This document discusses various enzymes used in food processing and their functions. It begins by listing common food processing enzymes such as amylase, lipase, protease, and cellulase. It then provides details on the role of specific amylases, cellulase, catalase, glucanases, glucose oxidase, hemicellulase, lipase, pectinase, rennet, tannase, xylanase, and their uses in food industries like baking, brewing, dairy, and fruit juice processing. It concludes with a brief overview of how enzymes like amylases and glucanases are used in beer manufacturing to break down barley and produce fermentable sugars.

1. Enzymes
A.Reni
Assistant Professor
Department of Food Processing and Preservation Technology
Faculty of Engineering
Avinashilingam Institute for Home Science and Higher Education for Women
Coimbatore-641108

2.  Enzymes can speed reactions by more than 1010 times—they
can function uniquely to control process time, enhance
flavour, improve texture, extend shelf life and decrease the
use of chemical food additives.

3.  Amylase, Amyloglucosidase, Cellulase, Catalase, Lipase,
Glucanase, Hemicellulase, Phytase, Protease, Pectinase,
Rennet, Tannase, Xylanase, Glucose oxidase.

4. AMYLASES:
 Amylases act on starch (amylose and amylopectin).
 They split starch into dextrins and sugars by cleaving the a-
1,4 glycosidic linkages in the interior of the starch chain.
Amylases can be derived from bacteria and fungi.
 They play a major role in the, food & beverages (baking),
brewing, starch, sugar & alcohol industries.

5.  ALPHA-AMYLASES:
Fungal alpha-amylase: For detoxing and saccharifying
starch.
 Bacterial alpha-amylase: For starch liquefaction at
temperatures up to 90º C.
 Thermostable bacterial alpha-amylase: For starch
liquefaction at temperatures above 90º C.

6.  AMYLOGLUCOSIDASE:
 Also called glucoamylase, this enzyme acts on starch,
dextrins and sugars by cleaving the a-1, 4 glycosidic
linkages releasing stepwise from the end of the chain.
 It is widely used in the manufacture of glucose and for
conversion of carbohydrates to fermentable sugars.
 They play a major role in starch sugar & alcohol
industries.

7. GLUCOAMYLASES:
 Fungal Glucoamylase: is capable of hydrolyzing glucosidic
linkages of starch.
 Glucoamylase and pullulanase blend: for higher glucose yields
from starch

8. CELLULASE
• Cellulase acts on cellulose molecules by hydrolysing the b-1,4
glycosidic linkages.
• It largely produces cellobiose, which can ultimately yield glucose
units, depending on the characteristic of the enzyme.
• Cellulases find wide application in the food & beverages industries.
• Fungal cellulase: is primarily active on soluble forms of cellulase.

9. CATALASE:
 Catalase is the enzyme that breaks down hydrogen peroxide
to water and molecular oxygen.
 Catalase effectively removes the residual hydrogen peroxide,
ensuring that the fabric is peroxide-free and mainly used in
food industry and also in egg processing with other enzymes.

10. GLUCANASES:
 Glucanase act on b-1,3 and b-1,4 bonds in b-D-glucans. B-
glucanases are of particular interest to the brewing industry,
where they act on the glucans that impede clarification of
wort and filtration of beer.

11. Beta-glucanase:
 Thermostable bacterial beta-glucanase: for the hydrolysis of
cereal beta-glucan polysaccharides.
 It reduce hazing and can also affect foaming during storage.

12. GLUCOSE OXIDASE:
 Glucose and hexose oxidases catalyze reactions between
glucose and oxygen, producing gluconolactone and hydrogen
peroxide.
 And,they are mainly used in baking-food industries

13. HEMICELLULASE:
 Hemicellulases act on hemicellulose (also called pentosan), a polymer of
pentose sugars.
 They are mainly used in the baking (food & beverages) industry to
improve the quality of dough, the softness of the crumb and volume.
 Fungal hemicellulase: for the hydrolysis of galactomannan gums and
soluble cellulose

14. LIPASE:
 Lipase breaks down natural lipids and oils to free fatty acids and
glycerol.
 In otherwise,Lipase is usefull in baking and egg processing with other
enzymes.
 Pancreatic Lipase: hydrolyzes insoluble fats and fatty acid esters to
yield monoglycerides, glycerides, glycerol and free fatty acids.
 Microbial lipases: for fat hydrolysis and flavor development

15. PECTINASE:
 Pectinases act on pectins and their derivatives and play a major role in
the food & beverages industry.
 In fruit drinks,pectinase is a unique enzyme for the peeling of citrus
fruit.
 It can be used to produce fresh fruit segments from oranges and
grapefruit and are less likely to damage fruits than conventional
cutting.
 Pectinases cut pectin chains to lower viscosity,while glucose oxidase
removes dissolved oxygen, decrasing oxidative browning

16. PROTEASE
 Proteases are enzymes that act on proteins and convert them to peptides
and free amino acids.
 They play an important role in the food & beverages – baking
industries.
 Depending on the application acid, neutral and alkaline proteases are
available.

17. RENNET:
 Rennet, which is biologically prepared from the Mucor strain,
is used as a milk coagulant in the preparation of cheese.
 The food & beverages industry, specifically the dairy
industry, has accepted microbial rennet as the next best thing
to natural rennet.
Micellium of Mucor miehei

18. TANNASE:
 Tannase is an esterase-based formulation that hydrolyses the
acyl esters of tannins, making tannins more soluble at a lower
temperature and pH.
 They are used in the production of instant tea (for solubility)
in the food & beverages industry.

19. XYLANASE:
 Xylanases cleave chains of b-1,4-xylosidic linkages in Xylans.
 They are mainly used in the food & beverages-
baking industries.

20. ENZYMES:
 Enzyme in Beer Manufacturing - Beer is an
undistilled alcoholic bewerage produced from
fermentation of barley malt by yeast, especial1y S.
cerevisiae or S. carisbergensis

21.  Barley malt is prepared by soaking the grains in
water, allowing them to germinate at 17°C, and then
drying them at 65°C once the appropriate stage of
germination is reached. For beer preparation the malt
is powdered, mixed with warm water at 70°C and
pH 5.0; this is called mashing.

22.  α-Amylases and β-glucanase are used for increased
and rapid saccharification.
 Neutral proteases are added to the wort to hydrolyse
proteins and to increase the fermentation rate in the
later stages.

23.  Cellulases are used to digest barley glucans, particularly when
wheat is used as an adjunct.
 Papain is added to the beer during the later post-fermentation
stages to hydrolyse the proteins and prevent the occurrence of
'chillhaze'.
 Glucoamylase and/or fungal α-amylase are used during
fermentation to produce low calorie or 'light' beers.

24.  A variety of distilled alcoholic drinks, e.g., whisky,
rum, vodka, etc., are prepared by fermentation of a
large number of substrates rich in carbohydrates.
 Some of these substrates, e.g., molasses (rum), grapes
(brandy), etc., are rich in fermentable sugars; in such
cases, heat stable α-amylases from bacteria are used
for saccharification.