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Food enzymes from extreme environments: sources and bioprocessing
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posted on 2019-01-01, 00:00 authored by Taiwo Akanbi, Dominic Agyei, Nazamid SaariExtremozymes are a group of enzymes derived from extremophilic microorganisms that can thrive under extreme conditions, such as very low/high pH, temperature, pressure, and salinity. The entire proteome of extremophiles is well adapted to survival in unusual environments, and this characteristic makes extremozymes more favorable for processing at other-than-usual conditions as compared with typical mesophilic enzymes that would be denatured under extreme conditions. These enzymes therefore offer new opportunities for processing and biocatalysis in the food industry. This chapter focuses on the different sources and categories of enzymes expressed by extremophiles in environments such as hot springs, Antarctic seawater, saline soils, and hydrothermal vents. Methods of expression, purification, and characterization of these enzymes are discussed, together with their potential applications in food using the processing of edible oils as an example.
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Title of book
Enzymes in food biotechnology: production, applications, and future prospectsChapter number
46Pagination
795 - 816Publisher
ElsevierPlace of publication
London, Eng.Publisher DOI
ISBN-13
978-0-12-813280-7Language
engPublication classification
B Book chapter; B1 Book chapterCopyright notice
2019, Elsevier Inc.Extent
49Editor/Contributor(s)
M KuddusUsage metrics
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