Enzymes and Sustainability

Dr. Lutz Popper

Ahrensburg, Germany
Enzymes – Tools of Life
Enzyme Diversity

Based on genes, it can be predicted that there are around

25,000 enzymes. Of these enzymes, only 5,000 have been
characterized, so there are a great many that we do not yet
know. Of these few thousand, only 1-2% are used for
commercial applications and only a handful are used on a
large scale.
[Professor Willem van Berkel, Professor of Molecular
Enzymology at Wageningen University, 2011]

LP01072014 4
Chemical Reactions at Ambient Conditions

Everything that happens in us […] is chemistry at

room temperature and normal pressure. Without
bio-catalysts, it would probably need a heat of 500
°C or a pressure of 10,000 bar.
(Professor Dr. Helmut Schwarz, Berlin Technical University.
GEOkompakt no. 31, 2012, p. 106-114)

LP17062014 5
Enzymes in Food Applications, Examples

Application Enzyme examples Purpose

Amylase, xylanase, protease, carboxyl Volume yield, processing properties,
Baking
esterase, lipoxygenase, oxidase dough stability, bleaching, shelf-life
Brewing Amylase, glucanase, protease Fermentation, stability
Protease, lipase, phospholipase, Structure, flavor, yield, bleaching,
Cheese
peroxidase, lysozyme preservation
Confectionery Invertase Structure, shelf-life
Glucose removal, heat stability,
Egg Glucose-oxidase, phospholipase
emulsifying properties
Formation of free fatty acids,
Flavors Lipase, lipoxygenase
aldehydes
Fruit & vegetables Pectinase, pectinmethyl esterase Softening, firming
Juices Pectinase, arabinase, amylase Yield, clarification, stabilization
Transesterification, hydrolysis,
Lipids Lipase, phospholipase
degumming
Meat & fish Protease, transglutaminase Softening, firming
Milk Lactase Lactose removal
Sugar Dextranase, amylase Viscosity reduction, clarification
Clarification, stabilization, flavor,
Wine Pectinase, protease, laccase, lysozyme
removal of off-flavors, preservation

LP20062014 6
 Potential Improvement of Sustainability in Milling
and Baking by Enzymes

Enable “bake-ability” of weak flour

Improve dough tolerance  reduce losses
Prolong shelf-life of crumb softness
Reduces energy consumption for biscuits, crackers, wafers,
bread crumbles, crisp bread etc.
Reduction of fermentation time
Improvement of milling yield

LP29032017 7
 Sustainability Options for Baked Goods

Regionalism
Short supply chain
Reduction of the carbon footprint
Support of the local economy
Use of sustainable raw materials
Fats and oils (RSPO membership, IP palm oil etc.)
Enzymes
 Reduced carbon footprint
 Reduced formulation costs
 Reduced transport and storage costs
Use of locally produced raw materials

LP29032017 8
Improved Shelf-life of Bread – an
Important Contribution to Sustainability
 Use of Baked Goods

wagners.nz
Bakery items in Germany
Production: 83 kg/a p.p.
Consumption*: 57 kg/a p.p. 10 %
 70 %
*National survey of consumption II,
MRI 2008
LP20102015 10
 Use of Return Bread from Supermarkets

captive use

donations
13%
39% 5%
6% others

17% biogas
20%
feed, industrial

farming

"An end to wasted bread", brot+backwaren 4/2009

LP20102015 11
 Maltogenic amylases –
Shelf-life prolongation for bread and rolls
Bread from mixed flour (rye/wheat 51/49 %)
Cool storage at 8 °C for 21 days
Mass of the weights: 2 kg each
Advantages:
For all wheat and mixed flour
products
Significant prolongation of crumb
softness
High dosage tolerance
Compatible to flour treatment and
standard bread improvers

treated untreated
50 ppm Alphamalt Fresh

LP30012017 12
 Alphamalt Fresh – Advantages

Improves shelf-life of crumb softness up to 14 days

Reduce losses due to bread return from supermarkets
Low dosage as compared to emulsifiers
Almost no interference with standard baking enzymes
Can replace emulsifiers (mono/diglycerides)

13 LP23052012
 Ecologic and Economic Advantages of Enzymes for
improved Shelf-Life

Prolonged shelf-life of packed bread

Reduced amount of return bread
Prolonged service intervals at the shelfs
Consumers discared less stale bread

 Reduced costs for producers, retail and consumers

 Improved carbon footprint by reduced raw material
and energy consumption
 Less wasted food

LP30012017 14
Improved Energy Efficiency by
Reduced Water Evaporation
 Baking Processes Demanding a Low Water
Addition

Flat wafers, e.g. for wafer bars

Sweet wafers, e.g. for ice cream cones

Crisp bread

Rusks

Bread crumbs

LP01092016 16
 Energy Saving Potential for Wafers

100 50

90 40
(g/Wafer, 29x46 cm)
Specific weight

Energy costs
80 30

(%)
70 20
2 1
60 10

50 0
160 140 120 100

1 : with LQ4020 Water content of wafer batter 0.15 €/kWh

(kg/100 kg flour) 0.11 €/kg water
2 : without enzyme

LP11042012 17
Reduction of Vital Wheat Gluten
 Whole Meal Bread Baking Trials with Gluten
Enhancer EMCEgluten Plus*

Improver Unit Trial 1 Trial 2

Elco P100 K ppm 100 100

Alphamalt VC 5000 SN ppm 100 100

Vital wheat gluten % 5 2

EMCEgluten Plus % 0.3

*Enzymes & plant proteins

TKP/LP03052011
 Gluten Enhancer* (GE) vs. Vital Wheat Gluten
(VWG) in Whole Meal Sandwich Bread

