1. Corn is genetically modified to be resistant to the herbicide glyphosate. Tobacco is genetically modified to reduce nicotine levels. 2. Government agencies regulate GM foods to ensure they are safe. In the US, GM foods are required to be labeled if the nutritional value is changed or a new allergen is introduced. 3. 'Super weeds' refer to weeds that have become resistant to herbicides as a result of cross-pollination with herbicide-tolerant genetically modified crops. This can occur if the herbicide-tolerant gene transfers to weeds, making them resistant and harder to control.

1. ENZYMES

2. Enzymes :
Enzymes are macromolecular biological catalysts.
Act as catalyst to accelerate a reaction .
The molecules upon which enzymes may act are
called substrates and the enzyme converts the substrate
s into different molecules known as products.
Introduction

3. Enzyme Structure
•Enzymes are proteins
•They have a globular shape
•A complex 3-D structure
Human pancreatic amylase

4. Factors Affecting Enzymes
Substrate Concentration
pH
Temperature
Inhibitors.

5. Enzyme Class Reaction Type Examples
Oxidoreductases
Reduction-oxidation
(redox)
Lactate
dehydrogenase
Transferases Move chemical group Hexokinase
Hydrolases
Hydrolysis; bond cleavage with
transfer of functional group of
Water
Lysozyme
Lysases Non-hydrolytic bond cleavage Fumarase
Isomerases
Intramolecular group transfer
(isomerization)
Triose phosphate
isomerase
Ligases
Synthesis of new covalent bon
d between substrates,
using ATP hydrolysis
RNA polymerase

6. Enzymes In Food Processing

7. Introduction
Enzymes have been exploited by human
for thousands of years. Food processing
through the use of biological agents is
historically a well-established approach.
Enzymes In Food Processing

8. Enzymes In Food Processing
The action of performing a series of mechanical or chemical
operations on food in order to change or preserve it.
The increasing use of enzymes as biocatalyst in processing of foo
d has been primarily aimed at obtaining easier processes, efficient ra
w material utilization and consistent product quality.
Types of Food Processing
Primary processing basic cleaning, grading and packagin
g as in case of fruits and vegetables.
Secondary processing alteration of the basic product to a sta
ge just before the final preparation as in case of milling of paddy to
rice.
Tertiary processing high value-added ready-to eat food li
ke bakery products, instant foods, health drinks, etc.

9. Food Processing Industries Enzymes Used
Cannery Peroxidase, Pectinase, Protease
Fish Processing
Transglutaminase, Lipases, Xanthine Oxidase,
Neutrase, Papain, Alcalase
Food Packaging Plant
α-Galactosidase, Proteinase, Lipase,
Peptide Hydrolase, Urease
Dairy Processing Lactase, Rennet, Protease
Meat Packing Plant Papain, Proteolysis, Amylases
Baking Industry α-Amylase, Glucoamylases, Hemicellulase
Sugar Industry α-Amylase, Chymosin, β-gluconase

10. Functions of Food Processing
Modern food processing has three major aims:
To make food safe
(microbiologically, chemicall
y)
To provide products of the
highest quality
(flavor, color, texture)
To make food into
convenient forms.
(ease of use)

11. Enzymes offer potential for many exciting applications for the improvement
of foods. There is still, however, a long way to go in realizing this potential.
Economic factors such as achievement of optimum yields and efficient
recovery of desired protein are the main deterrents in the use of enzymes.
Changing values in society with respect to recombinant DNA and protein
engineering technologies and the growing need to explore all alternative food
sources may in time make enzyme applications more attractive to the food
industry.
New and unique enzymes continue to be developed for use in enzymatic
reactions to produce food ingredients by hydrolysis, synthesis, or biocatalysis.
An aggressive approach is needed to open new opportunities for enzyme
applications that can benefit the food industry.

12. Plant, Animal, Microbial & Recombinant
Industrial enzymes have been traditionally derived from:
Plants: α-amylase, β-amylase, bromelain, β-glucanase, ficin, papain,
chymopapain, and lipoxygenase
Animals: trypsins, pepsins, chymotrypsins, catalase, pancreatic amylase,
pancreatic lipase, and rennin (chymosin)
Microorganisms: α-amylase, β-amylase, glucose isomerase,pullulanase, c
ellulase, catalase, lactase, pectinases, pectin lyase, invertase, raffinose, m
icrobial lipases, and proteases.

13. Advantages:
 High productivity and catalytic efficiency; Active in low
concentrations
 High specificity – able to discriminate between structurally
similar molecules, for example-optical isomers (stereospecificity).
Their action on food components other than their substrates are
negligible, thus resulting in the formation of purer products with
more consistent properties;
 They are more environmentally friendly and produce less residua
ls (or processing waste that must be disposed of at high costs)
compared to traditional chemical catalysts.

