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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Potential Applications of Carbohydrases Immobilization in the Food Industry

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Contesini, Fabiano Jares [1] ; Figueira, Joelise de Alencar [1] ; Kawaguti, Haroldo Yukio [1] ; de Barros Fernandes, Pedro Carlos [2] ; Carvalho, Patricia de Oliveira [3] ; Nascimento, Maria da Graca [4] ; Sato, Helia Harumi [1]
Total Authors: 7
[1] State Univ Campinas UNICAMP, Coll Food Engn, Dept Food Sci, Lab Food Biochem, BR-13083862 Campinas, SP - Brazil
[2] Higher Tech Inst IST, Dept Bioengn, P-1049001 Lisbon - Portugal
[3] Univ Sao Francisco, Lab Multidisciplinary Res, BR-12916900 Braganca Paulista, SP - Brazil
[4] Univ Fed Santa Catarina, Dept Chem, BR-88040900 Florianopolis, SC - Brazil
Total Affiliations: 4
Document type: Review article
Source: INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES; v. 14, n. 1, p. 1335-1369, JAN 2013.
Web of Science Citations: 28

Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (alpha-amylases and glucoamylases), invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs). They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed. (AU)

FAPESP's process: 09/09224-3 - Biotransformation and antioxidant properties of polyphenols
Grantee:Patrícia de Oliveira Carvalho
Support type: Regular Research Grants
FAPESP's process: 11/12394-8 - In vitro evaluation of antioxidant and antimutagenic activities of flavonoid glycosides and their ACLYCONE
Grantee:Mariana Alves Sobreiro
Support type: Scholarships in Brazil - Scientific Initiation