ABSTRACT
Biocatalysts are the most proficient biological macromolecules produced by living organisms, offering more competitive processes as compared to chemical catalysts. Depending on the physical and biochemical properties of catalases, these encompass four different types: mono-functional haem catalases, catalase-peroxidases, non-haem catalases and minor catalases. A trend in the food industry is the exploitation of catalytic enzymes exhibiting phenol oxidase activity in addition to catalase activity as an antioxidant has been observed. Relevance of enzymes for producing diverse types of chemical and biological products has become an established technology in food and other industries because enzyme-based processes usually lead to reduction in the process time, amount of waste and number of reaction steps. Catalase is a food enzyme known for promoting health and protecting against many age-related diseases. Catalase is reported to play an important role in the decomposition of hydrogen peroxide within the red blood cells, with half of the hydrogen peroxide generated in cells being disposed by this enzyme.
