Dr. Babasaheb Nagurao Kumbhar
M.V.Sc scholar
College of veterinary sciences, Hyderbad
bobbyvph11@gmail.com

Enzyme
Cut (degradation)
Build (synthesis)
Change (modification)
“A biological catalyst that promotes & speeds
up a chemical reaction without itself being
altered in the process.”

Structure of an enzyme
ENZYMES
NON-PROTEIN
COENZYMES
( VITAMIN)
COFACTOR
(MINERAL)
PROTEIN

Enzyme action
enzyme
substrate
products

Properties of enzymes
 Control ripening.
 Cause food spoilage (rotting).
 Responsible for changes in flavor, color, texture
and nutritional properties.
 Can be inactivated by heat to extend storage
stability of foods.
 Control oxidation and spoilage (bioconservation)
 Increase nutritive values ( phytase , proteases etc.)
 Used for fermentation purposes in foods.
 Can be extracted and purified to a high degree.

Sources of enzymes
There are three major sources of enzymes :
Plants ( 4%)
(papain, bromilain)
Animals ( 8%)
(renet)
Microorganisms (>80%)
(yeast, fungi and bacteria)

Enzyme Production/Isolation Methods

Uses of enzymes
1. Analytical Applications of Enzymes
2. The Animal Feed Industry
3. The Meat and Fish Processing Industry
4. The Dairy Industry
5. The Leather Industry
6. CIP and cleaning of microfilters -- Detergents
1. The modification of Fats and Oils
2. The Pulp and Paper Industry
3. The Fruit Juice Processing Industry
4. The Production of Bulk and Fine Chemicals
5. Enzyme-Replacement Therapy

Dairy industry
Cheese
Cheese flavor
Lactose hydrolyses
Pasteurization
Infants milk
Rennin
Lipase
Protease
Lactase
Catalase
Trypsins
Tenderizers –
Bromelin, Papain, Ficin
Leather production
Animal feed
Phytate,
Glucan,
Raffinose etc
Other uses:-
 Cleaning-In-Place (CIP) & membrane cleaning
 Anti-microbial

Why important ?
 Added or used to cause particular reaction
 Advantages
 Natural, Nontoxic
 Catalyze specific reactions
 Active under mild conditions
 Active at low concentrations
 control rate of reaction
 Can be inactivated

Meat Tenderizer
Protease found in papaya
as meat tenderizer
Papain

Pepsin
 Very acidic activity optima (pH 1.8)
 Somewhat limits its use
 Used in cheese making

• Produced from stomach of cows
enzyme chymosin (rennin) obtained either from calf
stomach or more recently from a microorganism.
• Cut casein proteins in milk into smaller pieces
• solidify milk
Rennet -

Proteases
Reduced bitterness
Degrade AA

Protease Usage in Dairy
Products
• Make creamier yogurt products
• Hydrolyze whey proteins -- dairy products less
allergic
Leather Production:-- for the soaking and de-wooling stages of hide
processing in which selective protein degradation results in a softer
produce without substantial loss of strength.

Cleaning-In-Place (CIP) & membrane cleaning
• Proteases—in detergent
• Proteinaceous stain/soil– complex of
protein, fat, carbohydrates
• Cleaning microfiltration & ultra filtration membranes

Baby Food
Trypsin Predigest proteins Easier to digested
Use:-
 Infant milk formulates from cow’s milk
 Convert the milk proteins into peptides & free amino acids
 Non-degraded cow’s milk protein can induce sensitization in
infants when they are fed the milk.
 The risk of inducing sensitization or an allergic reaction can be
minimized.

Lactase enzyme (-galactosidase) --
extracted from fungi -- Aspergillus oryzae

Lactose intolerance
Lactose intolerance people
No digestion of lactose
Remain in digestive system
Fermented by bacteria
GI symptoms
nausea, cramps, bloating,
gas,& diarrhea -- within 4h
Tablet of lactase

Reaction
Substrate: Lactose
Lactose + H2O
-galactosidase
Glucose + Galactose
hydrolysis
Enzymes
Lactase=β- Galactosidase
Application :-
Production of low-lactose dairy product
Lactose-intolerant people
Ice-cream -- creamier, minimize crystallinization &
sweeter-tasting

Antimicrobial Enzymes
e.g.
1. Lysozyme
2. Chitinases
3. ß-Glucanases

Animal feed
 used to increase digestibility
 To destroy salmonella & other unwanted micro organisms
e.g. phytate, glucan, raffinose etc
Animal feed

Lipases
Milk fat
Lipase
Free fatty acids (flavour production)
hydrolyse
Source-
Animal --kid, calf, lamb
Plant– mucor meiheri
Enhancement of
cheese flavor

Catalase
H2O2 1/2O2H2O +
Pasteurization
High heat
Natural enzymes in milk
Destroyed
No development flavor & good quality cheese
Sources –
bovine liver/
microbial sources
H2O2—
used instead of pasteurization e.g. Swiss cheese making
Technical problem in past.
Hydrogen Peroxide-

• Quality testing of food products
and pasteurizationPhosphatase:
• To control bacteriaLysozyme
• To control fungiChitinases
• To control yeastsß-Glucanases
• Instead of preservative agents…
e.g. lacto-peroxidasesPeroxidases

enzyme Source Action in food Food application
Papain Latex of unripe
papaya fruit
protein hydrolysis Meat tenderisation
Bromelain Pineapple juice
and stem
Muscle and connective
tissue protein hydrolysis
Meat tenderisation
Ficin Fig fruit latex Muscle and connective
tissue protein hydrolysis
As bromelain & papain but
not widely used due to cost
Chymosin
(rennet)
Calf abomasum Kappa casein hydrolysis Cheese making
Pepsin Bovine
abomasum
casein
hydrolysis in cheese
Help for rennet action

Lysozyme Hen egg white Hydrolysis of bacterial
cell wall
polysaccharides
Prevention of late blowing
defects in cheese by
spore-forming bacteria
Lactoperoxidase Cheese whey:
bovine
colostrum
Oxidation of
thiocyanate
ion to bactericidal
Hypothiocyanate
Cold sterilisation of milk
Aminopeptidase Lcictococcus
lactix
Axpergillux spp.
Rhizopux oryzae
Releases free amino
acids from N-terminus
of proteins and
peptides
Releases free amino acids
from N-terminus
of proteins and peptides
Lipase/
esterase
Gullet of
goat&lamb: calf
abomasum:
pig pancreas
Triglyceride (fat)
hvdrolvsis
Flavour enhancement in
cheese products: