Applications of enzymes in the detergent industry and issues in relation Yun Sol Bin S3-1 Enzymes are molecules that help speed up the metabolic reactions in living organisms. Enzymes are proteins and they are made inactive or denatured by high temperature or too high or too low pH. Enzymes work best at a particular temperature or pH, which can also be called “optimum pH” and “optimum temperature”. Enzymes are catalysts, so enzymes can be used over and over again. Each enzyme can only act on
independent techniques are also used to isolatate , identify and further understand the enzyme activity of the particular enzymes being studied and tested in the activated sludge process. Microbial activity of activated sludge can be analyzed by a culture independent technique known as metagenomics. One particular experiment took place in Hong Kong to study the gene structure and gene expression of the enzymes used in activated sludge. The present study applied both metagenomic and metatranscriptomic
tyrosinase enzyme is exothermic. So using a microcalorimeter, the measured
applied enzymes due to their specific hydrolysis of ester bonds between various substrates like acylglycerol, oil or other lipid molecules. Lipase producing microorganisms are found in industrial water, soil contained with oil, oilseeds, coal crest, vegetable oil processing factories, compost blend, decaying food and dairies product.Among different bioresources
Literature 1.1 Enzyme Enzymes are biological catalysts,chemical reactions.Enzyme may act are called substrates and molecules called enzyme converts these into different products. Enzyme are utilized commercially ,for example, synthesis of antibiotics. The study of enzyme is called enzymology. French chemist Anselme payen was the first to discover an enzyme,diastase,in 1833.The first used of term enzyme German physiologist in 1877.An enzyme found in tears,saliva,and egg whites
Ethyl and hexyl esters are among the important and versatile components of natural flavours and fragrances. Ethyl Laurate is widely used in food , aromatics, flavours, pharmaceuticals, detergents and cosmetic industries[1]. Traditionally, most of the flavour compounds are produced by chemical synthesis or extraction from natural sources. Recently most esterification reactions are catalyzed by inorganic acid, solid acids, Lewis acid, ion-exchange resin and metallic compounds [2,3]. These methods required
3.6.5. 2 Food processing L-Asparaginase from fungal sources is used as food processing aid in food and allied industries to reduce the formation of acrylamide. JECFA has recommended the use of L-asparaginase to reduce acrylamide formation or its carcinogenicity and neurotoxicity during processing of high-starch food products (JECFA 2001). Acrylamide is formed as a reaction product between asparagine and reducing sugars contained in starchy food products such as potato chips, French fries, gingerbreads
and vegetables by the enzyme polyphenol oxidase, which results in brown pigments. Enzymatic browning is usually resulting in negative effects on colour, taste, flavour, and nutritional value. The reaction is a consequence of phenolic compounds' oxidation by polyphenol oxidase (PPO), which triggers the generation of dark pigments. This enzyme is highly reactive in the presence of oxygen. It catalyzes a biochemical reaction that converts the phenolic compounds present in foods to brown pigments known
applications in food, feed, beverage, brewing, pharmaceutical and chemical industries ranging from production of gallic acid, instant tea, coffee flavor refreshing drinks and acorn wine. Moreover, tannase is used in clarification of beer and fruit juices, improvement in the flavor of grape wine and manufacturing of animal feed (Das Mohapatra et al., 2009; Madeira et al., 2011). The crude tannase produced by Paecilomyces variotii showed optimum activity at pH 6.5, whereas tannase enzyme showed pH optima
do the lesson on Enzyme technology –Introduction and Production of enzymes This module would focus on enzyme technology which deals with the enzymes, the metabolic catalysts and their use in various Industries. The introductory part outlines the concepts in enzyme technology as part of Biotechnology. Briefly, it describes the methods involved in the large scale production of enzymes through fermentation process. The Objectives set for this module is To gain knowledge about enzyme technology and