Enzymes used in food industry

Enzymes used in food industry .
informative slides ,contain all the information about the enzyme used in the food industry .

1. ENZYMES USED IN FOOD INDUSTRY

2. CONTENTS What are enzymes? History of enzymes Food industry (Main food processing area ) Enzymes used in various food industries Dairy industry Brewing industry Baking industry Wine and fruit juice making industry

3. What are ? A substance produced by a living organism that acts as a catalyst to bring about a specific biochemical reaction. Enzymes used in food industry

4. Enzymes history 2000 BC Egyptian and Sumerians developed fermentation for use in brewing , bread making and cheese making. 800 BC Calves’ stomach and the enzyme, chymosin, . used for cheese making . 1878 Yeast cells which cause fermentation were identified and the term ‘enzyme ’ has first named meaning . in yeast’ in Greek. 1926 Enzymes were first shown to be protein. 1980 Enzyme preparation was developed to improved the digestibility and nutrient availability for animal feed .

5. Food processing Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served to the consumer. Food processing

6. Enzymes used in food industries Dairy production Brewing Baking Wine and fruit juice Rennet Lactase Protease Catalases β- Glucanase α- Amylase Protease Amylogluco - sidase Maltogenic amylase Glucose oxidase Pentosenase Pectinase β- Glucanase

7. D airy industry Rennet Lactase Protease Catalase

8. RENNET 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 chees Most common vegetable rennet is “thistle”

9. LACTASE Present in the brush border of the small intestine 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 flavored and condensed milks

10. CATALASE 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

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

12. BREWING INDUSTRY Protease β – Glucanase α - Amylase Amyloglucosidase

13. Inside the barley kernel

14. Protease Peptidase works to provide the worth 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

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

16. α - Amylase Converts starch to dextrins in producing corn syrup Solubilizes carbohydrates found in barley and other cereals used in brewing Decreases the time required for mashing

17. Amyloglucosidase 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

18. THE BREWERY PROCESS MALTING Raw barely is heated and dried with crushing of the grain. The aim of malting is to isolate enzymes needed for brewing. The barely grain is then passed through grits mils to form grits 2. MASHING the grits mils is introduce to hot water and left to activate the natural enzyme that help to break down starch into sugar.

19. 3 . LAUTERING the grits are separated from water. The sugar – water saturate is drained off from grains the sticky liquid is called wort 4. BOILING the wort is boiled for at least 60 to 120 min 5 . FERMENTATION boiled strained and cooled wort is transferred to fermentation vessel and yeast is added. Yeast help to convert sugar into alcohol releasing carbon dioxide during the process.

20. 6. BOTTLING AND AGING After the fermentation beer need to mature in order to develop flavor and for carbonation effect. The beer is kept for aging from few month to few years followed by bottling and then ready for comerical use.

21. BAKING INDUSTRY Maltogenic amylase Glucose oxidase Pentosanase

22. Maltogenic amylase 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.

23. Glucose oxidase 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.

24. Pentosanases 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

25. Wine and fruit juice industry Pectinase β – Glucanase

26. Pectinase 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 .

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