Different Enzymes and their Applications in Food Industry

Enzymes are nothing but proteins but play a very important role in very minute concentrations. They are just like 'Wonder Chemicals' for preparation of various food products. They have wide array of use in industries like Food, textile, paper, biotechnology etc....  Some of the major enzymes used in food industry are given here with their applications-

1.      Alpha-amylase: Converts starch to dextrin in producing corn syrup. Solubilizes carbohydrates found in barley and other cereals used in brewing.

2.      Gluco-amylase: Conversion of dextrin to glucose in the production of corn syrup. Conversion of residual dextrins to fermentable sugar in brewing for the production of "light" beer.

3.      Beta-glucanase: Breakdown of glucans in malt and other materials to aid in filtration after mashing in brewing.

4.      Lipase: Enhancing flavour development and shortening the time for cheese ripening. Production of specialty fats with improved qualities. Production of enzyme-modified cheese/butter from cheese curd or butterfat.

5.      Papain: Used as meat tenderizer. Used in brewing to prevent chill-haze formation by digesting proteins that otherwise react with tannins to form insoluble colloids.

6.      Chymosin: Curdling of milk by breaking down kappa-caseins in cheese making.

7.      Microbial proteases: Processing of raw plant and animal protein. Production of fish meals, meat extracts, texturized proteins, and meat extenders.

8.      Pectinase: Treatment of fruit pulp to facilitate juice extraction and for clarification and filtration of fruit juice.

9.      Lactase: Additive for dairy products for individuals lacking lactase. Breakdown of lactose in whey products for manufacturing polyactide.

10.  Acetolactate decarboxylase: Reduction of maturation time in wine making by converting acetolactate to acetoin.

11.  Glucose oxidase: Conversion of glucose to gluconic acid to prevent Maillard reaction in products caused by high heat used in dehydration.

12.  Cellulase: Conversion of cellulose waste to fermentable feedstock for ethanol or single-cell protein production. Degradation of cell walls of grains, allowing better extraction of cell contents and release of nutrients.

13.  Zymase: It is an enzyme complex that catalyses the fermentation of sugar into ethanol and carbon dioxide. It occurs naturally yeasts.

14.  Protease: Used for breakdown of protein into constituent amino acids. Biscuit manufacturers use them to lower the protein level of flour.

15.  Trypsin: It is one of the types of protease enzyme. Mainly used to predigest baby foods.

16.  Renin: It is derived from stomach of young ruminant animals (like calves and lambs). It is used in the manufacture of cheese, mainly used to hydrolyse protein.

Reference: "Food Enzymes: Structure and Mechanism". DWS Wong. 1995.