Enzymes General properties

All enzymes are proteins that function as biological

catalysts
They are essential for reactions to occur in living (and dying)

cells They can have a dramatic impact on the quality deterioration of many foods They can be used to perform positive reactions in food and beverage processing (also textile, leather and pharmaceutical industry)

Have specific ability to convert a particular substance into a particular product Very rapid action Only need small amount Can easily control them by adjusting their environment, e.g. pH, T, concentration.. They are all natural and non-toxic

Enzymes in Industry
Natural enzymes are used in many industrial

processes (such as food processing, textiles) to:

Speed up chemical reactions in the process.
Increase efficiency --reducing water usage and energy

consumption. Improve the product -- Remove distasteful flavours and colours.

Starch Processing
Processing starch from corn, wheat,

and grains to glucose syrup by hydrolysis. Enzymes from bacteria used to specifically break down amylose and amylopectin (starch). Glucose, dextrose and fructose syrups are used as sweeteners in foods (candies, jams, cookies, soft drinks) and pharmaceuticals (cough syrup, vitamins).

Enzymes Important food enzymes

Food importance of the glycoside hydrolases

Corn syrup production

Using a enzymes starch can

be converted to a glucose syrup

3. Proteases
Enzymes that hydrolyze peptide bonds in proteins A) Papain Found in papaya Broad pH (3-11) and temperature stability For this reason very popular for a variety of food applications 1. Used as a meat tenderizer on inferior meat cuts (can also use slice of pineapple on meat) The enzyme makes its way into the muscle and hydrolyzes primarily connective tissue proteins (collagen etc.) and softens muscle Have to use low amount to prevent liquefaction of muscle

Enzymes Important food enzymes

2. Papain can also be used to clear turbidity (chill haze) in beer Protease (papain mostly used) added during post-fermentation maturation to hydrolyze the proteins/polypeptides to prevent large aggregates to form on cooling

Dairy Industry
Proteases are used to coagulate milk for the production

of cheese. The main enzyme used is chymosin. Taken from calf cells and replicated in bacteria and yeast. Chymosin is added to milk to hydrolyze casein (a milk protein), resulting in coagulation and 'curding'. The curd is used to produce different cheeses.

Cheese Making
Lactase is used to break down lactose. Leftover

lactose in the whey may crystallize and give some cheeses and ice cream.
Lipases are used to break down fats into free fatty

acids which produces a variety of cheeses with stronger flavours.

Enzymes Important food enzymes

C) Microbial proteases Several fungal and bacterial proteases are used in the food industry Fungal proteases Some have almost equal ability to form cheese cloths like chymosin A protease from Aspergillus oryzae is used to partially break down bread proteins (glutens) to reducing mixing time and making them more extensible Some are added to help with flavor and texture development and speeding up fermentation in fermented dairy products Fungal proteases are also used to tenderize meat Bacterial proteases Subtilisin from Bacillus subtilisin is popular and is used in combination with papain in beer chillproofing

Confectionary
Invertase is mainly used in the food

(confectionery) industry where fructose is preferred over sucrose because it is sweeter and does not crystallize as easily. However, the use of invertase is rather limited because another enzyme, glucose isomerase, can be used to convert glucose to fructose more inexpensively.

Enzymes Important food enzymes

B) Polyphenol oxidase (PPO)
Found in plants (fruits and vegetables), animals (including humans), insects and microbes Catalyzes the oxidation of phenolic compounds (mono and/or diphenols) in the presence of O2 to give quinones which polymerize into melanin pigments (desirable or undesirable) Its activity can be inhibited by: Removing O2 pH < 4.5 (lemon juice) Ascorbic acid (vit-C) (again, lemon juice) Bi-sulfites EDTA

Polymerizes Melanins Undesirable browning of apples, bananas, mushrooms, shrimp, lobster, human freckles? Up to 50% economic loss of tropical fruit due to PPO activity Desirable browning of tea, coffee, cocoa, raisins, prunes, tobacco.

Other uses in the Food Industry:

Increase the maturation of beer; removal of

carbohydrates to create light beers Degradation of pectin by pectinase to clarify wine and fruit juice, increase yield. Modify flour to improve baking properties, extend shelf-life, breadmaking... baby food to start off digestion of fats and proteins that are hard on babys immature digestive system.

Enzymes in the Cleaning Industry

Allow materials to be washed at low temperatures

and with less mechanical agitation (more efficient). More effective than non-biological detergents and soaps at removing biological stains such as blood, grass, milk and perspiration.
Proteases and amylases are added to detergents to

boost stain-removing power.

Enzymes and Textiles

Cellulases are used to brighten colours and soften

cotton. Leather: enzymes are used for unhairingand defatting hides and skins to produce leather.

 Importance of lipoxygenases in foods

Desirable

The enzyme plays a role in bleaching of wheat and soybean flours It contributes to the formation of S-S bonds in gluten in dough, thus one does not have to add chemical oxidizers

Application-Enzymes-Used
1. Paper Industry 2. Amylases, Xylanases, Cellulases & Ligninases 3. Degrade starch to lower viscosity, aiding sizing

and coating paper. Xylanases reduce bleach required for decolorizing; cellulases smooth fibers, enhance water drainage, and promote ink removal; lipases reduce pitch and lignindegrading enzymes remove lignin to soften paper.

Application-Enzymes
1. Rubber Industry 2. Catalase 3. To generate oxygen from peroxide to convert

latex into foam rubber.

Application-Enzymes-Used
1. Photographic Industry 2. Protease (Ficin) 3. Dissolve gelatin off scrap film, allowing

recovery of its silver content.

Enzymes as Pharmaceuticals
Enzymes can be used as drugs to

target specific diseases.

1st genetically engineered protein as

drug: insulin (a protein hormone) for diabetes 2nd: Activase (alteplase) for breaking up clots, used in heart attacks

Enzymes are also used to enhance the

production of pharmaceuticals, such as penicillin.

Treatment of Cancer
Enzymes are used for inhibiting

cancer cell growth, vascularization (blood supply) and metastasis (spread). Enzymes are used to deliver and turn on cancer drugs only when in the presence of cancer cells. Enzymes are used for treating side effects of cancer, such as hyperuricemia, a build up of uric acid (toxic to human body).

Ex. Childhood lymphoblastic leukemia

Normal cells are able to synthesize the amino acid

asparagine, the cancer cells are not. The enzyme pegaaspargase degrades asparagine, causing cancer cells to die in its presence. The enzyme is used along with standard chemotherapy to help combat the cancer cells.

Enzyme Therapy
Enzyme therapy is the use of enzyme supplements to help with digestion, to boost the immune system and to maintain overall homeostasis. Used by people suffering from cystic

fibrosis, diabetes, celiac disease, lactose intolerance, cancer... Enzyme supplements are extracted from plants and organs of animals (cows and pigs). Typically given in tablet or capsule form, some by injection. Often taken immediately before meals.

Ex. Lactose Intolerance

Products: LactAid / Dairy Ease / Lactase Tablets of lactase hydrolyze lactose to glucose and

galactose, typically taken before eating dairy products. Some specialized dairy products made with lactase added in them already -- slight increase in sweetness, due to sweeter monosaccharides.