Enzymes & Food technology Prof.Dr :Fahim Shaltout . Enzymes & food Technology Introduction Enzymes present every where in nature & In our bodies all the time. Enzymes are not living things &they made by living cells . They are necessary for life . They have a very specific mechanism, each one has a very particular job. Types of enzymes 1- Join specific molecule together &form new molecule. 2-Break specific molecule apart into separate molecule. 4 things to remember about enzymes 1-Enzymes are specific 2-Enzymes are catalyst as one enzyme can perform the same job over & over again million of times without being consumed . 3-Enzymes are efficient. 4-Enzymes are protein in nature . Enzymes & Food Back ground: -For many thousand of years , man has used Naturally occurring m.o (bacteria, yeast, mould &the enzymes they produced to make Food such as : “Bread, Cheese, beer& Wine” -For example : in bread making , amylase E is used to breakdown flour into soluble sugars , which are transformed by yeast into : Alcohol &carbon dioxide This make bread rise. Today, enzymes are used for an increasing range of application: (Bakery, cheese making, starch processing , tenderizing of meat, production of fruit juice& other drink). Here they can improve texture, appearance, nutritional value& may generate desirable flavor &aroma. Enzymes produced for industry include: 1- Protease E. 2-Amylase E . 3-Glucose isomerase E . 4-Glucose oxidase E. 5-Renin E. 6-Pectinase E. 7-Lipase E. Enzymes &Allergy - To-date , there have been no reports of consumer allergy to enzyme residues in food . - The levels of enzyme residue appear in food are so low to cause allergy . - Like all proteins, enzymes can cause Allergic reactions when people have Been sensitized through exposure To large quantities. Forms of enzymes 1-liquids 2-granules 3-capsules 4- immobilized preparation Uses of enzymes 1- Production of bulk product such as : glucose & fructose 2-In food processing &food analysis. 3-In laundry & automatic dishwashing detergent. 4-The textile, pulp& paper &animal feed Industries. 5- Clinical diagnosis & Therapy. 6-Genetic engineering . *Enzymes used in food industry can be derived from 3 sources: 1- Animal . 2-Vegetable. 3-Microbial. -There are 3 enzymes commonly used in food preparation that are derived from animal tissue . 1-rennet: an extract of fourth stomach of calf& is rich in rennin E & pepsin E -Both of these are protease that cause milk to curdle into cheese. 2-Lipase : used to impart buttery flavor to oils by degrading some of lipids& to hasten the aging of cheese. 3- Pancreatin: is rich in aplethora of protease E. -is used to modify protein to make it more easily digested. 4- Trypsin : used for the same purpose. *Pancreatic tissue& its derivatives are the ingredient of infant food formulas to break down the protein for children who cannot digest it. *There are 3 major plantderived protease E used commercially today : -Papain is derived from papaya plant. -Bromelain from the pineapple plant. -Ficin from the fig papain& bromelain which are commonly used as meat tenderizers. *Ficin being more limited in use due to its more dangerous proteolytic activity. -Barley amylase is also used to make maltose syrup. -The recent explosion of interest in enzymes involve the 3rd source (Microbial) -The growth of m.os on nutrient media allow these m.os to produce varied enzymes as a part of their natural metabolic function . &this process is commonly referred to as (Fermentation) -If the growth of m.o can be manipulated in such away so that the m.o produce desired enzyme , these enzymes can be harvested &concentrated for use in other application This is the heart of enzyme production via fermentation Meat Tenderizing Enzymes The two most often used meat tenderizing enzymes are Papain and Bromelain. Both are derived from plant sources. These are the papaya fruit and the pineapple plant. Other sources of enzymes have been cited for meat tenderization such as B.subtilis; A.oryzae & pancreatin ACTIVA -An innovative enzyme for the meat, fish & Dairy industries. -It is brand of transglutaminase which is Is enzyme that occur widely in nature . -It has been used successfully by the European & Japanese meat, fish, dairy Industries for a number of years. -Activa catalyses the formation of stable , fine protein network by creating covalent bonds between 2 amino acid (glutamine &lysine ) so called (G-L) bonds, these bonds are heat resistant. Application: -In fish, seafood, meat industries : Used to bind pieces of fish or meat Together for : -Portion control . -Add value to meat off cuts. So Lead To : No need to use heating, freezing for Binding. Possible to slice the recombined meat in The row state. Easy to handle, no effect on flavor. -ACTIVA is used to improve the structure of fish, cooked meats, hams& sausages. -standardizing texture. -improving slice ability . -improvement to breaking strength. -Adding more juiciness. -Reduction of other ingredient as (Phosphate) *In Dairy application: Activa is used for texture improvement in cheese & Yoghurt . Enzymes produced by genetically modified microorganisms • There are several advantages of using GMMs for the :production of enzymes, including It is possible to produce enzymes with a higher specificity and purity It is possible to obtain enzymes which would otherwise not be available for economical, occupational health or environmental reasons Due to higher production efficiency there is an additional environmental benefit through reducing energy consumption and waste from the production plants For enzymes used in the food industry particular benefits are for example a better use of raw materials (juice industry), better keeping quality of a final food and thereby less wastage of food (baking industry) and a reduced use of chemicals in the production )process (starch industry For enzymes used in the feed industry particular benefits include a significant reduction in the amount of phosphorus released to the environment from farming Examples:Novozymes’ enzymes produced by genetically modified microorganisms Novozymes A/S markets a range of enzymes for various industrial purposes. Many of these enzymes are produced by fermentation of genetically modified microorganisms (GMMs )Thank You (