Industrial Enzyme Market Research Articles

Vom Schüttelkolben in die Pilotanlage: Enzymherstellung in Hefen

The market for industrial enzymes is increasing steadily. Hence, efficient expression systems and processes for the large-scale production of industrial enzymes are of common interest. The presented article deals with the recombinant production of a fungal lipase in yeasts, and with its large-scale, fermentative production up to 1.000 Litres.

Hepatitis B virus nucleocapsid particles produced in eukaryotic cells: Properties and purification

Hepatitis B virus nucleocapsid particles produced in eukaryotic cells: Properties and purification

Building sustainable competitive advantage from knowledge in the region: The industrial enzymes industry

This paper analyses the foundations of regional knowledge and its long-term impact on the region's companies' and how a particular knowledge has developed an ability to stay competitive within a specific technological field. The case illustrates how the Copenhagen region has been able to develop a dominating position in the global market for industrial enzymes from 1870–2004. The case of industrial enzymes shows how a region has been able to build sustainable competitive advantages from its distinctive competencies. This is done through a mixture of outsourcing and in sourcing of competencies, knowledge and technologies from other regions in a ramified set of interacting networks.

Exopeptidases and Their Application to Reduce Bitterness in Food: A Review

Referee: Dra. Josafat Marina Ezquerra Brauer, DIPA-UNISON, Apdo. Postal 1658, 8300, Hermosillo, Sonora, MexicoWhen exopeptidases catalyze hydrolysis of peptide bonds, the product(s) may have a less bitter taste, and the free amino acids or small peptides formed may function in food as pleasant-tasting flavor compounds or as flavor precursors. There are several classes of exopeptidase based on specificity for hydrolysis of synthetic substrates. Exopeptidases in foodstuff may be of natural origin or may be extrinsic, that is, produced by microorganisms or parasites. Exopeptidases used to modify foods are also becoming increasingly available in the industrial enzyme market. Exopeptidases contribute to a variety of quality changes in postharvest fruit, meats, and food fermentations. Foodstuff impacted by these enzymes during processing include cocoa, beer, aged and cured meat products, koji, fish sauce, ripened cheeses, and protein hydrolysates. An important role of exopeptidases in food is the hydrolysis of hydrophobic, bitter peptides. The relationship between peptide structure and sensory transduction/receptor models is discussed. Research on the use of exopeptidases to reduce bitterness is reviewed.

Novo Nordisk opens major enzyme plant

Novo Nordisk, the Danish producer of pharmaceuticals and bioindustrial products, has opened what it calls the largest multipurpose enzyme plant in North America, located in Franklinton, N.C. No figures are available on its capacity. The company's two-year, $120 million investment to expand a 16-year-old plant is the largest investment in its history and is part of growth anticipated in large-scale U.S.-based industrial enzyme manufacturing. The world market is dominated by European producers such as Novo Nordisk, Solvay Enzymes, and IBIS, a subsidiary of Gist-Brocades. Novo Nordisk is estimated to supply between 40 and 50% of the world market for industrial enzymes. Such enzymes are used in laundry detergents, textile and food processing, and the pulp and paper industry. In the U.S., Genencor and Pfizer are the major enzyme producers. The newly expanded facility is designed so that treated spent biomass, the primary waste product of fermentation, can be used as compost by local farmers. The ...

Industrial enzymology: a look towards the future

Recent advances in recombinant-DNA technology, protein engineering and process development have begun to influence the industrial enzyme market in a very positive way. The last episodes of growth in the market occurred in the early 1960s, with the introduction of enzymes such as glucoamylase for starch hydrolysis, and later in the 1970s, when the development of encapsulated products allowed the reintroduction of enzymes into detergents. Although the details of specific advances tend to remain within the industry, it is clear that the prospects for improved products in existing markets and for extending markets for enzymes are great.