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Transcript of Enzymes in foods, use in production. - radofogh.comradofogh.com/wp-content/uploads/2014/02/... ·...
First of all… What is an enzyme?
By definition, an enzyme is a biocatalyst, meaning they speed up biochemical reactions without being consumed in the process.
They provide several advantages including;
fast reaction rates
mild conditions
high specificity
Industries
The main industries using enzymes are;
Starch
Dairy
…but it is also used in e.g. the following food industries;
Brewing
Wine
Juice
Fruit
Baking
Origin
Commercial enzymes used in the food industry are derived from;
animals
microbial fermentation
plants
Baking industry
Enzymes are used because at the optimum dosage they can improve;
dough machinability
dough stability
ovenspring
larger loaf volume
improved crumb structure
Baking industry
Dry macaroni produced with soft wheat flour
Cooked macaroni produced with soft wheat flour
Baking industry
Fungal amylase
α-amylase
Maltogenic α-amylase
Combining enzymes to maximize shelf life;
α-amylase
Dairy
Rennet (löpe) - responsible agent in clotting milk for production of cheese
Rennet is a collective name for a group of proteases, which mainly consists of Chymosin
Chymosin
Dairy
Extracted from animal tissue,
usually calves stomach
Because of the shortage of calves, use of;
is now possible, with sufficient results
yeast moulds fungi
Dairy
Lipolysed milk fat (LMF)
Butter flavors for margarine
Flavorings for coffee whiteners
Chocolate coatings and syrups
Atrificial creams and sauses
Cheese flavor additives
Meat
Proteases
Trans-glutamines
Carbohydrases
Lipases
The most frequently used enzymes for protein modification;
Starch modification
Enzymatic isomerisation of glucose to fructose by amylases and glucose isomerase -->
high-maltose syrups
high-fructose syrups
usually from corn (e.g. HFCS)
Wine
Enzyme preparations are used throughout the whole winemaking process:
on the grapes (weakening, maceration)
in the must and the press wine (clarification and sedimentation)
in the young wine at the end of the fermentation
Wine
Enzymes used in wine production are mainly;
pectic enzymes – color exaction
oxidases – enhances fining treatments
glucose oxidase – lower glucose levels
Brewing
Amylases - starch modification
Decarboxylates α-acetolactate - minimize the fermentation and aging process
Oxygen scavenging enzymes - minimize off-flavors and lipid oxidation
Coffee & Tea
Enzyme treatments for black tea processing are;
prior to fermentation of tea,
prior to extraction of black tea, and
to the extract
This to improve;
soluble solids yield
cold water extractability/solubility
decrease in tea cream formation
improve the clarity
Coffee & Tea
Tannase are used in tea to;
diminishes haziness
Pectinases are used to;
remove the mucilage coat of the coffee bean and
to accelerate tea fermentation
Fruit processing
Pectinases are used for;
pre-peeling of citrus fruit
produce natural cloudifiers from citrus peel
Pectinmethylesterase are used for;
retaining the fruits natural shape and color
Fruit & vegetable juices
Acidic pectinases bring down the cloudiness and bitterness of fruit juices Cellulases + pectolytic enzymes reduce thickness, and ease the solid-liquid separation Xylanases + cellulases, amylases and pectinases improved yield of juice vitamins pigments
The bennefits of rDNA technology
Purer
Higher yields
Easier to produce certain enzymes in greater amounts
Simplyfing the commercial production process
References
Enzymes in Food Technology Edited by R.J. Whitehurst and B.A. Law
Biotechnology Second, Completely Revised Edition
G. Reed and T. W. Nagodawithana
Lipase applications in food industry R Aravindan*, P Anbumathi and T Viruthagiri Indian Journal of Biotechnology Vol 6, April 2007, pp 141-158
Application of Enzymes in the Production of RTD Black Tea Beverages: A Review Chandini S. Kumar , R. Subramanian & L. Jaganmohan Rao (2013): Critical Reviews in Food Science and Nutrition, 53:2, 180-197
Applications of pectinases in the commercial sector: a review D.R. Kashyap a, P.K. Vohra a, S. Chopra a, R. Tewari b,*