The presentation is related to the enzymes used in different Food Industries and their application.

1. Applications of Enzymes
in Food Industry
Akshat Ashar
3FT03

2. Contents
What are enzymes?
Why Food Industry uses Enzymes?
Enzymes used in various food industries
1. Dairy industry
2. Brewing industry
3. Baking industry
4. Wine and fruit juice making industry
5. Meat industry

3. What are Enzymes
• Enzymes are a type of protein present in all living things.
• They are secreted by the source and are biological catalysts, increasing the rate of chemical reactions without
undergoing any permanent change themselves.
• They continue to work as long as the “substrate” is present.
• Enzymes can be produced from animal, bacterial, fungal, yeast and plant sources. They come in dry and liquid
form.

4. Why Food Industry uses Enzymes?
 The value of using enzymes over inorganic catalysts in the technological field is their
efficiency, selectivity and specificity.
 Enzymes are able to operate at room temperature, atmospheric pressure and within
normal pH ranges (around 7) – all of which create energy savings for industry.
 Enzymes possess specifically shaped active sites for reacting with one specific
substrate thereby generating pure products free from unwanted by-products.
 Enzymes are biodegradable and, unlike many inorganic catalysts, cause less damage to
the environment.
 Many industrial processes now make use of pure sources of enzymes, i.e. the enzymes
have been ISOLATED from the micro-organisms before use

5. Enzymes used in Food Industries

6. DAIRY INDUSTRY
Rennet
Lactase
Protease
Catalase

7. • Extracted from the forth stomach of young calves
• Contains enzymes that cause milk to become cheese
• It separates solid curd and liquid whey
• Different animal rennet are used for different cheese
• Most common vegetable rennet is “thistle”

8.  Present in the brush border of the smallintestine
 Artificially extracted from yeast
 Required for the digestion of whole milk
 Used in production of lactose free milk
 Also used in production of ice cream and sweetened flavoured and condensed
milks

9. • Produced from bovine livers or microbial sources
• Breaks down hydrogen peroxide to water and molecular oxygen
• Along with glucose oxidase it is used in treating food wrappers to prevent
oxidation
• Also used to remove traces of hydrogen peroxide in the process of cold
sterilization

10. • Widely distributed in biological world
• Hydrolyses the specific peptide bond to generate para-k-casein and macro
peptides inproduction of cheese
• Results in bitter flavour to the cheese and also in desired texture

11.  Protease
 β – Glucanase
 α - Amylase
 Amyloglucosidase

12.  Peptidase works to provide the wort with amino acid nutrients that will be used by
the yeast.
 Protease works to break up the larger proteins which enhances the head retention
of beer and reduces haze.
 In fully modified malts, these enzymes have done their work during the malting
process

13.  Beta- Glucanase represents a group of carbohydrate enzymes which break
down glycosidic bonds within beta-glucan
 Aids in filtration after mashing and brewing

14. • Converts starch to dextrins in producing cornsyrup
• Solubilizes carbohydrates found in barley and other cereals used in brewing.
• Decreases the time required for mashing

15. • It is not as thermostable as Termamyl
• Optimum pH is 6.5
• Long incubation result in caramelisation of the saccharides – resulting in product
loss and increase in impurities.

16.  Maltogenic amylase
 Glucose oxidase
 Pentosanase

17. • Flour supplement
• It has anti staling effect
• It modifies starch while most of the starch starts to gelatinise
• Resulting starch granules become more flexible during storage.

18. • Oxidizes glucose and produce gluconic acid and hydrogen peroxide
• H2O2 is strong oxidizing agent that strengthens the disulfide and non-disulfide
cross-links in gluten
• Good working conditions help proper function of bakery system.

19. • Exact mechanism is not yet discovered
• Improves dough machinability, yielding a more flexible, easier-to-handle dough
• The dough is more stable and gives better oven spring during baking

20.  Pectinase
 β – Glucanase

21. • Prevents pectin from forming haze and hence to get clear solution
• Additionally its is used for extraction of colour and juice from fresh fruit
• It breaks down pectin and releases methanol, which in high amounts is hazardous

22. • It accelerates all biological mechanisms linked to maturation on lees
• Reduces maturation duration
• Improves clarification and filtration, and improves the action of fining agents

23. Protease
Papain

24. • Cleaves the bond that hold the amino acids together.
• As the enzymes break apart proteins, which disrupts or loosens muscle fibres
and tenderizes it.

25. • Found in papaya
• 95% of meat tenderizers available in grocery store are made from papain
• It is extracted from latex in papaya fruits
• These enzymes are purified and sold in powder or liquid form

26. • The enzyme-based processes are advantageous as they can be carried out at
moderate reaction conditions with greater specificity in contrast tochemical-
based processes.
• Market for enzymes in industrial processes is fast growing.