Cellulase Enzyme and İts Use in Food Technology

Year 2025, Volume: 15 Issue: 2, 556 - 567, 01.06.2025

Osman Eren , Tahir Yücel , Halis Şakiroğlu

https://doi.org/10.21597/jist.1579386

Abstract

Cellulose is a straight-chain polysaccharide consisting of glucose units and is the most abundant organic compound in the biosphere. This structure is degraded by the enzyme complex known as cellulase, which consists of multiple enzyme components. Cellulase is the third most widely used enzyme globally and belongs to the hydrolase group of hydrolytic enzymes. It is utilized in various fields, including textiles, detergents, paper, animal feed, and food industries. In the food sector, cellulase shows potential for applications in oil processing, fruit and vegetable products, and even baking. Research has indicated that cellulase offers benefits such as increased oil yield, improved oil quality, enhanced fruit juice production efficiency, and better rheological properties of dough when used in food production. Additionally, cellulase can be employed to extract bioactive compounds and colorants from food wastes.

Keywords

Cellulase , Oliveoil , Fruit juice , Bioactivity , Food Coloring

Selülaz Enzimi ve Gıda Teknolojisinde Kullanımı

Abstract

Selüloz, glukoz ünitelerinden ibaret olan düz zincirli bir polisakkarittir ve biyosferin en büyük kütleli organik yapısıdır. Bu yapı birden fazla enzimi içeren kompleks yapılı selülaz enzimi tarafından parçalanmaktadır ve selülaz miktar olarak Dünya’da en çok kullanılan üçüncü enzimdir. Hidrolazlar grubuna ait hidrolitik bir enzim olan selülaz, tekstil, deterjan, kâğıt, yem ve gıda gibi birçok alanda kullanılmakta olup gıda alanında ise yağ teknolojisinden meyve sebze alanına; hatta fırıncılık alanında bile kullanılma potansiyeline sahiptir. Yapılan araştırmaların sonucunda selülaz'ın gıda alanında kullanılması neticesinde daha fazla yağ elde etme, daha kaliteli yağ bileşenleri elde etme, meyve suyu üretim verimini arttırma, hamurun reolojik özelliklerini geliştirme gibi olumlu özellikler sağladığı bildirilmiştir. Selülaz ayrıca gıda atıklarından çeşitli biyoaktif bileşikler ve boyar maddelerin elde edilmesinde de kullanılabilir.

