Enzymes are organic biocatalysts that direct, start, and regulate biological reactions vital to the processes of life. Salivary amylase stimulates the breakdown of starch in the mouth during digestion. Gastric juice contains pepesin, which helps in protein digestion.
The liver enzyme lipase encourages the breakdown of lipids. Bacteria, yeasts, moulds, plants, mammals, and many more organisms all contain countless varieties of enzymes. Most enzymes continue to support particular chemical reactions even after a plant or animal has been harvested or killed, and the majority of meals contain a large number of enzymes that are still active.
Like other catalysts, enzymes are big protein molecules that must only be present in trace amounts to function. All proteins are enzymes, however not all enzymes are proteins. Enzymes are exceptional as catalysts in the following respects:- They are extremely effective; under ideal circumstances, the majority of enzymatic reactions go along 108–1011 times more quickly than the corresponding non-enzymatic reactions.
- The majority of enzymatic reactions are unique in terms of their nature and substrate structure.
- The range of reactions that enzymes can catalyse is very extensive, including hydrolysis, polymerization, oxidation, reduction, and dehydration, among others.
- Enzymes themselves are governed by a number of biological mechanisms. Enzyme catalyses even their biosynthesis.
Important properties of enzymes in fruit and vegetable technologyRipening reactions in fruits and vegetables are regulated by enzymes.- After harvest, enzymes continue the ripening process, often to the point of spoiling as in soft melons or overripe bananas, unless eliminated by heat, chemicals, or some other means. Enzymes may be in charge of modifications in flavour, colour, texture, and nutritional qualities in fruits and vegetables since they participate in a wide range of biochemical processes.
- The heating technique used in the processing of fruits and vegetables is intended to improve the stability of fruit and vegetable storage by deactivating enzymes in addition to destroying bacteria.
- When microorganisms are added to foods for fermentation purposes the important agents are the enzymes the microorganisms produce.
- Additionally, highly pure enzymes can be isolated from biological sources. These commercial enzyme preparations can be used to break down starch, tenderise meat, clarify wines, coagulate milk protein, and carry out a variety of other beneficial transformations in food.
Enzymes in Beverage Industry - There are many different types of industrial enzymes, but the pectinases, cellulases, and tannases utilised in the processing of fruit are the most significant.
- When compared to conventional processing, enzymatic treatment of fruit juice has various benefits. These benefits include an improvement in pulp liquefaction, a rise in fruit juice yield, improved clarity, an increase in total soluble solids in fruit juice, and a decrease in turbidity and viscosity.
- Pectin, cellulose, starch, proteins, tannins, and lignin are to blame for the cloudiness of fruit juice. The fruit juice industry benefits from the commercial use of enzyme preparations that contain pectinases, cellulases, and tannases. These enzymes, also referred to as macerating enzymes, are employed in the clarification and extraction of fruit juice.
- Widely utilised in the manufacturing of syrup, beverages (beer, wine), and dough, glycoside hydrolases hydrolyze glycosidic linkages. To make wort on a commercial scale profitably, a novel low temperature mashing technology incorporating a variety of amylolytic enzymes was used. The food and beverage sectors use amylases for a variety of purposes.
- Tannases (tannin acylhydrolases) are significant classes of enzymes that are used in the production of fruit juice and tea, among other commercial products.
- Cellulases, hemicellulases, galactomannases, and pectinases from Leuconostoc mesenteroides, Saccharomyces marscianus, Flavobacterium spp., and Fusarium spp. are employed in the coffee industry.
- Cellulases, glucanases, pectinases, and tannase are needed for the preparation of tea. The majority of well-known Asian food products, including soy sauce, koji, moromi, etc., are likewise made by fermenting Aspergillus oryzae and then inoculating the combination with Peiococcus soyae and yeasts such Saccharomyces rouxii and Torulopsis spp. for around six months.
