title: Application of enzymes in food processing.
abstract: Enzymes offer potential for many exciting applications for the improvement of foods. There is still, however, a long way to go in realizing this potential. Economic factors such as achievement of optimum yields and efficient recovery of desired protein are the main deterrents in the use of enzymes. Changing values in society with respect to recombinant DNA and protein engineering technologies and the growing need to explore all alternative food sources may in time make enzyme applications more attractive to the food industry. Research is continuing on the commercially viable enzymes in use today to improve various properties such as thermostabilities, specificities, and catalytic efficiencies. New and unique enzymes continue to be developed for use in enzymatic reactions to produce food ingredients by hydrolysis, synthesis, or biocatalysis. An aggressive approach is needed to open new opportunities for enzyme applications that can benefit the food industry.
authors.affiliation: Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Ste-Anne de Bellevue, Quebec, Canada.
authors.forename: J
authors.initials: J
authors.lastname: James
authors.forename: B K
authors.initials: BK
authors.lastname: Simpson
mesh_terms: D000681:Amylases / Q000235:genetics / Q000502:physiology; D001709:Biotechnology / Q000379:methods; D002170:Canada; D003001:Cloning, Molecular; D004247:DNA / Q000235:genetics; D010450:Endopeptidases / Q000235:genetics / Q000502:physiology; D004798:Enzymes / Q000235:genetics / Q000502:physiology*; D005503:Food Additives; D005511:Food Handling / Q000379:methods*; D005525:Food-Processing Industry
chemical_list: D004798:Enzymes; D005503:Food Additives; D004247:DNA; D000681:Amylases; D010450:Endopeptidases