Applications of Enzymes in the Food Industry Flashcards

You may prefer our related Brainscape-certified flashcards:
1
Q

The corn sugar and syrup industry derive

A

glucose, maltose,01 and higher oligosaccharides fromuncookedstarch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Conversion of starch to syrup and sugars

A
  • Use acid hydrolysis by HCl
  • Enzyme hydrolysis using amylases or
    glucosidic enzyme
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Hydrolyzing enzymes: Amylases (α-, β-amylases, glucoamylases)

A

cleave starch molecules by hydrolyzing
α(1,4)- and/or α(1,6)-glycosidic bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Hydrolyzing enzymes: α-glucosidase

A
  • hydrolyze terminal, nonreducing α-1,4-linked glucose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Hydrolyzing enzymes: Pullulanase, Isoamylase

A

Debranching enzymes, specifically hydrolyze
α-1,6 glucosidic linkages

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

The most important Enzymes commonly used:

A
  • Alpha- & Beta-amylase
  • Proteases
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

α-amylase and Retard staling

A

Shorten the chainlength of amylopectinfrom19-21unitsto 12-15 units reduce tendency to retrograde

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Carbohydrates hydrolyzing enzymes:

A
  • Amylases
  • Cellulases
  • Pentosanases
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q
A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Proteins hydrolyzing enzymes

A
  • Proteases
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Bacterial proteases

A
  • Act on the inner peptide bonds
    of gluten
  • Reduce elasticity
  • Increase extensiblity of dough
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

function of proteins hydrolyzing enzymes (HI)

A

Improve machinability & better baked quality
Hydrolyze gluten in dough with high wheat protein gluten

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

3 main categories of enzymes that are commonly used in baking

A

Carbohydrates hydrolyzing enzymes
Proteins hydrolyzing enzymes
Fats & oils hydrolyzing enzymes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Sodium bisulfite

A
  • Weaken gluten by hydrolyzing disulfide linkages in protein
  • but destroy vitamin B (Thiamine)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

invertase

A

converts the sucrose to glucose and fructose - prevents the formation of sugar crystals.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q
  • Lipases and Lipoxygenases improve?
A

Improve dough rheology, increase dough strength and stability, increase in bread volume, more uniform crumb structure, softer crumb

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Fungal proteases ENDOPROTEASES

A

Endoprotease
- hydrolyzes the interior bonds of gluten
- modifies the extensibility of dough
- softer crumb

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q
  • Lipases and Lipoxygenases
A

Hydrolyze triglycerides(TAG)producing monoglycerides, diglycerides, glycerol and free fatty acids.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Fungal proteases EXOPROTEASES

A

Exoprotease
- hydrolyze terminal amino acid residues from the main protein chain
- react with sugars in Maillard reaction
- improves flavor & crust color

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

High-maltose glucose syrup

A
  • β-amylase or fungal α-amylase - produceglucosesyrup (>50% maltose) and extra high-maltosesyrup(>70% maltose)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

why soft candy and other treats made with sugar have short shelf life

A

Soft candy and other treats made with sugar-Short shelf life because the sugar sucrose contained in the product begins to crystallize soon after the confection is produced

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Debittering citrus juice

A
  • Pectinase
  • Cellulase
  • Hemicellulase
  • Amylase
  • Arabinase
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Fats & oils hydrolyzing enzymes

A
  • Lipases
  • Lipoxygenases
10
Q

Why candy produced with high maltose syrup will not become sticky

A

Maltose is less humectant than glucose, so candy produced with high-maltose syrup will not become sticky as easily as candy produced with standard glucose syrup

10
Q

Naringinase & Limonase (citrus juice)

A

hydrolyze naringin &limonin (bitter compounds in grapefruit juice

10
Q

Nariginase

A

hydrolytic enzyme containing both α-l-rhamnosidase and β-d-glucosidase

11
Q

Functions of Carbohydrates hydrolyzing enzymes (hydrolyze)

A

Hydrolyze starch into oligosaccharide fragments, increase reducing sugars - increase Maillard reaction

12
Q

Functions of Carbohydrates hydrolyzing enzymes (convert)

