Enzymes

used in
food industry

Roll no. 3
M. Sc part 1
 Contents
What are enzymes?
History of enzymes
Food industry (Main food processing
area)
Enzymes used in various food
industries
Dairy industry
Brewing industry
Baking industry
Wine and fruit juice making industry
Meat industry Enzymes used in food industry 2
 What are ?
A substance produced by a living
organism that acts as a catalyst to
bring about a specific biochemical
reaction.

Enzymes used in food industry 3

 Enzymes
• 2000 BC Egyptian and Sumerains developed fermentation for use in
brewing,
bread making and cheese making.

• 800 BC Calves’ stomach and the enzyme, chymosin, used for cheese
making.

• 1878 Yeast cells which cause fermentation were identified and the term
‘enzyme’ has first named meaning ‘in yeast’ in Greek.

• 1926 Enzymes were first shown to be protein.

• 1980 Enzyme preparation was developed to improved the digestibility

and
nutrient availabilityEnzymes
for animal feed.
used in food industry 4
Enzymes used in food industry 5
 Food processing

Food processing

Food processing combines raw food ingredients

to produce marketable food products that can be
easily prepared and served to the consumer.
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 Enzymes used in food
industries
Dairy Brewing Baking Wine and Meat
production fruit juice

Rennet β-Glucanase Maltogenic Pectinase Protease

amylase
Lactase α-Amylase β-Glucanase Papain
Glucose oxidase
Protease Protease
Pentosenase
Amylogluco-
Catalases
sidase

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Rennet
Lactase
Protease
Catalase

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 Rennet
• Extracted from the forth stomach of young calves
• Contains enzymes that cause milk to become
cheese
• It separates solid curd and liquid whey
• Different animal rennet are used for different
cheese
• Most common vegetable rennet is “thistle”

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 Lactase
• Present in the brush border of the small
intestine
• Artificially extracted from yeast
• Required for the digestion of whole milk
• Used in production of lactose free milk
• Also used in production of ice cream and
sweetened flavoured and condensed milks

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 Catalase
• Produced from bovine livers or microbial sources
• Breaks down hydrogen peroxide to water and
molecular oxygen
• Along with glucose oxidase it is used in treating food
wrappers to prevent oxidation
• Also used to remove traces of hydrogen peroxide in
the process of cold sterilization

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 Protease
• Widely distributed in biological world
• Hydrolyses the specific peptide bond to
generate para-k-casein and macro peptides in
production of cheese
• Results in bitter flavour to the cheese and also
in desired texture

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Protease
β – Glucanase
α - Amylase
Amyloglucosidase

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Inside the barley kernel

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 Protease
• Peptidase works to provide the wort with amino acid
nutrients that will be used by the yeast.
• Protease works to break up the larger proteins which
enhances the head retention of beer and reduces haze.
• In fully modified malts, these enzymes have done their
work during the malting process

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 β – Glucanase
• Beta- Glucanase represents a group of carbohydrate
enzymes which break down glycosidic bonds within
beta-glucan
• Aids in filtration after mashing and brewing

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 α - Amylase
• Converts starch to dextrins in producing corn
syrup
• Solubilizes carbohydrates found in barley and
other cereals used in brewing
• Decreases the time required for mashing

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 Amyloglucosidase
• It is not as thermostable as Termamyl
• Optimum pH is 6.5
• Long incubation result in caramelisation of the
saccharides – resulting in product loss and
increase in impurities.

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Maltogenic amylase
Glucose oxidase
Pentosanase

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 Maltogenic amylase
• Flour supplement
• It has anti staling effect
• It modifies starch while most of the starch starts
to gelatinise
• Resulting starch granules become more flexible
during storage.

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 Glucose oxidase
• Oxidizes glucose and produce gluconic acid
and hydrogen peroxide
• H2O2 is strong oxidizing agent that strengthens
the disulfide and non-disulfide cross-links in
gluten
• Good working conditions help proper function
of bakery system.

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 Pentosanases
• Exact mechanism is not yet discovered
• Improves dough machinability, yielding a more
flexible, easier-to-handle dough.
• The dough is more stable and gives better
oven spring during baking

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Pectinase

β – Glucanase

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 Pectinase
• Prevents pectin from forming haze and hence
to get clear solution.
• Additionally its is used for extraction of colour
and juice from fresh fruit
• It breaks down pectin and releases methanol,
which in high amounts is hazardous.

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 β – Glucanase
• It accelerates all biological mechanisms linked
to maturation on lees
• Reduces maturation duration
• Improves clarification and filtration, and
improves the action of fining agents

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Protease

Papain

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 Protease
• Cleaves the bond that hold the amino acids
together.
• As the enzymes break apart proteins, which
disrupts or loosens muscle fibres and
tenderizes it.

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 Papain
• Found in papaya
• 95% of meat tenderizers available in grocery
store are made from papain
• It is extracted from latex in papaya fruits
• These enzymes are purified and sold in
powder or liquid form

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 Conclusion
• The enzyme-based processes are advantageous
as they can be carried out at moderate reaction
conditions with greater specificity in contrast to
chemical-based processes.
• Market for enzymes in industrial processes is
fast growing.

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 References
• Biochemical Society - Danish Society for Biochemistry
and Molecular biology

• National centre for biotechnology education, UK,

university of reading

• European food information council, “Modern

Biotechnology in Food: Applications of food
biotechnology: enzymes”.

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 References cont.
• Production of alcohol from raw wheat flour by
Amyloglucosidase and Saccharomyces cerevisiae Thierry
Montesinosa, , Jean-Marie Navarroa a Université Montpellier,
Accepted 15 March 2000, Available online 7 August 2000

• Wine maker’s academy

• Livestrong.com, “Meat Tenderizers & Enzymes” Last Updated:

Jun 27, 2015 | By Sandi Busch

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