Applications of Enzymes in the Food Industry

Question 1

The corn sugar and syrup industry derive

Answer 1

glucose, maltose,01 and higher oligosaccharides fromuncookedstarch

Question 2

Conversion of starch to syrup and sugars

Answer 2

• Use acid hydrolysis by HCl
• Enzyme hydrolysis using amylases or
  glucosidic enzyme

Question 3

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

Answer 3

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

Question 4

Hydrolyzing enzymes: α-glucosidase

Answer 4

• hydrolyze terminal, nonreducing α-1,4-linked glucose

Question 5

Hydrolyzing enzymes: Pullulanase, Isoamylase

Answer 5

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

Question 6

The most important Enzymes commonly used:

Answer 6

• Alpha- & Beta-amylase
• Proteases

Question 7

α-amylase and Retard staling

Answer 7

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

Question 8

Carbohydrates hydrolyzing enzymes:

Answer 8

• Amylases
• Cellulases
• Pentosanases

Question 10

Proteins hydrolyzing enzymes

Answer 10

• Proteases

Question 10

Bacterial proteases

Answer 10

• Act on the inner peptide bonds
  of gluten
• Reduce elasticity
• Increase extensiblity of dough

Question 10

function of proteins hydrolyzing enzymes (HI)

Answer 10

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

Question 10

3 main categories of enzymes that are commonly used in baking

Answer 10

Carbohydrates hydrolyzing enzymes
Proteins hydrolyzing enzymes
Fats & oils hydrolyzing enzymes

Question 10

Sodium bisulfite

Answer 10

• Weaken gluten by hydrolyzing disulfide linkages in protein
• but destroy vitamin B (Thiamine)

Question 10

invertase

Answer 10

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

Question 10

• Lipases and Lipoxygenases improve?

Answer 10

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

Question 10

Fungal proteases ENDOPROTEASES

Answer 10

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

Question 10

• Lipases and Lipoxygenases

Answer 10

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

Question 10

Fungal proteases EXOPROTEASES

Answer 10

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

Question 10

High-maltose glucose syrup

Answer 10

• β-amylase or fungal α-amylase - produceglucosesyrup (>50% maltose) and extra high-maltosesyrup(>70% maltose)

Question 10

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

Answer 10

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

Question 10

Debittering citrus juice

Answer 10

• Pectinase
• Cellulase
• Hemicellulase
• Amylase
• Arabinase

Question 10

Fats & oils hydrolyzing enzymes

Answer 10

• Lipases
• Lipoxygenases

Question 10

Why candy produced with high maltose syrup will not become sticky

Answer 10

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

Question 10

Naringinase & Limonase (citrus juice)

Answer 10

hydrolyze naringin &limonin (bitter compounds in grapefruit juice

Question 10

Nariginase

Answer 10

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

Question 11

Functions of Carbohydrates hydrolyzing enzymes (hydrolyze)

Answer 11

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

Question 12

Functions of Carbohydrates hydrolyzing enzymes (convert)

Answer 12

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

Question 13

Functions of Carbohydrates hydrolyzing enzymes (anti)

Answer 13

Anti-staling agent - decrease firming rate of breadcrumb

Question 14

Increase juice yield & reduce juice viscosity

Answer 14

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

Question 15

Clarification of apple juice

Answer 15

* Pectinase * Debranching arabinosidase * Endoarabinase

Question 16

Pectinase

Answer 16

* Breakdown pectin * used in juice clarification as the process is cost-effective

Question 17

Debranching arabinosidase & Endoarabinase

Answer 17

* Breakdown araban (clouding agent) comes from the cell walls & prevent precipitation

Question 18

Glucose oxidase + catalase

Answer 18

Retard oxidation reaction in fruit juices

Question 19

Catalase

Answer 19

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

Question 20

Beer

Answer 20

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

Question 21

green tea chemical changes

Answer 21

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.

Question 21

Green Tea

Answer 21

create the colors, flavors, and astringency associated withblacktea

Question 22

Lipases in cheese

Answer 22

* Contribute to the distinctive flavor development during the ripening stage of cheese production.

Question 22

Rennet in cheese

Answer 22

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

Question 23

Lactase

Answer 23

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

Question 23

Fermented meat and sausages are mostly produced

Answer 23

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

Question 24

provide a good number of enzymes

Answer 24

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

Question 24

Protease enzymes such as papain and bromelain are used to

Answer 24

tenderize tougher cuts of meat

Question 24

papain and bromelain

Answer 24

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

Question 25

Enzymes may promote

Answer 25

the formation of new covalent bonds between meat proteins

Question 26

In meat gels, enzymes may enhance

Answer 26

the firmness and water-holding capacity of gels.

Question 26

Oxidoreductases

Answer 26

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

Question 27

Transferases

Answer 27

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)

Question 27

Ligases (syntethases)

Answer 27

Catalyze the synthesis of new bonds between two molecules.

Question 27

Hydrolases

Answer 27

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

Question 27

Lyases

Answer 27

Involved in nonhydrolytic removal of groups from substrates.

Question 27

Isomerases

Answer 27

Enzymes that can catalyze different molecular isomerization reactions

Question 27

sweetening agents in confectioneries

Answer 27

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

Question 27

Anti-staling agent (Carbohydrates hydrolyzing enzymes)

Answer 27

reduc firming rate of bread crumb

Question 27

main reasons for the useof enzymesarethe following

Answer 27

* 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.