14.  High cost
 Low stability

16. •Enzymes are proteins that control the speed of
chemical reactions in your body that takes place
within cells. They are vital for life and serve a
wide range of important functions in the body,
such as aiding in digestion and metabolism.

17. Traditional Uses Of Enzymes In th
e Food Industry
One example is the use of the mucous membrane of weaning
calves to preserve and improve the quality of milk for human
consumption, preparation of malted barley and moldy bran for star
ch saccharification, fermentation of grape juice to w
ine, conversion of milk to curds and whey in containers made of
animal stomachs, meat tenderization with papain in unripe papaya
fruit, baking of bread with yeast by ancient Egyptians, and use of
molds to make various oriental fermented foods.

19. Enzymes In Chemical Industry:
•The development of chemical engineering associate the enzymes for analytical a
nd research purpose , the following methods are commonly adopted:
•Dialysis, Precipitation, Absorption & Isolation.
Enzymes In Environment Protection :
• Important 4 R;
•Reduce, Recycle ,Reuse & Recover
Enzymes In Textile Processing:
•De-Sizing of Cotton
•Retting of Flax
•Novel Fibres (Synthetic fibres)
•Biostoning and Biopolishing

20. Dairy Industry
ENZYMES FUNCTIONS
Chymosin Milk coagulation
Proteases
Flavour improvement, decrease
ripening time of cheeses
Lipases
Flavour improvement, decrease
ripening time of cheeses
Sulphydryloxidase Remove cooked flavour
β-Galactosidase Lactose removal
Proteases Soya bean milk coagulation

21. Brewing Industry
Enzyme Process Function
α-amylase Malting Mashing Starch hydrolysis Improve Clarification
β-amylase Malting Mashing
Starch hydrolysis
Improve malting
Increase fermentation yield
β-glucanase
Malting Mashing
Fermentation
Improve malting
Lower Viscosity
Improve Clarification Aid in production of a clear wart
Fungal α-amylase Fermentation Increase fermentation yield
Protease
Malting Mashing
Storage
Improve malting , fermentation & clarification
Improve chilling and storage quality
α-acetolactate-decarb
oxylase (ALDC)
Fermentation
Reduce fermentation time
Amyloglucosidase Mashing Increase the amount of glucose in worth

22. Such enzymes are of clinical interest. They a
re, Amylase
• Secreted mostly in the pancreas & small amount in parotid glands
• Early stage of acute pancreatids and associate with destruction of
pancreatic tissue
Lipase
• Originate from pancrease
• The lipase of pancreatic juice has deletorious effect on the fat and result in fat
necrosis
Cholinesterase
• Originates from liver
• If it is increased renal disease will occur

23. Trypsin
• Increase at stages of pancreatitis along with amylase & lipase
• Level of plasma trypsin is a more sensitive and reliable index of pancreatic disease
Lactose dehydrogenase
• Also called isoenzymes & in heart, liver, kidney and skeletal muscles
• It catalyses the reversible conversion of pyruvic acid to lactic acid
Creatine phosphokinase
• Present in myocardium & skeletal muscles
• Raised in early myocardial infarction and in muscular dystropy
Glucose – 6 – phosphate
Maintenance of the integrity of erythrocytes from heamolysis
Isocitrate dehydrogenase
Present in tears & saliva
Enzyme of krebs cycle

25. 1. The function of chymosin in dairy industry is
a) Milk coagulation b) Flavour
improvement
c) Decrease ripening time d) All the above
in cheese2. The function of lactase dehydrogenase is occurs
in
a) Liver tissue b) Heart tissue
c) Kidney & Skeletal muscles d) All the above

27. Enzymes are considered as a potential biocatalyst for a larger number o
f reaction.
Particularly, the microbial enzymes have widespread uses in industries
and medicine. The microbial enzymes are also more active and stable tha
n plant and animal enzymes.
In addition, the microorganisms represent an alternative source of
enzymes because they can be cultured in large quantities in a short time b
y fermentation and owing to their biochemical diversity and susceptibility
to gene manipulation.
Industries are looking for new microbial strains in order to produce
different enzymes to fulfil the current enzyme requirements.

