Enzymes used in Food

Processing
World market for enzymes

8%
17% Leather & paper

17% Food & feed

Pharmaceuticals
17%
Textile processing

Detergent
Manufacturing
41%
Broad Area of Enzyme Application
Application
Baking α-amylase Breakdown of starch, maltose
production

amyloglucosidases Saccharification

Protease Breakdown of protein

pentosanase Breakdown of pentosan, leading

to reduced gluten production

Glucose oxidase Stability of dough

Broad Area of Enzyme Application
Application

Dairy Rennet (Protease) Coagulant in cheese production

Lactase Hydrolysis of lactose to give

lactose free milk products
Protease Hydrolysis of whey protein

Catalases Removal of hydrogen peroxide

Broad Area Enzyme Application
of
Application
Brewing Cellulases, beta- For liquefication , clarification
glucanases, α- and to supplement malt
amylases, proteases, enzymes.
maltogenic Improved mash and
amylases fermentation performance.
Broad Area Enzyme Application
of
Application
Meat Protease Meat tenderizing
Processing Papain

Alcohol Amyloglucosidase Conversion of starch to sugar

Production

Wine and Pectinases, Glucose Increase of yield & juice

fruit Juice oxidase clarification
Oxygen removal
Prevents browning
Broad Area Enzyme Application
of
Application
Protein Protease Breakdown of various
Trypsin components
Aminopeptidases
Starch α-amylases, Modification & conversion (i.e.
glucoamylase, to dextrose or High fructose
hemicellulases, syrup)
maltogenic
amylases, glucose
isomerase
Inulin Inulinases Production of fructose syrup
Broad Area of Enzyme Application
Application
Flavour Cellulases,Pectinase Extraction of flavour from plant
beta-glucosidae, material
peptidases, Debittering of protein
hydrolysates
esterase, lipase Fat hydrolysis and enzyme
modified cheese.
Meaty flavor from soft animal
fat like chicken
Broad Area of Enzyme Application
Application

Fruit and Cellulases,Pectinase Formulation for maceration &

vegetable beta-glucosidae, extraction in a wide range of
processing fruits & megetables including
carrot and mangoes
Hydrolysis of starch during fruit
α-amylases processing
Fruit juice extraction, Cost
Pectinases effective peeling of citrus fruits
especially grape fruits into
indivual segments, release of
colour from cranberries
Enzymes may either be directly incorporated into food
systems or may be be immobilized on inert support
matrices and allowed to interact with the food systems
during processing.
Microorganism are currently the primary source of
industrial enzymes

Fungi and yeast 50 %

Bacteria 35 %
Plant and animal Origin 15 %
Enzyme Production
α-amylases
Microorganism Temperature of Time of Fermentation
Fermentation

Bacteria – B. subtilis, B. 25-37 ˚ C 2-6 days

cereus, B.
amyloliquifaciens,
B.licheniformis, B.
coagulans,
B.stearothermophilius ,
Lactobacillus
Mold – A oryzae, A niger, 30 ˚ C 40-48 hrs
Mucor rouxii
Alkaline Proteases
Microorganism Temperature Time of Fermentation
of
Fermentation

Bacteria –B.licheniformis, 37 ˚ C 3-5 days

B. megaterium, B.subtilis
Mold– A. niger, A.oryzae,
A.flavus
Enzyme Microorganism

Invertase Saccharomyces cereviase

Pectinase Aspergillus, Penicillium

Glucose oxidase Aspergillus niger

Lactase Saccraromyces fragilis

Catalase A.niger,P.vitale, Micrococcus lysodelilaticus

Lipase Fungi: Aspergillius,Rhizopus,Mucor,Penicillium

Yeast: Torulopsis, Candida
Bacteria: Pseudomonas, Staphylococcus
Micrococcus, Lacobacillus (Cheese Industry)