ENZYMES IN VALUE-ADDITION OF WASTES

ENZYMES IN VALUE-ADDITION OF WASTES

Library of Congress Cataloging-in-Publication Data

CONTENTS

PREFACE

Chapter 1 ENZYMES PRODUCTION DURING VALUE -ADDITION OF AGRO-INDUSTRIAL WASTES

ABSTRACT

INTRODUCTION

2. ENZYMES PRODUCTION USING AGRO-INDUSTRIAL RESIDUES

CONCLUSION

REFERENCES

CHAPTER 2 ENZYMES IN VALUE-ADDITION OF AGRICULTURAL AND ARGP-INDUSTRIAL RESIDUES

ABSTRACT

1. INTRODUCTION

2. IMPORTANT ENZYMES FOR INDUSTRIAL APPLICATIONS

3. ENZYME PRODUCTION THROUGH FERMENTATION

4. POTENTIAL OF FRUITS AND VEGETABLE SOLID WASTE FOR BIOCONVERSION

5. BY- PRODUCTS OF FAT AND OIL INDUSTRY

6. BY-PRODUCTS OF SUGAR PROCESSING INDUSTRY

7. AGRICULTURAL RESIDUES

8. BY-PRODUCTS OF MILLING INDUSTRY

9. SEAFOOD AND MEAT INDUSTRY WASTE

CONCLUSION

REFERENCES

CHAPTER 3 SOLID STATE FERMENTATION OF AGRICULTURAL WASTES FOR THE PRODUCATION OF BIOCATALYSTS

ABSTRACT

8.1. INTRODUCTION

8.2. NATURE OF SOLID SUPPORT ON SSF

8.3. SSF AND SMF FOR THE PRODUCTION OF ENZYMES

8.4. OPTIMIZATION OF FERMENTATION CONDITIONS FOR ENZYME PRODUCTION ON SSF

8.5. STRAIN IMPROVEMENT OF ENZYMES ON SSF

8.6. FUTURE TRENDS

ACKNOWLEDGMENTS

REFERENCES

CHAPTER 4 MANGO AND LEGUME PROCESSING INDUSTRY BY-PRODUCTS: A POTENTIAL SOURCE OF VALUABLE ENZYMES

ABSTRACT

INTRODUCTION

ENZYMES IN FOOD PROCESSING WASTE

ENZYMES FROM MANGO PROCESSING INDUSTRY BY-PRODUCTS

ENZYMES FROM LEGUME PROCESSING INDUSTRY BY-PRODUCTS

PRODUCTION OF ENZYMES FROM MANGO AND LEGUME BYPRODUCTS BY FERMENTATION

CONCLUSION

REFERENCES

CHAPTER 5 PROTEASE: ENZYME-AIDED VALUE-ADDICTION IN FOOD PROCESSING INDUSTRIES

ABSTRACT

1. INTRODUCTION

2. PROTEASES: AN INTRODUCTION TO THE ENZYME STRUCTURE

3. VALUE ADDITION OF WASTES: PROTEASE AIDED PROCESSES

4. VALUE ADDITION OF WASTE: PROTEASE AS A COMMERCIAL PRODUCT USING SSF

CONCLUSION: COST COMPARISON OF WASTE TREATMENT VERSUS PROTEASE PRODUCTION

REFERENCES

CHAPTER 6 DIFFERENT ENZYMES AND THEIR PRODUCTION

ABSTRACT

INTRODUCTION

AGRO-INDUSTRIAL WASTES

APPLE POMACE

ORANGE PEEL AND PULP

CEREALS STRAW

SUGARCANE

MICROORGANISMS

TRANSFORMATION

FERMENTATION

SOLID STATE FERMENTATION (SSF)

SUBMERGED FERMENTATION (SMF)

POTENTIAL APPLICATIONS OF AGRO-INDUSTRIAL WASTES FOR THE PRODUCTION OF ENZYMES

CELLULASE

XYLANASE

CHITOSAN

LACCASES

AMYLASES

CONCLUSION

REFERENCES

CHAPTER 7 HYDROLYSIS OF CASSAVA BAGASSE STARCH USING AMYLASES FOR VALUE-ADDITION

ABSTRACT

INTRODUCTION

MATERIALS AND METHODS

RESULTS AND DISCUSSION

CONCLUSION

REFERENCES

CHAPTER 8 XYLANASES: ENZYMES FOR PLANT BIOMASS TREATMENT

ABSTRACT

INTRODUCTION

MICROBIAL SOURCES OF XYLANASES

XYLANASE PRODUCTION USING AGROINDUSTRIAL RESIDUES

APPLICATIONS OF XYLANASES

CONCLUSION

REFERENCES

CHAPTER 9 ENZYMATIC PRODUCTION OF VALU-ADDED PRODUCTS FROM CASHEW APPLE JUICE

ABSTRACT

INTRODUCTION

QUALITIES RESPONSIBLE FOR THE PRODUCTION OF VALUE ADDED PRODUCTS

SPOILAGE OF CASHEW APPLES AND ITS JUICE

PERISHABILITY

UTILIZATION OF CASHEW APPLES AND ITS JUICE IN VARIOUS SECTORS

CASHEW APPLE JUICE AS FERMENTATION MEDIUM

CASHEW APPLE JUICE AS CATTLE FEED

MICROBIAL FERMENTATION VS ENZYMATIC CONVERSION (USE OF ENZYMES FOR THE PRODUCTION OF VALUE ADDED PRODUCTS)

ECONOMIC ASPECTS

SINGLE CELL PROTEIN

HYALUORONIC ACID

CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

CHAPTER 10 KEY IN ENZYMES IN VALUE-ADDITION OF CRUDE GLYCEROL TO BIOHYDROGEN

ABSTRACT

1. INTRODUCTION

2. IMPORTANT METABOLIC PATHWAYS

3. HYDROGENASES

4. NITROGENASES

5. RECENT METABOLIC/ENZYME ENGINEERING STRATEGIES FOR IMPROVED CG BIOCONVERSION AND H2 PRODUCTION

CONCLUSION

ACKNOWLEDGMENTS

REFERENCES

CHAPTER 11 ROLE OF ENZYMES IN FROZEN DOUGH BAKERY PRODUCTS

ABSTRACT

INTRODUCTION

HISTORY, EVOLUTION AND POTENTIAL OF FROZEN DOUGH PRODUCTS

PROBLEMS WITH FROZEN DOUGH PRODUCTS

ENZYMES IN BREAD AND FROZEN DOUGH BAKING

YEASTS

HEMICELLULASES

APPLICATION OF HEMICELLULASE TO BAKED PRODUCTS

XYLANS

LIPASE(S)

TRANSGLUTAMINASE

PROTEASE

CONCLUSION AND FUTURE TRENDS

REFERENCES

INDEX