ABSTRACT
Because enzymes are molecules with biotransformation capabilities, they are important tools of biotechnology. Either working alone or as part of a cell, “Use of enzymes to accomplish specific desirable changes in foods has been practiced for centuries. The techniques have been handed down from generation to genera tion without any knowledge, until recently” (1). The importance of enzymes as tools in biotechnology and food or feed processing is increasing (2, 3). The de mand for enzymes with specific properties is high, and various enzyme sources are being investigated. Enzymes are important components of food and feed for many reasons: growth, maturation, production, processing, storage, and spoilage; consumer preferences and selection; safety and control of predators; food intake, digestion, and assimilation and disease; and as analytical tools (4). The marine environment contains the largest pool of diversified genetic material and, hence, represents an enormous potential source of enzymes. The application of seafood enzymes to food and feed products has been developed during the last 30 years. Early work revealed the presence in the marine environment of several enzymes with unique properties (5, 6). This chapter will review some of the uses of such enzymes.
