This document discusses the use of enzymes in various food industries. It describes how enzymes are used in starch processing, dairy production, winemaking, fruit and vegetable processing, meat and fish processing, and baking. Enzymes serve important functions in each industry, such as aiding starch conversion, curdling milk, improving wine clarification and aroma, breaking down cell walls in fruits and vegetables, tenderizing meat, and controlling texture in baked goods. The document encourages learning more about enzyme applications by visiting the listed website.

1. E n z y m e s i n
F o o d I n d u s t r y
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2. CONTENT
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Enzymesin StarchProcessing01
Enzymesin DairyIndustry02
Enzymesin Winemaking03
Enzymein Fruit andVegetable Processing04
Enzymesin Meat andFish Processing05
Enzymesin BakingIndustry06

3. Enzymes in
Starch
Processing
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4. Starch
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5. Starch Converting Enzymes
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A
C
A
C
C
B
Endoamylases
Exoamylases
(B) β-amylase
α-(1,4) links
Maltose and
β-limit dextrin
Glucoamylase
α-glucosidase
α-(1,4) and α-(1,6) links
Glucose
(C) Debranching
enzymes
Transferases
α- (1,6) links
Branching
enzyme
Isoamylase
Pullulanase I Maltotriose
Maltose
Glucose
Pullulan hydrolase
types I, II, and III
Maltotriose
Isopanose
Panose
Maltose
(A) α-amylase
α-(1,4) links
α-limit dextrin
Linear oligosaccharides
Glucose Maltose
α-, β-, γ-,
cyclodextrins
Cyclodextrin
glucosyltransferase

6. Enzymes in Dairy
Industry
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Milk-Clotting
Enzyme
Calf Rennet
Fermentation-Produced
Chymosin (FPC)
Cheese-Ripening
Enzyme
Hydrolases
Metabolic Enzymes
Lipase
Lipolyzed Milk Fat (LMF)
Lactoperoxi-
dase
Protective System
Lysozyme
Control Agent For
‘Late Blowing’
Enzymes in the Dairy Industry

8. Enzymes in
Winemaking
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Improve Maceration
Improve Clarification,
Filtration and Yield
Assisted Wine Aging on
Lees with β-Glucanase
Enhance Wine Aroma
Winemaking

10. Enzymes in Fruit
and Vegetable
Processing
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11. Enzymes in Fruit and
VegetableProcessing
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Pectinases
Beverages industry
Cellulases
Beverages industry
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Xylanases
(Hemicellulases)
Fruit and juice industry
α-Amylases
Textile industry, paper, brewing, baking,
detergent, cakes, fruit juices, starch syrups,
distilleries

12. Enzymes in Meat
and Fish Processing
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13. Enzymes in Meat and Fish Processing
Meat
Tenderization
Flavor in Meat
Products
Fish Processing
Plant proteases, especially papain
and bromelain, have been studied
for tenderization purposes for
decades.
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The main enzymatic reactions
affecting meat flavor are
proteolysis and lipolysis. Both
groups of reactions are due to
the contribution of endogenous
proteases and lipases.
When considering the
enzymatic processing of fish
and seafood, the role of both
endogenous and added enzymes
has to be considered.

14. Enzymes in Baking
Industry
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15. Healthy living Dept.
Amylase
Amylases can be used in three steps
of bread-making process: dough
mixing, dough fermentation, and
baking.
Proteases
Proteases can be used to assure bread
dough uniformity and help control
bread texture and improve flavor.
Pentosanases
Hemicellulases are able to destroy the water-
binding capacity of wheat flour pentosanases
and release water. This causes dough softening.
Enzymes in Baking Industry
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16. Industrialenzymeproductionservice
——CreativeEnzymes
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17. contact@creative-enzymes.com
Email
www. creative-enzymes.com
Website
45-1 Ramsey Road, Shirley, NY 11967, USA
Address
1-631-562-8517 1-516-512-3133
Tel
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