2. MICROBIAL ENZYMES IN FOOD
INDUSTRIES
BY
ARAVINDH A,
197060002,
|| ND MSC AGRICULTURE,
DEPARTMENT OF AGRICULTURAL MICROBIOLOGY
3. CHAIR PERSON :
DR. D. KANCHANA ,
ASSOCIATE PROFESSOR,
DEPARTMENT OF AGRICULTURAL MICROBIOLOGY..
.
MEMBERS:
DR.G.USHARANI,
ASSOCIATE PROFESSOR,
DEPARTMENT OF AGRICULTURAL MICROBIOLOGY..
Ms. S. PUSHPALATHA,
ASSISTANT PROFESSOR,
DEPARTMENT OF ENTOMOLOGY..
4. INTRODUCTION OF ENZYMES:
• Enzymes are biocatalysts
synthesized by living cells.
• They are proteins that speed up the
rate of a chemical reaction .
• They are used in industrial
production of variousfood products
with required characteristics based
on the purpose and need.
5. HISTORY OF ENZYMES:
• French chemist Anselme Payen was the
first to discover an enzyme named
“Diastase”, in 1833.
• It was extracted from malt solution.
• The term ‘‘enzyme’’ word derives from the
Greek word “enzymos”, which relates to
the process of leavening bread.
• Nowadays enzymes continue to play key
roles in many food and beverage
manufacturing process.
6. ENZYMES USES IN FOOD INDUSRY:
• Food modification.
• Improving nutrition quality.
• Bioavaibality.
• Extraction.
• Brewing.
• Filtration.
• Fragmentation of various foods to each in enhancing the color, texture and appearance.
9. SIGNIFICANCE OF ENZYMES IN FOOD INDUSTRIES:
• High quality products.
• Low production cost.
• Low wastage.
• Minimum energy consumption.
• Biodegradability.
10. BAKING INDUSTRY
ENZYMES:
• α amylases:
Produce dextrins which are further broken down to
sugars.
• Β amylase:
Improves yeast fermentation and bread volume.
• Protease:
It is used to reduce gluten elasticity in biscuits and wafer
production.
• Hemicellulase :
Improve dough properties and bread quality , decrease
stickiness of bread.
• Llipoxygenase :
It is used to whitening the bread .
11. DAIRY INDUSTRY
• Milk is the chief ingredient in production of dairy products such as yogurt, buttermilk, cheese, buttercream,
soured cream .
• They are prepared through fermentation process.
ENZYMES:
• Proteases, lipases and lactases are used to develop flavour compounds .
• Rennin is used as a coagulant of milk to produce cheese .
12. BREWING INDUSTRY
• Many enzymes are used to produce wine, beer, soy sauce through fermentation process.
• Cellulase, hemicellulase, amylase, glucanase, lipase, decarboxylase etc, are used in this industry .
• They are used for liquefaction, clarification and to supplement malt enzymes .
FRUIT JUICE INDUSTRY
• Enzymes are widely used in clarification of juices and wines.
• During the production of fruit juice enzymes decreases the processing capacity and enhance flavor, color
and texture of juices.
• Pectinase and amylase increase juice production , juice volume and color extraction.
13. TYPES OF ENZMES USED IN FOOD INDUSTRIES
• α-Amylase. Glucoamylases.
• Lactases. Proteases.
• Lipases. Cellulases.
• Laccases. Glucose-oxidase.
• Catalases. Peroxidase.
14. α-Amylase
INTRODUCTION:
α-Amylases are starch-degrading enzymes.
These enzymes are widely distributed in all living organisms.
APPLICATIONS:
Baking, brewing, starch liquefaction.
Bread quality improvement.
Clarification of fruit juice.
15. USES OF ENZYMES:
• Wide applications of α-amylases in food industry include baking,
brewing and starch liquefaction.
• They are widely used in baking industry as flavour enhancement
and improve bread quality.
• It improves the taste, crust, colour and toasting qualities of
bread.
• Other applications of α-amylases include clarification of fruit
juices, which is carried out in the presence of cellulases and
pectinases to improve yield.
16. GLUCOAMYLASE
INTRODUCTION:
Glucoamylases are exo-acting enzymes.
Widely distributed in all living organisms.
These enzymes are produced mainly by Aspergillus niger and Aspergillus awamori, but the one
produced by Rhizopus oryzae is widely used for industrial applications .
APPLICATIONS:
Bread quality improvement.
High glucose and high fructose syrups.
17. USES OF ENZYMES:
• Glucoamylases find wide range of applications in food industry.
• They also applied in baking industry to improve flour quality.
• These enzymes are also used for the production of glucose,
which upon fermentation with Saccharomyces cerevisiae yields
ethanol.
• Glucoamylases play an important role in the production of sake
and soya sauce, as well as in the production of light beer.
18. LACTASE
INTRODUCTION:
Hydrolysis of lactose is an important biotechnological process in food industry .
The enzyme β-galactosidase catalyzes the hydrolysis of lactose.
β-galactosidase presents in plants, animals and microorganisms .
APPLICATIONS:
Milk and dairy products.
19. USES OF ENZYMES:
• β-galactosidase is produced using microorganisms with
GRAS status for their application in milk and dairy
products.
• The creaminess of ice creams improved significantly after
the hydrolysis of lactose with lactase.
• Another major application of lactase is the lactose
hydrolysis in whey.
