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Search term: food industry

Results 1 - 100 of 287 > >>
EC Number
Application
Commentary
gluconate 5-dehydrogenase
food industry
production of 5-keto-D-gluconic acid that can be converted effectively into L-(+)-tartaric acid
3-dehydrosphinganine reductase
food industry
naturally occuring missense mutation A175T is linked to animals with bovine spinal muscular atrophy. Protein exhibits no detectable in vitro catalytic activity, but the mutated gene complements the growth defect of a homologous yeast knock-out strain as well as the healthy variant
carbonyl reductase (NADPH)
food industry
mequindox, inhibitor of several Gram-positive and Gram-negative bacteria, is reduced by carbonyl reductase CBR1
glucose oxidase
food industry
food processing-additive, used for bread making (GOX is an effective oxidant to produce bread with improved texture and increased loaf volume), and in dry egg powder, used as preservative in packaged food and for reduced alcohol wine production
glucose oxidase
food industry
food and beverage additive, used for low alcohol wine production, used for glucose removal from dried egg, improvement of color, flavor, and shelf life of food materials, oxygen removal from fruit juices, canned beverages, and from mayonnaise to prevent rancidity, used as ingredient of toothpaste, for the production of gluconic acid, and as a food preservative
hexose oxidase
food industry
the enzyme is useful for improving the rheological and bread making properties of flour and the quality of the bread, overview
sorbose dehydrogenase
food industry
L-sorbose can be catalyzed into L-ascorbic acid by Ketogulonicigenium vulgare, vitamin C industry
2-hexadecenal reductase
food industry
use of enzyme to improve beer quality by conversion of trans-2-nonenal, the major contributor to the cardboard-like taste of aged beer
glutamate dehydrogenase
food industry
plays an essential role during postharvest senescence, its expression most likely is controlled by multigenes and regulated either transcriptionally or posttranscriptionally
glutamate dehydrogenase (NADP+)
food industry
is responsible for the capacity of Lactococcus lactis strains to catabolize amino acids to aroma compounds, pGdh442 can be naturally transmitted to other Lactococcus lactis strains by using cadmium or zinc resistance as a selectable marker, new prospects to intensify and diversify the production of aroma compounds in cheese
putrescine oxidase
food industry
the immobilized enzyme may be used as a sensor for analysis of beer samples
L-glutamate oxidase
food industry
development of a polarographic biosensor for monosodium glutamate by immobilizing L-GLOD on polycarbonate membrane and attached with oxygen electrode with a push cap system, usage of the membrane for over 20 measurements, showing stability
sulfite dehydrogenase (cytochrome)
food industry
an electrochemical sulfite biosensor with SDH can be applied to the determination of sulfite in beer and wine samples
sulfite dehydrogenase (cytochrome)
food industry
the enzyme is used in biosensors for sulfite determination in wine samples
sulfite oxidase
food industry
biosensor for detection of sulfite in food and beverages; useful for establishing biosensor systems for detection of sulfite in food and beverages considering the high sensitivity of biosensors and the increasing demand for such biosensor devices
sulfite oxidase
food industry
artificial ETC composed of cytochrome c and sulfite oxidase formed by the layer-by-layer technique using a polyelectrolyte. The multilayer technology, e.g. sulfite oxidase-cyt c multilayer electrode may act as an anode in a bio-fuel cell and furthermore such multilayers may be exploited as a biosensor for the detection of sulfite, which is used as a preservative in wine and other foodstuffs
catechol oxidase
food industry
PPO functions as an essential factor in the quality development of semi-finished tea products, especially black tea and Oolong tea
laccase
food industry
both laccase and tyrosinase increase the dough strength and improved the bread-making quality of white wheat flour breads, especially when used in combination with xylanase
peroxidase
food industry
preservation of raw milk, yoghurt, and cheese
linoleate 13S-lipoxygenase
food industry
lipoxygenase is widely used in food industry to improve aroma, rheological, or baking properties of foods
tyrosinase
food industry
browning in fruits and vegetables is recognized as a serious problem in the food industry. Further studies are warranted to understand the PPO inhibitor in relation to the browning reaction of fruit during storage and processing
tyrosinase
food industry
PPO is a very important enzyme in the food industry because during the processing of fruits and vegetables any wounding may cause cell disruption and lead to the formation of quinones, and their interaction with amino acids and proteins will enhance the brown color produced
tyrosinase
food industry
the presence of this enzyme has a large impact in the food industry because it is the main enzyme involved in the undesirable browning of fruits and vegetables during processing and storage
tyrosinase
food industry
inhibitors have good potential as antibrowning agents to be applied in real food systems
theobromine synthase
