Chapter 47 - Psychrophilic Enzymes: Potential Biocatalysts for Food Processing

Abstract

For the improvement of food and food products, enzymes are widely used in food industries. A considerable amount of research has been carried out on food enzymes. However, the feasibility of using such enzymes is being deterred because of stability and economic factors. Psychrophilic enzymes show high catalytic activity and stability at low temperature, offering themselves as potential candidates for food processing. The use of such enzymes for food processing minimizes the microbial contamination and deterioration of raw materials. The major application of these enzymes includes processes such as oligosaccharide production, clarification of fruit juices, protein and milk processing, etc. Studies have been carried out to make psychrophilic enzymes potential candidates for food processing by improving their thermostabilities, specificity, and catalytic efficiency. Moreover, gene expression has been carried out for the production of psychrophilic enzymes in mesophillic hosts. In this chapter, the production, its cold adaptation, and applications will be discussed.