Enzymes - Bioprocess Engineering: Kinetics, Biosystems, Sustainability and Reactor Design - page 369

TABLE 8.6 Some Industrially Important Enzymes

Name Example of sources Application

Amylase Bacillus subtilis, Aspergillus niger Starch hydrolysis, glucose

production

Glucoamylase A. niger, Rhizopus niveus,

Endomycopsis

Saccharification of starch, glucose
production

Trypsin Animal pancreas Meat tenderizer, beer haze

removal

Papain Papaya Digestive aid, meat tenderizer,

medical applications

Pepsin Animal stomach Digestive aid, meat tenderizer

Rennet Calf stomach and/or recombinant

Escherichia coli

Cheese manufacturing

Glucose isomerase Flavobacterium arborescens, Bacillus

coagulans, Lactobacillus brevis

Isomerization of glucose to
fructose

Penicillinase Bacillus subtilis Degradation of penicillin

Glucose oxidase A. niger Glucose gluconic acid, dried-

egg manufacture

/

Lignases Fungal Biopulping of wood for paper

manufacture

Lipases Rhizopus, pancreas Hydrolysis of lipids, flavoring,

and digestive aid

Invertase Saccharomyces cerevisiae Hydrolysis of sucrose for further

fermentation

Pectinase Aspergillus oryzae, A. niger,

Aspergillus fIavus

Clarification of fruit juices,
hydrolysis of pectin

Cellulase Trichoderma viride Cellulose hydrolysis

manufacture and to hydrolyze the lipid e fat compounds present in waste-water streams;
interesterification of oils and fats may be catalyzed by lipase. Lipases may also be used in
the cheese and butter industry to impart flavor as a result of the hydrolysis of fats. Lipase-
containing detergents are an important application of lipases.
Amylases are used for the hydrolysis of starch and are produced by many different organ-
isms, including A. niger and B. subtilis. Three major types of amylases are

a

-amylase,

b a a

-l,4 glycosidic bonds randomly on the
amylose chain and solubilizes amylase. For this reason,

-amylase, and glucoamylase. -amylase breaks

a -amylase is known as the starch-

liquefying enzyme. b -amylase hydrolyzes a -l,4 glycosidic bonds on the nonreducing ends

of amylose and produces maltose residues. b -amylase is known as a saccharifying enzyme.

a -l,6 Glycosidic linkages in the amylopectin fraction of starch are hydrolyzed by glucoamy-

lase, which is also known as a saccharifying enzyme. In the United States on the average,