Abstract
The use of enzymes in food processing is an age-old process. With the advancement of research and development (R&D) and new technologies, several novel enzymes with a wide range of applications have been developed. This chapter gives an insight into different microbial enzymes which find applications in food processing. Various types of food processing and the use of enzymes in various stages of operation are detailed in the chapter. Enzymes such as amylases, proteases, alpha galactosidase, beta galactosidase, lipase, phospholipase, asparaginase, glutaminase, phytase, naringinase, laccase, and invertase are described in detail with their characteristics pertinent to their use in food processing highlighted. The application of these enzymes in food processing and challenges to make these applications economically viable are also discussed.
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