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Diversity of Glycosyl Hydrolase Enzymes from Metagenome and Their Application in Food Industry.

Sathya, T. A. and Mahejibin, Khan (2014) Diversity of Glycosyl Hydrolase Enzymes from Metagenome and Their Application in Food Industry. Journal of Food Science, 79 (11). R2149-R2156.

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Abstract

Traditional use of enzymes for food processing and production of food ingredients resulted in fast-growing enzyme industries world over. The advances in technologies gave rise to exploring newer enzymes and/or modified enzymes for specific application. Search for novel enzymes that can augment catalytic efficiency and advances in molecular biology techniques including sequencing has targeted microbial diversity through metagenomic approaches for sourcing enzymes fromdifficult to culture organisms. Such mining studies have received more attention in characterizing hydrolases, their prevalence, broad substrate specificities, stability, and independence of cofactors. The focus on glycosyl hydrolases from metagenome for their application in food sector is reviewed.

Item Type: Article
Uncontrolled Keywords: functional food, glycosyl hydrolase, metagenomics, oligosaccharides
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jan 2015 05:46
Last Modified: 12 Jan 2015 05:46
URI: http://ir.cftri.com/id/eprint/11703

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