Enzymes

Enzymes are used everywhere

Alcohol

Leather

Detergent

Juice

Biofuel

Animal
feed

Enzymes are used in a wide range of application in daily life.

Enzyme Technology
Enzymes are natural proteins acting a catalysts
speeding up all the biochemical processes in life.
Cut
(degradation)
Build
(synthesis)
Change
(modification)

Sources of enzymes
There are three major sources of enzymes :

Plants ( 4%)
(papain, bromilain)

Animals ( 8%) Microorganisms

(renet)
(>80%)
(yeast, fungi and
bacteria)

Biocatalysis.Wiley-VCH Weinheim, chapter 3, pp. 43-44

Types of Enzymes Used in

Industries

-Enzymes produced for food

industry
include:
1- Protease E.
2-Amylase E .
3-Glucose isomerase E .
4-Glucose oxidase E.

Forms of enzymes
1-liquids
2-granules
3-capsules

4- immobilized preparation

Food Industry
-Baking
-Food processing
-Juice making
-Beer and wine making
-Diary and Cheese making
-Medicine and cosmetics

Enzymes Used in Food Industries

Enzymes

used in food industry are

subjected to strict regulations (must be
proven to be safe)

Enzymes in Baking Industry

Enzymes in Baking Industry

Amylas
e
Starch
small
amylas
e
sugars

Enzymes in Baking Industry

Amylase
Produce sugars for yeast during dough
making
amylas
yeast
Starch
e sugars CO2 dough

rise

Additional enzymes
Xylanases

Affect water absorption and improve strength of

gluten (protein network elasticity)
Improve quality (good texture)
Better dough handling
Lipases

Provide emulsifying effect create fine texture and

crumb
Proteases

Reduce gluten for making biscuits and cookies

Advantages of Using Enzymes in

Baking
Desirable

texture
Longer shelf-life, anti-staling
Better dough handling

Starch-processing Industry
amylase
amylas
(thermostabl
e mixes sugars
Starch short carbohydrate
e)

High Fructose Syrup

Glucose

isomerase:

Convert glucose to fructose from

starchy materials to produce high
fructose syrups
Glucose
isomerase

Glucose

Fructose

High fructose syrup = enhanced sweetness

and lower calories compared to sucrose

Meat Tenderizer
Papain

( a protease found in
papaya) is used as meat
tenderizer to soften meat for
cooking

Enzymes Used in Juice Making

Fruits contain pectins

Pectins: components of fruit pulp and cell wall
: glue cells together
sticky

: can form gel and can make juice cloudy and

Components of Some Fruits

Fruit

Fruit cell composition

pectin

cherry

hemicellulose

cellulose

glycoprotei
ns

0.51

0.06

0.17

0.32

pineapple 0.21

0.35

0.27

0.12

mango

1.02

0.23

0.59

0.32

apple

0.54

0.34

0.70

0.15

pear

0.42

0.22

0.40

0.12

Enzymes Used in Juice Making

Pectinases: digest pectins

Helps release more juice
Reduce juice cloudiness and
stickiness
Are especially necessary for
production of clear concentrated
juice
Give smooth textures, while
preserve color and vitamins

Enzymes Used in Juice Making

Xylanases and -glucanases
Helps further release more juice
reduce juice cloudiness and
stickiness
Some amylases are used if fruits
contain starch (e.g. some variety
of apple)
Combinations of these enzymes are used to get

more juice which are stable and contain good

taste.

Enzymes for Beer and Wine Making

Grain (e.g barley)

Malt
Dried and
roasted
Crushed
Mixed with heated
water

Activated various
enzymes

Boiled with hops (add flavor, aroma,

bitterness)
Fermented with
yeast
alcohol

Enzymes for Beer and Wine Making

Protease

at 49-55C Removes cloudiness

formed during beer processing and storage

-glucanase

(heat-stable) at 60C
:Degrades celluloses, helps saccharification
(get sugars), and reduces viscosity

Amylase

(heat-stable) at 65-71C :Breaks

down starch and releases sugars in malt

Enzymes Used in Cheese Making

Enzymes Used in Cheese

Making
Rennet

is a type of proteases
which solidify milk
Cut casein proteins in milk into
smaller pieces
Produced from stomach of cows

Lipases
Lipases

are used for

enhancement of cheese flavor
Lipases releases free fatty acids
from fats gives flavor

Proteases
Short

peptides containing hydrophobic

amino acids give bitter taste

Proteases

can degrade bittering

peptides into amino acids

Proteases

are used to reduce

bitterness in cheese

Protease Usage in Dairy

Products
Make

creamier yogurt products

Used to hydrolyze whey proteins to
make dairy products less allegic

Baby Food
Trypsin

(a protease) is used to predigest

proteins in baby food make the food easier
to be digested

*Pancreatic

tissue& its derivatives are the

ingredient of infant food formulas to
break down the protein for children who
cannot digest it.

Lactase Usage in Diary Product

Hydrolyze

lactose from milk into

galactose and glucose sugars
Useful for lactose-intolerant
people
Make ice-cream creamier and
sweeter-tasting

Edible Oil Industry

Lipase

Omega Fatty Acids

-Have high value
-Polyunsaturated fat
-Reduce bad cholesterol

Lipase
Specific lipase can change low-value
fat to high-value fat

lipase

inexpensive lipids

Omega-3

Polyphenol oxidase (PPO)

Found in plants (fruits and
vegetables), animals
(including humans), insects
and microbes
Catalyzes the oxidation of
phenolic compounds (mono
and/or diphenols) in the
presence of O2 to give
quinones which polymerize
into melanin pigments
(desirable or undesirable)
Its activity can be inhibited
by:
Removing O2
pH < 4.5 (lemon juice)
Ascorbic acid (vit-C)
(again, lemon juice)
Bi-sulfites
EDTA

Polymerizes Melanins
Undesirable browning of apples,
bananas, mushrooms, shrimp, lobster,
human freckles?
Up to 50% economic loss of tropical
fruit due to PPO activity
Desirable browning of tea, coffee,
cocoa, raisins, prunes, tobacco,
human tan, freckles?

Artificial Flavors
Some lipases are also used to make
flavor esters from alcohol and fatty
acids
Chemical
Odor
Diacetyl

Buttery

Isoamyl acetate

Banana

Cinnamic aldehyde

Cinnamon

Ethyl propionate

Fruity

Limonene

Orange

Ethyl- (E, Z) -2,4decadienoate

Pear

Allyl hexanoate

Pineapple

Ethyl maltol

Sugar, Cotton
candy

Methyl salicylate

Wintergreen

Benzaldehyde

Bitter almond

Phospholipase

Phospholipases are used for

-de-gumming of oil refined oil longer storage
and better processing
-treatment of egg yolk mayonaise and other
products

Enzymes &Allergy

- To-date , there have been no reports

of consumer allergy to enzyme
residues in food .

- The levels of enzyme residue appear in

food are so low to cause allergy .
- Like all proteins, enzymes can cause
Allergic reactions when people have
Been sensitized through exposure
To large quantities.