Part of the book series:Energy, Environment, and Sustainability ((ENENSU))
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Abstract
Green processes are gaining more importance as it is very much essential to maintain the quality of the environment and sustained life. Enzymes, the green catalysts, play a prominent role in food industry because they are inevitable tools in many of the processing stages of food products. Enzymatic conversions are unique as it requires less energy and as they are having high specificity. Amylase, cellulase, protease, pectinase, lipase, etc. are common enzyme choices for catalysing the various stages of processing in food industries. Prospecting for new enzymes and their sources are essential to support the green trend in this sector. Aspartic proteases, which play a major role in the degradation of proteinaceous materials, comprise a small group of enzymes including cathepsin, rennin and pepsin. The enzymes carry two aspartate residues in its active site and act in association with bound water molecule in acidic pH. They are highly specific on dipeptide with hydrophobic residues and beta-methylene group. Their applications are well established in the processing and manufacturing of both traditional and novel food products. They are extensively used in beverage clarification, cheese manufacturing and also in the preservation of wine. Detailed knowledge regarding the mechanism of action, influencing factors and the structure of the enzyme is sure to bring further meaningful utilisation of this enzyme in food industry.
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Authors and Affiliations
Department of Biotechnology, SAS SNDP Yogam College, Konni, Pathanamthitta, Kerala, India
Indu C. Nair
School of Biosciences, Mahatma Gandhi University, P.D. Hills, Athirampuzha, Kottayam, Kerala, India
K. Jayachandran
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Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India
Binod Parameswaran
Gujarat Pollution Control Board, Gandhinagar, Gujarat, India
Sunita Varjani
Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India
Sindhu Raveendran
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Nair, I.C., Jayachandran, K. (2019). Aspartic Proteases in Food Industry. In: Parameswaran, B., Varjani, S., Raveendran, S. (eds) Green Bio-processes. Energy, Environment, and Sustainability. Springer, Singapore. https://doi.org/10.1007/978-981-13-3263-0_3
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