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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2013
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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. |
format | Online Article Text |
id | pubmed-3565324 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2013 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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