Enzymes in dairy industry
Microbial enzymes have been used in the dairy sector to make a variety of goods, such as yoghurt, cheese, syrup, bread, to improve their quality. Animal rennet, coagulants produced from plants, coagulants generated from microorganisms, and genetically modified cymosin are the four primary types of milk coagulants.Table 1.Enzymes used in dairy products
Enzyme
| Effect | |
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Renin
|
Cleavage
of proteins and clotting of milk | |
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Catalase |
Milk
sterilization
| |
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Glucose
oxidase |
Removal
of oxygen by oxidation of glucose to gluconic acid | |
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Lactase
|
Cleavage
of lactose to glucose and galactose
|
Enzymes in meat industry The meat industry’s use of enzymes improves the manufacturing process and upgrades poor quality meat. Meat has been found to be a source of several bioactive peptides, and reported different health-promoting applications of these peptides. They are obtained after strategic use of enzymes on the meat as substrate. Bioactive peptides exhibiting antihypertensive, antioxidant, and antimicrobial effects have been observed in the meat protein hydrolysates. In addition, the enzymes can be used for binding small meat pieces to improve their market value. This also enhances the efficiency of carcass utilization. The protein cross-linking enzymes, like transglutaminases (TGase), have been used extensively in several food products to improve the texture. Enzymes in bakery industry Enzymes can be introduced individually or in complicated mixes at extremely low levels, which may operate synergistically, during the baking process. Enzymes from three different sources are used in baking:- The endogenous enzymes in flour.
- Enzymes connected to the metabolic processes of the predominate bacteria. adding exogenous enzymes to the dough.
- In the baking industry, there is a rising focus on lipolytic enzymes.
Because the enzymes degrade polar wheat lipids to produce emulsifying lipids, recent findings suggest that phospholipases can be used to supplement or substitute traditional emulsifiers. When egg yolks are treated, phospholipase hydrolyzes egg lecithin, or iso-lecithin, which increases the emulsifying ability and heat stability. The egg yolk created in this way can be used to make bread as well as mayonnaise, custard, baby food, and sauces. Important enzymes used in food industry
An growing number of foods and beverages are being processed and preserved using enzymes. The table below lists a few significant enzymes:
Name
of the enzyme | Source | Applications | |
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Amylase
|
Bacteria,
fungi, cereal malt
|
Digestive
aids, glucose syrups, bread making/bakery, precooked baby foods
and brewing industry
| |
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Bromelin
|
Pineapples |
Digestive
aid/meat tenderizer, Beer haze removal | |
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Catalse |
Fungus |
Milk
sterilization
| |
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Cellulase
|
Fungus |
Digestive
aid, glucose production
| |
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Invertase
|
Bacteria |
Confectionery
, chocolates
| |
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Takadiastase
|
Fungi
|
Bread
supplement, production of syrups | |
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Pancreatin |
Animal
pancreas |
Pharmaceuticals/
leather.bab foods/Protein hydrolysis | |
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Papain
|
Papaya |
Digestive
aid, beer haze removal | |
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Pectinase
|
Fungus
|
Fruit
juice extraction
| |
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Pepsin |
Animal
|
Digestive
aid, pharmaceuticals | |
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Protease
|
Bacteria,
fungi
|
Bread
making, chill proofing, meat tenderizing and condensed fish
soluble
| |
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Rennet
|
Calf
stomach
|
Cheese
manufacture
| |
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Trypsin
|
Animal
stomach
|
Pharmaceuticals
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Several distinct food products use enzymes. Modern biotechnology is introducing numerous new procedures and uses. The majority of recent research focuses on enzymes that operate in harsh environments. Additionally, metagenomics research aids in the discovery of these cutting-edge enzymes. Successful new biotechnological applications have been established. The food business has a lot of potential in the market for industrial enzymes. (Gurusamy belongs to Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur; Shanmugam belongs to Centre of Excellence in Non Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur; Sinija belongs to Centre of Excellence in Non Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur. They can be reached at akalya@iifpt.edu.in) |