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Psychrophilic Enzymes Adaptations and Industrial Relevance
Published in Pratibha Dheeran, Sachin Kumar, Extremophiles, 2022
Shivika Sharma, Vikas Sharma, Subhankar Chatterjee, Sachin Kumar
The psychrophilic β-galactosidases which can function at normal pH have the ability to improve the digestion of different dairy products and this property is very beneficial for those consumers suffering from lactose intolerance. The higher catalytic activity of cold active β-galactosidases enzymes which can operate at acidic range of pH can lower down the impact of pollution and enhance the industrial utility of whey which is an outcome of dairy (cheese) industry by forming important syrups such as glucose-rich and galactose-rich syrups. These syrups can be utilized as prominent sweeteners in a wide range of food articles (Gerday et al. 2005). In baking industry, different psychrozymes (such as amylases, lipases, proteases gluco-oxidases and xylanases) are employed for the modification of composition of starch, hemicelluloses and gluten during the preparation and processing of dough which usually occurs at moderate temperatures, i.e., below 35°C. The action of these psychrophilic enzymes might help in improving the elasticity of dough that result in a bigger quantity of loaf and also an improvement in the crumb configuration.
UV Effects on Chemical Contaminants and Mycotoxins in Foods and Beverages
Published in Tatiana Koutchma, Ultraviolet Light in Food Technology, 2019
Also, furan derivatives, such as 5-hydroxymethylfurfural (5-HMF), are a primary public health concern with sugar syrups. Sugar syrups belong to a food category that is widely used as ingredients and also sold as final products. Due to their high carbohydrate content and high temperature processing and storage, they are usually resistant to bacterial spoilage. Furan derivatives, such as 5-HMF, are of primary concern in syrups. These compounds may be formed in syrups and considered as possibly carcinogenic to humans. 5-HMF at 250 mg L–1 ppm in high-fructose corn syrup (HFCS) was shown to be toxic to honey bees and has subsequently been implicated in colony collapse disorder (CCD).
Extraction and purification of Aspergillus tamarii β-fructofuranosidase with transfructosylating activity using aqueous biphasic systems (PEG/phosphate) and magnetic field
Published in Preparative Biochemistry & Biotechnology, 2022
Rodrigo Lira de Oliveira, Maria Itais dos Santos Bernardino, Talis Bruno Santos Silva, Attilio Converti, Camila Souza Porto, Tatiana Souza Porto
β-fructofuranosidases (FFases, EC 3.2.1.26), also named invertases, are enzymes that catalyze the hydrolysis of β-2,1-glycosidic bonds on sucrose molecule producing equimolar mixtures of D-glucose and D-fructose, i.e., the so-called invert sugar.[1] This reaction is often used to produce sugar syrups, which are broadly utilized in the food sector, especially to prepare creams, jams, marshmallows, infant formulas, cherries covered with chocolate and candies containing liquefied sugar.[2,3] Moreover, these enzymes, under specific conditions like high sucrose concentrations, can exhibit transfructosylating activity and catalyze fructo-oligosaccharides (FOS) production. FOS are important prebiotics principally made up of 1-kestose, nystose, and 1-β-fructofuranosyl nystose, which offer additional health benefits such as improved absorption of minerals like calcium and magnesium, reduction of cholesterol level, immunomodulatory effects and enhanced resistance to infections due to inhibition of the growth of harmful bacteria.[4,5]
Freeze-drying of maple syrup: Efficient protocol formulation and evaluation of powder physicochemical properties
Published in Drying Technology, 2020
Sagar Bhatta, Tatjana Stevanovic, Cristina Ratti
Maple syrup is a natural sweetener with high nutritional value, primarily composed of mixture of sugars (66% sucrose, 0.4% glucose, and 0.5% fructose), minerals, and water, as well as traces of organic acids, proteins, and polyphenols.[1,2] Canada accounts for more than 70% of world maple syrup production (Statistics Canada, 2017). Maple syrup is produced by thermal evaporation of watery sap (1–5% sugars, and traces of minerals and polyphenols) collected from maple trees during early to late spring season. While transforming sap into syrup, syrup developed the characteristics flavors, colors, and some new polyphenols are also derived (due to the chemical reactions) during the heating process.[2] With the progress of sap tapping season, the color of syrup becomes darker. According to the Canadian Food Inspection Agency, maple syrup is categorized in four grades based on its color, measured as the percentage of light transmission at 560 nm; golden color (>75% of light transmission, delicate taste), amber (50–75%, rich taste), dark (25–49%, robust taste), and very dark (<25%, strong taste). Generally, maple syrup of <30% light transmission is considered as substandard quality for table syrup and hence, not consumed widely. Consequently, the surplus of dark maple syrup accumulated each year represents a major problem for the syrup producers in Canada due to the requirement of additional inventory space, storage jars, controlled storage temperature, and so forth. If the accumulated syrup is not properly stored, undesirable chemical changes may also occur.