Enzyme technology is best described as the technology associated with the application of enzymes as the tools of industry, agriculture and medicine.

Although the earliest reports concerning exploitation of enzymes were documented in the late 1800s, true industrial application of enzymes only began in earnest in the 1960s.

The majority of enzymes used in industrial/biotechnological applications are derived from particular fungi (Aspergillus) and bacteria (Bacillus). Safe organisms must be used for consumer-related applications.

Enzymes are proteins and are nature's own biocatalysts. Enzymes are produced by living systems to accelerate and sustain the myriad of chemical reactions necessary to sustain life.

More than 3000 enzymes catalyzing a wide array of reactions are known to exist. The disintegration of foodstuffs to amino acids, sugars, lipids is normally accomplished within 3 to 6 hrs. depending on the amount and type of food. In the absence of enzymes, hydrolysis by digestive enzymes would take more than 30 years.

Enzymes have many advantages over their chemical counterparts in that they are more specific, and generally possess high catalytic properties. Enzymes can be immobilized, i.e., an enzyme can be linked to an inert support material without loss of activity which facilitates reuse and recycling of the enzyme. Enzymes can also be encapsulated or entrapped.

The following is a list of enzymes by name/class, and their traditional applications:

Proteases
Applications:

·         Detergents

·         Chill proofing of beer

·         Leather baiting and tendering

·         Digestive aids

·         Clotting and manufacture of cheese

·         Flavor control and production

·         Biomedical applications

Cholesterol esterase and oxidase
Application: Monitoring serum cholesterol levels

Glucose Isomerase
Application: Manufacture of high-fructose syrups as 'high sweeteners'

Glucose oxidase
Application: Analysis of blood glucose levels (monitoring serum levels in diabetic patients)

Pectinases
Applications:

·         Juice/Wine clarification

·         Coffee bean fermentation

Glucanases
Applications:

·         Beer making

·         Degradation of haze polysaccharides

Hemicellulases
Applications:

·         Baking

·         Brewing

·         Animal feedstuffs

·         Neutraceutics

 Amylases
Applications:

·         Production of glucose from starch

·         Digestive aids

·         Brewing 

Novel applications and future uses will include:

1.      The exploitation of enzymes as electrocatalysts (specific biosensors)

2.      Enzymes as analytical tools to measure specific compounds, for the regeneration of specific metabolites

3.      Enyzme utilization in the synthesis of bulk organic materials and the production of fragrances and cosmetics

4.      Enzyme utilisation in formation of food flavours and aroma compounds

5.      The use of enzymes as tools for the detoxification of pesticide residues

6.      Enzymes as monitors of toxic chemical levels in food and water

Biomedical applications of Enzyme Technology will include:

1.      The synthesis of new anti-microbial compounds

2.      Enzyme replacement therapy

3.      Enzymes in the treatment of cancer

4.      Enzyme graft and dermatological applications

5.      Enzymes as activators of precursor biomolecules

6.      Enzyme technology in the prevention of dental cavities