Keywords

Selülaz , Zeytinyağı , Meyvesuyu , Biyoaktiflik , Gıda Boyası

References

• Altınel, B., and Ünal, S. S. (2017). The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal. Journal of food science and technology, 54, 1628-1637.
• Asmare, B. (2014). Biotechnological advanc es for animal nutrition and feed improvement. World Journal of Agricultural Research, 2(3), 115-118.
• Aygan, A., Karcıoglu, L., and Arıkan, B. (2011). Alkaline Thermostable and Halophilic endoglucanase from bacilluslicheniformisc108. African journal of biotechnology. 10(5):789-796.
• Bayer, E.A., Lamed R., Himmel M.E. (2007). The Potential of Cellulases and Cellulosomes for Cellulosic Waste Management. Currient Opinion Biotechnology, 18,237-245
• Beguin, P.,Aubert, J.P., 1994. The biological degradation of Cellulose. Fems Microbiology review, 13, 25-58.
• Bora, S. J., Handique, J., & Sit, N. (2017). Effect of ultrasound and enzymatic pre-treatment on yield and properties of banana juice. Ultrasonics Sonochemistry, 37, 445–451. https://doi.org/10.1016/J.ULTSONCH.2017.01.039
• Caf, Y. (2012). Thermofil Bacıllus sp.’den Alkalin, Termofilik, Oksidant Dirençli Selülaz Üretimi ve Karakterizasyonu. (Yüksek Lisans Tezi). Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Adana
• Chauhan, J., Shukla, R., Bishoyi, A. K., Goyal, S., & Sanghvi, G. (2023). Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase. Cogent Food & Agriculture, 9(1), 2261839
• Cheryan, M., & Alvarez, J. R. (1995). Chapter 9 Food and beverage industry applications. Membrane Science and Technology, 2(C), 415–465. https://doi.org/10.1016/S0927-5193(06)80011-2
• Çınar, I. (2005). Effects of cellulase and pectinase concentrations on the colour yield of enzyme extracted plant carotenoids. Process Biochemistry, 40(2), 945-949.
• Darcan, S., ve Sarıgül, N. (2015). Mikroorganizmalardan tek hücre yağları üretimi. Türk Mikrobiyal Cem Derg, 45, 55-67.
• Doria, E., Buonocore, D., Marra, A., Bontà, V., Gazzola, A., Dossena, M., Verri, M., & Calvio, C. (2022). Bacterial-Assisted Extraction of Bioactive Compounds from Cauliflower. Plants (Basel, Switzerland), 11(6). https://doi.org/10.3390/PLANTS11060816
• Eom, S. H., Chun, Y. G., Park, C. E., Kim, B. K., Lee, S. H., & Park, D. J. (2018). Application of freeze–thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers. Journal of texture studies, 49(4), 404-414.
• Godse, R., Bawane, H., Tripathi, J., and Kulkarni, R. (2021). Unconventional β-glucosidases: a promising biocatalyst for industrial biotechnology. Applied Biochemistry and Biotechnology, 193, 2993-3016.
• Hai, T. C., Nam, N. D., Hong Anh, L. T., Vu, T. A., and Man, P. V. (2016). Enzyme assisted extraction of polyphenols from the old tea leaves. J Nutr Health Sci, 3(4), 404-410.
• Hadj-Taieb, N. (2012). Optimisation of olive oil extraction and minor compounds content of Tunisian olive oil using enzymatic formulations during malaxation. Biochemical Engineering Journal, 62, 79-85
• Hmad, I. B., Ghribi, A. M., Bouassida, M., Ayadi, W., Besbes, S., Chaabouni, S. E., & Gargouri, A. (2024). Combined effects of α-amylase, xylanase, and cellulase coproduced by Stachybotrys microspora on dough properties and bread quality as a bread improver. International Journal of Biological Macromolecules, 277, 134391.
• Hu, Y., Zhang, G., Li, A., Chen, J., and Ma, L. 2008. Cloning and enzymatic characterization of a xylanase gene from a soil-derived metagenomic library with an efficient approach. Applied microbiology and biotechnology, 80, 823-830.
• Hua, C., Li, W., Han, W., Wang, Q., Bi, P., Han, C., and Zhu, L. (2018). Characterization of a novel thermostable GH7 endoglucanase from Chaetomium thermophilum capable of xylan hydrolysis. International journal of biological macromolecules, 117, 342-349.
