PELLEGRINI MALPIEDI Luciana
capítulos de libros
LUCIANA PELLEGRINI MALPIEDI; ANTONELA TADDIA; CARLA NAHIR HAIDAR; GISELA TUBIO
Advances in Food Bioproducts and Bioprocessing Technologies
Taylor and Francis Ltd
Most of to todays? advanced technologies in food industries implies the use of enzymes. The main roles of enzymes in food processing are related with their capability to alter food properties, such as texture and flavor, or their potential to transform raw material into an elaborated product. Up to date there a wide variety of enzymatic sources, being the microbial fermentation the most common one. The advantages of obtaining microbial enzymes are they can be reproduced at an accelerated rate, are easy to manipulate genetically, grown in a wide range of environmental conditions and have a wide variety of metabolic pathways. Regarding to the downstream processing, several separative steps, such as precipitation, centrifugation and chromatography, should be used in order to guarantee en a final product free from any kind of toxic and allergen compounds. At this point, is important to remark that the global demands for processed food combined with an increase in the per capita income of the population in emerging economies are driving the optimization of both, production and purification of enzymes.