The enzyme industry has experienced remarkable growth in recent decades, largely driven by advancements in

modern biotechnology. Initially utilized in ancient times for processes like cheese and beer production, enzymes
were primarily sourced from natural sources without purification. However, the development of fermentation
processes enabled the production of purified enzymes on a large scale, paving the way for their integration into
various industrial sectors such as detergent, textile, and starch industries. With the advent of recombinant gene
technology and protein engineering, the commercialization of previously inaccessible enzymes became feasible,
further expanding their industrial applications. This evolution has led to a highly diversified industry, predominantly
focused on hydrolytic enzymes like proteases and carbohydrases. While certain sectors like detergents have
experienced stagnation, others like baking and animal feed have seen significant growth.

Here are the applications in different industries-

The detergent industry

Industrial enzymes, notably in detergents, are paramount in terms of volume and value. While proteases dominate,
various hydrolases target specific stains. Continuous improvements yield second- and third-generation enzymes
optimized for evolving detergent compositions and performance standards, including enhanced stability and efficacy
at lower temperatures. Recent advancements include novel amylases developed through microbial screening and
rational protein engineering. Both natural and laboratory-evolved proteases demonstrate activity at low
temperatures. A recent milestone is the introduction of mannanase, jointly developed by Procter and Gamble and
Novozymes, targeting food stains containing guar gum, addressing diverse staining challenges effectively.

Enzymes for starch conversion

Enzymes play a crucial role in the conversion of starch to high fructose corn syrup, exemplifying a bioprocess
requiring the sequential action of multiple enzymes. Continuous improvements in enzyme technology are evident in
the starch industry. Initially, α-amylase converts starch to oligomaltodextrins, demanding extreme thermostability
due to concurrent steam injection. Traditional α-amylases necessitate high pH and calcium addition for stabilization.
However, recent developments have yielded new α-amylases with enhanced thermal stability, acid tolerance, and
calcium-independent functionality, offering significant advantages. Furthermore, engineering efforts target improved
versions of enzymes used in subsequent stages, such as glucoamylase and glucose isomerase.

Fuel alcohol production

Enzymes are pivotal in the alcohol industry for converting starch into fermentable sugars. Increasing interest in fuel
alcohol, driven by environmental concerns and bans on gasoline additives, has spurred efforts to develop enzymes
for utilizing cheaper substrates like lignocellulose. Enhancing enzyme activity, stability, and production efficiency is
crucial to reduce costs. Significant governmental support, including initiatives by the US Department of Energy,
underscores the importance of these developments in reducing pollution and meeting environmental commitments
like the Kyoto Protocol.

Textile applications

In response to environmental pressures, a new enzyme-based process utilizing pectate lyase has revolutionized
cotton textile manufacturing. This alternative to traditional scouring methods operates at lower temperatures,
reduces water consumption, and received recognition with the United States Presidential Green Chemistry Challenge
Award in 2001. Enzymes have since become integral to most major manufacturing steps, offering benefits to both
the textile industry and the environment.

Enzymes for the feed industry

Enzymes play a crucial role in the feed industry, particularly as additives in cereal-based feed for monogastric
animals. Xylanases and β-glucanases improve the digestion of plant-based feeds, while phytase enhances
phosphorus utilization, especially crucial due to bans on traditional phosphorus sources and environmental
regulations. Recent advancements focus on improving phytase performance, with new fungal phytases showing
significantly higher activity. Techniques like site-directed mutagenesis enhance phytase catalytic activity, ensuring
applicability in pelleted feed products. Moreover, efforts continue to enhance the nutritional value of feed sources,
potentially leading to the introduction of new hydrolytic enzymes to reduce energy consumption and environmental
pollution in livestock production.

Enzymes for the food industry

Enzymes play diverse roles in the food industry, from texturizing to flavoring, applied upstream in food processing.
Recent advancements include optimizing enzymes for existing applications and utilizing recombinant protein
production to provide efficient, mono-component enzymes with minimal side effects. Notably, transglutaminase has
seen increased application as a texturing agent in products like sausages and yogurt, improving viscoelastic
properties. However, limited availability hampers wider usage, prompting ongoing efforts to enhance production. In
baking, lipolytic enzymes are gaining attention as substitutes or supplements for traditional emulsifiers, enhancing
bread quality and preventing staling through improved understanding of water-binding capacity. Novel applications
include laccase for juice clarification and beer flavor enhancement, with potential for further discoveries driven by
ongoing research into enzyme functionality within the food industry.

