Clerget-invertase hydrolysis constants of sucrose and raffinose

Abstract

Enzymes, the natural catalysts for chemical reactions, are produced by all living cells. Their role in food processing has also been recognized for many centuries. Even before this knowledge about enzymes, they have been used in a number of processes such as the tenderization of meat using papaya leaves, soy sauce preparation, curd or cheese making, baking, brewing, etc. From animals to plants to microbial sources, enzymes may be extracted from any living organisms. Of the hundred or so enzymes being used in industries, more than half are of microbial origin. In the food industry, microbial enzymes have been extensively used to increase the diversity, variety, and quality of food. Microorganisms as an enzyme source are always preferred over other sources as large amounts of enzymes can be produced from them in a controlled manner that is also faster and cheaper. Moreover, the minimum of potentially harmful content is present in microbial enzymes in comparison to those of plants and animals. This chapter includes microbial enzymes used in food processing and the food industry, their physicochemical and biological properties, recent developments, and future prospects.