food industry
large-scale production of transgenic enzyme-deficient Coffea arabica and Camellia sinensis plants are a practical possibilty for production of decaffeinated coffee or tea
caffeine synthase
food industry
large-scale production of transgenic enzyme-deficient Coffea arabica and Camellia sinensis plants are a practical possibilty for production of decaffeinated coffee or tea
caffeine synthase
food industry
producing low-caffeine tea through post-transcriptional silencing of caffeine synthase mRNA
carnitine O-acetyltransferase
food industry
modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases in Saccharomyces cerevisiae
alcohol O-acetyltransferase
food industry
after 5 days of fermentation, the concentrations of ethyl acetate, isoamyl acetate, and isobutyl acetate in yellow rice wines fermented with yeasts overexpressing isoform ATF2 increase to 137.79 mg/L (an approximate 4.9fold increase relative to the parent cell), 26.68 mg/L, and 7.60 mg/L, respectively
6-methylsalicylic-acid synthase
food industry
the identified genes can be used as a target for PCR-based methodologies to detect the fungi responsible for producing patulin in the foodstuffs
protein-glutamine gamma-glutamyltransferase
food industry
enzyme-catalyzed cross-linking is effective in improving functional properties of stirred yak yoghurt (treated yoghurt produces a strong acid gel, higher consistency, cohesiveness, index of viscosity, and creamier mouth feel than the untreated product). Furtermore, enzyme-treated yak yoghurt presents lower wet yak hair or sweat odor, or both.
dextransucrase
food industry
the exopolysaccharides of Lactobacillus animalis TMW 1.971 improve the quality of gluten-free breads, they can be produced in situ to levels enabling baking applications
dextransucrase
food industry
the exopolysaccharides of Lactobacillus curvatus TMW 1.624 improve the quality of gluten-free breads, they can be produced in situ to levels enabling baking applications
dextransucrase
food industry
the exopolysaccharides of Lactobacillus reuteri TMW 1.106 improve the quality of gluten-free breads, they can be produced in situ to levels enabling baking applications
dextransucrase
food industry
the enzyme is used to produce kimchi in a fermentation process, which is improved by addition of Ca2+ salts that reduce lactic acid and elevate the pH for optimal activity of Leuconostoc bacteria
dextransucrase
food industry
the enzyme is a good food additive for improving the textures of dairy products due to dextran synthesis, e.g. solidification of sucrose-supplemented milk by the enzyme
dextransucrase
food industry
the dextransucrase is responsible for production of dextran with predominant alpha-(1->6) linkages that might find applications as food hydrocolloids
dextransucrase
food industry
the enzyme from Weissella confusa strain VTT E-90392 is useful in dextran production during sour dough production. The hydrocolloidal properties of dextran can facilitate a more substantial use of wheat bran and counter the negative effects of bran on bread quality, optimization of enzymatic dextran production in wheat bran
levansucrase
food industry
the enzyme is interesting in food and pharmaceutical industries for synthesis of diverse sucrose analogues, hetero-oligosaccharides (especially lactosucrose), and interesting fructosides from a wide range of substrates, i.e. monosaccharides, disaccharides, and aromatic and alkyl alcohols
levansucrase
food industry
lactosucrose, a rare trisaccharide formed from sucrose and lactose by enzymatic transglycosylation, is a type of indigestible carbohydrate with a good prebiotic effect. Lactosucrose biosynthesis is efficiently carried out by a purified levansucrase from Leuconostoc mesenteroides B-512
1,4-alpha-glucan branching enzyme
food industry
analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is signifi cantly increased in the product of Bacillus cereus
1,4-alpha-glucan branching enzyme
food industry
analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin; starch processiong to synthesize a food ingredient, highly branched cyclic dextrin
1,4-alpha-glucan branching enzyme
food industry
analyzation and characterization of reaction products of branching enzymes from different sources for starch processing to synthesize the food ingredient, highly branched cyclic dextrin. The amount of short chains with a degree of polymerization of 6-8 is significantly increased in the product of Phaseolus vulgaris
1,4-alpha-glucan branching enzyme
food industry
involved in the synthesis of highly-branched cyclic dextrin, a dextrin food ingredient
1,4-alpha-glucan branching enzyme
food industry
production of food ingredients
1,4-alpha-glucan branching enzyme
food industry
addition of RmGBE to wheat bread results in a 26% increase in specific volume and a 38% decrease in crumb firmness in comparison with the control. Besides, the retrogradation of bread is significantly retarded along with the enzyme reaction. These properties make RmGBE highly useful in the food and starch industries
cyclomaltodextrin glucanotransferase
food industry
the enzyme can be used in the bread-baking process since its addition in the dough mix improved significantly the loaf volume and decreased the firmness of bread during storage