Processing of fats and oils

In the fat and oil industries, recent advancements have led to the introduction of new enzyme-based processes.
While the use of immobilized lipases in triglyceride interesterification dates back to the 1980s, cost-effectiveness has
hindered large-scale adoption, particularly in margarine production. However, recent developments, such as the
granulation of silica for lipase immobilization, have significantly reduced process costs, enabling the production of
commodity fats and oils without trans-fatty acids. Additionally, a new process utilizing highly selective microbial
phospholipase for removing phospholipids in vegetable oils (de-gumming) has emerged, resulting in energy and
water savings beneficial to both the industry and the environment.

Enzymes for organic synthesis

Enzyme catalysis in organic synthesis holds great promise, yet its adoption in the chemical industry has been slow
compared to other sectors. However, recent years have witnessed significant growth in enzyme-based processes,
particularly in producing single-enantiomer intermediates crucial for drug and agrochemical manufacture. This
sector remains highly fragmented due to limited enzyme applicability across processes. Newly introduced enzyme-
based processes include the use of lipases for enantiopure alcohol and amide production, nitrilases for enantiopure
carboxylic acid production, and acylases for new semisynthetic penicillins. With many companies exploring enzyme-
based catalysis, further developments are anticipated in the coming years.

Enzymes used in various industrial segments and their applications.

Industry Enzyme class Application

Detergent (laundry and dish Protease Protein stain removal
wash) Amylase Starch stain removal
Lipase Lipid stain removal
Cellulase Cleaning, color clarification,
anti-redeposition
Starch and fuel Amylase Starch liquefaction and
saccharification
Amyloglucosidase Saccharification
Pullulanase Saccharification
Glucose isomerase Glucose to fructose
 conversion
Cyclodextrin- Cyclodextrin production
glycosyltransferase
Xylanase Viscosity reduction (fuel and
starch)
Protease Protease (yeast nutrition –
fuel)
Food (including dairy) Protease Milk clotting, infant formulas
(low allergenic), flavor
Lipase Cheese flavor
Lactase Lactose removal (milk)
Pectin methyl esterase Firming fruit-based products
Pectinase Fruit-based products
Transglutaminase Modify visco-elastic
properties
Baking Amylase Bread softness and volume,
flour adjustment
Lipase Dough stability and
conditioning (in situ
emulsifier)
Phospholipase Dough stability and
conditioning (in situ
emulsifier)
Glucose oxidase Dough strengthening
Lipoxygenase Dough strengthening, bread
whitening
Protease Biscuits, cookies
Transglutaminase Laminated dough strengths
Xylanase Dough conditioning
Animal feed Phytase Phytate digestibility –
phosphorus release
Xylanase Digestibility
B-Glucanase Digestibility
Beverage Pectinase De-pectinization, mashing
Amylase Juice treatment, low calorie
beer
B-Glucanase Mashing
Acetolactate decarboxylase Maturation (beer)
Laccase Clarification (juice), flavor
(beer), cork stopper
treatment
Textile Cellulase Denim finishing, cotton
softening
Amylase De-sizing
Pectate lyase Scouring
Catalase Bleach termination
Laccase Bleaching
Peroxidase Excess dye removal
Pulp and paper Lipase Pitch control, contaminant
control
Protease Biofilm removal
Amylase Starch-coating, de-inking,
 drainage improvement
Xylanase Bleach boosting
Cellulase De-inking, drainage
improvement, fiber
modification
Fats and oils Lipase Transesterification
Phospholipase De-gumming, lyso-lecithin
production
Organic synthesis Lipase Resolution of chiral alcohols
and amides
Acylase Synthesis of semisynthetic
penicillin
Nitrilase Synthesis of enantiopure
carboxylic acids
Leather Protease Unhearing, bating
Lipase De-pickling
Personal care Amyloglucosidase Antimicrobial (combined with
glucose oxidase
Glucose oxidase Bleaching, antimicrobial
Peroxidase Antimicrobial

Conclusion

Enzymes play a crucial role in various industrial products and processes, with new applications continually emerging.
Advances in biotechnology have expanded enzyme utility to unexpected areas within the past decade. Enzymes
serve as effective catalysts, operating under mild conditions, leading to substantial resource savings in energy and
water, benefiting both industries and the environment. With a growing global population and diminishing natural
resources, enzyme technology presents significant potential for industries to address future challenges effectively.