Title: Potential role of glycosidase inhibitors in industrial biotechnological applications
Authors: Sorensen, JF ×
Kragh, KM
Sibbesen, O
Delcour, Jan
Goesaert, Hans
Svensson, B
Tahir, TA
Brufau, J
Perez-Vendrell, AM
Bellincampi, D
D'Ovidio, R
Camardella, L
Giovane, A
Bonnin, E
Juge, N #
Issue Date: 2004
Publisher: Elsevier science bv
Series Title: Biochimica et biophysica acta-proteins and proteomics vol:1696 issue:2 pages:275-287
Abstract: The nutrient content of food and animal feed may be improved through new knowledge about enzymatic changes in complex carbohydrates. Enzymatic hydrolysis of complex carbohydrates containing alpha or beta glycosidic bonds is very important in nutrition and in several technological processes. These enzymes are called glycosidases (Enzyme Class 3.2.1) and include amylases, pectinases and xylanases. They are present in many foods such as cereals, but their microbial analogues are often produced and added in many food processes, for instance to improve the shelf-life of bakery products, clear beer, produce glucose, fructose or dextrins, hydrolyse lactose, modify food pectins, or improve processes. However, many plant foods also contain endogenous inhibitors, which reduce the activity of glycosidases, in particular, proteins, peptides, complexing agents and phenolic compounds. The plant proteinaceous inhibitors of glycosidases are in focus in this review whose objective is to report the effect and implications of these inhibitors in industrial processes and applications. These studies will contribute to the optimisation of industrial processes by using modified enzymes not influenced by the natural inhibitors. They will also allow careful selection of raw material and reaction conditions, and future development of new genetic varieties low in inhibitors. These are all new and very promising concepts for the food and feed sector. (C) 2003 Elsevier B.V. All rights reserved.
ISSN: 1570-9639
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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