enzymes in food industry
Use of Enzymes in Food Industry - Food industry utilizes a variety of enzymes for processing of various foods, e.g., production of various types of syrups from starch or sucrose (a- and β- amylases, glucamylase, pullulanase, invertase, and glucose isomerase), meat/protein processing using proteases, removal of glucose and or molecular oxygen (O2) using glucose oxidase and catalase, use of lactase in dairy industry and use of enzymes in fruit juice and brewing industries. Glucose oxides are obtained from A. Niger and Penicillium. It is a highly specific enzyme, which catalyzes the formation of gluconic acid from β - D- glucose in two separate steps, the second step being nonenzymatic spontaneous hydrolysis. Glucose oxidase is used for the removal of glucose or oxygen from the food stuffs in order to enhance their storability. Hydrogen peroxide (H2O2) effectively kills bacteria; it can be eliminated by using catalase.
An important application of these enzymes is in the processing of egg white for use in baking industry. The egg white is treated with a mixture of glucose oxidase and catalase; additional H2O2 (0.1 % w/w) is added to provide sufficient O2 for glucose oxidase action. The glucose present in egg white is oxidised, and the egg white is dried for use in baking.
Other applications of these enzyme pairs are in
(i) removal of O2 from the air present in the head space of bottled and canned drinks, and
(ii) reduction of non enzymic browning in wines and mayonnaises. Enzymes in Food Industry
Enzymes are produced by all living cells as catalysts for specific chemical reactions. Not surprisingly enzymes are present in all foods at some time, and play an increasingly important role in food processing techniques. Enzymes, although not recognized as such, have played an essential part in some food processes, notably the making of cheese, leavened bread, wine and beer, for thousands of years.
Rennet:
The use of rennet in cheese manufacture was
An important application of these enzymes is in the processing of egg white for use in baking industry. The egg white is treated with a mixture of glucose oxidase and catalase; additional H2O2 (0.1 % w/w) is added to provide sufficient O2 for glucose oxidase action. The glucose present in egg white is oxidised, and the egg white is dried for use in baking.
Other applications of these enzyme pairs are in
(i) removal of O2 from the air present in the head space of bottled and canned drinks, and
(ii) reduction of non enzymic browning in wines and mayonnaises. Enzymes in Food Industry
Enzymes are produced by all living cells as catalysts for specific chemical reactions. Not surprisingly enzymes are present in all foods at some time, and play an increasingly important role in food processing techniques. Enzymes, although not recognized as such, have played an essential part in some food processes, notably the making of cheese, leavened bread, wine and beer, for thousands of years.
Rennet:
The use of rennet in cheese manufacture was