Detailed information with suitable topics including introduction and types of enzymes. This is used for both college staffs and students..

2. MICROBIAL ENZYMES IN FOOD
INDUSTRIES
BY
ARAVINDH A,
197060002,
|| ND MSC AGRICULTURE,
DEPARTMENT OF AGRICULTURAL MICROBIOLOGY

3. CHAIR PERSON :
DR. D. KANCHANA ,
ASSOCIATE PROFESSOR,
DEPARTMENT OF AGRICULTURAL MICROBIOLOGY..
.
MEMBERS:
DR.G.USHARANI,
ASSOCIATE PROFESSOR,
DEPARTMENT OF AGRICULTURAL MICROBIOLOGY..
Ms. S. PUSHPALATHA,
ASSISTANT PROFESSOR,
DEPARTMENT OF ENTOMOLOGY..

4. INTRODUCTION OF ENZYMES:
• Enzymes are biocatalysts
synthesized by living cells.
• They are proteins that speed up the
rate of a chemical reaction .
• They are used in industrial
production of variousfood products
with required characteristics based
on the purpose and need.

5. HISTORY OF ENZYMES:
• French chemist Anselme Payen was the
first to discover an enzyme named
“Diastase”, in 1833.
• It was extracted from malt solution.
• The term ‘‘enzyme’’ word derives from the
Greek word “enzymos”, which relates to
the process of leavening bread.
• Nowadays enzymes continue to play key
roles in many food and beverage
manufacturing process.

6. ENZYMES USES IN FOOD INDUSRY:
• Food modification.
• Improving nutrition quality.
• Bioavaibality.
• Extraction.
• Brewing.
• Filtration.
• Fragmentation of various foods to each in enhancing the color, texture and appearance.

7. PERCENTAGE OF ENZYMES PRESENCE IN LIVING ORGANISMS(%):

8. SOURCES OF ENZYMES:

9. SIGNIFICANCE OF ENZYMES IN FOOD INDUSTRIES:
• High quality products.
• Low production cost.
• Low wastage.
• Minimum energy consumption.
• Biodegradability.

10. BAKING INDUSTRY
ENZYMES:
• α amylases:
Produce dextrins which are further broken down to
sugars.
• Β amylase:
Improves yeast fermentation and bread volume.
• Protease:
It is used to reduce gluten elasticity in biscuits and wafer
production.
• Hemicellulase :
Improve dough properties and bread quality , decrease
stickiness of bread.
• Llipoxygenase :
It is used to whitening the bread .

11. DAIRY INDUSTRY
• Milk is the chief ingredient in production of dairy products such as yogurt, buttermilk, cheese, buttercream,
soured cream .
• They are prepared through fermentation process.
ENZYMES:
• Proteases, lipases and lactases are used to develop flavour compounds .
• Rennin is used as a coagulant of milk to produce cheese .

12. BREWING INDUSTRY
• Many enzymes are used to produce wine, beer, soy sauce through fermentation process.
• Cellulase, hemicellulase, amylase, glucanase, lipase, decarboxylase etc, are used in this industry .
• They are used for liquefaction, clarification and to supplement malt enzymes .
FRUIT JUICE INDUSTRY
• Enzymes are widely used in clarification of juices and wines.
• During the production of fruit juice enzymes decreases the processing capacity and enhance flavor, color
and texture of juices.
• Pectinase and amylase increase juice production , juice volume and color extraction.

13. TYPES OF ENZMES USED IN FOOD INDUSTRIES
• α-Amylase. Glucoamylases.
• Lactases. Proteases.
• Lipases. Cellulases.
• Laccases. Glucose-oxidase.
• Catalases. Peroxidase.

14. α-Amylase
INTRODUCTION:
α-Amylases are starch-degrading enzymes.
These enzymes are widely distributed in all living organisms.
APPLICATIONS:
Baking, brewing, starch liquefaction.
 Bread quality improvement.
Clarification of fruit juice.

15. USES OF ENZYMES:
• Wide applications of α-amylases in food industry include baking,
brewing and starch liquefaction.
• They are widely used in baking industry as flavour enhancement
and improve bread quality.
• It improves the taste, crust, colour and toasting qualities of
bread.
• Other applications of α-amylases include clarification of fruit
juices, which is carried out in the presence of cellulases and
pectinases to improve yield.

16. GLUCOAMYLASE
INTRODUCTION:
 Glucoamylases are exo-acting enzymes.
 Widely distributed in all living organisms.
 These enzymes are produced mainly by Aspergillus niger and Aspergillus awamori, but the one
produced by Rhizopus oryzae is widely used for industrial applications .
APPLICATIONS:
 Bread quality improvement.
 High glucose and high fructose syrups.

17. USES OF ENZYMES:
• Glucoamylases find wide range of applications in food industry.
• They also applied in baking industry to improve flour quality.
• These enzymes are also used for the production of glucose,
which upon fermentation with Saccharomyces cerevisiae yields
ethanol.
• Glucoamylases play an important role in the production of sake
and soya sauce, as well as in the production of light beer.

18. LACTASE
INTRODUCTION:
Hydrolysis of lactose is an important biotechnological process in food industry .
The enzyme β-galactosidase catalyzes the hydrolysis of lactose.
 β-galactosidase presents in plants, animals and microorganisms .
APPLICATIONS:
Milk and dairy products.

19. USES OF ENZYMES:
• β-galactosidase is produced using microorganisms with
GRAS status for their application in milk and dairy
products.
• The creaminess of ice creams improved significantly after
the hydrolysis of lactose with lactase.
• Another major application of lactase is the lactose
hydrolysis in whey.