• Huang, M., Huang, S., Wang, Q., Hayat, K., Ahmad, M., Ying, R., and Hussain, S. (2022). Mixed pretreatment based on pectinase and cellulase accelerates the oil droplet coalescence and oil yield from olive paste. Food Chemistry, 369, 130915.
• Hürtaş Tatlı, İ.S. (2013). Termohalofil Bacıllus Sp.’Den (Asidik, Alkali ve Nötral) Selülaz Enzimi Üretimi ve Karakterizasyonu, (Doktora Tezi). Çukurova Üniversitesi Fen Bilimleri Enstitüsü. Adana
• Jayasekara, S., and Ratnayake, R. (2019). Microbial cellulases: an overview and applications. Cellulose, 22, 92. Juturu, V., and Wu, J. C. (2014). Microbial cellulases: Engineering, production and applications. Renewable and sustainable energy reviews, 33, 188-203.
• Kabir, F., Sultana, M. S., and Kurnianta, H. (2015). Polyphenolic contents and antioxidant activities of underutilized grape (Vitis vinifera L.) pomace extracts. Preventive Nutrition and Food Science, 20(3), 210.
• Kaseke, T., Opara, U. L., and Fawole, O. A. (2021). Effects of enzymatic pretreatment of seeds on the physicochemical properties, bioactive compounds, and antioxidant activity of pomegranate seed oil. Molecules, 26(15), 4575.
• Kuhad, R. C., Gupta, R., and Singh, A. (2011). Microbial cellulases and their industrial applications. Enzyme research, 2011(1), 280696.
• Kumar, K., Yadav, A. N., Kumar, V., Vyas, P., and Dhaliwal, H. S. (2017). Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds. Bioresources and Bioprocessing, 4(1), 1–14. https://doi.org/10.1186/S40643-017-0148-6/METRICS
• Lavanya, D. K. P. K., Kulkarni, P. K., Dixit, M., Raavi, P. K., and Krishna, L. N. V. 2011. Sources of cellulose and their applications. International Journal of Drug Formulation and Research, 2(6), 19-38.
• Lewko, P., Wójtowicz, A., and Kamiński, D. M. (2024). The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes. Foods, 13(18).
• Liang, Q., Yuan, M., Xu, L., Lio, E., Zhang, F., Mou, H., & Secundo, F. (2022). Application of enzymes as a feed additive in aquaculture. Marine Life Science & Technology, 4(2), 208-221.
• Liu, W., Brennan, M., Tu, D., & Brennan, C. (2023). Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran. Scientific Reports, 13(1), 4534.
• Lombardelli, C., Benucci, I., Mazzocchi, C., & Esti, M. (2021). A novel process for the recovery of betalains from unsold red beets by low-temperature enzyme-assisted extraction. Foods, 10(2), 236.
• Mashhadi Abolghasem, F., Kim, R. H., Park, S. Y., Lim, T., Lee, H., Hwang, K. T., & Kim, J. (2023). Effects of roasting and ultrasound‐assisted enzymatic treatment of Nigella sativa L. seeds on thymoquinone in the oil and antioxidant activity of defatted seed meal. Journal of the Science of Food and Agriculture, 103(13), 6208-6218.
• Monteiro, L. M. O., Pereira, M. G., Vici, A. C., Heinen, P. R., Buckeridge, M. S., and de Moraes, M. D. L. T. (2019). Efficient hydrolysis of wine and grape juice anthocyanins by Malbranchea pulchella β-glucosidase immobilized on Manae-agarose and ConA-Sepharose supports. International journal of biological macromolecules, 136, 1133-1141.
• Mori, T., Kamei, I., Hirai, H., & Kondo, R. (2014). Identification of novel glycosyl hydrolases with cellulolytic activity against crystalline cellulose from metagenomic libraries constructed from bacterial enrichment cultures. Springerplus, 3, 1-7.
• Motuk, F. (2020). Farklı Zeytin Çeşitlerinden Soğuk Preslenmiş Zeytinyağlarının Biyoaktif Bileşenleri Üzerine Selülaz ve Papain Enzimlerinin Etkisi. (Yüksek Lisans Tezi). Selçuk Üniversitesi Fen Bilimleri Enstitüsü. Konya.
