Application of enzymes in food

industries
ENZYME

● Enzymes are bio-catalysts synthesized by living cells.

● They are proteins that speed up the rate of a chemical reaction .
● They perform specific significant reaction essential for the production
processes with ensuring the quality of the end product .
● They are used in industrial production of various food products with required
characteristics based on the purpose and need .
● An enzyme converts a specific set of reactants ( substrates ) into specific
products .
Enzyme action

● Like all catalysts, enzymes accelerate the rates of reactions while experiencing
no permanent chemical modification as a result of their participation.
● Enzymes can accelerate, often by several orders of magnitude, reactions that
under the mild conditions of cellular concentrations, temperature, pH, and
pressure would proceed imperceptibly in the absence of the enzyme.
Transition State Diagram: Effect of Catalyst
● A catalyst/enzyme functions by
lowering the activation energy of
a reaction, the energy barrier for
the reactants to become
products.
● One important point to
remember is that it does not
affect the thermodynamics of
the reaction it just speeds up the
process.
Enzyme Kinetics

● Enzyme kinetics is the study of the chemical reactions that are catalysed by
enzymes.
● In enzyme kinetics, the reaction rate is measured and the effects of varying the
conditions of the reaction is investigated.
● Studying an enzyme's kinetics in this way can reveal the catalytic mechanism of
this enzyme
Michaelis-Menten Analysis

● Michaelis–Menten kinetics is one of the simplest and best-known models of

enzyme kinetics.
● The model serves to explain how an enzyme can cause kinetic rate
enhancement of a reaction and why the rate of a reaction depends on the
concentration of enzyme present.
● To begin our discussion of enzyme kinetics, let's define the number of moles of
product (P) formed per time as V.
● The variable, V, is also referred to as the rate of catalysis of an enzyme.
● For different enzymes, V varies with the concentration of the substrate, S.
● At low S, V is linearly proportional to S, but when S is high relative to the amount
of total enzyme, V is independent of S.
● To understand Michaelis-Menten Kinetics, we will use the general enzyme
reaction scheme shown below, which includes the back reactions in addition the
forward reactions:

S + E ⇌ ES → P + E

● At Steady State

rate of formation of E-S = rate of breakdown of E-S

k1[E][S] = (k2+k3)[ES]

By dividing equations we get:

[E][S]/[ES] = (k2+k3)/k1
● Finally the equations comes out to be

Where,

V = rate of reaction

Vmax = Maximum rate of reaction

S = Substrate Concentration

kM = Michaelis Menten Constant

Taking the reciprocal of the equation we get
Purposes Of Using Enzymes In Foods
Specially enzymes are used in :

● Food modification
● Improving nutrition quality
● Bioavaibality
● Extraction
● brewing
● Size reduction
● Filtration
● Fragmentation etc

of various foods to each in enhancing the –

● Color Texture and

● Appearance
Enzymes Application In Food Industry
Enzymes have been playing an important role in food production since the ancient times .
Some of the familiar enzyme applications are in the production of :

● Bakery product
● Chocolate syrups , candy
● Infant foods
● Cheese and dairy products
● Egg products
● Fruit juices
● Alcoholic beverages
● Sweeteners
● Liquid coffee Amylase Activity in eggs
As well as :

● Dough conditioning
● Chill proofing of beer
● Flavor development and
● Meat tenderizing
Need And Significance Of Enzymes In Food
Industry
Sometimes desired characteristics of food can not be achieved with regular
chemical treatment .The results and benefits of using enzymes are-

● High quality products

● Low production cost
● Low wastage
● Minimum energy consumption
● Biodegradability
Desired technical effect

Desired technical effect of enzymes can be controlled through modifying various

factors such as :

● Dose
● Temperature
● Time
● Moisture
● pH
Sources of food enzymes

Industrial enzymes have traditionally been derived

from:

● Plants : α amylase, β amylase, β glucanase,

bromelain, papain, chymopapain,
lipoxygenase.
● Animals: trypsin, chymotrypsin, pepsin,
rennin(chymosin), catalase, amylase,
pancreatic lipase .
● Microorganisms: α amylase, β amylase,
glucose isomerase, pullunalase, cellulase,
invertase, microbial lipase, catalase, lactase .
Classification Of Enzymes

Currently enzymes are grouped into 6 functional classes by the International Union Of
Biotechnology And Molecular Biology (IUBMB).They can be classified as below

1. Oxidoreductases:
a. catalyzes oxidation and reduction reactions
b. Influences food characteristics such as texture ,appearance , nutritional
value , shelf life and process tolerance of food products .
c. Common names include Lipoxynase, Polyphenol Oxidases, Peroxidases
etc .
2. Transferases :

● Catalyze transfers of groups ( phosphate, amine, methyl ).

