Gmo (Transgenic Food) English

Other applications in enzyme technology and biocatalysis
Genetic improvement of microorganisms
Obtaining recombinant strains of microorganisms useful in food technology by genetic engineeringtechniques. The microorganisms obtained in this way (such as industrial yeasts or bacteria) have more relevance and effectiveness in fermentation processes, or are capable of producing certain enzymesuseful in food processing.
Production of proteins and enzymes for food use
Production of enzymes for a specific enzyme activity from microbial cells In this manner, enzymes are obtained that convertsugar into polymers, that hydrolyze lactose in milk to make it more digestible, enzymes used in enology, among others.
Design of enzymatic processes
With enzymes or cells, (free or immobilized),fermentation or enzymatic processes can be carried out in reactors with different characteristics, which are determined for each specific process.

Some uses of enzymes in food production
Market| Enzyme | Purpose / function |
Dairy | Rennet (protease) | Coagulant in cheese production |
| Lactase | Hydrolysis of lactose to give lactose-free milk products |
| Protease | Hydrolysis ofwhey proteins |
| Catalases | Removal of hydrogen peroxide |
Brewing | Cellulases, beta-glucanases, alpha amylases, proteases, maltogenic amylases | For liquefaction, clarification and tosupplement malt enzymes |
Alcohol production | Amyloglucosidase | Conversion of starch to sugar |
Baking | Alpha-amylases | Breakdown of starch, maltose production |
| Amyloglycosidases |Saccharification |
| Maltogen amylase (Novamyl) | Delays process by which bread becomes stale |
| Protease | Breakdown of proteins |
| Pentosanase | Breakdown of pentosan, leading to reduced glutenproduction |
| Glucose oxidase | Stability of dough |
Wine and fruit juice | Pectinase | Increase of yield and juice clarification |
| Glucose oxidase | Oxygen removal |
| Beta-glucanases | |...