Food Enzyme

Definition

A specialized protein which acts as a catalyst in living organism

Has a 3-dimensional structure with globular shape

Enzyme-substrate complex is formed
to convert reactant into product

Sources

Animals

Catalase

Rennin

Amylase

Lipase

Plants

Alpha-amylase

Beta- glucanase

Bromelain

Chymopapain

Microorganisms

Cellulase

Yeast

Lactase

Pectinase

Protease

Application in industry

Dairy Industry

Protease:

Form a bitter taste in cheese

Hydrolyze specific peptide bond to form para kappa casein & macro peptide in cheese

Catalase:

To preserve natural milk enzyme when making cheese

To develop flavour in cheese

Rennet:

Separate solid curd and liquid whey to produce cheese

Milk coagulation

Lipase:

Hydrolyse milk fat and give flavours to cheese

Decrease ripening time of cheese

Wine & Fruit Juice Industry

Carbohydrase:

Improve juice colour & aroma

Beta-glucanase:

Reduce maturation period increase juice production

Acid protease:

Decrease protein in juice & concentrate

Pectinase:

Extraction of colour & juice from fruit
prevent pectin from forming haze

Brewing Industry

Alpha-amylase:

Starch --> dextrin in corn syrup production

Reduce mashing time in brewing

Protease:

Break down larger molecules of protein enhance heat retention of beer reduce haze

Beta-glucanase:

Break down glycosidic bonds in beta-glucan aid in filtration after brewing and mashing

Meat Industry

Protease

Loosen the muscle fibre by hydrolyse the bond that holds amino acid together

Transglutaminase

Gelation in meat product

Actinidin

To enhance tenderness in processed meat

Baking Industry

Alpha-amylase

Produce dextrin which will be further broken down to sugar

Lipoxygenase

To whiten bread

Hemicellulase

To decrease stickiness of bread

Protease

To reduce gluten elasticity

Beta-amylase

Improve fermentation of yeast

Enhance bread volume

Functions

To speed up rate of biochemical reaction

Shorter mixing/ proofing time

Without decrease the quality of products

Improve freshness of food products

Improve fermentation

Eg. Yeast

Improve separation

Break down unwanted compound

Example

Break down the pentosans in rye and whey flour which delay the development of gluten

Dough stability

Chemical reaction

Browning effect

Fermentation

Product formation

Actions of enzyme

Below optimum

Dough mixing

Dough proofing

Approaching zero

Freezing

Frozen Storage

Thawing

At highest inactivation during baking

Baking

Low, if any residual activity

Cooling

Bread storage