30. Enzymes used in Clinical Analysis
Enzymes Function
Alkaline Phosphatase Bone Metastasis & Serum Analysis
Lactate Dehydrogenase Breast Cancer Analysis
Creatine Kinase Myocardial Infarction
Aspartate Transaminase
Dental Disorders
Aspartate Transaminase Intracerebral Hemorrhage
Lipase Skin Disorders
α-amylase Myocardial Infarction

31.  The use of enzymes in textile industry is one of the most rapidly growing field in industr
ial enzymology.
 The enzymes used in the textile field are amylases, catalase, and laccase which are used
to remove the starch, degrading excess hydrogen peroxide, bleaching textiles and degradin
g lignin.
The use of enzymes in the textile chemical processing is rapidly gaining globally
recognition because of their non-toxic and eco-friendly characteristics with the increasingl
y important requirements for textile manufactures to reduce pollution in textile productio
n.
 The application of cellulases for denim finishing and lactases for decolourization of text
ile effluents and textile bleaching are the most recent commercial advances.
The use of enzyme technology is attractive because enzymes are highly specific and
efficient, and work under mild conditions. Furthermore, the use of enzymes results in
reduced process times, energy and water savings, improved product quality and potential
process integration.

32. Enzymes used in Textile Industry
Enzymes Function
Amylases
Degrading Excess Hydrogen
Peroxide
Catalase Bleaching Textiles
Laccase
Degrading Lignin
Cellulases
Decolourization of Textile
Effluents & Textile Bleachin

34. A large number of enzymes from
bacteria, fungi, and plants have been
reported to be involved in the
bio degradation of toxic organo
pollutants. Bioremediation is a cost
effective and nature friendly bio
technology that is powered by
microbial enzymes.

35. Enzymes Used In Bioremediation
Enzymes Functions
Oxidoreductases
Detoxification of Toxic Organic Compounds &
Degradation of Azo Dyes
Mono oxygenases
Desulfurization, Dehalogenation, Denitrification,
Ammonification, Hydroxylation, Biotransformatio
n& Biodegradation of Various Aromatic & Aliphati
c Compounds
Dioxygenases
Transformation of Aromatic Precursors Into
Aliphatic Products
Laccases Depolymerization of Lignin
Peroxidases Defense Against Pathogens

36. 1. Give some examples of enzymes used in baking industry?
2. What are the functions of laccase & peroxidase in bio
remediation?
3. The enzyme Creatine Kinase is used in
analysis of
a) Myocardial Infarction b) Breast Cancer Analysis
c) Skin Disorder c) Eye Disorder

38. Genetically modified organisms (GMOs) can be defined as organisms (i.
e. plants, animals or microorganisms) in which the genetic material (DNA)
has been altered in a way that does not occur naturally by mating and/or na
tural recombination.
The technology is often called “modern biotechnology”or“gene
technology”, sometimes also recombinant DNA technology or genetic engi
neering.
It allows selected individual genes to be transferred from one organism
into another, also between nonrelated species. Foods produced from or
using GM organisms are often referred to as GM foods.

39. What is a Genetically Modified
(GM) Food?
A GM food is one that has sequences of DNA from
another organism inserted into its genome in order to
get a desired phenotype.
 The definition of GM foods may also include foods
that have an a deleted gene, foods such as cheese tha
t are made from enzymes that are from a genetically
modified organism, and foods such as beef that have
been fed genetically modified feed.

40. Why are foods
genetically modified?
Genetic engineering offers a
rapid and precise method of alte
ring organisms as compared to t
raditional methods that are slow
and inaccurate.

41. Corn - resistant to the herbicide glyphosate
Soy - that may lower LDL cholesterol
Maize - Increased lysine
Apple - Delayed browning
Tobacco - Nicotine reduction
Papaya - Virus resistance
Golden rice – contains beta-carotene

42. Who makes sure GM foods are s
afe?
Government agencies
regulate GM foods
GM foods in the United
States are required to
be labeled only if the
nutritional value is
changed or a new
allergen is introduced.

44. Easing of world hunger
 Development of crops that can be grown in marginal soil
Reduced strain on nonrenewable resources
 Development of drought resistant crops
 Development of salt-tolerant crops
 Development of crops that make more efficient use of
nitrogen and other nutrients
Reduced use of pesticides and herbicides
 Development of pest resistant crops
 Reduced herbicide use is better for the environment and
reduces costs for farmers

45. Improved crop quality
Development of frost resistant crops
Development of disease resistant crops
Development of flood resistant crops
Improved nutritional quality
Development of foods designed to meet
specific nutritional goals

46. Pest resistance
Herbicide
resistance
Cold tolerance
Drought
tolerance
Improved
farming
Cheaper
food
More
food
Increased nutrition
Edible vaccines

47. Insects might develop resistance to pesticid
e-produced by GM crops
Herbicide-tolerant crops may cross-pollinat
e weeds, resulting in "super weeds“
Certain gene products may be allergens, thu
s causing harm to human health
There may be unintended harm to wildlife
and beneficial insects

48. Improved Nutrition
Resistance to disease
Reduced use of chemicals
Environmental risks
Health risks
Economic risks

49. 1.What is the role of GMO in
corn & tobacco?
2. Who makes sure GM foods are
safe?
3.What are ‘super weeds’?