role of enzymes in dairy industries

Role of enzymes

Dr. Babasaheb Nagurao KumbharM.V.Sc scholar

College of veterinary sciences, Hyderbad

bobbyvph11@gmail.com

Enzyme

Cut (degradation)

Build (synthesis)

Change (modification)

“A biological catalyst that promotes & speeds up a chemical reaction without itself being altered in the process.”

Structure of an enzymeENZYMES

NON-PROTEIN

COENZYMES ( VITAMIN)

COFACTOR(MINERAL)

Enzyme action

enzyme

substrateproducts

Properties of enzymes Control ripening. Cause food spoilage (rotting). Responsible for changes in flavor, color, texture

and nutritional properties. Can be inactivated by heat to extend storage

stability of foods. Control oxidation and spoilage (bioconservation) Increase nutritive values ( phytase , proteases

etc.) Used for fermentation purposes in foods. Can be extracted and purified to a high degree.

Sources of enzymesThere are three major sources of enzymes :

Plants ( 4%) (papain, bromilain)

Animals ( 8%) (renet)

Microorganisms (>80%) (yeast, fungi and bacteria)

Enzyme Production/Isolation Methods

Uses of enzymes 1. Analytical Applications of Enzymes2. The Animal Feed Industry3. The Meat and Fish Processing Industry4. The Dairy Industry5. The Leather Industry6. CIP and cleaning of microfilters -- Detergents

1. The modification of Fats and Oils2. The Pulp and Paper Industry3. The Fruit Juice Processing Industry4. The Production of Bulk and Fine Chemicals5. Enzyme-Replacement Therapy

APPLICATIONS IN FOOD INDUSTRY

Dairy industryCheeseCheese flavor

Lactose hydrolysesPasteurizationInfants milk

RenninLipaseProteaseLactaseCatalaseTrypsins

MEAT INDUSTRY:-Tenderizers –Bromelin, Papain, FicinLeather production

Animal feed Phytate, Glucan, Raffinose etc

Other uses:- Cleaning-In-Place (CIP) & membrane cleaning Anti-microbial

Why important ?

Added or used to cause particular reaction Advantages

Natural, Nontoxic Catalyze specific reactions Active under mild conditions Active at low concentrations control rate of reaction Can be inactivated

Meat Tenderizer

Protease found in papaya

as meat tenderizer

Papain

Pepsin

Very acidic activity optima (pH 1.8) Somewhat limits its use Used in cheese making

• Produced from stomach of cowsenzyme chymosin (rennin) obtained either from calf stomach or more recently from a microorganism.

• Cut casein proteins in milk into smaller pieces• solidify milk

Rennet -

Proteases

Milk

Short peptides

Hydrophobic amino acids

Bitter taste

Proteases

Reduced bitterness

Degrade AA

Protease Usage in Dairy Products

• Make creamier yogurt products• Hydrolyze whey proteins -- dairy products less

allergic

Leather Production:-- for the soaking and de-wooling stages of hide processing in which selective protein degradation results in a softer produce without substantial loss of strength.

Cleaning-In-Place (CIP) & membrane cleaning

• Proteases—in detergent • Proteinaceous stain/soil– complex of protein, fat,

carbohydrates• Cleaning microfiltration & ultra filtration membranes

Baby Food

TrypsinPredige

st proteins

Easier to

digested

Use:- Infant milk formulates from cow’s milk Convert the milk proteins into peptides & free amino acids Non-degraded cow’s milk protein can induce sensitization in infants when they are fed the milk. The risk of inducing sensitization or an allergic reaction can be

minimized.

Lactase

Lactase enzyme (-galactosidase) -- extracted from fungi -- Aspergillus oryzae

Lactose intolerance Lactose intolerance people

No digestion of lactose

Remain in digestive system

Fermented by bacteria

GI symptomsnausea, cramps, bloating, gas,& diarrhea -- within 4h

Tablet of lactase

ReactionSubstrate: Lactose

Lactose + H2O-galactosidase

Glucose + Galactose

hydrolysis

EnzymesLactase=β- Galactosidase

Application :-Production of low-lactose dairy productLactose-intolerant peopleIce-cream -- creamier, minimize crystallinization &

sweeter-tasting

Antimicrobial Enzymes

e.g.

1. Lysozyme2. Chitinases 3. ß-

Glucanases

Animal feed used to increase digestibility To destroy salmonella & other unwanted micro organisms e.g. phytate, glucan, raffinose etc

Animal feed

Lipases

Milk fat Lipase

Free fatty acids (flavour production)

hydrolyse

Source- Animal --kid, calf, lambPlant– mucor meiheri

Enhancement of cheese flavor

Catalase

H2O2 1/2O2H2O+

Pasteurization

High heat

Natural enzymes in milk

Destroyed

No development flavor & good quality cheese

Sources –bovine liver/ microbial sources

H2O2—used instead of pasteurization e.g. Swiss cheese making Technical problem in past.

Hydrogen Peroxide-

• Quality testing of food products and pasteurization

Phosphatase:

• To control bacteriaLysozyme

• To control fungiChitinases

• To control yeasts ß-

Glucanases

• Instead of preservative agents… e.g. lacto-peroxidases

Peroxidases

enzyme Source Action in food Food application

Papain Latex of unripepapaya fruit

protein hydrolysis Meat tenderisation

Bromelain Pineapple juiceand stem

Muscle and connectivetissue protein hydrolysis

Meat tenderisation

Ficin Fig fruit latex Muscle and connectivetissue protein hydrolysis

As bromelain & papain but not widely used due to cost

Chymosin(rennet)

Calf abomasum Kappa casein hydrolysis Cheese making

Pepsin Bovine abomasum

caseinhydrolysis in cheese

Help for rennet action

Lysozyme Hen egg white Hydrolysis of bacterialcell wall polysaccharides

Prevention of late blowingdefects in cheese byspore-forming bacteria

Lactoperoxidase Cheese whey:bovine colostrum

Oxidation of thiocyanateion to bactericidalHypothiocyanate

Cold sterilisation of milk

Aminopeptidase Lcictococcus lactixAxpergillux spp.Rhizopux oryzae

Releases free amino acids from N-terminusof proteins and peptides

Releases free amino acidsfrom N-terminusof proteins and peptides

Lipase/esterase

Gullet of goat&lamb: calf abomasum:pig pancreas

Triglyceride (fat)hvdrolvsis

Flavour enhancement incheese products:

Thank

you