food enzymes

2. Enzyme technology is concerned with the application of enzymes as tools of industry,
agriculture and medicine.
Enzymes are biological catalysts that fulfil their role by binding specific substrates at
their active sites.
This specificity is one property of enzymes that makes them useful for industrial
applications.
The value of using enzymes over inorganic catalysts in the technological field is their
efficiency, selectivity and specificity.
Enzymes are able to operate at room temperature, atmospheric pressure and within
normal pH ranges (around 7) – all of which create energy savings for industry.
Enzymes possess specifically shaped active sites for reacting with one specific
substrate thereby generating pure products free from unwanted by-products.
Enzymes are biodegradable and, unlike many inorganic catalysts, cause less damage
to the environment.
Enzyme Technology

3. The micro-organisms
(such as yeast) are really used as
a source of enzymes during the
manufacture of these products of
biotechnology
Many industrial processes now make use of pure sources of enzymes, i.e. the enzymes have
been ISOLATED from the micro-organisms before use
Micro-organisms have been
used for thousands of years
for making products such as
wine, beer, vinegar, soy sauce,
bread and cheese
Products of Enzyme Technology

4. MODIFICATION – possible
application of genetic
engineering to improve
the microbial strain
LABORATORY SCALE PILOT
– to determine the optimum
conditions for growth of the
Micro-organism
PILOT PLANT – small scale
fermenter to clarify optimum
operating conditions
SCREENING – choosing an
appropriate micro-organism
for the desired enzyme
INDUSTRIAL SCALE
FERMENTATION
The Biotechnological Process of Enzyme Production

7. Pectin is an insoluble substance found in the cell walls of plants
In the drinks industry, juice extracted from fruits
appears cloudy due to the presence of pectin
PRODUCTION OF PECTINASE
Pectinase is an enzyme that is used in the industry to break down the pectin
The effect of pectinase is to clarify the fruit juice and to make it flow more freely
Pectinase is obtained from the fungus Aspergillus niger
Aspergillus niger produces pectinase as an extracellular enzyme
Commercial Enzyme Production - An Example

9. Serial no. Enzyme Purpose/Function
1.
Rennet (protease) Coagulant in cheese production
2.
Lactase Hydrolysis of lactose to give lactose-free milk
products
3.
Protease Hydrolysis of whey proteins
4
Catalases Removal of hydrogen peroxide

10. Enzymes break down specific components within fruit & vegetables such as pectin, starch,
proteins and cellulose which results in
increased yields
shortening of processing time
improving sensory characteristics.
Some examples:
Pectinases and Cellulases are used to break down cell walls in fruit and vegetables,
resulting in improved extraction and increase in yield. They can also be used
to decrease the viscosity of purees or nectars.
to provide ‘cloud stability’ and texture in juices.

11. Serial no. Enzyme Purpose/Function
1. Cellulases, beta-glucanases, alpha amylases,
proteases, maltogenic amylases
For liquefaction, clarification and to
supplement malt enzymes
2. Amyloglucosidase Conversion of starch to sugar

12. Brewing
Food enzymes aid brewers in cutting down production time and cost while still delivering
the quality product that consumers have come to expect. Such enzymes are specifically
selected to perform highly specific tasks and improve the overall effectiveness of the
process.
Key benefits include:
• Malt separation
• Better extraction yield
• Efficient fermentation
• Beer filtration and stabilization
• Utilization of local raw materials

13. Serial no. Enzyme Purpose/Function
1. Alpha-amylases Breakdown of starch, maltose production
2. Amyloglycosidases Saccharification
3. Maltogen amylase
(Novamyl)
Delays process by which bread becomes
stale
4. Protease Breakdown of proteins
5. Pentosanase Breakdown of pentosan, leading to
reduced gluten production
6. Glucose oxidase Stability of dough

14. Sr. no. Industry Enzyme Purpose/Function
1. Wine &
fruit Juice
Pectinase
Glucose oxidase
Increase of yield and juice
clarification
Oxygen removal
2. Meat Protease Meat tenderizing
3. Protein Proteass, trypsin,
aminopeptidases
Breakdown of various
components
4. Starch Alpha amylase,
glucoamylases, hemicellulases,
amylases,
Modification and conversion
(e.g. to dextrose or high
fructose syrups)

15. During starch processing, enzymes help to separate raw milled cereals into polysaccharides,
gluten and fibres.
Enzymes are also used to further break down the long chains of sugars
(polysaccharides) into multiple sugars (e.g. glucose, fructose, sucrose, maltose, maltotriose,
raffinose).
Benefits for the starch processors:
- Efficient and better starch conversion into valuable products: glucose, maltose, high
fructose and other syrups
- Increased capacity utilization during conversion, due to rapid viscosity reduction and low
fouling frequency of process equipment such as evaporators
- Improved starch purity due to greater extraction yield from raw materials, and efficient
removal of fibres and proteins
- Energy savings due to less use of process water, lower evaporator costs and decreased
production time.

16. Alpha-amylase: Converts starch to dextrins in producing corn syrup. Solubilizes carbohydrates found in
barley and other cereals used in brewing.
Glucoamylase: Conversion of dextrins to glucose in the production of corn syrup. Conversion of residual
dextrins to fermentable sugar in brewing for the production of "light" beer.
Beta-glucanase: Breakdown of glucans in malt and other materials to aid in filtration after mashing in
brewing.
Lipase: Enhancing flavor development and shortening the time for cheese ripening. Production of specialty
fats with improved qualities. Production of enzyme-modified cheese/butter from cheese curd or butterfat.
Papain: Used as meat tenderizer. Used in brewing to prevent chill-haze formation by digesting proteins that
otherwise react with tannins to form insoluble colloids.
Chymosin: Curdling of milk by breaking down kappa-caseins in cheese making.
Microbial proteases: Processing of raw plant and animal protein. Production of fish meals, meat
extracts, texturized proteins, and meat extenders.
Pectinase: Treatment of fruit pulp to facilitate juice extraction and for clarification and filtration of fruit
juice.

17. Lactase:Additive for dairy products for individuals lacking lactase. Breakdown of lactose
in whey products for manufacturing polyactide.
Acetolactate decarboxylase:Reduction of maturation time in wine making by
converting acetolactate to acetoin.
Glucose oxidase: Conversion of glucose to gluconic acid to prevent Maillard reaction in
products caused by high heat used in dehydration.
Cellulase: Conversion of cellulose waste to fermentable feedstock for ethanol or single-
cell protein production. Degradation of cell walls of grains, allowing better extraction of cell
contents and release of nutrients.