Enzymes in foods, use in production.

First of all… What is an enzyme?

By definition, an enzyme is a biocatalyst, meaning they speed up biochemical reactions without being consumed in the process.

They provide several advantages including;

fast reaction rates

mild conditions

high specificity

Industries

The main industries using enzymes are;

Starch

Dairy

…but it is also used in e.g. the following food industries;

Brewing

Wine

Juice

Fruit

Baking

Origin

Commercial enzymes used in the food industry are derived from;

animals

microbial fermentation

plants

History

History

Anselme Payen (1795-1878)

Louis Pasteur (1822-1895)

Baking industry

Hemicellulase

Lipase

Amylase

Ensymes used in baking industry are;

Baking industry

Enzymes are used because at the optimum dosage they can improve;

dough machinability

dough stability

ovenspring

larger loaf volume

improved crumb structure

Baking industry

Baking industry

Dry macaroni produced with soft wheat flour

Cooked macaroni produced with soft wheat flour

Baking industry

Fungal amylase

α-amylase

Maltogenic α-amylase

Combining enzymes to maximize shelf life;

α-amylase

Baking industry

Baking industry

Enzymes for dough strengthening

Dairy

Dairy

Rennet (löpe) - responsible agent in clotting milk for production of cheese

Rennet is a collective name for a group of proteases, which mainly consists of Chymosin

Chymosin

Dairy

Extracted from animal tissue,

usually calves stomach

Because of the shortage of calves, use of;

is now possible, with sufficient results

yeast moulds fungi

Dairy

Dairy

Lipolysed milk fat (LMF)

Butter flavors for margarine

Flavorings for coffee whiteners

Chocolate coatings and syrups

Atrificial creams and sauses

Cheese flavor additives

Meat

Proteases

Trans-glutamines

Carbohydrases

Lipases

The most frequently used enzymes for protein modification;

Meat

Papaya Papain

Pineapple Bromelain

Fig Ficin

Meat

Starch modification

Enzymatic isomerisation of glucose to fructose by amylases and glucose isomerase -->

high-maltose syrups

high-fructose syrups

usually from corn (e.g. HFCS)

Starch modification

Starch modification

Wine

Enzyme preparations are used throughout the whole winemaking process:

on the grapes (weakening, maceration)

in the must and the press wine (clarification and sedimentation)

in the young wine at the end of the fermentation

Wine

Enzymes used in wine production are mainly;

pectic enzymes – color exaction

oxidases – enhances fining treatments

glucose oxidase – lower glucose levels

Wine

Brewing

(Wort - the liquid extracted from the mashing process in brewing)

=

Brewing

Amylases - starch modification

Decarboxylates α-acetolactate - minimize the fermentation and aging process

Oxygen scavenging enzymes - minimize off-flavors and lipid oxidation

Brewing

Amyloglucosidase - degrades dextrins to fermentable sugars

=

Prosciutto

Fermented foods

Temphe Sauerkraut

Coffee & Tea

Enzyme treatments for black tea processing are;

prior to fermentation of tea,

prior to extraction of black tea, and

to the extract

This to improve;

soluble solids yield

cold water extractability/solubility

decrease in tea cream formation

improve the clarity

Coffee & Tea

Tannase are used in tea to;

diminishes haziness

Pectinases are used to;

remove the mucilage coat of the coffee bean and

to accelerate tea fermentation

Fruit processing

Pectinases are used for;

pre-peeling of citrus fruit

produce natural cloudifiers from citrus peel

Pectinmethylesterase are used for;

retaining the fruits natural shape and color

Fruit & vegetable juices

Acidic pectinases bring down the cloudiness and bitterness of fruit juices Cellulases + pectolytic enzymes reduce thickness, and ease the solid-liquid separation Xylanases + cellulases, amylases and pectinases improved yield of juice vitamins pigments

More examples of enzyme use…

The future of enzymes in food

The bennefits of rDNA technology

Purer

Higher yields

Easier to produce certain enzymes in greater amounts

Simplyfing the commercial production process

The future of enzymes in food

References

Enzymes in Food Technology Edited by R.J. Whitehurst and B.A. Law

Biotechnology Second, Completely Revised Edition

G. Reed and T. W. Nagodawithana

Lipase applications in food industry R Aravindan*, P Anbumathi and T Viruthagiri Indian Journal of Biotechnology Vol 6, April 2007, pp 141-158

Application of Enzymes in the Production of RTD Black Tea Beverages: A Review Chandini S. Kumar , R. Subramanian & L. Jaganmohan Rao (2013): Critical Reviews in Food Science and Nutrition, 53:2, 180-197

Applications of pectinases in the commercial sector: a review D.R. Kashyap a, P.K. Vohra a, S. Chopra a, R. Tewari b,*

THE END

Thanks for us and our enzymes,

Sara & Josefine