Chapter 28 - Plant-Derived Enzymes: A Treasure for Food Biotechnology

Abstract

Enzymes are highly specific biological catalysts involved in food biotechnology. Enzyme production and application in the food manufacturing industry are based on a profound understanding of the enzyme's in traditional foods. Plant-derived enzymes include amylase, invertase, papain, bromelain, ficin, lipoxygenase, etc. These enzymes have played an important part in food production, for example, syrups, bakery products, alcoholic beverages, dairy products, etc. Besides the use of plants as a factory for enzyme production in the food industry, they can also serve as raw material (enhancer) for the enhancement of microbial enzyme activity employed in the food industry. New approaches such as direct genetic modification are now in progress that might significantly contribute to the improvement of the nutritional value of plant-derived foods or the quality of food using enzymes derived from plant sources. Earlier enzymes were isolated from living cells (plants and animals), which led to their large-scale commercial production and wider application in the food industry. Today, microorganisms are the most important source of commercial enzymes.