20. PROTEASES
INTRODUCTION:
 Proteases are enzymes which catalyze the hydrolysis of peptide bonds present in proteins and polypeptides.
 They are widely used in detergent and pharmaceutical, followed by food industries.
 The major sources of protease enzymes are animals, plant and microorganisms (both bacterial and fungal).
APPLICATIONS:
 Brewing and Meat tenderization.
 Coagulation of milk and Bread quality improvement.

21. USES OF ENZYMES:
• Plant proteases such as bromelain, ficin and papain are
widely used in food industry for brewing, tenderization
of meat and coagulation of milk.
• Proteases are widely used in baking industry for the
production of bread, baked foods, crackers and waffles.
• They are used for the acceleration of cheese ripening.

22. LIPASES
INTRODUCTION:
 Lipases are enzymes which catalyze the hydrolysis of long chain triglycerides.
 They are naturally present in the stomach and pancreas of humans and other animal species in order to
digest fats and lipids.
 Microbial lipases are produced by bacteria, fungi and yeast.
APPLICATIONS:
 Cheese flavour development.
 Cheddar cheese production.

23. USES OF ENZYMES:
• In the food and beverage industry, lipases find major
application in dairy, baking, fruit juice, beer and wine
industries.
• It can improve the flavour of cheese.
• Different types of cheese can be made by using lipases
from various sources, e.g. Romano cheese using kid/
lamb pre-gastric lipase, Camembert cheese using lipase
from Penicillium camemberti and cheddar cheese using
Aspergillus niger or A.oryzae .

24. CELLULASE
INTRODUCTION:
Cellulases are enzymes that act on polymeric cellulose and hydrolyze β-1,4 linkages to
liberate glucose units.
 Cellulases from fungi (Aspergillus and Trichoderma) and bacteria (Bacillus and
Paenibacillus) are potentially used in the production of food.
 Xylanase , Pectinase are enzymes which is involved in clarification of fruit juices.
APPLICATIONS:
Clarification of fruit juice.

25. USES OF ENZYMES:
• In juice industry, cellulases are to improves
the clarification and stabilization of juices.
• In wine production, cellulases are used in
combination with other enzymes to
increase yield and quality.
• The main advantages of using these
enzymes to increase wine stability and
quality.

26. GLUCOSE OXIDASE
INTRODUCTION:
Glucose oxidase belongs to a large group of enzyme family called oxidoreductases.
Glucose oxidase is a flavoprotein discovered in 1928 by Müller.
The glucose oxidase production has been reported from various microorganisms
and it was first discovered in Aspergillus niger and Penicillium glaucum.
APPLICATIONS:
Food shelf life improvement.
Food flavour improvement.

27. USES OF ENZYMES:
• Glucose oxidase has its wide use in various
industries like pharmaceutical and food industries,
and in biofuel cells.
• Glucose oxidase improves the colour, texture,
flavour and shelf life of food products and
prevents rottening .
• During food packaging glucose oxidase is used for
increasing storage life by removing oxygen.

28. LACCASE
INTRODUCTION:
 Laccases are a cluster of oxidases.
 It is Commonly known as blue oxidases.
 It is widely distributed in higher plants and fungi(white rot fungi) .
APPLICATIONS:
 Polyphenol removal from wine.
 Baking.

29. USES OF ENZYMES:
• Laccase is used to develop colour appearance in
food and beverage industries.
• Removal of polyphenols from wine should be
chosen to avoid adverse changes in wine.
• The application of laccase in baking enhances
stability, strength and decreases stickiness which
further increases machinability of bread batter.
• Moreover, it increases volume and enhances
softness of the product as reported by Labat et al.

30. CATALASES
INTRODUCTION:
 Catalase is a tetrameric protein found in aerobic organisms.
 It helps hydrogen peroxide decomposition.
 This enzyme can be produced from microbial sources such as Aspergillus niger and
Micrococcus luteus and from bovine liver.
APPLICATIONS:
Food preservation (with glucose oxidase).
Removal of hydrogen peroxide from milk prior to cheese production.

31. USES OF ENZYMES:
• This enzyme is mostly used along with
other enzymes in food processing industry.
• Catalase is often used with glucose oxidases
for food preservation..
• Catalase is applied in milk processing
industry to eliminate peroxide from milk.
• This enzyme has limited use in cheese
production.

32. PEROXIDASE
INTRODUCTION:
Peroxidases are oxidoreductase proteins that contain iron(III) and protoporphyrin IX as the
prosthetic group.
Among microorganisms, Phanerochaete chrysosporium is the best characterized
peroxidase-secreting organism.
APPLICATIONS:
Development of flavour, colour and nutritional quality of food.

33. USES OF ENZYMES:
• This enzyme is used in food industry for
producing flavour, colour and texture and
improving nutritional quality of food.
• It can be used for treating phenolic
effluents from industries.
• The negative effect of peroxidases is that
they cause undesirable browning of fruits
and off-flavours of vegetables.

34. CONCLUSION
• Enzymes are important biocatalysts in food industry as they perform specific reactions
essential for food production and processing.
• Sometimes they have certain undesirable effect on food products like discoloration and off
flavor formation .
• In food industry ,enzymes have various applications in bakery products, cheese making, starch
processing, meat tenderizing, production of fruit juice and other drinks etc .
• They are needed to improve the quality of food products.
• They lower the production cost and saves energy because they are reusable .
• They are biodegradable , so they cause less environmental pollution .