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GROUP NO : 01

APPLICATION OF ENZYMES IN

FOOD INDUSTRY

ENZYME

Enzymes are biocatalysts synthesized by living cells. They are proteins that

speed up the rate of a chemical reaction .

They perform specific significant reaction essential for the production

processes with ensuring the quality of the end product .

They are used in industrial production of various food products with required

characteristics based on the purpose and need .

An enzyme converts a specific set of reactants ( substrates ) into specific

products .

Purposes Of Using Enzymes In Foods

Specially enzymes are used in :

Food modification

Improving nutrition quality

Bioavaibality

Extraction

brewing

Size reduction

Filtration

Fragmentation etc

of various foods to each in enhancing the –

Color

Texture and

Appearance

Enzymes Application In Food Industry

Enzymes have been playing an important role in food production since the ancient times .

Some of the familiar enzyme applications are in the production of :

Bakery product

Chocolate syrups , candy

Infant foods

Cheese and dairy products

Egg products

Fruit juices

Alcoholic beverages

Sweeteners

Liquid coffee

As well as

Dough conditioning

Chill proofing of beer

Flavor development and

Meat tenderizing

Need And Significance Of Enzymes In Food

Industry

Sometimes desired characteristics of food can not be achieved with regular

chemical treatment .The results and benefits of using enzymes are-

High quality products

Low production cost

Low wastage

Minimum energy consumption

Biodegradability

Desired technical effect

Desired technical effect of enzymes can be controlled

through modifying various factors , such as :

Dose

Temperature

Time

Moisture

pH

Sources of food enzymes

Industrial enzymes have traditionally been

derived from:

Plants : α amylase, β amylase, β

glucanase, bromelain, papain,

chymopapain, lipoxygenase.

Animals: trypsin, chymotrypsin, pepsin,

rennin(chymosin), catalase, amylase,

pancreatic lipase .

Microorganisms: α amylase, β amylase,

glucose isomerase, pullunalase, cellulase,

invertase, microbial lipase, catalase,

lactase .

Classification Of Enzymes

Currently enzymes are grouped into 6 functional classes by the

International Union Of Biotechnology And Molecular Biology

(IUBMB).They can be classified as below

1. Oxidoreductases:

catalyzes oxidation and reduction reactions

Influences food characteristics such as texture ,appearance ,

nutritional value , shelf life and process tolerance of food products .

Common names include Lipoxynase, Polyphenol Oxidases,

Peroxidases etc .

2. Transferases :

Catalyze transfers of groups ( phosphate, amine, methyl ).

Common names include protein kinase, transaminase, methylase,

polymerase .

3. Hydrolysases :

Catalyze of hydrolysis reactions and break bonds with the help of

water .

Common names include Proteases, Invertase, Pectinase,

Phosphatase, Lactase, Esterase etc .

4. Lyases:

Catalyze cleavage of C-C,C-O,C-S and C-N bonds by means other than

hydrolysis or oxidation .

Common names include decarboxylase and dehydratase.

5 . Isomerase:

Catalyze atomic rearrangements within a molecule .

Common names include glucose isomerase, epimerase .

6 . Ligases:

Catalyze joining of two molecules at the expense of high energy bond of ATP .

They are also called synthetases.

Common names include Peptide Synthase ,DNA Ligase etc .

BAKING INDUSTRY

In Baking Industry,

Bakery products are common food products through all

the world and

Appearance

Freshness

Taste

Flavour

Color etc

Are few of quality criteria which the consumers expect

from the bakery products

In baking industry enzymes are used in

Dough handling

Controlling of overcrumb texture

Taste

Color

Moisture and

Volume

of bakery products such as –

Biscuits

Crackers

Cookies

wafers

Bread dough

α amylases: produce dextrins which

are further broken down to sugars.

Β amylase: improves yeast

fermentatioon , bread volume

Protease: used to reduce gluten

elasticity in biscuits and wafer

production.

Hemicellulase : improve dough

properties and bread quality ,

decrease stickiness of bread,

Llipoxygenase :used to whitening the

bread .

DAIRY INDUSTRY

In dairy industry,

Milk is the chief ingredient in

production of dairy products such as

yogurt, buttermilk, cheese,

buttercream,soured cream .They are

prepared throug fermentation

process.

Proteases, lipases and lactases are

used to develop flavour compounds .

Rennin is used as a coagulant of milk

to produce cheese .

Lactose Free Dairy Products

These are specialised products

manufactured for lactose intolerant children

or adult people .

The milk sugar of

Milk

Ice cream

Yogurt

Cheese

are converted into

Digestible sugar

Glucose

Galactose

by the enzyme lactase

Brewing industry

In brewing industry,

Many enzymes are used to produce

wine,beer,soy sauce through fermentation

process.

Cellulase, hemicellulase,

amylase,glucanase, lipase, decarboxylase

etc enzymes are used in this industry .

They are used for liquefaction, clarification

and to supplement malt enzymes .

Meat Industry

In meat industry,

Protease enzymes such as papain,

bromelain and ficin are used to tenderize

meat.

These enzymes softens muscle

They are used in low amount to prevent

liquefaction of muscle.

Transglutaminase is used to induce

gelation in meat products.

FRUCTOSE SYRUP INDUSTRY

In Corn Syrup Production

Hydrolases enzymes are used

A mixture of alpha amylase

,amylose .and amylopectin are

used to convert starch into glucose

syrup.

Β amylase and pullulanase are

used to produce maltose syrup.

Beverage industry

In Fruit Juice Industry

Enzymes are widely used in

clarification of juices and wines.

During the production of fruit juice

enzymes decreases the processinng

capacity and enhance flavor, color

and texture of juices.

Pectinase and amylase increase

juice production , juice volume and

color extraction.

In Wine Industry

In wine production, pectinase is used to

prevent haze forming and to get clear

solution.Pectinase enzymes are used

during

Ripening

Harvesting

Fermentation and

clarification

Coffee And Tea Industry

COFFEE INDUSTRY

The skin and fibrous pulp are removed and then enzymes are mixed with pulped beans .

The enzymes are used to liquefaction of mucilage of coffee cherry

In this process microbial enzymes such as cellulase, hemicellulase, pectinase are used .

TEA INDUSTRY

Cellulase, glucanase, pectinase are used to break down the cell wall of tea leaf .

The enzymes provide excellent fermentation during processing .

They help to remove biopolymers from liquor and enhance the appearance of made tea .

SUMMERY

Enzymes are important biocatalysts in food industry as they perform

specific reactions essential for food production and processing.

Sometimes they have certain undesirable effect on food products like

disoloration and off flavor formation .

In food industry ,enzymes have various applications in bakery

products, cheese making, starch processing, meat tenderizing,

production of fruit juice and other drinks etc .

They are needed to improve the quality of food products.

They lower the production cost and saves energy because they are

reusable .

They are biodegradable , so they cause less environmental pollution .

References

John R. Whitaker,Alphons G. J. Voragen, Dominic W. S. Wong

(Editor), Handbook of Food Enzymology, Marcel Dekker, Inc, New

York, Basel .

en.m.wikipedia.org;Enzyme

Thank You All