihydrochalcone and followed by removal of the rhamnosyl group of naringin dihydrochalcone by enzymatic hydrolysis using immobilised alpha-L-rhamnosidase as the catalyst. Under optimised conditions, an overall yield of 96% is achieved with a very low loading of alpha-L-rhamnosidase catalyst at 60 °C in a neutral aqueous buffer solution within 2 h. The immobilised alpha-L-rhamnosidase catalyst can be recycled for 10 reactions (90% yield retained) |
| 2.4.1.5 | dextransucrase |
food industry |
efficient production of prebiotic glucooligosaccharides in orange juice using immobilized and co-immobilized dextransucrase. Immobilization enhances the operational and storage stability of dextransucrase. Two hundred milligrammes (2.4 IU/mg) of alginate beads (immobilized and co-immobilized) are found to be optimum for the production of glucooligosaccharides (GOS) in orange juice with a high degree of polymerization. The pulp of the orange juice does not interfere in the reaction. In the batch process, coimmobilized dextransucrase (41 g/l) produced a significantly higher amount of GOS than immobilized dextransucrase (37 g/l). Alginate entrapment enhances the thermal stability of dextransucrase for up to 3 days in orange juice at 30°C. The production of GOS in semicontinuous process is 39 g/l in coimmobilized dextransucrase and 33 g/l in immobilized dextransucrase |
| 3.2.1.15 | endo-polygalacturonase |
food industry |
endo-PG I showed higher efficiency in juice clarification than the pectin lyase alone or the commercial pectinase widely used. Addition of endo-PG I at 3.4 U/ml reduces the intrinsic viscosity of apple juice by 4.5%, and increases the light transmittance by 71.8%. Endo-PG I is an interesting biocatalyst for juice clarification |
| 3.2.1.8 | endo-1,4-beta-xylanase |
food industry |
endogenous endoxylanase activity during fermentation and storing can have negative effects on dough, the enzyme effect depends on the wheat variety's enzyme content and inhibitor content |
| 3.2.1.136 | glucuronoarabinoxylan endo-1,4-beta-xylanase |
food industry |
endogenous endoxylanase activity during fermentation and storing can have negative effects on dough, the enzyme effect depends on the wheat variety's enzyme content and inhibitor content |
| 4.1.1.15 | glutamate decarboxylase |
food industry |
Enterococcus avium strain M5 and its gadB gene might be useful when GABA-enriched foods are attempted to be produced, serving as a source of strain and gene |
| 2.6.1.B3 | aminopentol:pyruvate aminotransferase FumI |
food industry |
enzymatic detoxification of fumonisins in animal feed and potentially also in foodstuffs intended for human consumption, improvement of food and feed safety |
| 3.1.1.87 | fumonisin B1 esterase |
food industry |
enzymatic detoxification of fumonisins in animal feed and potentially also in foodstuffs intended for human consumption, improvement of food and feed safety |
| 3.2.1.73 | licheninase |
food industry |
enzyme can promote mashing with a reduced filtration time (14.0%) and viscosity (3.4%) |
| 3.2.1.23 | beta-galactosidase |
food industry |
enzyme immobilization onto Amberlite MB-150 beads greatly stabilizes the enzyme preparation, with no loss of activity for 12 months at room temperature. Immobilized enzyme hydrolyzes 64.5% and 69.2% of lactose present in milk and milk whey, respectively, within 10 h at room temperature. Enzyme has a reusability of 10 batchwise uses, with almost no loss in activity |
| 3.5.1.24 | choloylglycine hydrolase |
food industry |
enzyme inhibitors are promising feed additives to replace antibiotic growth promoters for enhancing the productivity and sustainability of food animals |
| 3.2.1.39 | glucan endo-1,3-beta-D-glucosidase |
food industry |
enzyme is able to hydrolyze both polymers, the beta-1,3-glucan from wine-related lactic acid bacterium Pediococcus parvus and that from yeast cell walls, which can make wine filtration difficult or impossible. Enzyme is still active under wine-relevant parameters such as elevated ethanol, sulfite, and phenol concentrations as well as at low pH values. Enzyme seems to be a useful tool to prevent slime production and undesirable yeast growth during vinification |
| 3.1.1.11 | pectinesterase |
food industry |
enzyme is known to be responsible for cloud loss in juice processing and storage |
| 4.2.2.10 | pectin lyase |
food industry |
enzyme is used for maceration and clarification in the process of fruit juice production. The recombinant strain 105 has a high potential to produce pectin lyase for application in industrial processes, such as textile and plant fiber processing, coffee and tea fermentation, oil extraction, industrial wastewater treatment, and paper making. It offers the advantage of producing great amounts of PL using sugar cane juice as the sole carbon source, which would lower production costs |
| 2.4.1.18 | 1,4-alpha-glucan branching enzyme |
food industry |
enzyme treatment reduces the rate of starch retrogradation |
| 2.3.2.13 | protein-glutamine gamma-glutamyltransferase |
food industry |
enzyme-catalyzed cross-linking is effective in improving functional properties of stirred yak yoghurt (treated yoghurt produces a strong acid gel, higher consistency, cohesiveness, index of viscosity, and creamier mouth feel than the untreated product). Furtermore, enzyme-treated yak yoghurt presents lower wet yak hair or sweat odor, or both. |
| 3.2.1.3 | glucan 1,4-alpha-glucosidase |
food industry |
ethanol production, production of sugars |