5% VWG 2% VWG + 5% VWG 2% VWG +

0.3% GE* 0.3% GE*

*EMCEgluten Plus
TKP/LP03052011 20
Comparison of the Production of
Emulsifiers and Enzymes
 Comparsion of the Production of DATEM and
Enzymes

Grapes Sugar cane, beets Fats, oils Microorganisms

(triglycerides) Yeasts, fungi, bacteria
Wine Ethanol
Fermentation
Tartar Vinegar

Tartaric acid Acetic acid anhydride Glycerol Fatty acids Nutrient broth

Diacetyltartaric acid Monoglycerides

Reaction Filtration/separation

Distillation Concentration

Cooling Drying

Grinding Standardisation

Powder packaging

LP20102015 22
 Typical Dosages of Enzymes and Emulsifiers

Substance Dosage (g/ton)

Enzyme
alpha-Amylase 1–5
Xylanase 1–8
Carboxyl esterase 0.5 – 10
Emulsifiers
Lecithin 500 – 3,000
Mono/Diglyceride 1,000 – 10,000
DATEM 1,000 – 4,000

LP19092011 23
Restoring the Bake-Ability of
Flour from Bug-Damaged Wheat
Bug-Damaged Wheat

Caused by shield bug infesting the grain on the field

Saliva contains protease to liquefy the core of the kernel

www.uvm.edu/~entlab/sunnpest Source: Peter Cate, AGES Vienna

LP30012017 25
 Bug-Damaged Flour – Rheological Data (79618)
120
P/L = 3,03

Extension (mm)
500 100
W = 150·10-4 J
Resistance (BU)

80

60

40

Min 20
Max
0
Mean
0 0 20 40 60 80 100
0 5 10 15 20 25 30
Resistance (mm)
Time (min)
1000
900
Resistance (BU)

800 45' (1)

700 45' (2)
600
90' (1)
500
90' (2)
Flour from insect
400
135' (1)
damaged wheat
300
200 135' (2) Rumania 2009
100
0
0 50 100 150 200

Extension (mm)

LP13052010 26
BugStop Complete – Tin Bread

60 ppm Elco C-100 K + 0.1 % 0.2 %

100 ppm Alphamalt VC BugStop Complete
5000 SN

Flour type 55, Romania, harvest 2010,

approx. 3.5 % bug-damaged kernels
LP20122011 27
BugStop Complete – Hearth Bread, Over-Proof

0.1 % Control
BugStop Complete

Flour type 55,

approx. 3.5 % bug-damaged kernels
LP17072012 28
BugStop Complete vs. Control - Farinogram
600

500
Resistance (B.U.)

400

300

200
with BugStop
100
untreated
0
0.0 5.0 10.0 15.0 20.0 25.0 30.0
Time (min)
0.2 % BugStop, flour type 55
Approx. 3.5 % bug-damaged kernels

LP12012012 29
BugStop Complete - Extensogram
1000
900 Untreated
800 0.2 % BugStop
Resistance (B.U.)

700
600
500
400
300
200
100
0
0 5 10 15 20 25 30
Extension (cm)
0.2 % BugStop, flour type 55
Approx. 3.5 % bug-damaged kernels
(untreated: values from 45 min resting time; treated: 90 min values)

LP17072012 30
BugStop - Summary

Dough stability and baking volume of flour from bug

damaged wheat can be returned to almost normal
Nutritious wheat is recovered for human consumption
Rheological values, e.g. like Farinogram, Alveogram or
Extensogram are also corrected
Based on enzymes and approved food additives

LP30012017 31
Enzymatic Grain Treatment – Future
or Fiction?
Conditioning with enzymes could improve yield and
flour quality
 Improved Yield by Enzyme-Assisted Conditioning

Wheat bran composition*

Fiber 50 %
(arabinoxylan, ß-glucan, lignin, cellulose)
Starch 23 %
Protein 15 %
Lipids 5%
Minerals 7%

 Enzymes that could improve the separation of the bran from

the endosperm:
xylanases, glucanases, cellulases, polyphenol oxidases,
proteases
(amylases can hardly attack their crystalline substrate)
*rounded values from various sources
LP01092016 33
 Milling Recoveries for Acid-Tempered and Enzyme-
Tempered Wheat
100
90
80
70
Recovery (%)

60
50

Data extracted from Lamsal et al., 2008

40
30
20 Total milling
10

Cereal Chem. 85(5):642–647

Straight flour
0

Tempering treatment and time

Acid = sulfuric acid, 2 % Lab mill: Buhler MTU

Enzyme = blend of cellulase, xylanase, and pectinase Samples size: 600 g
LP01092016 34
 Milling Recoveries for Acid-Tempered and Enzyme-
Tempered Wheat
100
Recovery (%) / Ash (mg/kg)

90
80
70
60
50

Data extracted from Lamsal et al., 2008

40
30 Total milling
20
10 Straight flour

Cereal Chem. 85(5):642–647

0 Ash (mg/kg)

Tempering treatment and time

Acid = sulfuric acid, 2 % Lab mill: Buhler MTU

Enzyme = blend of cellulase, xylanase, and pectinase Samples size: 600 g
LP01092016 35
Summary
 Enzymes can Improve the Sustainability by

upgrading of “difficult” raw materials;

allowing for the omission of energy-intensive raw materials;
reduction of the baking energy consumption;
reduction of product losses;
improvement of the shelf-life.
Enzymes represent a particularly positive rate of effect vs.
resource consumption.
The applicability of enzyme for improving the conditioning
requires further investigation.

LP01092016 37
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