Enzymes in Food Industry

Enzymes are essential for the sustainable growth and development of any form of life on the planet and act as biocatalysts in a variety of metabolic and biochemical reactions. Enzymes have been used as food preservatives for a long time. Nowadays, enzymes enable various food industries to improve the quality and stability of products while improving production efficiency. The potential applications of enzymes in the food industry include auxiliary extraction of nutrient compounds and improvement of concentration, yield, stability, and effective recovery, etc. The growing demand for sustainable food has strengthened the power to develop microbial enzymes.

Application of Enzymes in Starch Processing

Amylase plays an important role in biotechnology, accounting for about 25% of the world enzyme market. Plants, animals and microorganisms are the main sources of α-amylase. α-amylase hydrolyzes the endonuclease-α-1,4-glucoside bond in starch and converts it into glucose, maltose and so on.

Application of Enzymes in the Dairy Industry

In dairy industry, immobilized lactase (β-galactosidase) is used to produce lactose-free milk in some countries. Lactose intolerance is common in these countries, and many people can only use lactose-free milk. Lactase, which hydrolyzes lactose into glucose and galactose. But some communities lack this enzyme and cannot break down lactose, which is fed by microbes in the gut and can cause digestive problems. Lactose-free milk can be formed by a variety of immobilization methods. Normal milk is obtained through a column containing immobilized lactase, resulting in products such as glucose and galactose, which can be simply eaten by lactose intolerant people.

Application of Enzymes in Winemaking

Enzymes are natural and fundamental elements in the winemaking process. Although they occur naturally in wine grapes and yeast, commercial enzymes are commonly found in many modern-day wineries. They can be used to improve extraction and the aromatic profile of a wine, while also accelerating the winemaking process.

Application of Enzyme in Fruit and Vegetable Processing

Pectin is a kind of polysaccharide with complex function and structure in plant cell wall. It is formed by the connection of D-galacturonic acid through α-1,4 glycoside bond. Pectinase, also known as Pectinase, is a group of enzymes that hydrolyze pectin by hydrolyzing α-1,4 glycoside bonds between D-galacturonic acid molecules. It was found that immobilized pectinase could hydrolyze pectin and increase the yield of fruit juice. Alkaline Pectinase is very active in degumming and degumming of plant raw materials, so it is very useful in fruit waste treatment. Another enzyme, acid Pectinase, is widely used in the removal and clarification of fruit juices.

Application of Enzymes in Meat and Fish Processing

Immobilized proteolytic enzyme is widely used in meat industry such as papain. Papain exists in papaya latex and shows extensive proteolysis. It has been used in the tenderization of meat and meat products in the brewing industry in the production of protein hydrolysates, clarification of beer and juice, baking, dairy cheese, removal of plant flavor and pigment complexes, and so on.

Application of Enzymes in Baking Industry

For decades, enzymes such as malt and fungal α-amylase have been used in bread making. The rapid development of biotechnology has provided many exciting new enzymes for the baking industry. The importance of enzymes may increase as consumer demand for natural products that do not contain chemical additives increases. For example, enzymes can be used instead of potassium bromate, a chemical additive that has been banned in some countries.

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