Production, Stabilization, And Uses Of Enzymes From Fruit and Vegetable Byproducts

Lilia Arely Prado Barragán*, José Juan Buenrostro-Figueroa, Cristóbal Noé Aguilar González, Izaskun Marañon

*Autor correspondiente de este trabajo

Producción científica: Capítulo del libro/informe/acta de congresoCapítulorevisión exhaustiva

6 Citas (Scopus)

Resumen

Microbial enzymes are preferred due to their economic feasibility, high yields, consistency, ease of product modification and optimization, regular supply due to absence of seasonal fluctuations, rapid growth of microbes on inexpensive media, stability, and greater catalytic activity. Enzymes with desired activity under industrial conditions have been obtained. These enzymes have been achieved in several ways, isolating new microorganisms, often thermotolerant, by searching in metagenomic libraries for new gene sequences, or by mutagenesis, screening for optimizing process conditions, and by protein engineering. The use of enzymes frequently results in many benefits that cannot be obtained with traditional chemical treatment. These often include higher product quality and lower manufacturing cost, less waste, and reduced energy consumption. Key factors driving the market growth include new enzyme technologies endeavoring to enhance cost efficiencies and productivity, and growing interest among consumers in substituting petrochemical products with other organic compounds such as enzymes.

Idioma originalInglés
Título de la publicación alojadaBiotransformation of Agricultural Waste and By-Products
Subtítulo de la publicación alojadaThe Food, Feed, Fibre, Fuel (4F) Economy
EditorialElsevier Inc.
Páginas271-286
Número de páginas16
ISBN (versión digital)9780128036488
ISBN (versión impresa)9780128036228
DOI
EstadoPublicada - 1 mar 2016

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