Applications of extremozymes in the food industry

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dc.authorscopusid56468057800
dc.authorscopusid57191856067
dc.authorscopusid23488716100
dc.authorscopusid7003926108
dc.contributor.authorMutlu İngök, Ayşegül
dc.contributor.authorKahveci, Derya
dc.contributor.authorKarbancıoğlu Güler, Funda
dc.contributor.authorÖzçelik, Beraat
dc.date.accessioned2023-07-26T11:54:35Z
dc.date.available2023-07-26T11:54:35Z
dc.date.issued2021
dc.departmentDÜ, Akçakoca Meslek Yüksekokulu, Gıda İşleme Bölümüen_US
dc.description.abstractEnzymes are biological catalysts with high specificity. The food industry makes use of enzymes in a wide range of applications. Recently, extremophilic microorganisms that can survive under extreme conditions are of interest as a novel source of enzymes. Extremozymes are capable of catalyzing reactions under extreme conditions such as high temperatures, extreme pH values, high salinity and radiation, low water activity, and high metal ion concentration. Extremozymes have several applications in food industry such as clarification and extraction of fruit juice, winemaking, production of lactose-free milk, oligosaccharides synthesis, interesterification of fats and production of fatty acids, synthesis of flavoring compounds, and dough preparation and proofing. Cold-active enzymes, produced by cold-adapted microorganisms, are an important group of extremozymes that assist to reduce the amount of energy, and therefore, the cost of food processing. In this chapter, it was aimed to provide a comprehensive literature review about extremozymes produced by extremophiles used in the food industry. © 2022 Elsevier Inc. All rights reserved.en_US
dc.identifier.doi10.1016/B978-0-12-822945-3.00012-9
dc.identifier.endpage206en_US
dc.identifier.isbn9780128229453
dc.identifier.isbn9780128231029
dc.identifier.scopus2-s2.0-85128815381en_US
dc.identifier.startpage197en_US
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-822945-3.00012-9
dc.identifier.urihttps://hdl.handle.net/20.500.12684/12872
dc.indekslendigikaynakScopusen_US
dc.institutionauthorMutlu İngök, Ayşegül
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofMicrobial Extremozymes: Novel Sources and Industrial Applicationsen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz$2023V1Guncelleme$en_US
dc.subjectAcidophilesen_US
dc.subjectCold-active enzymesen_US
dc.subjectExtremophilesen_US
dc.subjectHalophilesen_US
dc.subjectPsychrophilesen_US
dc.subjectThermophilesen_US
dc.titleApplications of extremozymes in the food industryen_US
dc.typeBook Chapteren_US

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