The document summarizes the use of enzymes in various food industries. It lists the group members and then discusses enzymes and their uses in dairy production, baking, brewing, wine/fruit juice, meat, and vegetable industries. Key enzymes discussed include rennet, lactase, catalase, protease, amylase, cellulase, pectinase, and papain. The advantages of using food enzymes are that they can cut costs and reduce time compared to chemical processes. Enzyme-based food processing is seen as an important and growing industry.
Enzymes are known to aid food processing in a wide variety of applications, for example manufacturing of cheese, vinegar and wine; leavening of bread; brewing of beer and so on. In these processes enzymes help to save energy and resources, as well as improve the overall efficiency. In many instances, the use of enzymes has been proved to decrease the volumes and toxicity of byproducts and effluents. Creative Enzymes provides a wide range of products including high purity enzymes and custom blends, which can be readily used in food and beverage processes.
https://www.creative-enzymes.com/cate/Food-And-Beverage-Applications_108.html
Enzymes are known to aid food processing in a wide variety of applications, for example manufacturing of cheese, vinegar and wine; leavening of bread; brewing of beer and so on. In these processes enzymes help to save energy and resources, as well as improve the overall efficiency. In many instances, the use of enzymes has been proved to decrease the volumes and toxicity of byproducts and effluents. Creative Enzymes provides a wide range of products including high purity enzymes and custom blends, which can be readily used in food and beverage processes.
https://www.creative-enzymes.com/cate/Food-And-Beverage-Applications_108.html
This presentation gives you the overall information of how enzymes are used in dairy industry and detailed explanation on production of cheese. Refer to the references for more detailed information.
Enzymes are a biological substance that accelerates the rate of various biochemical reactions in a living organism without being used up in the reaction. Their role in food processing has also been recognized for many centuries. Even before this knowledge about enzymes, they have been used in a number of processes such as the tenderization of meat using papaya leaves, soy sauce preparation, curd or cheese making, baking, brewing, etc. From animals to plants to microbial sources, enzymes may be extracted from any living organisms. Of the hundred or so enzymes being used in industries, more than half are of microbial origin. In the food industry, microbial enzymes have been extensively used to increase the diversity, variety, and quality of food. Microorganisms as an enzyme source are always preferred over other sources as large amounts of enzymes can be produced from them in a controlled manner that is also faster and cheaper. Moreover, the minimum of potentially harmful content is present in microbial enzymes in comparison to those of plants and animals. This chapter includes microbial enzymes used in food processing and the food industry, their physicochemical and biological properties, recent developments, and future prospects.
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
Changes in flour quality are and will continue to be a problem for the bakery industry. Large amounts of grain are processed by the milling industry and many resources used to secure the flour produced have a consistent quality.
Screening and Production of Protease Enzyme from Marine Microorganism and Its...iosrjce
Marine sediment samples were collected from the Gulf of Mannar, Mandapam coast to screen for
protease producing microbes. Among the five isolates screened only two isolates showed maximum proteolytic
activity with the zone of 21mm and 19mm respectively. Biochemical characterization of the isolates were
performed and identified as strain P2 belonged to Bacillus subtilis and strain P5 belonged to Bacillus
licheniformis. Both the strains have the ability to tolerate 7%Nacl concentration. The amount of protease
produced was expressed in microgram of tyrosine released under standard assay conditions. The total protein
content of crude enzyme extracts of Bacillus subtilis and Bacillus licheniformis were quantified which revealed
21.2mg/ml for strain P2 and 22.4mg/ml of protein content was presented by strain P5. The proteolytic bacteria
gave an optimum performance were both strains exhibited the enzymes stable at PH
7. In the present study
Bacillus subtilis showed a remarkable activity at 40ºC where as Bacillus licheniformis exhibited maximum
activity at 50ºC. Studies pertaining to carbon sources starch and lactose were utilized by Bacillus subtilis and
Bacillus licheniformis and maximum production was achieved. Among the different nitrogen sources tested
yeast extract induced maximum proteolytic activity where as ammonium sulphate was found to be the best
nitrogen sources for protease production. The crude enzyme was efficient to remove hair dye and blood stain by
Bacillus subtilis and Bacillus licheniformis
Radiation. Plants Immunity. Toxicity of Plants after irradiation.Dmitri Popov
A high level of Plant Vacuolar Protease, activated after moderate and high doses of radiation, possible playing role as radiation toxin and can induce development of Acute Radiation Syndromes in mammals after ingestion.
