Enzymes are important proteins found in living things. An enzyme is a protein that changes the rate of a chemical reaction. • They speed metabolic reactions.

1. Industrial application of
enzymes
SIDIK MOHAMED HASSAN

2. Contents
• Introduction
• Detergent industry
• Food industry
• Textile industry
• Other industries

3. Enzymes
• A protein catalyst
• Enzymes are important
proteins found in living
things. An enzyme is a
protein that changes the
rate of a chemical reaction.
• They speed metabolic
reactions.

4. Chemical reactions of life
• Processes of life
– building molecules
• synthesis
– breaking down molecules
• digestion
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5. Nothing works without enzymes!
• How important are enzymes?
– all chemical reactions in living organisms
require enzymes to work
• building molecules
– synthesis enzymes
• breaking down molecules
– digestive enzymes
– enzymes speed up reactions
• atalysts
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enzyme
enzyme
We can’t live
without enzymes!

7. Enzymes are proteins
• Each enzyme is the specific helper to
a specific reaction
– each enzyme needs to be the right shape for the
job
– enzymes are named for the reaction
they help
• sucrase breaks down sucrose
• proteases breakdown proteins
• lipases breakdown lipids
• DNA polymerase builds DNA
Oh, I get it!
They end
in -ase

8. Enzyme vocabulary
• Enzyme
– helper protein molecule
• Substrate
– molecule that enzymes work on
• Products
– what the enzyme helps produce from the
reaction
• Active site
– part of enzyme
that substrate
molecule fits into

9. 1
2
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10. 2) Detergent industry
• Their use as detergent additives still represents the
largest application of industrial enzymes, both in terms
of volume and value.
These are the enzymes we use detergent industries:
 Protease: Protein stain removal
 Amylase: Starch stain removal
 Lipase:Lipid stain removal
 Cellulase Cleaning: color clarification, anti-redeposition
(cotton)
 Mannanase Mannanan stain removal (reappearing
stains

11. 2) Detergent industry
• Enzyme in detergent must possess the
following characters:
• Stability at temperature over a broad range of
20C to 50C and even above
• The optimum pH should be in alkaline or
higher alkaline range
• It should be detergent compatible
• It should have specificity towards different
protein

12. 2) Detergent industry
• Most laundry detergents contain lipases and
proteases
• Their ability to break down fat / soils and
proteins makes them excellent for stain
removal
• Once the enzymes have done their job, the
broken down particles can easily be washed
away with warm water in the washing
machine

13. Enzymes vs. dirt
• In general, enzyme detergents remove protein
from clothes soiled with blood, milk, sweat,
grass, etc. far more effectively than non-
enzyme detergents
• The use of enzymes allows:
• lower temperatures to be employed
• shorter periods of agitation are needed

14. 3) Food industry
• 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, eer& Wi e

15. 3) Food industry
• For example :
in bread making , amylase E
is used to breakdown flour into soluble sugars
, which are
transformed by yeast into :
Alcohol &carbon dioxide
This make bread rise

16. Food industry
• 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 value&
may generate desirable flavor &aroma.

17. Enzymes used in Food industry
• Alpha-amylase: Converts starch to dextrins in
producing corn syrup. Solubilizes (makes more
capable of being dissolved) carbohydrates
found in barley and other cereals used in
brewing
• Glucoamylase: Conversion of dextrins to
glucose in the production of corn syrup.
Conversion of residual dextrins to fermentable
sugar in brewing for the production of "light"
beer.

18. Enzymes used in Food industry
• Beta-glucanase: Breakdown of glucans in malt and
and other materials to aid in filtration after mashing in
brewing.
• Lipase: Enhancing flavor 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.
• 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

19. Enzymes used in Food industry
• Chymosin: Curdling of milk by breaking down
kappa-caseins in cheese making.
• Microbial proteases: Processing of raw plant and
animal protein. Production of fish meals, meat
extracts, texturized proteins, and meat extenders.
• Pectinase: Treatment of fruit pulp to facilitate juice
extraction and for clarification and filtration of fruit
juice.
• Lactase: Additive for dairy products for individuals
lacking lactase. Breakdown of lactose in whey
products for manufacturing polyactide

20. Enzymes used in Food industry
• Acetolactate decarboxylase: Reduction of maturation
time in wine making by converting acetolactate to
acetoin.
• Glucose oxidase: Conversion of glucose to gluconic acid
to prevent Maillard reaction (reaction that gives
browned food a particular flavor) in products caused by
high heat used in dehydration.
• 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.

22. 4) Textile industry
• In the textile industry a completely new
enzymatic activity has recently been
introduced.
• This industry is under considerable
environmental pressure owing to its large
energy and water consumption and
subsequent environmental pollution

23. 4) Textile industry

24. Textile industry
• Cellulase: Denim finishing, cotton softening
• Amylase: De-sizing
• Pectate lyase: Scouring
• Catalase: Bleach termination
• Laccase: Bleaching
• Peroxidase: Excess dye removal

25. Enzymes key application and
mechanism
• Dry cleaning
• Bio stoning
• Bio-polishing
• Bio-bleaching
• Degumming

26. 4) Textile industry

27. Benefits of enzymatic textile processing

28. 5) Starch and fuel
Amylase: Starch liquefaction and saccharification
Amyloglucosidase: Saccharification
Pullulanase: Saccharification
Glucose isomerase: Glucose to fructose
conversion
Cyclodextrin-glycosyltransferase: Cyclodextrin
production
Xylanase: Viscosity reduction (fuel and starch)
Protease:Protease (yeast nutrition – fuel)

29. Pulb and paper
• Lipase :Pitch control, contaminant control
• Protease :Biofilm removal
• Amylase :Starch-coating, de-inking, drainage
improvement
• Xylanase: Bleach boosting
• Cellulase: De-inking, drainage improvement,
fiber modification

30. 6) Pulp and paper

31. For e zy es…
What matters?
SHAPE!

32. Thanks for your
attention