cyclomaltodextrin glucanotransferase
food industry
the enzyme improves the sweetness and edulcorant quality of stevioside
4-alpha-glucanotransferase
food industry
thermostable 4-alpha-glucanotransferase from Thermus scotoductus is used for rice cake production
4-alpha-glucanotransferase
food industry
TmalphaGT can be used to produce granular corn starch, which contains amylose and amylopectin having lower molecular weights and a thermoreversible gelation property
4-alpha-glucanotransferase
food industry
the disproportionating enzyme 4alphaGTase, is used to modify the structural properties of rice starch to produce a suitable fat substitute in reduced-fat mayonnaise. The mayonnaise fat is partially substituted with the 4alphaGTase-treated starch paste at levels up to 50% in combination with xanthan gum. All mayonnaises exhibit shear thinning behavior and yield stress. Viscoelastic properties of mayonnaise are altered, and the mayonnaises exhibited weak gel-like properties. The magnitude of elastic and loss moduli is also affected by 4alphaGTase-treated starch concentration and presence of xanthan gum, microstructure, method, overview
limonoid glucosyltransferase
food industry
Limonoid glucosyltransferase is an enzyme that catalyzes the conversion of bitter limonoid into non-bitter limonoid glucoside while retaining the health benefit of limonoids in the juice. The immobilization of this enzyme in a column can solve the juice bitterness problem
geranylgeranyl diphosphate synthase
food industry
the enzyme in Xanthophyllomyces is used for production of astaxanthin, i.e. 3,3'-hydroxy-4,4'-diketo-beta-carotene, which is an industrially important carotenoid used for feeding salmon or trout in farming
15-cis-phytoene synthase
food industry
developement nutritional plants enriched with carotenoids
aminopentol:pyruvate aminotransferase FumI
food industry
enzymatic detoxification of fumonisins in animal feed and potentially also in foodstuffs intended for human consumption, improvement of food and feed safety
polyphosphate-AMP phosphotransferase
food industry
AMP is known to have potential for use as a reliable indicator in hygiene monitoring, the development of a sensitive method for detecting AMP, by using polyphosphate-AMP phosphotransferase and adenylate kinase in conjugation with firefly luciferase, is useful to detect food samples with high sensitivity
CDP-diacylglycerol-serine O-phosphatidyltransferase
food industry
phospholipids, especially phosphatidylserine, have many applications in functional food and pharmaceutical industries
triacylglycerol lipase
food industry
protein polymerization and gelling in fish, improvement in food texture, flavor modification, production of fatty acids and interestrification of fats
phospholipase A2
food industry
PLA2 stability in the presence of organic solvents, as well as in acidic and alkaline pH and at high temperature makes it a good candidate for its application in food industry
pectinesterase
food industry
used for various applications in fruit processing e.g. texture improvement of fruit pieces, juice extraction, concentration and clarification of fruit juices
pectinesterase
food industry
added as exogenous enzyme in fruit and vegetable processing, used to increase the yield during extraction, to clarify and concentrate fruit juices, for gelation of fruit, and to modify texture and rheology of fruit and vegetable based products
pectinesterase
food industry
one of the most important enzymes in the industrialization and preservation of fruits, juices or other industrial products that involve the presence or absence of intact pectin
pectinesterase
food industry
responsible for phase separation and cloud loss in fruit juice manufacturing
pectinesterase
food industry
enzyme is known to be responsible for cloud loss in juice processing and storage
pectinesterase
food industry
destabilizes pectinaceous materials in fruit juices and concentrates and modifies the texture of fruit and vegetable products
pectinesterase
food industry
used for juice clarification and gelation of frozen concentrates, destabilizing agent for pectin material in fruit juices and concentrates
pectinesterase
food industry
PME has a higher thermal resistance than the bacteria and yeasts existing in orange juice, therefore its inactivation is used as a parameter to define the time/temperature combination of the thermal process of pasteurisation of orange juice, which is necessary to prevent spoilage, overview
pectinesterase
food industry
PME (0.12% (v/v)) and Ca2+ (0.5% (w/w)) in osmotic sugar solutions positively affect the relative hardness of dehydrated strawberry fruits, which is ascribed to the effect of PME and Ca2+ on the cell wall strength of the tissue (no cell wall damage and tissue particle alterations are observed upon dehydration)
pectinesterase
food industry
inhibition of pectin methylesterase directly after juice extraction is crucial in the production of storable citrus juice products
pectinesterase
food industry
exogenous pectin methylesterase is applied in texture engineering of thermally processed intact fruits and vegetables, for example, via enzyme infusion
pectinesterase
food industry
pectin methylesterase can positively or negatively affect structural quality of plant-based foods (cloud stability, viscosity, texture)
