Categorias: Todos - baking - enzymes - fermentation - industry

por Pei Xin Wong 3 anos atrás

608

Food Enzyme

Enzymes are specialized proteins with a three-dimensional globular shape that act as catalysts in living organisms, facilitating various biochemical reactions. They form enzyme-substrate complexes to convert reactants into products, contributing to essential processes like the browning effect, product formation, and fermentation.

Food Enzyme

Food Enzyme

Actions of enzyme

Low, if any residual activity
Bread storage
Cooling
At highest inactivation during baking
Baking
Approaching zero
Thawing
Frozen Storage
Freezing
Below optimum
Dough proofing
Dough mixing

Functions

Chemical reaction
Product formation
Fermentation
Browning effect
Dough stability
Break down unwanted compound
Example

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

Improve separation
Improve fermentation
Eg. Yeast
Improve freshness of food products
To speed up rate of biochemical reaction
Without decrease the quality of products
Shorter mixing/ proofing time

Application in industry

Baking Industry
Beta-amylase

Enhance bread volume

Improve fermentation of yeast

To reduce gluten elasticity

Hemicellulase

To decrease stickiness of bread

Lipoxygenase

To whiten bread

Produce dextrin which will be further broken down to sugar

Meat Industry
Actinidin

To enhance tenderness in processed meat

Transglutaminase

Gelation in meat product

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

Brewing Industry

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

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

Alpha-amylase:

Reduce mashing time in brewing

Starch --> dextrin in corn syrup production

Wine & Fruit Juice Industry
Pectinase:

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

Acid protease:

Decrease protein in juice & concentrate

Beta-glucanase:

Reduce maturation period increase juice production

Carbohydrase:

Improve juice colour & aroma

Dairy Industry
Lipase:

Decrease ripening time of cheese

Hydrolyse milk fat and give flavours to cheese

Rennet:

Milk coagulation

Separate solid curd and liquid whey to produce cheese

Catalase:

To develop flavour in cheese

To preserve natural milk enzyme when making cheese

Protease:

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

Form a bitter taste in cheese

Sources

Microorganisms
Protease
Pectinase
Lactase
Yeast
Cellulase
Plants
Chymopapain
Bromelain
Beta- glucanase
Alpha-amylase
Animals
Lipase
Amylase
Rennin
Catalase

Definition

Enzyme-substrate complex is formed to convert reactant into product
Has a 3-dimensional structure with globular shape
A specialized protein which acts as a catalyst in living organism