What is the role of enzyme in a food industry?

Answer 1

Use of Enzymes in Food Industry - Food industry utilizes a variety of enzymes for processing of various foods, e.g., production of various types of syrups from starch or sucrose (a- and β-­amylases, glucamylase, pullulanase, invertase, and glucose isomerase), meat/protein processing using proteases, removal of glucose and or molecular oxygen (O2) using glucose oxidase and catalase, use of lactase in dairy industry and use of enzymes in fruit juice and brewing industries. The use of g1cose oxidase and catalase is briefly described heres.

Glucose oxides are obtained from A. Niger and Penicillium. It is a highly specific enzyme, which catalyzes the formation of gluconic acid from β - D- ­glucose in two separate steps, the second step being nonenzymatic spontaneous hydrolysis. Glucose oxidase is used for the removal of glucose or oxygen from the food stuffs in order to enhance their storability. Hydrogen peroxide (H2O2) effectively kills bacteria; it can be eliminated by using catalase. An important application of these enzymes is in the processing of egg white for use in baking industry. The egg white is treated with a mixture of glucose oxidase and catalase; additional H2O2 (0.1 % w/w) is added to provide sufficient O2 for glucose oxidase action. The glucose present in egg white is oxidised, and the egg white is dried for use in baking. Other applications of this enzyme pair are in

(i) removal of O2 from the air present in the head space of bottled and canned drinks, and

(ii) reduction of non enzymic browning in wines and mayonnaises. Use of Enzymes in Food Industry - Food industry utilizes a variety of enzymes for processing of various foods, e.g., production of various types of syrups from starch or sucrose (a- and β-­amylases, glucamylase, pullulanase, invertase, and glucose isomerase), meat/protein processing using proteases, removal of glucose and or molecular oxygen (O2) using glucose oxidase and catalase, use of lactase in dairy industry and use of enzymes in fruit juice and brewing industries. The use of g1cose oxidase and catalase is briefly described heres.

Glucose oxides are obtained from A. Niger and Penicillium. It is a highly specific enzyme, which catalyzes the formation of gluconic acid from β - D- ­glucose in two separate steps, the second step being nonenzymatic spontaneous hydrolysis. Glucose oxidase is used for the removal of glucose or oxygen from the food stuffs in order to enhance their storability. Hydrogen peroxide (H2O2) effectively kills bacteria; it can be eliminated by using catalase. An important application of these enzymes is in the processing of egg white for use in baking industry. The egg white is treated with a mixture of glucose oxidase and catalase; additional H2O2 (0.1 % w/w) is added to provide sufficient O2 for glucose oxidase action. The glucose present in egg white is oxidised, and the egg white is dried for use in baking. Other applications of this enzyme pair are in

(i) removal of O2 from the air present in the head space of bottled and canned drinks, and

(ii) reduction of non enzymic browning in wines and mayonnaises.

Answer 2

Barley is used in the brewing industry to produce beer. Enzymes are used in this process as follows:

1. Seeds are spread out, watered and given plenty of oxygen so seeds start to germinate

2. Barley produces an enzyme called amylase which breaks down starch in the seeds to a sugar called maltose

3. Maltose dissolves in cell sap meaning that the water potential gradient is lowered and more water can enter the seed by osmosis

4. Barley is then dried in hot air and the amylase enzyme is destroyed, but the maltose is not

This is the role of enzymes in the production of beer.