A

Convert starch to maltose for yeast fermentation -convert sugars into CO2 -increase loaf volume

13
Q

Functions of Carbohydrates hydrolyzing enzymes (anti)

A

Anti-staling agent - decrease firming rate of breadcrumb

14
Q

Increase juice yield & reduce juice viscosity

A

Aspergillus Rhizopus
Trichoderma (Fungi used as sources of enzymes)
* Pectinase
* Cellulase
* Hemicellulase

15
Q

Clarification of apple juice

A
  • Pectinase
  • Debranching arabinosidase
  • Endoarabinase
16
Q

Pectinase

A
  • Breakdown pectin
  • used in juice clarification as the process is cost-effective
17
Q

Debranching arabinosidase & Endoarabinase

A
  • Breakdown araban (clouding agent) comes from the cell walls & prevent precipitation
18
Q

Glucose oxidase + catalase

A

Retard oxidation reaction in fruit juices

19
Q

Catalase

A

Remove O2 from the air present in the head
space of bottled and canned drinks, reduce non- enzymatic browning in wines

20
Q

Beer

A

Enzymes transform complex carbohydrates in grains (e.g. barley, rice) to simpler sugars to the desired alcohol content using a smaller amount of grain.

21
Q

green tea chemical changes

A

Naturally occurring polyphenoloxidase and peroxidase cause most of the desired chemical changes, but other enzymatic reactions probably help develop the flavor by creating aldehydes and terpenes.

21
Q

Green Tea

A

create the colors, flavors, and astringency associated withblacktea

22
Q

Lipases in cheese

A
  • Contribute to the distinctive flavor development during the ripening stage of cheese production.
22
Q

Rennet in cheese

A

Facilitate the separation of the curd (cheese) from the whey

23
Q

Lactase

A
  • Converts milk sugar in dairy products(e.g. milk, ice cream, yogurt, and cheese) to two readily digestible sugars, glucose and galactose.
23
Q

Fermented meat and sausages are mostly produced

A

using the starter cultures of lactic acid bacteria alone (LAB) or a combination with coagulase negative Staphylococci (CNS) and yeasts or molds.

24
Q

provide a good number of enzymes

A

involved in relevant biochemical changes such as the enzymatic breakdown of carbohydrates, proteins, and lipids that affect color, flavor, and texture.

24
Q

Protease enzymes such as papain and bromelain are used to

A

tenderize tougher cuts of meat

24
Q

papain and bromelain

A
  • Breakdown covalent bonds in proteins
  • Generates smaller peptide fragments or amino acids
  • This structure breakdown increase the tenderness of the meat.
25
Q

Enzymes may promote

A

the formation of new covalent
bonds between meat proteins

26
Q

In meat gels, enzymes may enhance

A

the firmness and water-holding capacity of gels.

26
Q

Oxidoreductases

A

Catalyze redox reactions in
which hydrogen or oxygen
atoms or electrons are
transferred between molecules

27
Q

Transferases

A

Catalyze the transfer of specific
functional groups (e.g. a methyl or
glycosyl group) from one molecule
(called the donor) to another (called
the acceptor)

27
Q

Ligases
(syntethases)

A

Catalyze the synthesis of new
bonds between two molecules.

27
Q

Hydrolases

A

Catalyze the hydrolytic cleavage
of bonds such as C–O, C–N,
C–C, and some other bonds

27
Q

Lyases

A

Involved in nonhydrolytic removal
of groups from substrates.

27
Q

Isomerases

A

Enzymes that can catalyze
different molecular
isomerization reactions

27
Q

sweetening agents in confectioneries

A

sucrose, invert sugars (mixture of glucose and fructose) and glucose syrup

27
Q

Anti-staling agent (Carbohydrates hydrolyzing enzymes)

A

reduc firming rate of bread crumb

27
Q

main reasons for the useof enzymesarethe following

A
  • Increase juice yield
  • Improve efficiency of juice filtration
  • Enhance juice clarity
  • Reduce juice bitterness
  • To break down all insoluble carbohydrates ,such as pectins, hemicelluloses, and starch.