Notes regarding enzymes and food technology.

2. Enzymes & Food
technology

Prof.Dr :Fahim Shaltout .

3. Enzymes & food Technology

4. 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.

5. Types of enzymes

1- Join specific
molecule
together &form
new molecule.

2-Break specific
molecule apart
into separate

molecule.

6. 4 things to remember
about enzymes

7. 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 .

8. 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”

9. -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.

10. -
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.

11. -
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.

12. 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.

13. Forms of enzymes
1-liquids
2-granules
3-capsules
4- immobilized preparation

14. 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 .

15. *Enzymes used in food industry
can be derived from 3 sources:
1- Animal .
2-Vegetable.
3-Microbial.

16. -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 some
of lipids& to hasten the aging of
cheese.

17. 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.

18. *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 to
its more dangerous proteolytic activity.
-Barley amylase is also used to make
maltose syrup.

19. -The recent explosion of interest in
enzymes 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)

20. -If the growth of m.o can be manipulated in
such away so that the m.o produce desired
enzyme , these enzymes can be harvested
&concentrated for use in other application
This is the heart of enzyme
production via fermentation

21. 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.

22. Other sources of enzymes have
been cited for meat tenderization
such as B.subtilis; A.oryzae &
pancreatin

23. 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.

24. -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.

25. 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.

26. -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)

27. *In Dairy application:
Activa is used for texture improvement
in cheese & Yoghurt .

28. Enzymes produced by genetically
modified microorganisms

29. •
There are several advantages of using GMMs for the
production of enzymes, including
:
It 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

30. 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

31. Examples:-
Novozymes’ enzymes produced by
genetically modified microorganisms
Novozymes A/S markets a range of
enzymes for various industrial
purposes. Many of these enzymes
are produced by fermentation of
genetically modified microorganisms
(GMMs

32. (
Thank You
)