Sources, properties and suitability of new thermostable enzymes in food processing

Critical Reviews in Food Science and Nutrition
Józef SynowieckiAnna Zdziebło

Abstract

Investigations concerning recombinant a-amylases from Pyrococcus woesei and thermostable a-glucosidase from Thermus thermophilus indicate their suitability for starch processing. Furthermore, the study of recombinant ss-galactosidase from Pyrococcus woesei suitable for purpose of low lactose milk and whey production are also presented. The activity of this enzyme in a wide pH range of 4.3-6.6 and high thermostability suggests that it can be used for processing of dairy products at temperatures which restrict microbial growth during a long operating time of continuous-flow reactor with an immobilized enzyme system. Preparation of recombinant a-amylase and ss-galactosidase was facilitated by cloning and expression of genes from Pyrococcus woesei in Escherichia coli host. Satisfactory level of recombinant enzymes purification was achieved by thermal precipitation of native proteins originated from Escherichia coli. The obtained a-amylase has maximal activity at pH 5.6 and 93 degrees C. The half-life of this preparation (pH 5.6) at 90 degrees C and 110 degrees C was 11 h and 3.5 h, respectively, and retained 24% of residual activity following incubation for 2 h at 120 degrees C. An advantageous attribute of recombinant a -amylase i...Continue Reading

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Citations

Jan 13, 2012·Applied Microbiology and Biotechnology·Chongfu SongXiaobo Zhang
Sep 1, 2012·Biotechnology Letters·Anisha GoelBas Teusink
Apr 27, 2013·Journal of the Science of Food and Agriculture·Min-Su KimYoung-Wan Kim
Jul 11, 2014·International Journal of Biological Macromolecules·Noha M Mesbah, Juergen Wiegel
Sep 13, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ummirul Mukminin KaharKian Mau Goh
Jun 15, 2017·International Journal of Biological Macromolecules·Ummirul Mukminin KaharKian Mau Goh
Jun 23, 2021·International Journal of Biological Macromolecules·Veymar G Tacias-PascacioRoberto Fernandez-Lafuente
Aug 11, 2021·International Journal of Biological Macromolecules·Veymar G Tacias-PascacioRoberto Fernandez-Lafuente

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