USE OF ENZYMES IN INDUSTRY

Enzymes Used in Industry
Lactose is hydrolysed to its constituent monosaccharides, glucose and galactose, by lactase. Glucose itself can be removed from some foodstuff, for example, prior to drying where glucose would cause discoloration, by fungal glucose oxidase.
Enzyme
   

Uses

Bacterial glucose isomerase                        Glucose ----> Invert sugar (i.e., fructose formation)

Bacterial a-Amylase Fungal amyloglucosidase              Starch -----> Glucose

Fungal a-Amylas                  Partial degradation of starch in supplementation of amylase-deficient flour for bread making

Microbial rennets                  k-casein -----> para-casein (in milk curdling for cheese manufacture) 

Bacterial protease                Removal of protein-based stains and laundering (in biological washing powders)

Papain (from papaya melon)  Several protease applications including meat tenderization and dehazing of beer

Cellulose                              Cellulose -----> Glucose

Fungal pectinase         Pectin degradation(In fruits and vegetable processing)
   
Glucose isomerase (immobilized)        Production of invert sugar and of high fructose syrups from glucose

Penicillin acylase (immobilized)            Hydrolysis of penicillin-G to make 6-aminopenicillanic acid for production of new penicillins


Aminoacylase (immobilized)                 Resolution of DL-amino acids to produce L-amino acids for food supplementation