Cold-active enzymes in food biotechnology: An updated mini review

Mohammed Kuddus

doi:10.7324/JABB.2018.60310

Abstract

Cold-active enzymes and their anticipated application in various industries including food industry attracted attention of worldwide scientific community. Cold-active enzymes, also known as psychrophilic enzymes, possess high catalytic activity at low and moderate temperatures. Due to low temperature activity, these enzymes utilize less energy in a biochemical reactions and also stabilize fragile compounds in the reaction medium. The source of cold-active enzymes are basically psychrophilic/psychrotrophic microorganisms which is found in cold environments. In comparison to mesophilic and thermophilic enzymes, till date very few cold-active enzymes are known and least explored so far in food industry. This review contains latest development and innovation in cold-active enzymes along with their applications in food biotechnology.

Keyword: Cold-active enzymes food enzymes psychrophiles cold-adaptation biocatalyst.

Citation:

Kuddus M. Cold-active enzymes in food biotechnology: An updated mini review. J App Biol Biotech. 2018;6(3):58-63. DOI: 10.7324/JABB.2018.60310

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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