• Neagu, D., Leopold, L. F., Thonart, P., Destain, J., & Socaciu, C. (2014). Enzyme-assisted extraction of carotenoids and phenolic derivatives from tomatoes.
• Nguyen, S. N., Vien, M. D., Le, T. T. T., Tran, T. T. T., Ton, N. M. N., and Le, V. V. M. (2021). Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie. International Journal of Food Science & Technology, 56(8), 4017-4025.
• Nguyen, T. T. A., Nguyen, H. H., Ton, N. M. N., and Tran, T. T. T. (2024). Enzymatic treatment of pineapple pomace and its application into fiber-rich biscuit making. Journal of Agriculture and Food Research, 15, 100936.
• Rastogi, G., Bhalla, A., Adhikari, A., Bischoff, K. M., Hughes, S. R., Christopher, L. P., and Sani, R. K. (2010). Characterization of thermostable cellulases produced by Bacillus and Geobacillus strains. Bioresource technology, 101(22), 8798-8806.
• Niu, R., Chen, F., Liu, C., & Duan, X. (2021). Composition and rheological properties of peanut oil bodies from aqueous enzymatic extraction. Journal of oleo science, 70(3), 375-383.
• Ozyilmaz, G., Günay, E. (2023). Clarification of apple, grape and pear juices by co-immobilized amylase, pectinase and cellulase. Food Chemistry, 398, 133900.
• Pagan, A., Conde, J., Ibarz, A., & Pagana, J. (2010). Albedo hydrolysis modelling and digestion with reused effluents in the enzymatic peeling process of grapefruits. Journal of the Science of Food and Agriculture, 90(14), 2433–2439. https://doi.org/10.1002/JSFA.4103
• Pagan, A., Conde, J., Pagan, J., & Ibarz, A. (2011). Lemon peel degradation modeling in the enzymatic peeling process. Journal of Food Process Engineering, 34(2), 383–397. https://doi.org/10.1111/J.1745-4530.2009.00363.X
• Pradhan, D., Abdullah, S., & Pradhan, R. C. (2021). Chironji (Buchanania lanzan) fruit juice extraction using cellulase enzyme: modelling and optimization of process by artificial neural network and response surface methodology. Journal of Food Science and Technology, 58(3), 1051–1060. https://doi.org/10.1007/S13197-020-04619-8
• Prommaban, A., Kuanchoom, R., Seepuan, N., and Chaiyana, W. (2021). Evaluation of fatty acid compositions, antioxidant, and pharmacological activities of pumpkin (Cucurbita moschata) seed oil from aqueous enzymatic extraction. Plants, 10(8), 1582.
• Radley, E., Davidson, J., Foster, J., Obexer, R., Bell, E. L., and Green, A. P. (2023). Engineering enzymes for environmental sustainability. Angewandte Chemie International Edition, 62(52), e202309305.
• Saddler, J.N., (1986). Factors Limiting the Efficiency of Cellulase Enzymes. Microbiology Science, 3:84-7.
• Sanchez-Bel, P., Egea, I., Serrano, M., Romojaro, A., and Pretel, M. T. (2012). Obtaining and storage of ready-to-use segments from traditional orange obtained by enzymatic peeling. Food Science and Technology International = Ciencia y Tecnologia de Los Alimentos Internacional, 18(1), 63–72. https://doi.org/10.1177/1082013211414208
• Sawisit, A., Jampatesh, S., Jantama, S. S., & Jantama, K. (2018). Optimization of sodium hydroxide pretreatment and enzyme loading for efficient hydrolysis of rice straw to improve succinate production by metabolically engineered Escherichia coli KJ122 under simultaneous saccharification and fermentation. Bioresource technology, 260, 348-356.
• Sharma, A., Shrivastava, A., Sharma, S., Gupta, R., and Kuhad, R. C. (2013). Microbial pectinases and their applications. Biotechnology for Environmental Management and Resource Recovery, 107–124. https://doi.org/10.1007/978-81-322-0876-1_7/Cover
• Singh, A., Kumar, S., and Sharma, H. K. (2012). Effect of enzymatic hydrolysis on the juice yield from bael fruit (Aegle marmelos Correa) pulp. American Journal of Food Technology, 7(2), 62–72. https://doi.org/10.3923/AJFT.2012.62.72
