ABSTRACT
Marine microorganisms are attracting more and more attention as a resource for new enzymes because the microbial enzymes are relatively more stable than the corresponding enzymes derived from plants and animals. Application of enzymes in the food processing industry results in superior products with improved yields in addition to reducing carbon footprint, energy consumption and environmental pollution besides accounting for low greenhouse gas emissions and low raw material wastage. Agarases are used in hydrolysis of agar, a colloid extracted from seaweeds to be commonly used as an additive in food processing, since it can act as an emulsifying, gelling and stabilizing agent. Chitosan is approved for use as a food additive or dietary supplement in countries, such as Japan, England, USA, Italy, Portugal and Finland. Thermostable polysaccharolytic enzymes are frequently used in food processing industries for conversion of starch into oligosaccharides, cyclodextrins, and maltose or glucose, while acid-stable enzymes can potentially improve starch liquefaction.
