enzymes in food production
DESCRIPTION
ENZYMES IN FOOD PRODUCTION. ZEYNEP GÜNLER GİZEM SENA DÜNDAR. ENZYMES. Enzymes are proteins that participate in metabolic processes . Specific enzyems work on a different kind of food . - PowerPoint PPT PresentationTRANSCRIPT
![Page 1: ENZYMES IN FOOD PRODUCTION](https://reader035.vdocuments.us/reader035/viewer/2022062302/56816739550346895ddbecfc/html5/thumbnails/1.jpg)
ENZYMES IN FOOD PRODUCTION
ZEYNEP GÜNLERGİZEM SENA DÜNDAR
![Page 2: ENZYMES IN FOOD PRODUCTION](https://reader035.vdocuments.us/reader035/viewer/2022062302/56816739550346895ddbecfc/html5/thumbnails/2.jpg)
ENZYMES•Enzymes are proteins that participate in
metabolic processes .•Specific enzyems work on a different kind of
food.
![Page 3: ENZYMES IN FOOD PRODUCTION](https://reader035.vdocuments.us/reader035/viewer/2022062302/56816739550346895ddbecfc/html5/thumbnails/3.jpg)
In the dairy industry, some enzymes are required for the production of cheeses, yogurt and other dairy products, while others are used in a more specialized fashion to improve texture or flavour. Five of the more common types of enzymes and their role in the dairy industry are described below.
![Page 4: ENZYMES IN FOOD PRODUCTION](https://reader035.vdocuments.us/reader035/viewer/2022062302/56816739550346895ddbecfc/html5/thumbnails/4.jpg)
Rennet
Milk contains proteins, specifically caseins, that maintain its liquid form.
Proteases are enzymes that are added to milk during cheese production.
Rennet and rennin are general terms for any enzyme used to coagulate milk.
![Page 5: ENZYMES IN FOOD PRODUCTION](https://reader035.vdocuments.us/reader035/viewer/2022062302/56816739550346895ddbecfc/html5/thumbnails/5.jpg)
Lactase
Lactase is a glycoside hydrolase enzyme that cuts lactose into it's constituent sugars, galactose and glucose.
Lactase is used commercially to prepare lactose-free products, particularly milk, for such individuals.
It is also used in preparation of ice cream, to make a creamier and sweeter-tasting product.
![Page 6: ENZYMES IN FOOD PRODUCTION](https://reader035.vdocuments.us/reader035/viewer/2022062302/56816739550346895ddbecfc/html5/thumbnails/6.jpg)
![Page 7: ENZYMES IN FOOD PRODUCTION](https://reader035.vdocuments.us/reader035/viewer/2022062302/56816739550346895ddbecfc/html5/thumbnails/7.jpg)
Protease A protease from bacteria softens
gluten, making the rolling of biscuitseasier.
![Page 8: ENZYMES IN FOOD PRODUCTION](https://reader035.vdocuments.us/reader035/viewer/2022062302/56816739550346895ddbecfc/html5/thumbnails/8.jpg)
Isomerase It converts glucose to fructose – this is
sweeter so less needs to be used in slimmers’ biscuit.
![Page 9: ENZYMES IN FOOD PRODUCTION](https://reader035.vdocuments.us/reader035/viewer/2022062302/56816739550346895ddbecfc/html5/thumbnails/9.jpg)
Lipase Lipases are used to break down milk
fats and give characteristic flavours to cheeses.
Catalase is also used in cheese production.
![Page 10: ENZYMES IN FOOD PRODUCTION](https://reader035.vdocuments.us/reader035/viewer/2022062302/56816739550346895ddbecfc/html5/thumbnails/10.jpg)
•From fungi helps chocalate coverings to flow.
![Page 11: ENZYMES IN FOOD PRODUCTION](https://reader035.vdocuments.us/reader035/viewer/2022062302/56816739550346895ddbecfc/html5/thumbnails/11.jpg)
Bibliograpy http://biotech.about.com/od/casestudie
s/a/dairyenzymes.htm
http://www.youtube.com/watch?v=4zKKn5E174w
Complete Biology For IGCSE
![Page 12: ENZYMES IN FOOD PRODUCTION](https://reader035.vdocuments.us/reader035/viewer/2022062302/56816739550346895ddbecfc/html5/thumbnails/12.jpg)