● Common names include protein kinase, transaminase, methylase, polymerase .

3. Hydrolysases :

● Catalyze hydrolysis reactions and break bonds with the help of water .
● Common names include Proteases, Invertase, Pectinase, Phosphatase,
Lactase, Esterase etc .

4. Lyases:

● Catalyze cleavage of C-C,C-O,C-S and C-N bonds by means other than

hydrolysis or oxidation .
● Common names include decarboxylase and dehydratase.
5 . Isomerase:

● Catalyze atomic rearrangements within a molecule .

● Common names include glucose isomerase, epimerase .

6 . Ligases:

● Catalyze joining of two molecules at the expense of high energy bond of ATP .
They are also called synthetases.
● Common names include Peptide Synthase ,DNA Ligase etc .
BAKING INDUSTRY
In Baking Industry
Bakery products are common food products through all the world and

● Appearance
● Freshness
● Taste
● Flavour
● Color etc

Are few of quality criteria which the consumers expect from the bakery products
In baking industry enzymes are used in

● Dough handling
● Controlling of overcrumb texture
● Taste
● Colour
● Moisture and
● Volume

of bakery products such as –

● Biscuits
● Crackers
● Cookies
● wafers
● Bread dough
Enzyme Examples
● α amylases: produce dextrins which are
further broken down to sugars.
● Β amylase: improves yeast fermentation and
bread volume
● Protease: used to reduce gluten elasticity in
biscuits and wafer production.
● Hemicellulase : improve dough properties
and bread quality , decrease stickiness of
bread,
● Lipoxygenase :used to whitening the bread .
DAIRY INDUSTRY
In dairy industry

● Milk is the chief ingredient in production of dairy

products such as yogurt, buttermilk, cheese,
buttercream,soured cream .They are prepared
through fermentation process.
● Proteases, lipases and lactases are used to
develop flavour compounds .
● Rennin is used as a coagulant of milk to produce
cheese .
Lactose Free Dairy Products
These are specialised products manufactured for
lactose intolerant children or adult people . The milk
sugar(Lactose) of:

● Milk
● Ice cream
● Yogurt
● Cheese

are converted into:

● Digestible sugar
● Glucose
● Galactose

by the enzyme lactase

Brewing industry
In brewing industry,

● Many enzymes are used to produce

wine,beer,soy sauce through
fermentation process.
● Cellulase, hemicellulase,
amylase,glucanase, lipase,
decarboxylase etc enzymes are used in
this industry .
● They are used for liquefaction,
clarification and to supplement malt
enzymes .
Meat Industry
In Meat Industry
● Protease enzymes such as papain,
bromelain and ficin are used to
tenderize meat.
● These enzymes softens muscle
● They are used in low amount to prevent
liquefaction of muscle.
● Transglutaminase is used to induce
gelation in meat products.
FRUCTOSE SYRUP
INDUSTRY
In Corn Syrup Production
● Hydrolases enzymes are used
● A mixture of alpha amylase ,amylose
and amylopectin are used to convert
starch into glucose syrup.
● Β amylase and pullulanase are used to
produce maltose syrup.
Beverage Industry
In Fruit Juice Industry
● Enzymes are widely used in
clarification of juices and wines.
● During the production of fruit juice
enzymes decreases the processing
capacity and enhance flavor, color
and texture of juices.
● Pectinase and amylase increase
juice production , juice volume and
color extraction.
 In Wine Industry
In wine production, pectinase is used to prevent haze
forming and to get clear solution.Pectinase enzymes
are used during:

1. Ripening
2. Harvesting
3. Fermentation and
4. Clarification
Coffee And Tea Industry
COFFEE INDUSTRY

● The skin and fibrous pulp are removed and then

enzymes are mixed with pulped beans .
● The enzymes are used in liquefaction of mucilage of
coffee cherry
● In this process microbial enzymes such as cellulase,
hemicellulase, pectinase are used .

TEA INDUSTRY

● Cellulase, glucanase, pectinase are used to break

down the cell wall of tea leaf .
● The enzymes provide excellent fermentation during
processing .
● They help to remove biopolymers from liquor and
enhance the appearance of made tea .
Summary
● Enzymes are important biocatalysts in food industry as they perform specific
reactions essential for food production and processing.
● Sometimes they have certain undesirable effect on food products like
discoloration and off flavor formation .
● In food industry ,enzymes have various applications in bakery products, cheese
making, starch processing, meat tenderizing, production of fruit juice and other
drinks etc .
● They are needed to improve the quality of food products. They lower the
production cost and saves energy because they are reusable .
● They are biodegradable , so they cause less environmental pollution .