Applications of Enzymes in Biotechnology
For thousands of years processes such as brewing, bread-making and the production of cheese have involved the unrecognized use of enzymes. In the West the industrial understanding of enzymes revolved around yeast and malt, where traditional baking and brewing industries were rapidly expanding. Much of the early development of biochemistry was centred on yeast fermentations and processes for conversion of starch to sugar. Several enzymes, especially those used in starch processing, high-fructose syrup manufacture, textile desizing and detergent formulation, are now traded as commodity products in the world market. Relatively few enzymes, notably those in detergents, meat tenderizers and garden composting agents, are sold directly to the public.
Most are used by Industry to produce improved or novel products, to bypass long and involved chemical synthetic pathways or for use in the separation and purification of isomeric mixtures. Many of the most useful, but least-understood, uses of free enzymes are in the food industry.
There is now a raid proliferation of uses and potential uses for more highly purified enzyme preparation sin industrial processing, clinical medicine and laboratory practice. The range of pure enzymes now available commercially is rapidly increasing. Most of the enzymes used on an industrial scale are extracellular enzymes, i.e., enzymes that are normally excreted by the microorganisms to act upon their substrate in an external environment, and are analogous to the digestive enzymes of human beings and animals. Thus, when microorganisms produce enzymes to split large external molecules into an assimilable form, the enzymes are usually excreted into the fermentation media. In this way the fermentation broth form the cultivation of certain microorganisms, e.g. bacteria, yeasts or filamentous fungi, then becomes a major source of proteases, amylases and (to a lesser extent) cellulases, lipases, etc. Some intracellular enzymes are now being produced industrially and include glucose oxidase for food preservation, asparaginase for cancer therapy and penicillin acylase for antibiotic conversion. Since most cellular enzymes are by nature intracellular, more advances can be expected in this area.
Enzymes in soluble form have been used in the food industry for many years.This is especially so in the baking and brewing industries, the latter being the best example of traditional biotechnology.
For thousands of years processes such as brewing, bread-making and the production of cheese have involved the unrecognized use of enzymes. In the West the industrial understanding of enzymes revolved around yeast and malt, where traditional baking and brewing industries were rapidly expanding. Much of the early development of biochemistry was centred on yeast fermentations and processes for conversion of starch to sugar. Several enzymes, especially those used in starch processing, high-fructose syrup manufacture, textile desizing and detergent formulation, are now traded as commodity products in the world market. Relatively few enzymes, notably those in detergents, meat tenderizers and garden composting agents, are sold directly to the public.
Most are used by Industry to produce improved or novel products, to bypass long and involved chemical synthetic pathways or for use in the separation and purification of isomeric mixtures. Many of the most useful, but least-understood, uses of free enzymes are in the food industry.
There is now a raid proliferation of uses and potential uses for more highly purified enzyme preparation sin industrial processing, clinical medicine and laboratory practice. The range of pure enzymes now available commercially is rapidly increasing. Most of the enzymes used on an industrial scale are extracellular enzymes, i.e., enzymes that are normally excreted by the microorganisms to act upon their substrate in an external environment, and are analogous to the digestive enzymes of human beings and animals. Thus, when microorganisms produce enzymes to split large external molecules into an assimilable form, the enzymes are usually excreted into the fermentation media. In this way the fermentation broth form the cultivation of certain microorganisms, e.g. bacteria, yeasts or filamentous fungi, then becomes a major source of proteases, amylases and (to a lesser extent) cellulases, lipases, etc. Some intracellular enzymes are now being produced industrially and include glucose oxidase for food preservation, asparaginase for cancer therapy and penicillin acylase for antibiotic conversion. Since most cellular enzymes are by nature intracellular, more advances can be expected in this area.
Enzymes in soluble form have been used in the food industry for many years.This is especially so in the baking and brewing industries, the latter being the best example of traditional biotechnology.
1 comments:
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