degrade amylose completely to maltose. This cannot attack the alpha (1, 6) linkages
or alpha (1, 4) linkages close to the alpha (1, 6) links. b-Amylase is made up in
endosperm in barley and so they do not synthesize it during germination
(Calvo-Villas et al. 2007).
23.6.5.4 Bromelain
The fundamental source of this E
z
m is pineapple, it is a mixture of E
z
m and has
proteolytic activity (Pal et al. 2019a, b.b). The major function of bromelain is that it
stimulates fibrinolysis by increasing plasmin and also prevent kinin production by
inhibiting platelet aggregation because its mechanism of action is
anti-inflammatory. So, it is used to treat a variety of pain and inflammation (Pal
et al. 2020). When it is applied to reduce pain, it must be dispensed away from food
because it acts as a digestive E
z
m if consumed with food. It has also wound healing
activity and a useful tool to shorten healing time post surgically and to reduce levels
of edema, pain and ecchymoses (Mir et al. 2019).
23.6.5.5 b–Glucanase
It is derived from Malted barley. It is also produced by Bacillus amyloliquefaciens.
Fungal b-Glucans are also made by fungi of the Aspergillus group. It is also formed
as a side activity pectinase preparation (Nayak et al. 2019). The structure of P
l
T
glucans differs from that of the fungal glucan: the former being composed of beta
(1, 3)–(1, 4) structure which are hydrolyzed by the beta (1, 4) glucanase and the
latter the fungal glucans presenting a beta (1, 3) backbone being hydrolyzed by the
beta (1, 3) glucanase. In wine making, specific glucanase have been developed to
hydrolyze Botrytis and yeast glucans in order to improve clarification and filterability of wines (Nayak et al. 2020).
23.6.5.6 Ficin
It is derived from figs latex and a family of proteases known as the cysteine endo
peptidases, it is mainly found in alcoholic beverages and acts as chill proofing agent
for beer, meat tenderizer, dough conditioner, rennet substitute, processing aid for
precooked cereals. It is one of the most commonly used for differentiating a good
deal of blood group antigens: e.g. destroy M, N, S, Duffy a & Duffy b and enhance
some other antigens (Gurjar and Pal 2020).
814
O. P. Panda et al.
or alpha (1, 4) linkages close to the alpha (1, 6) links. b-Amylase is made up in
endosperm in barley and so they do not synthesize it during germination
(Calvo-Villas et al. 2007).
23.6.5.4 Bromelain
The fundamental source of this E
z
m is pineapple, it is a mixture of E
z
m and has
proteolytic activity (Pal et al. 2019a, b.b). The major function of bromelain is that it
stimulates fibrinolysis by increasing plasmin and also prevent kinin production by
inhibiting platelet aggregation because its mechanism of action is
anti-inflammatory. So, it is used to treat a variety of pain and inflammation (Pal
et al. 2020). When it is applied to reduce pain, it must be dispensed away from food
because it acts as a digestive E
z
m if consumed with food. It has also wound healing
activity and a useful tool to shorten healing time post surgically and to reduce levels
of edema, pain and ecchymoses (Mir et al. 2019).
23.6.5.5 b–Glucanase
It is derived from Malted barley. It is also produced by Bacillus amyloliquefaciens.
Fungal b-Glucans are also made by fungi of the Aspergillus group. It is also formed
as a side activity pectinase preparation (Nayak et al. 2019). The structure of P
l
T
glucans differs from that of the fungal glucan: the former being composed of beta
(1, 3)–(1, 4) structure which are hydrolyzed by the beta (1, 4) glucanase and the
latter the fungal glucans presenting a beta (1, 3) backbone being hydrolyzed by the
beta (1, 3) glucanase. In wine making, specific glucanase have been developed to
hydrolyze Botrytis and yeast glucans in order to improve clarification and filterability of wines (Nayak et al. 2020).
23.6.5.6 Ficin
It is derived from figs latex and a family of proteases known as the cysteine endo
peptidases, it is mainly found in alcoholic beverages and acts as chill proofing agent
for beer, meat tenderizer, dough conditioner, rennet substitute, processing aid for
precooked cereals. It is one of the most commonly used for differentiating a good
deal of blood group antigens: e.g. destroy M, N, S, Duffy a & Duffy b and enhance
some other antigens (Gurjar and Pal 2020).
814
O. P. Panda et al.