Enzymes used in food industry . informative slides ,contain all the information about the enzyme used in the food industry .

2. CONTENTS
 What are enzymes?
 History of enzymes
 Food industry (Main food processing area)
 Enzymes used in various food industries
Dairy industry
Brewing industry
Baking industry
Wine and fruit juice making industry

3. What are ?
 A substance produced by a living
organism that acts as a catalyst to
bring about a specific biochemical
reaction. Enzymes used in food industry

4. Enzymes history
 2000 BC Egyptian and Sumerians developed
fermentation for use in brewing,
bread making and cheese making.
 800 BC Calves’ stomach and the enzyme, chymosin,
. used for cheese making.
 1878 Yeast cells which cause fermentation were
identified and the term ‘enzyme’ has first named meaning
. in yeast’ in Greek.
 1926 Enzymes were first shown to be protein.
 1980 Enzyme preparation was developed to
improved the digestibility and nutrient availability for
animal feed.

6. Food processing
 Food processing combines raw food ingredients to
produce marketable food products that can be easily
prepared and served to the consumer.
Food processing

7. Enzymes used in food industries
Dairy
production
Brewing Baking Wine and
fruit juice
Rennet
Lactase
Protease
Catalases
β-Glucanase
α-Amylase
Protease
Amylogluco -
sidase
Maltogenic
amylase
Glucose oxidase
Pentosenase
Pectinase
β-Glucanase

8. Dairy industry
Rennet
Lactase
Protease
Catalase

9. RENNET
 Extracted from the forth stomach of young calves
 Contains enzymes that cause milk to become
cheese
 It separates solid curd and liquid whey
 Different animal rennet are used for different
chees
 Most common vegetable rennet is “thistle”

10. LACTASE
 Present in the brush border of the small
intestine
 Artificially extracted from yeast
 Required for the digestion of whole milk
 Used in production of lactose free milk
 Also used in production of ice cream and sweetened
flavored and condensed milks

11. CATALASE
 Produced from bovine livers or microbial sources
 Breaks down hydrogen peroxide to water and
molecular oxygen
 Along with glucose oxidase it is used in treating food
 wrappers to prevent oxidation
 Also used to remove traces of hydrogen peroxide in
the process of cold sterilization

12. Protease
 Widely distributed in biological world
 Hydrolyses the specific peptide bond to generate
para-k-casein and macro peptides in production
of cheese
 Results in bitter flavour to the cheese and also
in desired texture

13. BREWING INDUSTRY
Protease
β – Glucanase
α - Amylase
Amyloglucosidase

14. Inside the barley kernel

15. Protease
 Peptidase works to provide the worth with amino acid
nutrients that will be used by the yeast.
 Protease works to break up the larger proteins which
enhances the head retention of beer and reduces haze.
 In fully modified malts, these enzymes have done their
work during the malting process

16. β – Glucanase
 Beta- Glucanase represents a group of carbohydrate
enzymes which break down glycosidic bonds within
. beta-glucan
 Aids in filtration after mashing and brewing

17. α - Amylase
 Converts starch to dextrins in producing corn
syrup
 Solubilizes carbohydrates found in barley and
other cereals used in brewing
 Decreases the time required for mashing

18. Amyloglucosidase
 It is not as thermostable as Termamyl
 Optimum pH is 6.5
 Long incubation result in caramelisation of the
saccharides – resulting in product loss and
increase in impurities

19. THE BREWERY PROCESS
1. MALTING
Raw barely is heated and dried with crushing of the
grain. The aim of malting is to isolate enzymes needed for
brewing. The barely grain is then passed through grits mils to
form grits
2. MASHING
the grits mils is introduce to hot water and left to
activate the natural enzyme that help to break down starch
into sugar.

20. 3. LAUTERING
the grits are separated from water. The sugar – water saturate is drained
off from grains the sticky liquid is called wort
4. BOILING
the wort is boiled for at least 60 to 120 min
5. FERMENTATION
boiled strained and cooled wort is transferred to
fermentation vessel and yeast is added. Yeast help to convert
sugar into alcohol releasing carbon dioxide during the process.

21. 6. BOTTLING AND AGING
After the fermentation beer need to mature in order to
develop flavor and for carbonation effect. The beer is kept for
aging from few month to few years followed by bottling and
then ready for comerical use.

23. BAKING INDUSTRY
Maltogenic amylase
Glucose oxidase
Pentosanase

24. Maltogenic amylase
 Flour supplement
 It has anti staling effect
 It modifies starch while most of the starch starts
to gelatinise
 Resulting starch granules become more flexible
during storage.

25. Glucose oxidase
 Oxidizes glucose and produce gluconic acid
and hydrogen peroxide
 H2O2 is strong oxidizing agent that strengthens
the disulfide and non-disulfide cross-links in gluten
 Good working conditions help proper function
of bakery system.

26. Pentosanases
 Exact mechanism is not yet discovered
 Improves dough machinability, yielding a more
flexible, easier-to-handle dough.
 The dough is more stable and gives better
oven spring during baking

27.  Pectinase
 β – Glucanase

28. Pectinase
 Prevents pectin from forming haze and hence
to get clear solution.
 Additionally its is used for extraction of colour
and juice from fresh fruit
 It breaks down pectin and releases methanol,
which in high amounts is hazardous.

29. β – Glucanase
 It accelerates all biological mechanisms linked
to maturation on lees
 Reduces maturation duration
 Improves clarification and filtration, and
improves the action of fining agents.