This presentation gives you the overall information of how enzymes are used in dairy industry and detailed explanation on production of cheese. Refer to the references for more detailed information.
Enzymes are a biological substance that accelerates the rate of various biochemical reactions in a living organism without being used up in the reaction. Their role in food processing has also been recognized for many centuries. Even before this knowledge about enzymes, they have been used in a number of processes such as the tenderization of meat using papaya leaves, soy sauce preparation, curd or cheese making, baking, brewing, etc. From animals to plants to microbial sources, enzymes may be extracted from any living organisms. Of the hundred or so enzymes being used in industries, more than half are of microbial origin. In the food industry, microbial enzymes have been extensively used to increase the diversity, variety, and quality of food. Microorganisms as an enzyme source are always preferred over other sources as large amounts of enzymes can be produced from them in a controlled manner that is also faster and cheaper. Moreover, the minimum of potentially harmful content is present in microbial enzymes in comparison to those of plants and animals. This chapter includes microbial enzymes used in food processing and the food industry, their physicochemical and biological properties, recent developments, and future prospects.
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
Changes in flour quality are and will continue to be a problem for the bakery industry. Large amounts of grain are processed by the milling industry and many resources used to secure the flour produced have a consistent quality.
Screening and Production of Protease Enzyme from Marine Microorganism and Its...iosrjce
Marine sediment samples were collected from the Gulf of Mannar, Mandapam coast to screen for
protease producing microbes. Among the five isolates screened only two isolates showed maximum proteolytic
activity with the zone of 21mm and 19mm respectively. Biochemical characterization of the isolates were
performed and identified as strain P2 belonged to Bacillus subtilis and strain P5 belonged to Bacillus
licheniformis. Both the strains have the ability to tolerate 7%Nacl concentration. The amount of protease
produced was expressed in microgram of tyrosine released under standard assay conditions. The total protein
content of crude enzyme extracts of Bacillus subtilis and Bacillus licheniformis were quantified which revealed
21.2mg/ml for strain P2 and 22.4mg/ml of protein content was presented by strain P5. The proteolytic bacteria
gave an optimum performance were both strains exhibited the enzymes stable at PH
7. In the present study
Bacillus subtilis showed a remarkable activity at 40ºC where as Bacillus licheniformis exhibited maximum
activity at 50ºC. Studies pertaining to carbon sources starch and lactose were utilized by Bacillus subtilis and
Bacillus licheniformis and maximum production was achieved. Among the different nitrogen sources tested
yeast extract induced maximum proteolytic activity where as ammonium sulphate was found to be the best
nitrogen sources for protease production. The crude enzyme was efficient to remove hair dye and blood stain by
Bacillus subtilis and Bacillus licheniformis
Radiation. Plants Immunity. Toxicity of Plants after irradiation.Dmitri Popov
A high level of Plant Vacuolar Protease, activated after moderate and high doses of radiation, possible playing role as radiation toxin and can induce development of Acute Radiation Syndromes in mammals after ingestion.
