Proteases
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Enzymes are used everywhere Alcohol Detergent Leather Juice Enzymes are used in a wide range of application in daily life. Biofuel Animal feed Enzyme Technology Enzymes are natural proteins acting a catalysts speeding up all the biochemical processes in life. Cut (degradation) Build (synthesis) Change (modification) Sources of enzymes There are three major sources of enzymes : Plants ( 4%) Animals ( 8%) (papain, bromilain) Biocatalysis.Wiley-VCH Weinheim, chapter 3, pp. 43-44 (renet) Microorganisms (>80%) (yeast, fungi and bacteria) Types of Enzymes Used in Industries Hydrolases Oxidoreductases DNA manipulating enzymes Other enzymes Enzyme in biotechnology industry Enzymes play an important role in today’s biotechnology industry ranging from conventional industries to modern bioindustries. A wide variety of industrial processes and products are conducted by a range of enzymes. Global enzyme market status According to Freedonia, Global enzyme market value grows 7.6%/ year to US$ 6 billion in 2011 Food Industry -Baking -Food processing -Juice making -Beer and wine making -Diary and Cheese making -Medicine and cosmetics Enzymes Used in Food Industries • Enzymes used in food industry are subjected to strict regulations (must be proven to be safe) Enzymes in Baking Industry Enzymes in Baking Industry Amylase amylase Starch small sugars Enzymes in Baking Industry Amylase Produce sugars for yeast during dough making amylase yeast Starch sugars CO2 dough rise Additional enzymes • Xylanases – Affect water absorption and improve strength of gluten (protein network elasticity) – Improve quality (good texture) – Better dough handling • Lipases – Provide emulsifying effect create fine texture and crumb • Proteases – Reduce gluten for making biscuits and cookies Advantages of Using Enzymes in Baking • Desirable texture • Longer shelf-life, anti-staling • Better dough handling Starch-processing Industry amylase amylase (thermostable) Starch short carbohydrate mixes sugars High Fructose Syrup • Glucose isomerase: – Convert glucose to fructose from starchy materials to produce high fructose syrups Glucose isomerase Glucose Fructose High fructose syrup = enhanced sweetness and lower calories compared to sucrose Meat Tenderizer • Papain ( a protease found in papaya) is used as meat tenderizer to soften meat for cooking Enzymes Used in Juice Making Fruits contain pectins Pectins: components of fruit pulp and cell wall : glue cells together : can form gel and can make juice cloudy and sticky Components of Some Fruits Fruit Fruit cell composition pectin cherry hemicellulose cellulose glycoprotei ns 0.51 0.06 0.17 0.32 pineapple 0.21 0.35 0.27 0.12 mango 1.02 0.23 0.59 0.32 apple 0.54 0.34 0.70 0.15 pear 0.42 0.22 0.40 0.12 Enzymes Used in Juice Making Pectinases: digest pectins Helps release more juice Reduce juice cloudiness and stickiness Are especially necessary for production of clear concentrated juice Give smooth textures, while preserve color and vitamins Enzymes Used in Juice Making Xylanases and b-glucanases Helps further release more juice reduce juice cloudiness and stickiness Some amylases are used if fruits contain starch (e.g. some variety of apple) Combinations of these enzymes are used to get more juice which are stable and contain good taste. Enzymes for Beer and Wine Making Grain (e.g barley) Malt Dried and roasted Crushed Mixed with heated water Activated various enzymes Boiled with hops (add flavor, aroma, bitterness) Fermented with yeast alcohol Enzymes for Beer and Wine Making • Protease at 49-55C Removes cloudiness formed during beer processing and storage • b-glucanase (heat-stable) at 60C :Degrades celluloses, helps saccharification (get sugars), and reduces viscosity • Amylase (heat-stable) at 65-71C :Breaks down starch and releases sugars in malt Enzymes Used in Cheese Making Enzymes Used in Cheese Making • Rennet is a type of proteases which solidify milk • Cut casein proteins in milk into smaller pieces • Produced from stomach of cows Lipases • Lipases are used for enhancement of cheese flavor • Lipases releases free fatty acids from fats gives flavor Proteases • Short peptides containing hydrophobic amino acids give bitter taste • Proteases can degrade bittering peptides into amino acids • Proteases are used to reduce bitterness in cheese Protease Usage in Dairy Products • Make creamier yogurt products • Used to hydrolyze whey proteins to make dairy products less allegic Baby Food • Trypsin (a protease) is used to predigest proteins in baby food make the food easier to be digested Lactase Usage in Diary Products • Hydrolyze lactose from milk into galactose and glucose sugars • Useful for lactose-intolerant people • Make ice-cream creamier and sweeter-tasting Edible Oil Industry Lipase Omega Fatty Acids -Have high value -Polyunsaturated fat -Reduce bad cholesterol Lipase Specific lipase can change low-value fat to high-value fat lipase inexpensive lipids Omega-3 Artificial Flavors Some lipases are also used to make flavor esters from alcohol and fatty acids Chemical Odor Diacetyl Buttery Isoamyl acetate Banana Cinnamic aldehyde Cinnamon Ethyl propionate Fruity Limonene Orange Ethyl- (E, Z) -2,4-decadienoate Pear Allyl hexanoate Pineapple Ethyl maltol Sugar, Cotton candy Methyl salicylate Wintergreen Benzaldehyde Bitter almond Phospholipase Phospholipases are used for -de-gumming of oil refined oil longer storage and better processing -treatment of egg yolk mayonaise and other products Enzymes in Cosmetics and Medicine Enzyme Reaction Treatment Collagenase Collagen hydrolysis Skin ulcers Glutaminase L-Glutamine H2O L-glutamate + NH3 Leukaemia Bacterial cell wall hydrolysis Antibiotic α-Lactamase Penicillin penicilloate Penicillin allergy Streptokinase Plasminogen plasmin Blood clots Protein hydrolysis Inflammation Breaking down venom Blood clots Lysozyme Trypsin papain Urokinase Plasminogen plasmin e.g. protease from spider’s stomach is used in facial cream!
