FOOD ENZYMES

Dr. Nguyen Van Toan (PhD)

What is an enzyme?
➢A biological catalyst that promotes
and speeds up a biochemical reaction
without itself being altered in the
process

https://www.youtube.com/watch?v=e1HSp0OPWO8
Enzymatic Reactions
➢ Enzyme combines with a specific
substrate to a form an enzyme-
substrate complex in a lock and key
concept before forming new products.

➢ Enzyme lowers the activation energies of a

substance
How do enzymes lower the activation energy of
chemical reactions?

✓ An enzyme is a catalyst a molecule which brings the

reactants closer together.
✓ According to collision theory,:
➢ Reactions occur because of the random motion of
particles which collide into each other.
➢ Hence, if you increase energy, the activation energy, the
reaction occurs because the molecules are more
energetic, bounce around more, collide more.
By bringing the molecules closer together, you don't need
to add as much energy for them to collide.
Enzyme action

products
substrate

enzyme

https://www.youtube.com/watch?v=TJCOsCaJuPc
Structure of an enzyme
➢ Contains both a protein and a nonprotein.

➢ Nonprotein is either a coenzyme (usually a

vitamin) or a cofactor (usually a mineral).
Factors influencing enzyme activity
➢ Enzyme operates under optimum
conditions of pH and temperature.

➢ Enzyme is easily inactivated

(denatured) in presence of inhibitors.
Enzyme Nomenclature
➢ Names usually end in –ase.
➢ Usually
✓ named after substrates they act upon
e.g. urea --- urease
lactose --- lactase
✓ or the resulting type of chemical
reaction e.g. hydrolysis --- hydrolases
oxidation --- oxidases
➢ This rule does not always apply. E.g. ficin
found in figs and papain in papayas.
Properties of enzymes
➢ Control ripening.
➢ Cause food spoilage (rotting).
➢ Responsible for changes in flavor, color,
texture and nutritional properties.
➢ Can be inactivated by heat to extend
storage stability of foods.
Used properties of enzymes

➢ Used for fermentation purposes in foods.

➢ Can be immobilized to a surface of a
membrane or other inert object in contact
with the food being processed.
➢ Can be extracted and purified to a high
degree.
Applications in food industry
➢ Carbohydrases: production of corn syrups from
starch (glucoamylase); conversion of cereal
starches into fermentable sugars in malting,
brewing, distillery, baking industry (amylase).
➢ Proteases: meat tenderizers (bromelin, papain,
ficin)
➢ Lipases: Flavor production in chocolate and
cheese
Applications in food industry(cont’d)
➢ Glucose oxidase: desugaring of eggs, flour
and potatoes; preparation of salad
dressings.
➢ Pectinases: clarification of fruit juices;
increase of yield of juice from grapes and
other products; removal of excess pectin
from juices before concentration.
Applications in food industry(cont’d)

➢ Lipoxygenase: bleaching of flours.

➢ Phosphatase: quality testing of food products
➢ Phenol oxidase: imparts the characteristic dark
hue to tea, cocoa, coffee and raisins.
➢ Renin (chymosin): cheese production
Applications in food industry(cont’d)
 Flavorases: restoration and enrichment of
flavor by addition of enzyme preparations to
food products
 For example: fresh corn enzyme extracts to
improve flavor of cannned goods or addition of
alliinase to convert alliin of garlic into garlic
oil.
Thank you for your attention
Good luck to you!!!