319
© Springer Nature Switzerland AG 2021
A. Gani, B. A. Ashwar (eds.), Food biopolymers: Structural, functional
and nutraceutical properties, https://doi.org/10.1007/978-3-030-27061-2_14
Exogenous Enzymes
Saqib Farooq, Manzoor Ahmad Shah, Tariq Ahmad Ganaie,
and Shabir Ahmad Mir
Introduction
Enzymes, also known as biocatalysts are the large biomolecules required for the
numerous chemical inter-conversions that sustain life. They accelerate all the metabolic processes in the body and carry out a specific task (Gurung et al. 2013). Certain
enzymes are of special interest and are utilized as organic catalysts in numerous
processes on an industrial scale. Enzyme-mediated processes are rapidly gaining
interest because of reduced process time, intake of low energy input, cost effective,
nontoxic and eco-friendly characteristics (Li et al. 2012; Choi et al. 2015).
Enzymes can be obtained from different sources such as plants, animals and
microorganisms. Microbial enzymes are known to be superior enzymes, particularly for applications in industries on commercial scales. Many enzymes from
microbial sources are already being used in various commercial processes. Selected
microorganisms including bacteria, fungi and yeasts have been globally studied for
the bio-synthesis of economically viable preparations of various enzymes for commercial applications (Pandey et al. 1999).
Global market for industrial enzymes was estimated about $4.2 billion in 2014
and expected to develop at a compound annual growth rate of approximately 7%
over the period from 2015 to 2020 to reach nearly $6.2 billion (Markets and Markets
Watch 2015). Part of this market is ascribed to enzymes used in large-scale
S. Farooq · T. A. Ganaie (*)
Department of Food Technology, Islamic University of Science and Technology,
Awantipora, Jammu and Kashmir, India
M. A. Shah
Department of Food Science and Technology, Government PG College for Women,
Gandhi Nagar, Jammu, Jammu and Kashmir, India
S. A. Mir
Department of Food Science and Technology, Government College for Women,
M. A. Road, Srinagar, Jammu and Kashmir, India
© Springer Nature Switzerland AG 2021
A. Gani, B. A. Ashwar (eds.), Food biopolymers: Structural, functional
and nutraceutical properties, https://doi.org/10.1007/978-3-030-27061-2_14
Exogenous Enzymes
Saqib Farooq, Manzoor Ahmad Shah, Tariq Ahmad Ganaie,
and Shabir Ahmad Mir
Introduction
Enzymes, also known as biocatalysts are the large biomolecules required for the
numerous chemical inter-conversions that sustain life. They accelerate all the metabolic processes in the body and carry out a specific task (Gurung et al. 2013). Certain
enzymes are of special interest and are utilized as organic catalysts in numerous
processes on an industrial scale. Enzyme-mediated processes are rapidly gaining
interest because of reduced process time, intake of low energy input, cost effective,
nontoxic and eco-friendly characteristics (Li et al. 2012; Choi et al. 2015).
Enzymes can be obtained from different sources such as plants, animals and
microorganisms. Microbial enzymes are known to be superior enzymes, particularly for applications in industries on commercial scales. Many enzymes from
microbial sources are already being used in various commercial processes. Selected
microorganisms including bacteria, fungi and yeasts have been globally studied for
the bio-synthesis of economically viable preparations of various enzymes for commercial applications (Pandey et al. 1999).
Global market for industrial enzymes was estimated about $4.2 billion in 2014
and expected to develop at a compound annual growth rate of approximately 7%
over the period from 2015 to 2020 to reach nearly $6.2 billion (Markets and Markets
Watch 2015). Part of this market is ascribed to enzymes used in large-scale
S. Farooq · T. A. Ganaie (*)
Department of Food Technology, Islamic University of Science and Technology,
Awantipora, Jammu and Kashmir, India
M. A. Shah
Department of Food Science and Technology, Government PG College for Women,
Gandhi Nagar, Jammu, Jammu and Kashmir, India
S. A. Mir
Department of Food Science and Technology, Government College for Women,
M. A. Road, Srinagar, Jammu and Kashmir, India