Premium
Industrial‐scale application of enzymes to the fats and oil industry
Author(s) -
Posorske L. H.
Publication year - 1984
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02582143
Subject(s) - degreasing , flavor , yield (engineering) , enzymatic hydrolysis , interesterified fat , chemistry , enzyme , pulp and paper industry , hydrolysis , food science , biochemical engineering , microbiology and biotechnology , biochemistry , materials science , lipase , engineering , biology , metallurgy
Enzymes have advantages for industrial processing. These are: 1) specificity which permits control of the products produced and also can increase yield by reducing the amount of side products; 2) mild conditions which can decrease the cost in terms of energy and capital equipment as well as reducing the amount of unwanted side products by reducing the rate at which they are formed by virtue of the lower temperature, and 3) lowered waste treatment costs. Enzymes function well in an industrial setting, since enzymatic modification of carbohydrate or protein is an integral part of the process in a number of major industries. Enzymatic modification of lipids currently is being used commercially in the area of flavor development as well as degreasing for leather processing. Recent investigations have shown that enzymes have potential in large‐scale processing of lipid material, particularly in the areas of fat splitting, synthesis by reversal of hydrolysis and interesterification.