IB2.18.3 Enzymes in industry

© Oxford University Press 2011

Enzymes in industry

IB2.18.3 Enzymes in industry

© Oxford University Press 2011

Proteases Protease enzymes break down

proteins. Some are used to pre-digest protein

in baby foods. The enzymes break down the protein molecules to smaller molecules, since babies’ stomachs cannot digest bigger protein molecules.

Pre-digesting protein in this way makes sure that the baby can absorb amino acids from the baby food.

IB2.18.3 Enzymes in industry

© Oxford University Press 2011

Carbohydrases

Carbohydrase enzymes (such as amylase) break down starch into sugar (glucose) syrup.

Food manufacturers use amylase (rather than expensive cane sugar) to sweeten or flavour processed food. They mix the enzymes with cheap starch obtained from things like corn stalks.

Glucose is added to such foods as ice cream and to some drinks.

IB2.18.3 Enzymes in industry

© Oxford University Press 2011

Isomerases Isomerase enzymes (isolated

from micro-organisms) catalyze the changing of glucose molecules into fructose molecules. Both sugar molecules have the same number of atoms but they are arranged slightly differently.

Fructose tastes sweeter than glucose, so food manufacturers do not have to add so much of it to their products. For this reason, it is particularly good for slimming foods.

Enzyme-created fructose is also much cheaper than natural fructose.

IB2.18.3 Enzymes in industry

© Oxford University Press 2011

Special properties of industrial enzymes

Industrial enzymes must: have a long shelf life be able to stand fairly high temperatures have a wider than usual pH tolerance be able to work in the presence of chemicals that

usually stop enzymes working.