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Potential Applications of Carbohydrases Immobilization in the Food Industry

Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharide...

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Autores principales: Contesini, Fabiano Jares, de Alencar Figueira, Joelise, Kawaguti, Haroldo Yukio, de Barros Fernandes, Pedro Carlos, de Oliveira Carvalho, Patrícia, Nascimento, Maria da Graça, Sato, Hélia Harumi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3565324/
https://www.ncbi.nlm.nih.gov/pubmed/23344046
http://dx.doi.org/10.3390/ijms14011335
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author Contesini, Fabiano Jares
de Alencar Figueira, Joelise
Kawaguti, Haroldo Yukio
de Barros Fernandes, Pedro Carlos
de Oliveira Carvalho, Patrícia
Nascimento, Maria da Graça
Sato, Hélia Harumi
author_facet Contesini, Fabiano Jares
de Alencar Figueira, Joelise
Kawaguti, Haroldo Yukio
de Barros Fernandes, Pedro Carlos
de Oliveira Carvalho, Patrícia
Nascimento, Maria da Graça
Sato, Hélia Harumi
author_sort Contesini, Fabiano Jares
collection PubMed
description Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (α-amylases and glucoamylases), invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs). They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed.
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spelling pubmed-35653242013-03-13 Potential Applications of Carbohydrases Immobilization in the Food Industry Contesini, Fabiano Jares de Alencar Figueira, Joelise Kawaguti, Haroldo Yukio de Barros Fernandes, Pedro Carlos de Oliveira Carvalho, Patrícia Nascimento, Maria da Graça Sato, Hélia Harumi Int J Mol Sci Review Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (α-amylases and glucoamylases), invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs). They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed. MDPI 2013-01-11 /pmc/articles/PMC3565324/ /pubmed/23344046 http://dx.doi.org/10.3390/ijms14011335 Text en © 2013 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0 This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Review
Contesini, Fabiano Jares
de Alencar Figueira, Joelise
Kawaguti, Haroldo Yukio
de Barros Fernandes, Pedro Carlos
de Oliveira Carvalho, Patrícia
Nascimento, Maria da Graça
Sato, Hélia Harumi
Potential Applications of Carbohydrases Immobilization in the Food Industry
title Potential Applications of Carbohydrases Immobilization in the Food Industry
title_full Potential Applications of Carbohydrases Immobilization in the Food Industry
title_fullStr Potential Applications of Carbohydrases Immobilization in the Food Industry
title_full_unstemmed Potential Applications of Carbohydrases Immobilization in the Food Industry
title_short Potential Applications of Carbohydrases Immobilization in the Food Industry
title_sort potential applications of carbohydrases immobilization in the food industry
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3565324/
https://www.ncbi.nlm.nih.gov/pubmed/23344046
http://dx.doi.org/10.3390/ijms14011335
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