TY - JOUR
T1 - Thermophilic filamentous fungal enzyme systems
T2 - Applications in the 'Agri-food' industries
AU - Waters, Deborah M.
AU - Murray, Patrick G.
AU - Tuohy, Maria G.
AU - Donlon, John
PY - 2011
Y1 - 2011
N2 - Thermophilic fungal enzymes are of increasing research interest due to their industrial relevance. This review presents the potential uses of fungal thermozymes in starch processing, oligosaccharide production, flour standardization, bread making, beer brewing, fruit and vegetable juice processing, wine fermentation and flavor development, tea fermentation, coffee bean preparation and animal feed treatment. Enzyme immobilization is currently used to increase catalytic efficiency, thermostability and allow enzyme recycling in continuous processes. Without this technology, the use of some enzymes industrially would be cost inhibiting. Thermostable fungal hydrolytic enzymes have advantages over their mesophilic counterparts. These thermozymes have increased stability under harsh food processing conditions. Performing enzymatic reactions at higher temperatures allows increased substrate concentrations, lower viscosity, fewer risks of microbial contaminations and higher reactions rates. Examples of commercially used fungal enzymes and those with potential food industry applications are discussed, highlighting both advantages and potential relevance in agri-food processing.
AB - Thermophilic fungal enzymes are of increasing research interest due to their industrial relevance. This review presents the potential uses of fungal thermozymes in starch processing, oligosaccharide production, flour standardization, bread making, beer brewing, fruit and vegetable juice processing, wine fermentation and flavor development, tea fermentation, coffee bean preparation and animal feed treatment. Enzyme immobilization is currently used to increase catalytic efficiency, thermostability and allow enzyme recycling in continuous processes. Without this technology, the use of some enzymes industrially would be cost inhibiting. Thermostable fungal hydrolytic enzymes have advantages over their mesophilic counterparts. These thermozymes have increased stability under harsh food processing conditions. Performing enzymatic reactions at higher temperatures allows increased substrate concentrations, lower viscosity, fewer risks of microbial contaminations and higher reactions rates. Examples of commercially used fungal enzymes and those with potential food industry applications are discussed, highlighting both advantages and potential relevance in agri-food processing.
KW - Agriculture
KW - Bioprocesses
KW - Food processing
KW - Fungi
KW - Industrial applications
KW - Thermostable enzymes
UR - http://www.scopus.com/inward/record.url?scp=84976338384&partnerID=8YFLogxK
U2 - 10.2174/2210315511101010002
DO - 10.2174/2210315511101010002
M3 - Article
AN - SCOPUS:84976338384
SN - 2210-3155
VL - 1
SP - 2
EP - 19
JO - Natural Products Journal
JF - Natural Products Journal
IS - 1
ER -