Enzymes

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Enzymes Food technology

• Prof.Dr Fahim Shaltout .

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Enzymes food Technology
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Introduction

• Enzymes present every where in nature In our
  bodies all the time.
• Enzymes are not living things they made by
  living cells .
• They are necessary for life .
  
• They have a very specific mechanism, each one has
  a very particular job.

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Types of enzymes

• 1- Join specific molecule together form new
  molecule.

• 2-Break specific molecule apart into separate
• molecule.

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4 things to remember about enzymes
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1-Enzymes are specific 2-Enzymes are catalyst
as one enzyme can perform the same job over
over again million of times without being
consumed .
3-Enzymes are efficient.
4-Enzymes are protein in nature .
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Enzymes Food

• Back ground
  
• -For many thousand of years , man has used
  Naturally occurring m.o (bacteria, yeast, mould
  the enzymes they produced to make Food such as
  
• Bread, Cheese, beer Wine

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-For example in
bread making , amylase E is used to
breakdown flour into soluble sugars , which are
transformed by yeast into
Alcohol carbon dioxideThis make bread rise.
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Today, enzymes are used for an increasing range
of application(Bakery, cheese making, starch
processing , tenderizing of meat, production of
fruit juice other drink).
Here they can improve texture,
appearance, nutritional valuemay generate
desirable flavoraroma.

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Enzymes produced for industry include
1- Protease E.
2-Amylase E .
3-Glucose isomerase E .
4-Glucose oxidase E.
5-Renin E.
6-Pectinase E.
7-Lipase E.
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Enzymes Allergy

• - To-date , there have been no reports of
  consumer allergy to enzyme residues in food .
  
• - The levels of enzyme residue appear in food
  are so low to cause allergy .
  
• - Like all proteins, enzymes can cause
• Allergic reactions when people have
• Been sensitized through exposure
• To large quantities.

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Forms of enzymes

• 1-liquids
  
• 2-granules
  
• 3-capsules
  
• 4- immobilized preparation

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Uses of enzymes

• 1- Production of bulk product such as
• glucose fructose
  
• 2-In food processing food analysis.
• 3-In laundry automatic dishwashing
• detergent.
  
• 4-The textile, pulp paper animal feed
• Industries.
  
• 5- Clinical diagnosis Therapy.
  
• 6-Genetic engineering .
  

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Enzymes used in food industry can be derived
from 3 sources1- Animal .
2-Vegetable.
3-Microbial.

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-There are 3 enzymes commonly used in food
preparation that are derived from animal tissue
. 1-rennet an extract
of fourth stomach of calf is rich in
rennin E pepsin E
-Both of these are protease that cause
milk to curdle into cheese.
2-Lipase used to impart buttery flavor
to oils by degrading someof lipids to hasten
the aging of cheese.

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3- Pancreatin is rich in aplethora of
protease E.
-is used to modify protein to make it more
easily digested. 4- Trypsin
used for the same purpose. Pancreatic tissue
its derivatives are the ingredient of infant
food formulas to break down the protein
for children who cannot digest it.

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There are 3 major plant-derived protease E used
commercially today -Papain is derived from
papaya plant.-Bromelain from the pineapple
plant. -Ficin from the fig papain bromelain
which are commonly used as meat tenderizers.
Ficin
being more limited in use due toits more
dangerous proteolytic activity.-Barley amylase
is also used to makemaltose syrup.

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-The recent explosion of interest inenzymes
involve the 3rd source(Microbial)-The growth of
m.os on nutrient media allow these m.os to
produce varied enzymes as a part of their
natural metabolic function . this process
is commonly referred to as (Fermentation)
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-If the growth of m.o can be manipulated in such
away so that the m.o produce desiredenzyme ,
these enzymes can be harvestedconcentrated for
use in other applicationThis is the heart of
enzyme production via fermentation
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Meat Tenderizing Enzymes The two most often
used meat tenderizing enzymes are Papain and
Bromelain. Both are derived from plant sources.
These are the papaya fruit and the pineapple
plant.
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Other sources of enzymes have been cited for
meat tenderizationsuch as B.subtilis A.oryzae
pancreatin
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ACTIVA

• -An innovative enzyme for the meat, fish
• Dairy industries.
  
• -It is brand of transglutaminase which is
• Is enzyme that occur widely in nature .
• -It has been used successfully by the
• European Japanese meat, fish, dairy
• Industries for a number of years.

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-Activa catalyses the formation of stable ,fine
protein network by creating covalent
bonds between 2 amino acid(glutamine lysine )
so called (G-L) bonds, these bonds are heat
resistant.
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Application

• -In fish, seafood, meat industries
  
• Used to bind pieces of fish or meat
  
• Together for
  
• -Portion control .
  
• -Add value to meat off cuts.
  
• So Lead To
  
• No need to use heating, freezing for
• Binding.
  
• Possible to slice the recombined meat in
• The row state.
  
• Easy to handle, no effect on flavor.

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-ACTIVA is used to improve the structure of fish,
cooked meats, hams sausages.-standardizing
texture. -improving slice
ability . -improvement to
breaking strength.-Adding more juiciness.
-Reduction of other ingredient as
(Phosphate)
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In Dairy application Activa is
used for texture improvementin cheese Yoghurt
.
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Enzymes produced by genetically modified
microorganisms
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 There are several advantages of using GMMs for
the production of enzymes, includingIt is
possible to produce enzymes with a higher
specificity and purity It is possible to obtain
enzymes which would otherwise not be available
for economical, occupational health or
environmental reasons Due to higher production
efficiency there is an additional environmental
benefit through reducing energy consumption and
waste from the production plants
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For enzymes used in the food industry particular
benefits are for example a better use of raw
materials (juice industry), better keeping
quality of a final food and thereby less wastage
of food (baking industry) and a reduced use of
chemicals in the production process (starch
industry) For enzymes used in the feed industry
particular benefits include a significant
reduction in the amount of phosphorus released to
the environment from farming
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Examples-Novozymes enzymes produced by
genetically modified microorganismsNovozymes A/S
markets a range of enzymes for various industrial
purposes. Many of these enzymes are produced by
fermentation of genetically modified
microorganisms (GMMs
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