Enzymes are important bio catalysts and are used in food industry .

2. Submitted by
GROUP NO : 01

3. APPLICATION OF ENZYMES IN
FOOD INDUSTRY

4. ENZYME
 Enzymes are biocatalysts synthesized by living cells. They are proteins that
speed up the rate of a chemical reaction .
 They perform specific significant reaction essential for the production
processes with ensuring the quality of the end product .
 They are used in industrial production of various food products with required
characteristics based on the purpose and need .
 An enzyme converts a specific set of reactants ( substrates ) into specific
products .

5. Purposes Of Using Enzymes In Foods
Specially enzymes are used in :
 Food modification
 Improving nutrition quality
 Bioavaibality
 Extraction
 brewing
 Size reduction
 Filtration
 Fragmentation etc
of various foods to each in enhancing the –
 Color
 Texture and
 Appearance

6. Enzymes Application In Food Industry
Enzymes have been playing an important role in food production since
the ancient times .
Some of the familiar enzyme applications are in the production of :
 Bakery product
 Chocolate syrups , candy
 Infant foods
 Cheese and dairy products
 Egg products
 Fruit juices
 Alcoholic beverages
 Sweeteners
 Liquid coffee

7. As well as
 Dough conditioning
 Chill proofing of beer
 Flavor development and
 Meat tenderizing

8. Need And Significance Of Enzymes In Food
Industry
Sometimes desired characteristics of food can not be achieved with regular
chemical treatment .The results and benefits of using enzymes are-
 High quality products
 Low production cost
 Low wastage
 Minimum energy consumption
 Biodegradability

9. Desired technical effect
Desired technical effect of enzymes can be controlled
through modifying various factors , such as :
 Dose
 Temperature
 Time
 Moisture
 pH

10. Sources of food enzymes
Industrial enzymes have traditionally been
derived from:
 Plants : α amylase, β amylase, β
glucanase, bromelain, papain,
chymopapain, lipoxygenase.
 Animals: trypsin, chymotrypsin, pepsin,
rennin(chymosin), catalase, amylase,
pancreatic lipase .
 Microorganisms: α amylase, β amylase,
glucose isomerase, pullunalase, cellulase,
invertase, microbial lipase, catalase,
lactase .

11. Classification Of Enzymes
Currently enzymes are grouped into 6 functional classes by the
International Union Of Biotechnology And Molecular Biology
(IUBMB).They can be classified as below
1. Oxidoreductases:
 catalyzes oxidation and reduction reactions
 Influences food characteristics such as texture ,appearance ,
nutritional value , shelf life and process tolerance of food products .
 Common names include Lipoxynase, Polyphenol Oxidases,
Peroxidases etc .

12. 2. Transferases :
 Catalyze transfers of groups ( phosphate, amine, methyl ).
 Common names include protein kinase, transaminase, methylase,
polymerase .
3. Hydrolysases :
 Catalyze of hydrolysis reactions and break bonds with the help of
water .
 Common names include Proteases, Invertase, Pectinase,
Phosphatase, Lactase, Esterase etc .

13. 4. Lyases:
 Catalyze cleavage of C-C,C-O,C-S and C-N bonds by means other than
hydrolysis or oxidation .
 Common names include decarboxylase and dehydratase.
5 . Isomerase:
 Catalyze atomic rearrangements within a molecule .
 Common names include glucose isomerase, epimerase .
6 . Ligases:
 Catalyze joining of two molecules at the expense of high energy bond of ATP .
 They are also called synthetases.
 Common names include Peptide Synthase ,DNA Ligase etc .

14. BAKING INDUSTRY

15. In Baking Industry,
Bakery products are common food products through all
the world and
 Appearance
 Freshness
 Taste
 Flavour
 Color etc
 Are few of quality criteria which the consumers expect
from the bakery products

16. In baking industry enzymes are used
in
 Dough handling
 Controlling of overcrumb texture
 Taste
 Color
 Moisture and
 Volume
of bakery products such as –
 Biscuits
 Crackers
 Cookies
 wafers
 Bread dough

17.  α amylases: produce dextrins which
are further broken down to sugars.
 Β amylase: improves yeast
fermentatioon , bread volume
 Protease: used to reduce gluten
elasticity in biscuits and wafer
production.
 Hemicellulase : improve dough
properties and bread quality ,
decrease stickiness of bread,
 Llipoxygenase :used to whitening the
bread .

18. DAIRY INDUSTRY

19. In dairy industry,
 Milk is the chief ingredient in
production of dairy products such as
yogurt, buttermilk, cheese,
buttercream,soured cream .They are
prepared throug fermentation
process.
 Proteases, lipases and lactases are
used to develop flavour compounds .
 Rennin is used as a coagulant of milk
to produce cheese .

20. Lactose Free Dairy Products
These are specialised products
manufactured for lactose intolerant children
or adult people .
The milk sugar of
 Milk
 Ice cream
 Yogurt
 Cheese
are converted into
 Digestible sugar
 Glucose
 Galactose
by the enzyme lactase

21. Brewing industry

22. In brewing industry,
 Many enzymes are used to produce
wine,beer,soy sauce through fermentation
process.
 Cellulase, hemicellulase,
amylase,glucanase, lipase, decarboxylase
etc enzymes are used in this industry .
 They are used for liquefaction, clarification
and to supplement malt enzymes .

23. Meat Industry

24. In meat industry,
 Protease enzymes such as papain,
bromelain and ficin are used to tenderize
meat.
 These enzymes softens muscle
 They are used in low amount to prevent
liquefaction of muscle.
 Transglutaminase is used to induce
gelation in meat products.

25. FRUCTOSE SYRUP INDUSTRY

26. In Corn Syrup Production
 Hydrolases enzymes are used
 A mixture of alpha amylase
,amylose .and amylopectin are
used to convert starch into glucose
syrup.
 Β amylase and pullulanase are
used to produce maltose syrup.

27. Beverage industry

28. In Fruit Juice Industry
 Enzymes are widely used in
clarification of juices and wines.
 During the production of fruit juice
enzymes decreases the processinng
capacity and enhance flavor, color
and texture of juices.
 Pectinase and amylase increase
juice production , juice volume and
color extraction.

29. In Wine Industry
In wine production, pectinase is used to
prevent haze forming and to get clear
solution.Pectinase enzymes are used
during
 Ripening
 Harvesting
 Fermentation and
 clarification

30. Coffee And Tea Industry
COFFEE INDUSTRY
 The skin and fibrous pulp are removed and then
enzymes are mixed with pulped beans .
 The enzymes are used to liquefaction of mucilage of
coffee cherry
 In this process microbial enzymes such as cellulase,
hemicellulase, pectinase are used .
TEA INDUSTRY
 Cellulase, glucanase, pectinase are used to break down
the cell wall of tea leaf .
 The enzymes provide excellent fermentation during
processing .
 They help to remove biopolymers from liquor and
enhance the appearance of made tea .

31. SUMMERY
 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
disoloration 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 .

32. References
 John R. Whitaker,Alphons G. J. Voragen, Dominic W. S. Wong
(Editor), Handbook of Food Enzymology, Marcel Dekker, Inc, New
York, Basel .
 en.m.wikipedia.org;Enzyme

33. Thank You All