Documente Academic
Documente Profesional
Documente Cultură
Nupur Agarwal
Amity Institute Of Food
Technology, Noida, Uttar
Pradesh ,Sector 125,India
A protein catalyst that speeds up
a chemical reaction.
Lowers the activation energies of
a substance
T.S.
catalyst
EA
products
reactants
H
Enzyme combines with a
substrate to a form new products
Substrate- something that
combines with the enzyme
products
substrate
enzyme
pH
Temperature
Easily inactivated (denatured)
in presence of inhibitors (Lead
Poisoning)
EFFECT OF PH
Enzymes are affected by changes
in pH. The most favorable pH
value - the point where the enzyme
is most active - is known as the
optimum pH.
isomerase
starchα-amylase dextrins glucoamylase glucose fructose
ENZYMES USED IN MILK AND DAIRY PRODUCTS
ENZYMES FUNCTIONS
Chymosin Milk coagulation
Proteases Flavour improvement,
decrease ripening time of
cheeses
Lipases •Same as above
Sulphydryl oxidase Remove cooked flavour
β-Galactosidase Lactose removal
Proteases Soyabean milk coagulation
ENZYMES IN BAKING
ENZYMES PURPOSE
Amylase Maximise fermentation
purpose;prevent staling
Protease Improve handling and
rheological properties
Glutamyl transferase Improve dough
elasticity;retention of bread
softness on storage
ENZYMES IN BREWING
ENZYME PURPOSE