Abstract
Recombinant enzymes are enzymes produced and secreted by genetically engineered host systems. Hosts may be micro-organisms, plants or animal cells. Recombinant or genetically modified enzymes are designed to improve or modify enzymological properties and/or increase purity and efficiency of expression, changes which can be attributed to altered amino acid sequences resulting from manipulation of the gene sequence. The main enzyme rearrangement strategies are divided into 3 categories: 1) directed evolution 2) rational design 3) semi-rational design. The main classes of enzymes used in the food industry are amylases which constitute the largest part of the enzyme market proteases, lipases, pectinases and lactases. Although recombinant enzyme technology is at an early stage, it has already dominated the market and is developing rapidly.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
