1. CTAS
  2. All Volumes and Issues
  3. Volume 5, Number 2
  4. USE OF ENZYMES AND ENZYME PREPARATIONS IN FOOD TECHNOLOGIES

USE OF ENZYMES AND ENZYME PREPARATIONS IN FOOD TECHNOLOGIES

CTAS.
2022;
Volume 5, Number 2
: 118-135
https://doi.org/10.23939/ctas2022.02.118
Authors:
  1. А. O. Vikhrova
  2. S. L. Yuzkiv
  3. I. R. Buchkevych
  4. M. S. Kurka
  5. Vira Lubenets
1
Lviv Polytechnic National University
2
Lviv Polytechnic National University
3
Lviv Polytechnic National University
4
Lviv Polytechnic National University
5
Lviv Polytechnic National University

The analysis of literature sources on the use of enzymes, enzyme preparations and immobilized enzymes, allowed to determine which enzymes are used in certain sectors of the food industry. It is established that the condition for the use of enzymes in the food industry is the availability, low cost and inertia relative to the target product. Examples of the wide use of enzymes, enzyme preparations and immobilized enzymes in the technological processes of the food industry are given, which contribute to improving the quality of food products and improving their storage conditions.

enzyme; enzymes preparation; immobilised enzymes; fermentation; biocatalyst; producer; raw material; hydrolysis
  1. Chaudhary, S., & Sagar, S. (2015). The use of enzymes in food processing: A Review. South Asian Journal of Food Technology and Environment, 01(3 and 4), 190-210. https://doi.org/10.46370/sajfte.2015.v01i03and04.01
  2. Paul Ross, R., Morgan, S., & Hill, C. (2002). Preservation and fermentation: Past, present and future. International Journal of Food Microbiology, 79(1-2), 3- 16. https://doi.org/10.1016/S0168-1605(02)00174-5
  3. Taveira, I. C., Nogueira, K. M., Oliveira, D. L., & Silva, R. do. (2021). Fermentation: Humanity's oldest biotechnological tool. Frontiers for Young Minds, 9. https://doi.org/10.3389/frym.2021.568656
  4. Patel, A. K., Singhania, R. R., & Pandey, A. (2017). Production, purification, and application of microbial enzymes. Biotechnology of Microbial Enzymes, 13-41. https://doi.org/10.1016/B978-0-12-803725-6.00002-9
  5. Khan, U., & Selamoglu, Z. (2020). Use of Enzymes in Dairy Industry: A Review of Current Progress. Archives of Razi Institute, 75(1), 131-136. https://doi.org/10.22092/ari.2019.126286.1341.
  6. Whitehurst, R., & Oort, M. (2009). Enzymes in food technology. Wiley-Blackwell.
  7. https://doi.org/10.1002/9781444309935
  8. L. D. Varbanets, K. V. Avdiiuk, N. V. Borzo- va. (2008). Mikrobni α-amilazy: vydilennia, vlastyvosti, praktychne zastosuvannia. Biotekhnolohiia, 2, 39-51. http://dspace.nbuv.gov.ua/bitstream/handle/123456 789/3911/2008_2_39-51.pdf?sequence=1
  9. De Souza, T. S. P., & Kawaguti, H. Y. (2021). Cellulases, Hemicellulases, and Pectinases: Applications in the Food and Beverage Industry. Food and Bioprocess Technology, 14(8),     1446-1477. https://doi.org/10.1007/s11947-021-02678-z
  10. Home: Food and agriculture organization of the united nations. FAOHome (n.d.). Retrieved June 2, 2022, from https://www.fao.org/home/en.
  11. Dekhtiarenko N. V. (2013). Vyrobnytstvo fermentnykh preparativ v Ukraini. Naukovi visti Natsionalnoho tekhnichnoho universytetu Ukrainy "Kyivskyi politekhnichnyi instytut", 3, 48-58. http://nbuv.gov.ua/UJRN/NVKPI_2013_3_10.
  12. Sait zavodu preparativ mikrobiolohichnoho syn- tezu Enzym https://enzim.ua/index.php?page=main&lng= uk#harchoprom.
  13. Zubar N. M. (2020). Teoretychni osnovy kharchovykh vyrobnytstv. Kyiv: Kondor.
  14. Agroukrtrade.com. (2014, May 5). Продукція. Біотехнологічна продукція в Україні. Retrieved June 2, 2022, from https://agroukrtrade.com/produktsiya/
  15. Basso, A., & Serban, S. (2019). Industrial applications of immobilized enzymes-a review. Molecular Catalysis, 479, 110607. https://doi.org/10.1016/j.mcat.2019.110607
  16. Hrehirchak, N. M. (2011). Immobilizovani fer- menty i klityny v biotekhnolohii [konspekt lektsii dlia stud. spets. 8.05140101 "Promyslova biotekhnolohiia" den. ta zaoch. form navch.], Retrievedfromhttp:// dspace. nuft.edu.ua/jspui/handle/123456789/2306, NUKhT, Ukraina.
  17. Skinner, S. J., Geaney, M. S., Lin, H., Muzina, M., Anal, A. K., Elliott, R. B., & Tan, P. L. (2009). Encapsulated living choroid plexus cells: Potential long- term treatments for central nervous system disease and trauma. Journal of Neural Engineering, 6(6), 065001. https://doi.org/10.1088/1741-2560/6/6/065001
  18. Asia Pacific Business Press. (2005). Enzymes bio-technology Handbook.
  19. Kilara, A., Shahani, K. M., & Shukla, T. P. (1979). The use of immobilized enzymes in the foodindustry: A Review. C R C Critical Reviews in Food Science and Nutrition, 12(2), 161-198. https://doi.org/10.1080/10408397909527276
  20. Center for Food Safety and Applied Nutrition. (n.d.). Guidance on data for petitions and Gras notices for enzyme preparation. U. S. Food and Drug Administration. Retrieved               June       2,            2022,     from https://www.fda.gov/regulatory-information/search-fda- guidance-documents/guidance-industry-recommendations-submission-chemical-and- technological-data-food-additive-petitions.
  21. Food Chemicals Codex (FCC). Food Chemicals Codex (FCC)/FCC/Online. (n.d.). Retrieved June 2, 2022, from https://www.foodchemicalscodex.org/