Complex Of Enzymes Plus is recommended as a dietary supplement, an additional source of rutin, zinc and digestive enzymes like bromeline-papain-tripsin-amylase-lipase-protease etc. which have a favorable effect on the digestion process and promote complete breakdown of food and its uptake as well; thereby improving general health and well-being
How to produce enzyme based products at home: cleaning & Personal careMurray Hunter
The production of enzyme based products in Thailand & emerging cosmetic & personal care industry. Presented to the IAB WOMEN IN SCIENCE INTERNATIONAL SYMPOSIUM ON
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Industrial biotechnology, past, present, and future Swedish-African partnershipsSIANI
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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.
Role of immobilized Enzymes in Food industryJasmineJuliet
Immobilization techniques, Immobilization techniques in food industry, Immobilized Enzymes, Need for immobilization, Role of immobilized Enzymes in Food Industry, Methods of immobilization, Production of lactose free milk, Production of High Fructose corn syrups, Production of Juice in industry level by Immobilized enzymes of Pectinase, Meat tenderization by immobilized Enzymes, Immobilized Amino acylase, immobilized glucose isomerase, immobilized pectinase, Immobilized alkaline phosphatase.
An enzyme is a protein catalyst that makes chemical changes in biological systems. Various categories are used in baked goods, beverages, dairy, beer, glucose syrups, starch and other food products.1
In bakery systems, enzymes act as:
Dough conditioners
Fermentation enhancers
Anti-staling agents
This enables bakers to remove undesirable additives and make clean label baked goods.
Origin
Enzymes are naturally present in many living organisms such as animals, plants, bacteria and fungi. There, they participate in metabolic processes. Also, they can be found in food materials such as cereal flours, fruits and vegetables
The following presentation is only for quick reference. I would advise you to read the theoretical aspects of the respective topic and then use this presentation for your last minute revision. I hope it helps you..!!
Mayur D. Chauhan
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about milk.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
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Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptx
Food rauf
1.
2. Group Members
• Ateeq Ur Rahman
• Abdul Rauf
• Adil Zafar
• Junaid Ihsan
• Mohib Ullah
• Bakhtiar Ali
• Umar Hasnain
3. Food Enzymes and their Use in Industries
Presented To: Dr. MUDASSIR
Food Biotechnology
4. What is Enzyme?
• A substance produced by a living
organism that acts as a catalyst to bring
about a specific biochemical reaction.
5. 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.
5
6. Food Enzyme
• Enzyme use to digest the food is called food enzyme
• After food reaches the small intestine, the
enzyme pancreatin further digests protein, carbohydrates and fats
in the small intestine.
• Pancreatin also helps to support the pancreas.
• Alpha amylase digests starches.
• Bile salt makes fats soluble, preparing them for further digestion
by lipase.
7. Food Processing
Food processing combines raw food ingredients to
produce marketable food products that can be easily
prepared and served to the consumer.
Food processing
8. Advantages of Food Enzymes:
The two main advantages of food enzymes are:
Cut the costs
• Less time consumption
• Cut the Cost
9. 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
Enzymes used in food industry 9
Enzyme Used in Food Industries
11. 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”
12. 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
13. 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
14. 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 better flavour to the cheese and also in
desired texture
16. 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.
17. 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.
18. Pentosanase:
• 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
21. 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.
22. 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
23. 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
24. 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 .
26. 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.
27. 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.
29. Cellulase & Hemicellulase
• Enzyme that include CELLULASE and
HEMICELLULASE activity can break down the cell wall
and increase the over-all juice production by 5 – 10
%.
30. 6. Vegetable Industry:
• Three enzymes important in vegetable industry
• Cellulase:
• Hydrolyze cellulase
• Pectinase:
• Hydrolyze pectin
31. Amyloglucosidase
• is an extracellular enzyme that converts starch to
dextrin's and glucose. The enzyme is used in the
starch-processing industry for the commercial
production of D-glucose from corn syrups.
33. 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
is high amounts hazardous.
34. β- Glucanases
• It accelerates all biological mechanisms linked to
maturation on lees
• Reduces maturation duration
• Improves clarification and filtration, and improves
the action of fining agents
35. Conculsion
•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.
