BioChemistry: An Indian Journal
ISSN (PRINT): 0974-7427

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Enzymatic Degradation 

 Enzymatic debasement of food lipids creates free unsaturated fats that give smelly, sudsy, cardboardy off-flavors, just as fermentation of the food. Food surface is likewise changed. Lipolytic species generally happen in Candida, Cryptococcus, Geotrichum, and Rhodotorula, and have been embroiled in the breakdown of fats in dairy and meat items, and in olive oil. Enzymatic corruption of plant biomass is done by a horde of cellulases and hemicellulases. Complete hydrolysis of crystalline cellulose is encouraged by the synergistic activity among endo-and exo-β-glucanases. Albeit most biomass-debasing organisms produce these catalysts in the free (noncomplex) structure, in Clostridium thermocellum and other microscopic organisms, a large portion of these compounds structure a gigantic protein total called the cellulosome.

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Citations : 281

BioChemistry: An Indian Journal received 281 citations as per Google Scholar report

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