Enzymes in food industry

Enzymes used in

food industry

Roll no. 3M. Sc part 1

Enzymes used in food industry 2

Contents What are enzymes?History of enzymesFood industry (Main food processing

area)Enzymes used in various food

industriesDairy industryBrewing industryBaking industryWine and fruit juice making industryMeat industry


What are ? A substance produced by a living

organism that acts as a catalyst to bring about a specific biochemical reaction.


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.

• 1982 Onwards used in recombinant gene technology



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


Enzymes used in food industriesDairy

productionBrewing Baking Wine and

fruit juiceMeat

Rennet Lactase

Protease

Catalases

β-Glucanase

α-Amylase

Protease

Amylogluco-sidase

Maltogenic amylase

Glucose oxidase

Pentosenase

Pectinase

β-Glucanase

Protease

Papain


RennetLactaseProteaseCatalase

Dairy industry


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”


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


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


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


Proteaseβ – Glucanase

α - AmylaseAmyloglucosidase

Brewing industry


Inside the barley kernel


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


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


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


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.


Maltogenic amylaseGlucose oxidasePentosanase

Baking industry


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.


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.


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


Pectinase

β – Glucanase

Wine and fruit juice industry


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.


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


Protease

Papain

Meat industry


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.


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


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.


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”.


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




Science

Enzymes in food industry