Applications of Enzymes in the Food Industry Flashcards
The corn sugar and syrup industry derive
glucose, maltose,01 and higher oligosaccharides fromuncookedstarch
Conversion of starch to syrup and sugars
- Use acid hydrolysis by HCl
- Enzyme hydrolysis using amylases or
glucosidic enzyme
Hydrolyzing enzymes: Amylases (α-, β-amylases, glucoamylases)
cleave starch molecules by hydrolyzing
α(1,4)- and/or α(1,6)-glycosidic bonds
Hydrolyzing enzymes: α-glucosidase
- hydrolyze terminal, nonreducing α-1,4-linked glucose
Hydrolyzing enzymes: Pullulanase, Isoamylase
Debranching enzymes, specifically hydrolyze
α-1,6 glucosidic linkages
The most important Enzymes commonly used:
- Alpha- & Beta-amylase
- Proteases
α-amylase and Retard staling
Shorten the chainlength of amylopectinfrom19-21unitsto 12-15 units reduce tendency to retrograde
Carbohydrates hydrolyzing enzymes:
- Amylases
- Cellulases
- Pentosanases
Proteins hydrolyzing enzymes
- Proteases
Bacterial proteases
- Act on the inner peptide bonds
of gluten - Reduce elasticity
- Increase extensiblity of dough
function of proteins hydrolyzing enzymes (HI)
Improve machinability & better baked quality
Hydrolyze gluten in dough with high wheat protein gluten
3 main categories of enzymes that are commonly used in baking
Carbohydrates hydrolyzing enzymes
Proteins hydrolyzing enzymes
Fats & oils hydrolyzing enzymes
Sodium bisulfite
- Weaken gluten by hydrolyzing disulfide linkages in protein
- but destroy vitamin B (Thiamine)
invertase
converts the sucrose to glucose and fructose - prevents the formation of sugar crystals.
- Lipases and Lipoxygenases improve?
Improve dough rheology, increase dough strength and stability, increase in bread volume, more uniform crumb structure, softer crumb
Fungal proteases ENDOPROTEASES
Endoprotease
- hydrolyzes the interior bonds of gluten
- modifies the extensibility of dough
- softer crumb
- Lipases and Lipoxygenases
Hydrolyze triglycerides(TAG)producing monoglycerides, diglycerides, glycerol and free fatty acids.
Fungal proteases EXOPROTEASES
Exoprotease
- hydrolyze terminal amino acid residues from the main protein chain
- react with sugars in Maillard reaction
- improves flavor & crust color
High-maltose glucose syrup
- β-amylase or fungal α-amylase - produceglucosesyrup (>50% maltose) and extra high-maltosesyrup(>70% maltose)
why soft candy and other treats made with sugar have short shelf life
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
Debittering citrus juice
- Pectinase
- Cellulase
- Hemicellulase
- Amylase
- Arabinase