• Springmann, M., Clark, M., Mason-D’Croz, D., Wiebe, K., Bodirsky, B. L., Lassaletta, L., de Vries, W., Vermeulen, S. J., Herrero, M., Carlson, K. M., Jonell, M., Troell, M., DeClerck, F., Gordon, L. J., Zurayk, R., Scarborough, P., Rayner, M., Loken, B., Fanzo, J., … Willett, W. (2018). Options for keeping the food system within environmental limits. Nature, 562(7728), 519–525. https://doi.org/10.1038/S41586-018-0594-0
• Srivastava, S., and Tyagi, S. K. (2013). Effect of Enzymatic Hydrolysis on the Juice Yield from Apple Fruit (Malus Domestica) Pulp. International Journal of Biotechnology and Bioengineering Research, 4(4), 299–306. http://www.ripublication.com/ijbbr.htm
• Suryawanshi, R. K., Jana, U. K., Prajapati, B. P., and Kango, N. (2019). Immobilization of Aspergillus quadrilineatus RSNK-1 multi-enzymatic system for fruit juice treatment and mannooligosaccharide generation. Food chemistry, 289, 95-102.
• Toushik, S. H., Lee, K. T., Lee, J. S., and Kim, K. S. (2017). Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries. Journal of Food Science, 82(3), 585–593. https://doi.org/10.1111/1750-3841.13636
• Vilarino, M. V., Franco, C., and Quarrington, C. (2017). Food loss and waste reduction as an integral part of a circular economy. Frontiers in Environmental Science, 5(MAY), 257971. https://doi.org/10.3389/FENVS.2017.00021/BIBTEX
• Vo, T. P., Duong, N. H. N., Phan, T. H., Mai, T. P., and Nguyen, D. Q. (2022). Optimized cellulase-hydrolyzed deoiled coconut cake powder as wheat flour substitute in cookies. Foods, 11(17), 2709.
• Wadhwa, M., and Bakshi, M. P. S. (2013). Utilization of fruit and vegetable wastes as livestock feed and as substrates for generation of other value-added products. www.fao.org/
• Wang, H., Geng, H., Tang, H., Wang, L., Yu, D., Wang, J., & Song, Y. (2019). Enzyme-assisted aqueous extraction of oil from rice germ and its physicochemical properties and antioxidant activity. Journal of Oleo Science, 68(9), 881-891.
• Wang, S., Liu, Z., Zhao, S., Zhang, L., Li, C., & Liu, S. (2023). Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice. Ultrasonics Sonochemistry, 92, 106231. https://doi.org/10.1016/J.ULTSONCH.2022.106231
• Wei, G., Zhang, Z., Fu, D., Zhang, Y., Zhang, W., Zu, Y., Zhang, Z. (2021). Enzyme-assisted solvent extraction of high-yield Paeonia suffruticosa Andr. Seed oil and fatty acid composition and anti-alzheimer’s disease activity. Journal of Oleo Science, 70(8), 1133-1146.
• Will, F., Roth, M., Olk, M., Ludwig, M., and Dietrich, H. (2008). Processing and analytical characterisation of pulp-enriched cloudy apple juices. LWT, 41(10), 2057–2063. https://doi.org/10.1016/J.LWT.2008.01.004
• Yang, K., Yao, J., Shi, K., Yang, C., Xu, Y., Zhang, P., & Pan, S. (2024). Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling. Foods, 13(4), 624.
• Yu, H., Ren, X., Liu, Y., Xie, Y., Guo, Y., Cheng, Y., and Yao, W. (2019). Extraction of Cinnamomum camphora chvar. Borneol essential oil using neutral cellulase assisted-steam distillation: optimization of extraction, and analysis of chemical constituents. Industrial Crops and Products, 141, 111794.
• Zhao, C., Fang, H., & Chen, S. (2017). Single cell oil production by Trichosporon cutaneum from steam-exploded corn stover and its upgradation for production of long-chain α, ω-dicarboxylic acids. Biotechnology for biofuels, 10(1), 1-16.
• Zhao, K., Zhang, M., Tian, H., Lei, F., He, D., Zheng, J., & Zhang, L. (2022). Effects of structural and compositional changes of Nanochloropsis oceania after enzyme treatment on EPA-rich lipids extraction. Marine Drugs, 20(3), 160.