Information about enzymes used in food industry in a simpler way

1. Enzymes
used in
food industry
Roll no. 3
M. Sc part 1

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
Meat industry Enzymes used in food industry 2

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 3

4. Enzymes
• 2000 BC Egyptian and Sumerains 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.Enzymes used in food industry 4

5. Enzymes used in food industry 5

6. Food processing combines raw food ingredients
to produce marketable food products that can be
easily prepared and served to the consumer.
Food processing
Food processing
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7. Enzymes used in food
industries
Dairy
production
Brewing Baking Wine and
fruit juice
Meat
Rennet
Lactase
Protease
Catalases
β-Glucanase
α-Amylase
Protease
Amylogluco-
sidase
Maltogenic
amylase
Glucose oxidase
Pentosenase
Pectinase
β-Glucanase
Protease
Papain
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8. Rennet
Lactase
Protease
Catalase
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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
cheese
• Most common vegetable rennet is “thistle”
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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 flavoured and condensed milks
Enzymes used in food industry 10

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
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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
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13. Protease
β – Glucanase
α - Amylase
Amyloglucosidase
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14. Inside the barley kernel
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15. Protease
• Peptidase works to provide the wort 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
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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
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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
Enzymes used in food industry 17

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.
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19. Maltogenic amylase
Glucose oxidase
Pentosanase
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20. 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.
Enzymes used in food industry 20

21. 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.
Enzymes used in food industry 21

22. 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
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23. Pectinase
β – Glucanase
Enzymes used in food industry 23

24. 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.
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25. 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
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26. Protease
Papain
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27. Protease
• Cleaves the bond that hold the amino acids
together.
• As the enzymes break apart proteins, which
disrupts or loosens muscle fibres and
tenderizes it.
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28. Papain
• Found in papaya
• 95% of meat tenderizers available in grocery
store are made from papain
• It is extracted from latex in papaya fruits
• These enzymes are purified and sold in
powder or liquid form
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29. Conclusion
• The enzyme-based processes are advantageous
as they can be carried out at moderate reaction
conditions with greater specificity in contrast to
chemical-based processes.
• Market for enzymes in industrial processes is
fast growing.
Enzymes used in food industry 29

30. References
• Biochemical Society - Danish Society for Biochemistry
and Molecular biology
• National centre for biotechnology education, UK,
university of reading
• European food information council, “Modern
Biotechnology in Food: Applications of food
biotechnology: enzymes”.
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31. References cont.
• Production of alcohol from raw wheat flour by
Amyloglucosidase and Saccharomyces cerevisiae Thierry
Montesinosa, , Jean-Marie Navarroa a Université Montpellier,
Accepted 15 March 2000, Available online 7 August 2000
• Wine maker’s academy
• Livestrong.com, “Meat Tenderizers & Enzymes” Last Updated:
Jun 27, 2015 | By Sandi Busch
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