Documente Academic
Documente Profesional
Documente Cultură
Bioproses Industrial
3 Maret 2015
Amino Acids
Tidak dibahas, sudah menjadi topik
Rancangan Pabrik.
Conclusions
When we devise new routes for bulk chemicals, we must look carefully at
the starting material to be used. More specifically, many important bulk
chemicals (caprolactam, acrylamide, pyridine, etc.) contain one or more
nitrogen atoms. The conversion of molecular nitrogen to ammonia, which
is the feedstock for all nitrogen - containing compounds in the
(petro)chemical industry, is very energy -intensive. Conversely, biomass
contains a lot of nitrogen which has been fixed by nature in the form of
amino acids, proteins, and nucleic acids. Proteins in particular comprise a
large proportion of the biomass and can be conveniently isolated and it
would be very important to consider their constituents (aminoacids) as a
feedstock for the bio - based production of nitrogen - containing bulk
chemicals.
In conclusion, the perspectives for industrial biotechnology in the
chemical and pharmaceutical industry and for the partnership of the
involved sciences of biology, chemistry, and engineering are excellent
today and continue a successful traditionof interactions in the past
century which has led to enormous contributions to the quality of human
life.
Food Applications
Starch Transformation
Starch is used to produce food extenders and
sugars syrups such as maltodextrins, glucose,
dextrose (purifi ed glucose), fructose, maltose,
and hydrogenated derivatives (e.g., sorbitol,
mannitol). The main sources of starch are
corn, potato, wheat, barley, rice, cassava, and
sorghum.
Sudah cukup banyak pembahasan ini.
Rancangan Pabrik.
Food Applications
Dairy Industry
Milk transformation into cheese and various
processed food products is an intrinsically
biological process involving enzymes and
microbes,
Today, industrial milk transformation
processes are finely tuned to provide products
with constant organoleptic characteristics
from a variable raw material.
Food Applications
Milk - Clotting Enzymes
Food Applications
Milk - Clotting Enzymes
Food Applications
Baking Industry
Amylases
Fungal - amylase from Aspergillus oryzae is the
most widely used enzyme in baking.
Overall, the consequences of amylase action are
increased bread volume and more homogeneous
crumb structure.
Another target for - amylase use is the increase
of shelf - life of baked products through its anti staling effect.
Food Applications
Baking Industry
Xylanases
Insoluble arabinoxylans present in fl our are
involved in the disruption of the stability of
the gas cells in the dough, while soluble
arabinoxylans have positive functional
properties, particularly the maintenance of
moistness in baked products, which is
necessary for good shelf - life performance
Homework
Modern Biotechnology:
7.4
8.3