Microbial enzymes roles and applications in industries /: roles and applications in industries. (2020)

• Record Type: Book
• Further Information: Note: Naveen Kumar Arora, Jitendra Mishra, Vaibhav Mishra, editors.
• Other Names: Arora, Naveen Kumar; Mishra, Jitendra; Mishra, Vaibhav
• Contents: Intro -- Preface -- Contents -- About the Editors -- 1: Fructosyltransferase Enzymes for Microbial Fructan Production -- 1.1 Introduction -- 1.2 Fructan Diversity and Function -- 1.3 Biosynthesis of Fructans -- 1.4 Microbial Fructan Production -- 1.4.1 Enzymatic Production -- 1.4.1.1 Whole-Cell Synthesis -- 1.4.1.2 Production with Isolated Enzymes -- 1.4.1.3 Production by Hydrolysis of Fructans -- 1.4.2 Immobilization Technology -- 1.5 Microbial Fructosyltransferases -- 1.5.1 Mechanism of Action -- 1.5.1.1 Enzyme Structure and Function -- 1.5.1.2 Physicochemical Properties 1.5.2 Substrate Specificity -- 1.5.2.1 Role of Active Site in Substrate Specificity -- 1.5.2.2 Donor and Acceptor Specificities Among Microorganisms -- 1.5.2.3 Cofactor Requirements in Substrate Preference -- 1.5.2.4 Specificity in Structure -- 1.5.3 Reaction Specificity -- 1.5.3.1 Effect of pH and Ionic Strength -- 1.5.3.2 Effect of Temperature -- 1.5.3.3 Effects of Substrate and Enzyme Concentrations -- 1.5.3.4 Effects of Solvents -- 1.5.3.5 Effect of Inhibitors -- 1.5.3.6 Effect of Reaction Time -- 1.6 Industrial Applications of Microbial Fructosyltransferases 1.6.1 Applications of Inulin Produced by Microbial Inulosucrases -- 1.6.1.1 Food Industry -- 1.6.1.2 Medicine -- 1.6.1.3 Pharmaceuticals -- 1.6.1.4 Animal Feed -- 1.6.2 Applications of Levan Produced by Microbial Levansucrases -- 1.6.2.1 Food Industry -- 1.6.2.2 Medicine -- 1.6.2.3 Pharmaceuticals -- 1.6.2.4 Cosmetics -- 1.6.2.5 Bioseparation -- 1.6.2.6 Packaging -- 1.6.2.7 Aquaculture -- 1.7 Conclusion -- References -- 2: Exploitation of Saccharomyces cerevisiae Enzymes in Food Processing and Preparation of Nutraceuticals and Pharmaceuticals -- 2.1 Introduction 2.2 Enzyme Production -- 2.2.1 Overall Enzyme Production Process -- 2.2.2 Cell Disruption and Purification Methods for Enzymatic Fraction Recovery -- 2.3 Biotechnological Tools for Improving Enzyme Properties -- 2.4 S. cerevisiae Enzymes -- 2.4.1 Pectinases -- 2.4.2 Chitinases -- 2.4.3 Invertases -- 2.4.4 Catalases -- 2.4.5 Tannases -- 2.4.6 Amylases -- 2.4.7 Inulinases -- 2.4.8 Cellulases -- 2.4.9 Lipases -- 2.4.10 Laccases -- 2.4.11 Proteases -- 2.5 Recent Applications of S. cerevisiae Enzymes -- 2.5.1 Dairy Products -- 2.5.2 Beverages (Wine, Beer, Juices) 2.5.3 Sweeteners -- 2.5.4 Bakery -- 2.5.5 Protein Hydrolysates/Autolysates -- 2.5.6 Cosmeceuticals -- 2.5.7 Biofuel Industry -- 2.6 Conclusion -- References -- 3: Laccase: Recombinant Expression, Engineering and Its Promising Applications -- 3.1 Introduction -- 3.2 Cloning and Expression of Fungal and Mushroom Laccases -- 3.3 Cloning and Expression of Actinobacterial Laccases -- 3.4 Cloning and Expression of Bacterial Laccases -- 3.5 Laccase Engineering -- 3.6 Multifaceted Applications of Recombinant Laccases -- 3.7 Conclusion -- References
• Publisher Details: Singapore : Springer
• Publication Date: 2020
• Extent: 1 online resource (331 p.)
• Subjects: 572/.7; Microbial enzymes; Microbial enzymes; Electronic books
• Languages: English
• ISBNs: 9789811517105
• Related ISBNs: 981151710X; 9789811517099; 9811517096
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.