Enzymes : food industry Flashcards
What are the advantages of using enzymes in food industry
- perceived as natrual by consumer
- specificity
- activity under mild conditions
- ease of control after desired process
Where does the proteolytic enzymes cute the caseins of milk
kappa casein between the methionine 106 and the phenylalanine 105
name the role of amylase in the baking industry
can break down the CHO into sugars that yeast can use
name the role of lipase (lipoxygenase) in the baking industry
can break down the carotenoids pigments and bleach the flour
name the role of protease in the baking industry
can break down gluten to make the dough more plaible
what is the use of proteases in the meat industry
tenderization
what is the role of transferase in the food industry
texturization because they can form bigger proteins.
what is the difference between an exoprotease and an endoprotease
endoprotease : act randomly on the protein. They are used to if you want extensives changes.
exoprotease : act at the end of proteins. They don’t bring extensive changes in the peptide molecules
___ are used to debitter proteins
exoproteases
What are the two types of exoproteases?
aminoprotease
carboxyprotease
What are the two major carbohydrates found in foods?
starch and cellulose
___ is a CHO that is more resistant to enzymatic hydrolysis
cellulose
What type of linkage is found in cellulose
beta-1-4 glycodisic bonds
What type of linkage is found in cellulose
alpha 1-4 glycosidic bonds
T or F : lipolytic enzymes cause degradation or modification of fats & oils
true, lipoytic enzymes is a synonym of lipase.
T or F : action of lipase is of interest in the food industry because they create flavor compounds
false, Usually in food processing, action of lipases is undesirable, as the FFAs formed are less stable than the acyl glycerides, and are responsible for undesirable rancid odors. However, some product require lipolysis like cheese, milk, chocolat etc..
What are the results of using enzymes on food
- changes in solubility
- changes in functinoal properties
- changes in flavor
name the industrial application of proteases
- removal of bitterness
- whey proteins hydrolysate
- hydrolysis of gluten to use a flavorant
- modfication of collagen and gelatin (collagenase)
- alcoholic bev (chillproofing)
- baking (removal of gluten for plability)
- recovery of proteins from offal, bones and blood.
state other lesser known application of enzymes
- Removal of dental plaque with toothpaste containing dextranases;
- Elimination of hair with keratinase;
- Solubilization of cold tea solids with tannases;
- Synthesis of protein-like molecules.
why is cold tea less bitter than hot teas
because of the use of tannase to solubilise the tanins (bitter)
What is the plastein reaction?
amino acids and low molecular peptides are put together by proteases to form gel-like protein curds products. How is it possible ? The hydrolysis by the proteases requires water (proteins to amino acids ) so without water, the inverse reaction can happen (amino acids to proteins )
What are the methods use to control enzymatic reactions in foods
- temperature
- Aw
- chemicals
- high pressure treatment
- enzyme treatment
- enzymes inhibitors
- chemical modifications
- ionizing radiation
how does the water activity reduction works to control enzymes
addition of substances like salt and sugar act to strip the moisture film surrounding enzymes and cause inactivation or to loose their activity.
how does the chemicals works to control enzymes
Addition of chemicals acids / alkalis cause pH extremes where there is irreversible enzymes inactivation
how does the high pressure works to control enzymes
cause compaction (reduced volume) of enzymes that results in changes in 3D configuration of enzyme and inactivation
how does the chemical modification works to control enzymes
usually attaching alcohol to the proteins.
how does the ionizing radiations works to control enzymes
can cause antioxydants and then causes the denatureation of enzymes.