20. PROTEASES
INTRODUCTION:
Proteases are enzymes which catalyze the hydrolysis of peptide bonds present in proteins and polypeptides.
They are widely used in detergent and pharmaceutical, followed by food industries.
The major sources of protease enzymes are animals, plant and microorganisms (both bacterial and fungal).
APPLICATIONS:
Brewing and Meat tenderization.
Coagulation of milk and Bread quality improvement.
21. USES OF ENZYMES:
• Plant proteases such as bromelain, ficin and papain are
widely used in food industry for brewing, tenderization
of meat and coagulation of milk.
• Proteases are widely used in baking industry for the
production of bread, baked foods, crackers and waffles.
• They are used for the acceleration of cheese ripening.
22. LIPASES
INTRODUCTION:
Lipases are enzymes which catalyze the hydrolysis of long chain triglycerides.
They are naturally present in the stomach and pancreas of humans and other animal species in order to
digest fats and lipids.
Microbial lipases are produced by bacteria, fungi and yeast.
APPLICATIONS:
Cheese flavour development.
Cheddar cheese production.
23. USES OF ENZYMES:
• In the food and beverage industry, lipases find major
application in dairy, baking, fruit juice, beer and wine
industries.
• It can improve the flavour of cheese.
• Different types of cheese can be made by using lipases
from various sources, e.g. Romano cheese using kid/
lamb pre-gastric lipase, Camembert cheese using lipase
from Penicillium camemberti and cheddar cheese using
Aspergillus niger or A.oryzae .
24. CELLULASE
INTRODUCTION:
Cellulases are enzymes that act on polymeric cellulose and hydrolyze β-1,4 linkages to
liberate glucose units.
Cellulases from fungi (Aspergillus and Trichoderma) and bacteria (Bacillus and
Paenibacillus) are potentially used in the production of food.
Xylanase , Pectinase are enzymes which is involved in clarification of fruit juices.
APPLICATIONS:
Clarification of fruit juice.
25. USES OF ENZYMES:
• In juice industry, cellulases are to improves
the clarification and stabilization of juices.
• In wine production, cellulases are used in
combination with other enzymes to
increase yield and quality.
• The main advantages of using these
enzymes to increase wine stability and
quality.
26. GLUCOSE OXIDASE
INTRODUCTION:
Glucose oxidase belongs to a large group of enzyme family called oxidoreductases.
Glucose oxidase is a flavoprotein discovered in 1928 by Müller.
The glucose oxidase production has been reported from various microorganisms
and it was first discovered in Aspergillus niger and Penicillium glaucum.
APPLICATIONS:
Food shelf life improvement.
Food flavour improvement.
27. USES OF ENZYMES:
• Glucose oxidase has its wide use in various
industries like pharmaceutical and food industries,
and in biofuel cells.
• Glucose oxidase improves the colour, texture,
flavour and shelf life of food products and
prevents rottening .
• During food packaging glucose oxidase is used for
increasing storage life by removing oxygen.
28. LACCASE
INTRODUCTION:
Laccases are a cluster of oxidases.
It is Commonly known as blue oxidases.
It is widely distributed in higher plants and fungi(white rot fungi) .
APPLICATIONS:
Polyphenol removal from wine.
Baking.
29. USES OF ENZYMES:
• Laccase is used to develop colour appearance in
food and beverage industries.
• Removal of polyphenols from wine should be
chosen to avoid adverse changes in wine.
• The application of laccase in baking enhances
stability, strength and decreases stickiness which
further increases machinability of bread batter.
• Moreover, it increases volume and enhances
softness of the product as reported by Labat et al.
30. CATALASES
INTRODUCTION:
Catalase is a tetrameric protein found in aerobic organisms.
It helps hydrogen peroxide decomposition.
This enzyme can be produced from microbial sources such as Aspergillus niger and
Micrococcus luteus and from bovine liver.
APPLICATIONS:
Food preservation (with glucose oxidase).
Removal of hydrogen peroxide from milk prior to cheese production.
31. USES OF ENZYMES:
• This enzyme is mostly used along with
other enzymes in food processing industry.
• Catalase is often used with glucose oxidases
for food preservation..
• Catalase is applied in milk processing
industry to eliminate peroxide from milk.
• This enzyme has limited use in cheese
production.
32. PEROXIDASE
INTRODUCTION:
Peroxidases are oxidoreductase proteins that contain iron(III) and protoporphyrin IX as the
prosthetic group.
Among microorganisms, Phanerochaete chrysosporium is the best characterized
peroxidase-secreting organism.
APPLICATIONS:
Development of flavour, colour and nutritional quality of food.
33. USES OF ENZYMES:
• This enzyme is used in food industry for
producing flavour, colour and texture and
improving nutritional quality of food.
• It can be used for treating phenolic
effluents from industries.
• The negative effect of peroxidases is that
they cause undesirable browning of fruits
and off-flavours of vegetables.
34. CONCLUSION
• Enzymes are important biocatalysts in food industry as they perform specific reactions
essential for food production and processing.
• Sometimes they have certain undesirable effect on food products like discoloration and off
flavor formation .
• In food industry ,enzymes have various applications in bakery products, cheese making, starch
processing, meat tenderizing, production of fruit juice and other drinks etc .
• They are needed to improve the quality of food products.
• They lower the production cost and saves energy because they are reusable .
• They are biodegradable , so they cause less environmental pollution .
