ENZYMES IN FOOD PROCESSING

Nupur Agarwal
Amity Institute Of Food
Technology, Noida, Uttar
Pradesh ,Sector 125,India
 A protein catalyst that speeds up
a chemical reaction.
 Lowers the activation energies of
a substance
 T.S.
catalyst

EA

products
reactants

H
 Enzyme combines with a
substrate to a form new products
 Substrate- something that
combines with the enzyme
 products
substrate

enzyme
 pH
 Temperature
 Easily inactivated (denatured)
in presence of inhibitors (Lead
Poisoning)
 EFFECT OF PH
Enzymes are affected by changes
in pH. The most favorable pH
value - the point where the enzyme
is most active - is known as the
optimum pH.

Extremely high or low pH values

generally result in complete loss of
activity for most enzymes.
Like most chemical reactions, the
rate of an enzyme-catalyzed
reaction increases as the
temperature is raised. A ten degree
Centigrade rise in temperature will
increase the activity of most
enzymes by 50 to 100%.

Most animal enzymes rapidly

become denatured at temperatures
above 40°
If the amount of the enzyme is kept constant and
the substrate concentration is then gradually
increased, the reaction velocity will increase until
it reaches a maximum. After this point, increases
in substrate concentration will not increase the
velocity
 Names usually end in –ase.
 Usually named after substrates or the
chemical reaction
lactose --- lactase
 Cause food spoilage (rotting).
 Changes in flavor, color, texture and
nutritional properties.
 Can be inactivated by heat to extend
storage stability of foods.
 Used for fermentation
ON THE BASIS OF CHEMICAL REACTIONS CATALISED
Enzyme class Catalyzed reaction And Examples
___________________________________________________
_
Oxidreductases Oxidation-reduction reaction
Dihydrogenases
Oxidases
Peroxidases
Oxigenases
H2O2 +.H2O2 = O2+2H2O
Transferases Transfer of functional group
Methyltransferases
Glycosyltransferases
Acyltransferase
ATP +D GLUCOSE =ADP+D GLUCOSE 6 PHOSPHATE
Hydrolases Hydrolytic reactions
esterases
glycosidases
Lyases Group elimination (forming double bonds)
Decarboxylases
Hydrolyases
MALATE =FUMARATE+H20
Isomerases Isomerization reaction
Racmaces
L ALANINE =D ALANINE
Ligases Bond formation coupled with a triphosphate
cleavage
DNA ligase
ENZYME SOURCE RELATIVE AMOUNTS
Polygalacturonase tomato 1.00
Pineapple 0.024
carrot o
grape o
Lipoxygenase soybeans 1.00
peas 0.35
wheat 0.02
peanuts 0.01
Peroxidase Green peas 1.00
spinach 0.32
ENZYMES USED IN STARCH INDUSTRY
1.Production of high fructose corn syrup and sweeteners.
FEEDSTOCK PRODUCT ENZYME(S)

STARCH CORN SYRUPS α-

AMYLASES,PULL
ULANASE
GLUCOSE α-
AMYLASE,GLUCO
AMYLASE
FRUCTOSE а-
AMYLASE,GLUCO
AMYLASE,GLUCO
ISOMERASE

isomerase
starchα-amylase dextrins glucoamylase glucose fructose
ENZYMES USED IN MILK AND DAIRY PRODUCTS

ENZYMES FUNCTIONS
Chymosin Milk coagulation
Proteases Flavour improvement,
decrease ripening time of
cheeses
Lipases •Same as above
Sulphydryl oxidase Remove cooked flavour
β-Galactosidase Lactose removal
Proteases Soyabean milk coagulation
ENZYMES IN BAKING

ENZYMES PURPOSE
Amylase Maximise fermentation
purpose;prevent staling
Protease Improve handling and
rheological properties
Glutamyl transferase Improve dough
elasticity;retention of bread
softness on storage
ENZYMES IN BREWING

ENZYME PURPOSE

amylase(α and β) Convert starch to

maltose and dextrins

Proteases Hydrolyze proteins to

amino acids;used by
yeast to grow

Papain Chill proofing beer

Quality has been defined as degree of excellance which includes
colour,texture,flavor and aroma

Three key enzymesresponsible for chemical alterations of pigments

in fruits and vegetables are
ENZYME PURPOSE
Polyphenol oxidase Undesirable:-browning of
apple,banana,potatoes.mushrooms.
Lipoxygenase Desirable:-bleaching and soyabean
flours;formation of disulphide bonds in
gluten during dough formation
Undesirable:-development of off flavours
and off aromas;damage vitamins
andproteins ;oxidation of essential fatty
acids
Textural factors include hand feel and mouth feel of firmness ,softness,
juiciness, chewiness and grittiness .
ENZYME PURPOSE

Amylases(α,β) effect viscosity of

starch based food like
bread, ice cream etc

Proteases 1.Chymosin .Milk

(curdling).
2. gluten proteins of
wheat bread dough
(quality).
3.Meat( tender and
juicy).
Enzymes cause off flavors and off aromas in foods, particularly during
storage
ENZYME PRODUCT
Lipoxygenase English green peas,grean
beans, and corn
Cystine lyase Broccoli and cauliflower
naringin Grapefruit its juice(bitter taste)
Enzymes do have a role to play in nutritional quality of food.
ENZYME EFFECT

Lipoxygenase Decrease the amount

of essential fatty acids
in foods.
Decrease
carotenoids,Vit E,Vit
C etc (due to free
radicals produced
during oxidation)

Polyphenol oxidase Decrease available

lysine content of
proteins(browning)
World enzyme market
Detergents
Animal feed
Starch
Rennet
Textiles
Food
Diagnostics
Other