Nguyễn Lê Vy- BTFTIU19030

What have you learnt from the previous presentations

*Enzymes in protein modification:

-Cross-linking enzymes like transglutaminase can bind meat together to make a uniform, compact piece
of various. Example of this is imitation crab meat, fishballs, chả lụa ,…

*Enzymes in non-bread wheat-based foods:

-Enzymes play a role in the products color:

The natural carotenoid pigment content -> The bright yellow colour of durum wheat products 

->  Pigment loss is caused by oxidative degradation by endogenous lipoxygenase activity.

-Protease is used for texture refinement:

Protease: modify gluten quality.

  + If gluten is too strong, more water is required during dough preparation and the biscuit will rise too
much

  + Used in cracker sponges in order to increase dough extensibility -> control over dough consistency

*Production of industrial enzymes:

Industrial enzymes can be generated from microorganisms, plants,….and can be utilized for various
purposes like detergents, fertilizers,functional supplements