enzymes in food processing
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Transcript of enzymes in food processing
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ENZYMES IN FOOD PROCESSING
Nupur AgarwalAmity Institute Of Food Technology, Noida, Uttar Pradesh ,Sector 125,India
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A protein catalyst that speeds up a chemical reaction.
Lowers the activation energies of a substance
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reactants
products
H
EA
T.S.
catalyst
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Enzyme combines with a substrate to a form new products
Substrate- something that combines with the enzyme
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enzyme
substrateproducts
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pH Temperature Easily inactivated
(denatured) in presence of inhibitors (Lead Poisoning)
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EFFECT OF PH
Enzymes are affected by changes in pH. The most favorable pH value - the point where the enzyme is most active - is known as the optimum pH.
Extremely high or low pH values generally result in complete loss of activity for most enzymes.
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Like most chemical reactions, the rate of an enzyme-catalyzed reaction increases as the temperature is raised. A ten degree Centigrade rise in temperature will increase the activity of most enzymes by 50 to 100%.
Most animal enzymes rapidly become denatured at temperatures above 40°
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If the amount of the enzyme is kept constant and the substrate concentration is then gradually increased, the reaction velocity will increase until it reaches a maximum. After this point, increases in substrate concentration will not increase the velocity
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Names usually end in –ase. Usually named after substrates or
the chemical reaction lactose --- lactase
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Cause food spoilage (rotting). Changes in flavor, color, texture
and nutritional properties. Can be inactivated by heat to
extend storage stability of foods. Used for fermentation
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ON THE BASIS OF CHEMICAL REACTIONS CATALISED
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Enzyme class Catalyzed reaction And Examples____________________________________________________Oxidreductases Oxidation-reduction reaction Dihydrogenases Oxidases Peroxidases OxigenasesH2O2 +.H2O2 = O2+2H2OTransferases Transfer of functional group Methyltransferases Glycosyltransferases Acyltransferase ATP +D GLUCOSE =ADP+D GLUCOSE 6 PHOSPHATEHydrolases Hydrolytic reactions esterases glycosidases peptidases
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Lyases Group elimination (forming double bonds) Decarboxylases HydrolyasesMALATE =FUMARATE+H20Isomerases Isomerization reaction Racmaces L ALANINE =D ALANINE Ligases Bond formation coupled with a triphosphate cleavage DNA ligase
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ENZYME SOURCE RELATIVE AMOUNTS
Polygalacturonase tomato 1.00
Pineapple 0.024
carrot o
grape o
Lipoxygenase soybeans 1.00
peas 0.35
wheat 0.02
peanuts 0.01
Peroxidase Green peas 1.00
spinach 0.32
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ENZYMES USED IN STARCH INDUSTRY
1.Production of high fructose corn syrup and sweeteners.
FEEDSTOCK PRODUCT ENZYME(S)
STARCH CORN SYRUPS α-AMYLASES,PULLULANASE
GLUCOSE α-AMYLASE,GLUCOAMYLASE
FRUCTOSE а-AMYLASE,GLUCOAMYLASE,GLUCOISOMERASE
starchα-amylase dextrins glucoamylase glucose fructoseisomerase
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ENZYMES USED IN MILK AND DAIRY PRODUCTS
ENZYMES FUNCTIONS
Chymosin Milk coagulation
Proteases Flavour improvement, decrease ripening time of cheeses
Lipases •Same as above
Sulphydryl oxidase
Remove cooked flavour
β-Galactosidase Lactose removal
Proteases Soyabean milk coagulation
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ENZYMES IN BAKING
PURPOSE
Amylase Maximise fermentation purpose;prevent staling
Protease Improve handling and rheological properties
Glutamyl transferase Improve dough elasticity;retention of bread softness on storage
ENZYMES
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ENZYMES IN BREWING
ENZYME PURPOSE
amylase(α and β)
Convert starch to maltose and dextrins
Proteases Hydrolyze proteins to amino acids;used by yeast to grow
Papain Chill proofing beer
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Quality has been defined as degree of excellance which includes colour,texture,flavor and aroma
Three key enzymesresponsible for chemical alterations of pigments in fruits and vegetables areENZYME PURPOSE
Polyphenol oxidase Undesirable:-browning of apple,banana,potatoes.mushrooms.
Lipoxygenase Desirable:-bleaching and soyabean flours;formation of disulphide bonds in gluten during dough formationUndesirable:-development of off flavours and off aromas;damage vitamins andproteins ;oxidation of essential fatty acids
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Textural factors include hand feel and mouth feel of firmness ,softness, juiciness, chewiness and grittiness .
ENZYME PURPOSE
Amylases(α,β) effect viscosity of starch based food like bread, ice cream etc
Proteases 1.Chymosin .Milk (curdling).2. gluten proteins of wheat bread dough (quality).3.Meat( tender and juicy).
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Enzymes cause off flavors and off aromas in foods, particularly during storageENZYME PRODUCT
Lipoxygenase English green peas,grean beans, and corn
Cystine lyase Broccoli and cauliflower
naringin Grapefruit its juice(bitter taste)
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Enzymes do have a role to play in nutritional quality of food.
ENZYME EFFECT
Lipoxygenase Decrease the amount of essential fatty acids in foods.Decrease carotenoids,Vit E,Vit C etc (due to free radicals produced during oxidation)
Polyphenol oxidase
Decrease available lysine content of proteins(browning)
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World enzyme market
Detergents
Animal feed
Starch
Rennet
Textiles
Food
Diagnostics
Other
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