Enzymes are biological catalysts that are used extensively in the food industry. They are produced by living organisms and act to accelerate biochemical reactions without being consumed in the process. Various enzymes have applications in dairy production, brewing, baking, winemaking, fruit juice production, and meat tenderizing. Common food industry enzymes include rennet, lactase, protease, catalase, α-amylase, β-glucanase, pectinase, amyloglucosidase, maltogenic amylase, glucose oxidase, pentosanase, and papain. Enzymes offer advantages over chemical processes by allowing reactions to proceed under milder conditions with greater specificity.

1. Enzymes
used in
food industry
Roll no. 3
M. Sc part 1

2. Contents
What are enzymes?
History of enzymes
Food industry (Main food processing
area)
Enzymes used in various food
industries
Dairy industry
Brewing industry
Baking industry
Wine and fruit juice making industry
Meat industry Enzymes used in food industry 2

3. What are ?
A substance produced by a living
organism that acts as a catalyst to
bring about a specific biochemical
reaction.
Enzymes used in food industry 3

4. Enzymes
• 2000 BC Egyptian and Sumerains developed fermentation for use in
brewing,
bread making and cheese making.
• 800 BC Calves’ stomach and the enzyme, chymosin, used for cheese
making.
• 1878 Yeast cells which cause fermentation were identified and the term
‘enzyme’ has first named meaning ‘in yeast’ in Greek.
• 1926 Enzymes were first shown to be protein.
• 1980 Enzyme preparation was developed to improved the digestibility
and
nutrient availability for animal feed.Enzymes used in food industry 4

5. Enzymes used in food industry 5

6. Food processing combines raw food ingredients
to produce marketable food products that can be
easily prepared and served to the consumer.
Food processing
Food processing
Enzymes used in food industry 6

7. Enzymes used in food
industries
Dairy
production
Brewing Baking Wine and
fruit juice
Meat
Rennet
Lactase
Protease
Catalases
β-Glucanase
α-Amylase
Protease
Amylogluco-
sidase
Maltogenic
amylase
Glucose oxidase
Pentosenase
Pectinase
β-Glucanase
Protease
Papain
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8. Rennet
Lactase
Protease
Catalase
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9. Rennet
• Extracted from the forth stomach of young calves
• Contains enzymes that cause milk to become
cheese
• It separates solid curd and liquid whey
• Different animal rennet are used for different
cheese
• Most common vegetable rennet is “thistle”
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10. Lactase
• Present in the brush border of the small
intestine
• Artificially extracted from yeast
• Required for the digestion of whole milk
• Used in production of lactose free milk
• Also used in production of ice cream and
sweetened flavoured and condensed milks
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11. Catalase
• Produced from bovine livers or microbial sources
• Breaks down hydrogen peroxide to water and
molecular oxygen
• Along with glucose oxidase it is used in treating food
wrappers to prevent oxidation
• Also used to remove traces of hydrogen peroxide in
the process of cold sterilization
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12. Protease
• Widely distributed in biological world
• Hydrolyses the specific peptide bond to
generate para-k-casein and macro peptides in
production of cheese
• Results in bitter flavour to the cheese and also
in desired texture
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13. Protease
β – Glucanase
α - Amylase
Amyloglucosidase
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14. Inside the barley kernel
Enzymes used in food industry 14

15. Protease
• Peptidase works to provide the wort with amino acid
nutrients that will be used by the yeast.
• Protease works to break up the larger proteins which
enhances the head retention of beer and reduces haze.
• In fully modified malts, these enzymes have done their
work during the malting process
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16. β – Glucanase
• Beta- Glucanase represents a group of carbohydrate
enzymes which break down glycosidic bonds within
beta-glucan
• Aids in filtration after mashing and brewing
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17. α - Amylase
• Converts starch to dextrins in producing corn
syrup
• Solubilizes carbohydrates found in barley and
other cereals used in brewing
• Decreases the time required for mashing
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18. Amyloglucosidase
• It is not as thermostable as Termamyl
• Optimum pH is 6.5
• Long incubation result in caramelisation of the
saccharides – resulting in product loss and
increase in impurities.
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19. Maltogenic amylase
Glucose oxidase
Pentosanase
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20. Maltogenic amylase
• Flour supplement
• It has anti staling effect
• It modifies starch while most of the starch starts
to gelatinise
• Resulting starch granules become more flexible
during storage.
Enzymes used in food industry 20

21. Glucose oxidase
• Oxidizes glucose and produce gluconic acid
and hydrogen peroxide
• H2O2 is strong oxidizing agent that strengthens
the disulfide and non-disulfide cross-links in
gluten
• Good working conditions help proper function
of bakery system.
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22. Pentosanases
• Exact mechanism is not yet discovered
• Improves dough machinability, yielding a more
flexible, easier-to-handle dough.
• The dough is more stable and gives better
oven spring during baking
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23. Pectinase
β – Glucanase
Enzymes used in food industry 23

24. Pectinase
• Prevents pectin from forming haze and hence
to get clear solution.
• Additionally its is used for extraction of colour
and juice from fresh fruit
• It breaks down pectin and releases methanol,
which in high amounts is hazardous.
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25. β – Glucanase
• It accelerates all biological mechanisms linked
to maturation on lees
• Reduces maturation duration
• Improves clarification and filtration, and
improves the action of fining agents
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26. Protease
Papain
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27. Protease
• Cleaves the bond that hold the amino acids
together.
• As the enzymes break apart proteins, which
disrupts or loosens muscle fibres and
tenderizes it.
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28. Papain
• Found in papaya
• 95% of meat tenderizers available in grocery
store are made from papain
• It is extracted from latex in papaya fruits
• These enzymes are purified and sold in
powder or liquid form
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29. Conclusion
• The enzyme-based processes are advantageous
as they can be carried out at moderate reaction
conditions with greater specificity in contrast to
chemical-based processes.
• Market for enzymes in industrial processes is
fast growing.
Enzymes used in food industry 29

30. References
• Biochemical Society - Danish Society for Biochemistry
and Molecular biology
• National centre for biotechnology education, UK,
university of reading
• European food information council, “Modern
Biotechnology in Food: Applications of food
biotechnology: enzymes”.
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31. References cont.
• Production of alcohol from raw wheat flour by
Amyloglucosidase and Saccharomyces cerevisiae Thierry
Montesinosa, , Jean-Marie Navarroa a Université Montpellier,
Accepted 15 March 2000, Available online 7 August 2000
• Wine maker’s academy
• Livestrong.com, “Meat Tenderizers & Enzymes” Last Updated:
Jun 27, 2015 | By Sandi Busch
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