Enzyme preparations and biocatalytic processes in the food industry

• Liubov V. Rimareva
• Elena M. Serba
• Elena N. Sokolova
• Borshcheva Yu.A.
• Ignatova N.I.

AbstractEnzyme preparations are essential to biotechnological processes for the production of food. Classification of enzymes, the specificity of their action on various substrates and processes of obtaining enzyme preparations based on various microorganisms-producers of enzymes are presented. Overview of the world and internal market of enzyme preparations used in the food industry is provided. The issues of efficient bioconversion of different plant materials to improve the quality of juices, fruit drinks, reducing the viscosity and increasing the productivity of biologically valuable components for functional products are considered; microbial raw materials - to produce protein or amino acid and vitamin enriched foods, as well as food ingredients; animal raw materials - for intensification of technological processes, for processing of wastes of meat, dairy industry, as well as in cheese making to improve the quality of products. The review is of scientific and practical interest for specialists in the field of biotechnology of food production of high quality food obtained by the enzymatic conversion of different types of agricultural raw materials.

Keywords:enzymes, biotechnology, substrate specificity, conversion, resource-saving technology, agricultural raw materials, food

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