4. ENZYME
Enzymes are biocatalysts synthesized by living cells. They are proteins that
speed up the rate of a chemical reaction .
They perform specific significant reaction essential for the production
processes with ensuring the quality of the end product .
They are used in industrial production of various food products with required
characteristics based on the purpose and need .
An enzyme converts a specific set of reactants ( substrates ) into specific
products .
5. Purposes Of Using Enzymes In Foods
Specially enzymes are used in :
Food modification
Improving nutrition quality
Bioavaibality
Extraction
brewing
Size reduction
Filtration
Fragmentation etc
of various foods to each in enhancing the –
Color
Texture and
Appearance
6. Enzymes Application In Food Industry
Enzymes have been playing an important role in food production since
the ancient times .
Some of the familiar enzyme applications are in the production of :
Bakery product
Chocolate syrups , candy
Infant foods
Cheese and dairy products
Egg products
Fruit juices
Alcoholic beverages
Sweeteners
Liquid coffee
7. As well as
Dough conditioning
Chill proofing of beer
Flavor development and
Meat tenderizing
8. Need And Significance Of Enzymes In Food
Industry
Sometimes desired characteristics of food can not be achieved with regular
chemical treatment .The results and benefits of using enzymes are-
High quality products
Low production cost
Low wastage
Minimum energy consumption
Biodegradability
9. Desired technical effect
Desired technical effect of enzymes can be controlled
through modifying various factors , such as :
Dose
Temperature
Time
Moisture
pH
11. Classification Of Enzymes
Currently enzymes are grouped into 6 functional classes by the
International Union Of Biotechnology And Molecular Biology
(IUBMB).They can be classified as below
1. Oxidoreductases:
catalyzes oxidation and reduction reactions
Influences food characteristics such as texture ,appearance ,
nutritional value , shelf life and process tolerance of food products .
Common names include Lipoxynase, Polyphenol Oxidases,
Peroxidases etc .
12. 2. Transferases :
Catalyze transfers of groups ( phosphate, amine, methyl ).
Common names include protein kinase, transaminase, methylase,
polymerase .
3. Hydrolysases :
Catalyze of hydrolysis reactions and break bonds with the help of
water .
Common names include Proteases, Invertase, Pectinase,
Phosphatase, Lactase, Esterase etc .
13. 4. Lyases:
Catalyze cleavage of C-C,C-O,C-S and C-N bonds by means other than
hydrolysis or oxidation .
Common names include decarboxylase and dehydratase.
5 . Isomerase:
Catalyze atomic rearrangements within a molecule .
Common names include glucose isomerase, epimerase .
6 . Ligases:
Catalyze joining of two molecules at the expense of high energy bond of ATP .
They are also called synthetases.
Common names include Peptide Synthase ,DNA Ligase etc .
15. In Baking Industry,
Bakery products are common food products through all
the world and
Appearance
Freshness
Taste
Flavour
Color etc
Are few of quality criteria which the consumers expect
from the bakery products
16. In baking industry enzymes are used
in
Dough handling
Controlling of overcrumb texture
Taste
Color
Moisture and
Volume
of bakery products such as –
Biscuits
Crackers
Cookies
wafers
Bread dough
17. α amylases: produce dextrins which
are further broken down to sugars.
Β amylase: improves yeast
fermentatioon , bread volume
Protease: used to reduce gluten
elasticity in biscuits and wafer
production.
Hemicellulase : improve dough
properties and bread quality ,
decrease stickiness of bread,
Llipoxygenase :used to whitening the
bread .
19. In dairy industry,
Milk is the chief ingredient in
production of dairy products such as
yogurt, buttermilk, cheese,
buttercream,soured cream .They are
prepared throug fermentation
process.
Proteases, lipases and lactases are
used to develop flavour compounds .
Rennin is used as a coagulant of milk
to produce cheese .
20. Lactose Free Dairy Products
These are specialised products
manufactured for lactose intolerant children
or adult people .
The milk sugar of
Milk
Ice cream
Yogurt
Cheese
are converted into
Digestible sugar
Glucose
Galactose
by the enzyme lactase
22. In brewing industry,
Many enzymes are used to produce
wine,beer,soy sauce through fermentation
process.
Cellulase, hemicellulase,
amylase,glucanase, lipase, decarboxylase
etc enzymes are used in this industry .
They are used for liquefaction, clarification
and to supplement malt enzymes .
24. In meat industry,
Protease enzymes such as papain,
bromelain and ficin are used to tenderize
meat.
These enzymes softens muscle
They are used in low amount to prevent
liquefaction of muscle.
Transglutaminase is used to induce
gelation in meat products.
26. In Corn Syrup Production
Hydrolases enzymes are used
A mixture of alpha amylase
,amylose .and amylopectin are
used to convert starch into glucose
syrup.
Β amylase and pullulanase are
used to produce maltose syrup.
28. In Fruit Juice Industry
Enzymes are widely used in
clarification of juices and wines.
During the production of fruit juice
enzymes decreases the processinng
capacity and enhance flavor, color
and texture of juices.
Pectinase and amylase increase
juice production , juice volume and
color extraction.
29. In Wine Industry
In wine production, pectinase is used to
prevent haze forming and to get clear
solution.Pectinase enzymes are used
during
Ripening
Harvesting
Fermentation and
clarification
30. Coffee And Tea Industry
COFFEE INDUSTRY
The skin and fibrous pulp are removed and then
enzymes are mixed with pulped beans .
The enzymes are used to liquefaction of mucilage of
coffee cherry
In this process microbial enzymes such as cellulase,
hemicellulase, pectinase are used .
TEA INDUSTRY
Cellulase, glucanase, pectinase are used to break down
the cell wall of tea leaf .
The enzymes provide excellent fermentation during
processing .
They help to remove biopolymers from liquor and
enhance the appearance of made tea .
31. SUMMERY
Enzymes are important biocatalysts in food industry as they perform
specific reactions essential for food production and processing.
Sometimes they have certain undesirable effect on food products like
disoloration and off flavor formation .
In food industry ,enzymes have various applications in bakery
products, cheese making, starch processing, meat tenderizing,
production of fruit juice and other drinks etc .
They are needed to improve the quality of food products.
They lower the production cost and saves energy because they are
reusable .
They are biodegradable , so they cause less environmental pollution .
32. References
John R. Whitaker,Alphons G. J. Voragen, Dominic W. S. Wong
(Editor), Handbook of Food Enzymology, Marcel Dekker, Inc, New
York, Basel .
en.m.wikipedia.org;Enzyme