pectinesterase
food industry
total pectin methylesterase activity is an indicator of freshness that is universally applicable to Citrus juices derived from orange, mandarin, and lemon or blends thereof
pectinesterase
food industry
due to very high de-esterification activity, easy denaturation and significant efficacy in incrementing clarification of fruit juice makes the enzyme useful for industrial application
pectinesterase
food industry
the enzyme enhances the pectin degradation process in apple juice clarification
tannase
food industry
the enzyme could find potential use in the food-processing industry
tannase
food industry
the enzyme could be used in the food processing industry
tannase
food industry
the enzyme is a food processing enzyme used in food, brewing, and feed industry
tannase
food industry
fruit juice debittering
tannase
food industry
the enzyme is used in the manufacture of instant tea, beer, fruit juices, some wines and gallic acid
tannase
food industry
tannase is a potential agent for the manufacture of instant tea (tea cream solubilisation)
tannase
food industry
the enzyme is found to be useful in the manufacture of instant tea, acron wine, coffee-flavoured soft drinks, clarification of beer and fruit juices
tannase
food industry
the enzyme is useful in the food-processing industry
tannase
food industry
the use of Lactobacillus plantarum tannase is an adequate alternative to the fungal tannases currently used in the food industry. Use of tannase may provide an efficient means for obtaining molecules with valuable activities from the degradation of complex tannins present in food and agricultural wastes
tannase
food industry
the enzyme is used in food and beverage processing, and some of the major commercial applications are the preparation of instant tea, acorn liquor and production of gallic acid
phospholipase A1
food industry
the enzyme improves foaming stability and properties of skim milk and whey, implying that phospholipases can be useful tools for modifying the functionality of dairy products and ingredients
feruloyl esterase
food industry
ferulic acid released from plant cell wall by the action of FAEs is an effective natural antioxidant with potential applications in the pharmaceutical and food industries
feruloyl esterase
food industry
potential for the application of Aspergillus tubingensis enzyme extract in coffee processing. Crude enzyme extracts, containing feruloyl esterase and polygalacturonase, removes the mucilage of coffee cherries within 3 h, which is substantially more efficient than traditional fermentation, the viscosity of coffee mucilage is reduced to 80% by a 3-h treatment with the crudeenzyme extract at 50°C. Total chlorogenic acid in the green beans decreases to 67.3%, while a decline of only 14.3% is observed in the traditionally fermented group. On the other hand, chlorogenic acid lactones in the roasted beans are reduced to 63.9%, and a 37.2% decline in the chlorogenic acid content is detected
feruloyl esterase
food industry
Aspergillus awamori is applicable to food production and Awamori production.; the enzyme shows stable activity at pH 3 and 50°C, thus the enzyme is acid tolerant, but not heat tolerant, making this enzyme useful for food production
feruloyl esterase
food industry
release of phenolic acids
feruloyl esterase
food industry
The production of low-cost cell-wall-deconstructing enzymes on agro-industrial by-products could lead to the production of low-cost enzymes for use in the valorisation of food processing wastes.
feruloyl esterase
food industry
industrial production of ferulic acid for use in the food industry
fumonisin B1 esterase
food industry
enzymatic detoxification of fumonisins in animal feed and potentially also in foodstuffs intended for human consumption, improvement of food and feed safety
fumonisin B1 esterase
food industry
feed additive combining two specific biotransformation processes is able to partially or totally neutralize the toxic effects induced by deoxynivalenol and fumonsins
alkaline phosphatase
food industry
quantification of alkaline phosphatase by using a monoclonal antibody-based immunoassay immunoassay is appropriate for determining mild time/temperature treatment of milk and for the control of milk pasteurization
alpha-amylase
food industry
starch has a protective effect on thermal stability of honey amylase. Therefore, it might be critical to process or control the amylase in honey before incorporation into starch-containing foods to aid in the preservation of starch functionality
alpha-amylase
food industry
important industrial enzyme in brewing and alcohol production
alpha-amylase
food industry
the maltooligosaccharide forming endo-alpha-amylase is useful in bread making as an antistaling agent and it can be produced economically using low-cost sugarcane bagasse
glucan 1,4-alpha-glucosidase
food industry
key enzyme in ripening and production of good taste in fermented tofu production, overview
glucan 1,4-alpha-glucosidase
food industry
ethanol production, production of sugars
endo-1,3(4)-beta-glucanase
food industry
construction of a transgenic yeast, Saccharomyces cerevisiae, expressing the enzyme, results in a food-grade yeast that has the potential to improve the brewing properties of beer
Results 1 - 100 of 287 > >>