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Enzymes in foods, use in production.
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First of all… What is an enzyme?
By definition, an enzyme is a biocatalyst, meaning they speed up biochemical reactions without being consumed in the process.
They provide several advantages including;
fast reaction rates
mild conditions
high specificity
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Industries
The main industries using enzymes are;
Starch
Dairy
…but it is also used in e.g. the following food industries;
Brewing
Wine
Juice
Fruit
Baking
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Origin
Commercial enzymes used in the food industry are derived from;
animals
microbial fermentation
plants
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History
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History
Anselme Payen (1795-1878)
Louis Pasteur (1822-1895)
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Baking industry
Hemicellulase
Lipase
Amylase
Ensymes used in baking industry are;
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Baking industry
Enzymes are used because at the optimum dosage they can improve;
dough machinability
dough stability
ovenspring
larger loaf volume
improved crumb structure
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Baking industry
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Baking industry
Dry macaroni produced with soft wheat flour
Cooked macaroni produced with soft wheat flour
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Baking industry
Fungal amylase
α-amylase
Maltogenic α-amylase
Combining enzymes to maximize shelf life;
α-amylase
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Baking industry
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Baking industry
Enzymes for dough strengthening
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Dairy
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Dairy
Rennet (löpe) - responsible agent in clotting milk for production of cheese
Rennet is a collective name for a group of proteases, which mainly consists of Chymosin
Chymosin
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Dairy
Extracted from animal tissue,
usually calves stomach
Because of the shortage of calves, use of;
is now possible, with sufficient results
yeast moulds fungi
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Dairy
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Dairy
Lipolysed milk fat (LMF)
Butter flavors for margarine
Flavorings for coffee whiteners
Chocolate coatings and syrups
Atrificial creams and sauses
Cheese flavor additives
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Meat
Proteases
Trans-glutamines
Carbohydrases
Lipases
The most frequently used enzymes for protein modification;
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Meat
Papaya Papain
Pineapple Bromelain
Fig Ficin
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Meat
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Starch modification
Enzymatic isomerisation of glucose to fructose by amylases and glucose isomerase -->
high-maltose syrups
high-fructose syrups
usually from corn (e.g. HFCS)
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Starch modification
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Starch modification
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Wine
Enzyme preparations are used throughout the whole winemaking process:
on the grapes (weakening, maceration)
in the must and the press wine (clarification and sedimentation)
in the young wine at the end of the fermentation
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Wine
Enzymes used in wine production are mainly;
pectic enzymes – color exaction
oxidases – enhances fining treatments
glucose oxidase – lower glucose levels
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Wine
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Brewing
(Wort - the liquid extracted from the mashing process in brewing)
=
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Brewing
Amylases - starch modification
Decarboxylates α-acetolactate - minimize the fermentation and aging process
Oxygen scavenging enzymes - minimize off-flavors and lipid oxidation
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Brewing
Amyloglucosidase - degrades dextrins to fermentable sugars
=
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Prosciutto
Fermented foods
Temphe Sauerkraut
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Coffee & Tea
Enzyme treatments for black tea processing are;
prior to fermentation of tea,
prior to extraction of black tea, and
to the extract
This to improve;
soluble solids yield
cold water extractability/solubility
decrease in tea cream formation
improve the clarity
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Coffee & Tea
Tannase are used in tea to;
diminishes haziness
Pectinases are used to;
remove the mucilage coat of the coffee bean and
to accelerate tea fermentation
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Fruit processing
Pectinases are used for;
pre-peeling of citrus fruit
produce natural cloudifiers from citrus peel
Pectinmethylesterase are used for;
retaining the fruits natural shape and color
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Fruit & vegetable juices
Acidic pectinases bring down the cloudiness and bitterness of fruit juices Cellulases + pectolytic enzymes reduce thickness, and ease the solid-liquid separation Xylanases + cellulases, amylases and pectinases improved yield of juice vitamins pigments
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More examples of enzyme use…
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The future of enzymes in food
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The bennefits of rDNA technology
Purer
Higher yields
Easier to produce certain enzymes in greater amounts
Simplyfing the commercial production process
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The future of enzymes in food
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References
Enzymes in Food Technology Edited by R.J. Whitehurst and B.A. Law
Biotechnology Second, Completely Revised Edition
G. Reed and T. W. Nagodawithana
Lipase applications in food industry R Aravindan*, P Anbumathi and T Viruthagiri Indian Journal of Biotechnology Vol 6, April 2007, pp 141-158
Application of Enzymes in the Production of RTD Black Tea Beverages: A Review Chandini S. Kumar , R. Subramanian & L. Jaganmohan Rao (2013): Critical Reviews in Food Science and Nutrition, 53:2, 180-197
Applications of pectinases in the commercial sector: a review D.R. Kashyap a, P.K. Vohra a, S. Chopra a, R. Tewari b,*
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THE END
Thanks for us and our enzymes,
Sara & Josefine