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Division Lecture: Overview of enzyme technology in the seafood industry |
N. F. HAARD, Dept. of Food Science & Technology, Univ. of California, Davis, 1 Shields Ave., Davis, CA 95616 There is a growing list of enzyme applications in the seafood processing industry. Enzymes are used as processing aids for a variety of purposes including removal of membranes and epithelial tissues, preparation and modification of protein isolates and marine oils, acceleration of traditional fermentations, extraction and production of flavors, antimicrobial activity, texture modification, and removal of off-odors. The majority of these applications employ proteolytic enzymes although uses have been found for other hydrolases as well as oxidoreductases, and a transferases. Enzymes have also been used as components of biosensors for assessing the quality of seafood, e.g., measurement of ethanol, nucleotides, polyamines, trimethylamine, ammonia, and ATPase. In addition, enzymes have been recovered as by-products from seafood processing wastes for use as industrial enzymes in the seafood industry, other sectors of the food industry, and in feed and non-agricultural industries. The rationale for using enzymes from aquatic organisms in niche applications will be reviewed. Some special characteristics of homologous digestive enzymes from seafood that can be exploited include high molecular activity at low reaction temperature, thermal instability, salt activation and stability, ability to hydrolyze native proteins, and differences in other physico-chemical properties.
Session 6, Marine biotechnology
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