Date post: | 07-May-2015 |
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Role of enzymes
Dr. Babasaheb Nagurao KumbharM.V.Sc scholar
College of veterinary sciences, Hyderbad
Enzyme
Cut (degradation)
Build (synthesis)
Change (modification)
“A biological catalyst that promotes & speeds up a chemical reaction without itself being altered in the process.”
Structure of an enzymeENZYMES
NON-PROTEIN
COENZYMES ( VITAMIN)
COFACTOR(MINERAL)
Enzyme action
enzyme
substrateproducts
Properties of enzymes Control ripening. Cause food spoilage (rotting). Responsible for changes in flavor, color, texture
and nutritional properties. Can be inactivated by heat to extend storage
stability of foods. Control oxidation and spoilage (bioconservation) Increase nutritive values ( phytase , proteases
etc.) Used for fermentation purposes in foods. Can be extracted and purified to a high degree.
Sources of enzymesThere are three major sources of enzymes :
Plants ( 4%) (papain, bromilain)
Animals ( 8%) (renet)
Microorganisms (>80%) (yeast, fungi and bacteria)
Enzyme Production/Isolation Methods
Uses of enzymes 1. Analytical Applications of Enzymes2. The Animal Feed Industry3. The Meat and Fish Processing Industry4. The Dairy Industry5. The Leather Industry6. CIP and cleaning of microfilters -- Detergents
1. The modification of Fats and Oils2. The Pulp and Paper Industry3. The Fruit Juice Processing Industry4. The Production of Bulk and Fine Chemicals5. Enzyme-Replacement Therapy
APPLICATIONS IN FOOD INDUSTRY
Dairy industryCheeseCheese flavor
Lactose hydrolysesPasteurizationInfants milk
RenninLipaseProteaseLactaseCatalaseTrypsins
MEAT INDUSTRY:-Tenderizers –Bromelin, Papain, FicinLeather production
Animal feed Phytate, Glucan, Raffinose etc
Other uses:- Cleaning-In-Place (CIP) & membrane cleaning Anti-microbial
Why important ?
Added or used to cause particular reaction Advantages
Natural, Nontoxic Catalyze specific reactions Active under mild conditions Active at low concentrations control rate of reaction Can be inactivated
Meat Tenderizer
Protease found in papaya
as meat tenderizer
Papain
Pepsin
Very acidic activity optima (pH 1.8) Somewhat limits its use Used in cheese making
• Produced from stomach of cowsenzyme chymosin (rennin) obtained either from calf stomach or more recently from a microorganism.
• Cut casein proteins in milk into smaller pieces• solidify milk
Rennet -
Proteases
Milk
Short peptides
Hydrophobic amino acids
Bitter taste
Proteases
Reduced bitterness
Degrade AA
Protease Usage in Dairy Products
• Make creamier yogurt products• Hydrolyze whey proteins -- dairy products less
allergic
Leather Production:-- for the soaking and de-wooling stages of hide processing in which selective protein degradation results in a softer produce without substantial loss of strength.
Cleaning-In-Place (CIP) & membrane cleaning
• Proteases—in detergent • Proteinaceous stain/soil– complex of protein, fat,
carbohydrates• Cleaning microfiltration & ultra filtration membranes
Baby Food
TrypsinPredige
st proteins
Easier to
digested
Use:- Infant milk formulates from cow’s milk Convert the milk proteins into peptides & free amino acids Non-degraded cow’s milk protein can induce sensitization in infants when they are fed the milk. The risk of inducing sensitization or an allergic reaction can be
minimized.
Lactase
Lactase enzyme (-galactosidase) -- extracted from fungi -- Aspergillus oryzae
Lactose intolerance Lactose intolerance people
No digestion of lactose
Remain in digestive system
Fermented by bacteria
GI symptomsnausea, cramps, bloating, gas,& diarrhea -- within 4h
Tablet of lactase
ReactionSubstrate: Lactose
Lactose + H2O-galactosidase
Glucose + Galactose
hydrolysis
EnzymesLactase=β- Galactosidase
Application :-Production of low-lactose dairy productLactose-intolerant peopleIce-cream -- creamier, minimize crystallinization &
sweeter-tasting
Antimicrobial Enzymes
e.g.
1. Lysozyme2. Chitinases 3. ß-
Glucanases
Animal feed used to increase digestibility To destroy salmonella & other unwanted micro organisms e.g. phytate, glucan, raffinose etc
Animal feed
Lipases
Milk fat Lipase
Free fatty acids (flavour production)
hydrolyse
Source- Animal --kid, calf, lambPlant– mucor meiheri
Enhancement of cheese flavor
Catalase
H2O2 1/2O2H2O+
Pasteurization
High heat
Natural enzymes in milk
Destroyed
No development flavor & good quality cheese
Sources –bovine liver/ microbial sources
H2O2—used instead of pasteurization e.g. Swiss cheese making Technical problem in past.
Hydrogen Peroxide-
• Quality testing of food products and pasteurization
Phosphatase:
• To control bacteriaLysozyme
• To control fungiChitinases
• To control yeasts ß-
Glucanases
• Instead of preservative agents… e.g. lacto-peroxidases
Peroxidases
enzyme Source Action in food Food application
Papain Latex of unripepapaya fruit
protein hydrolysis Meat tenderisation
Bromelain Pineapple juiceand stem
Muscle and connectivetissue protein hydrolysis
Meat tenderisation
Ficin Fig fruit latex Muscle and connectivetissue protein hydrolysis
As bromelain & papain but not widely used due to cost
Chymosin(rennet)
Calf abomasum Kappa casein hydrolysis Cheese making
Pepsin Bovine abomasum
caseinhydrolysis in cheese
Help for rennet action
Lysozyme Hen egg white Hydrolysis of bacterialcell wall polysaccharides
Prevention of late blowingdefects in cheese byspore-forming bacteria
Lactoperoxidase Cheese whey:bovine colostrum
Oxidation of thiocyanateion to bactericidalHypothiocyanate
Cold sterilisation of milk
Aminopeptidase Lcictococcus lactixAxpergillux spp.Rhizopux oryzae
Releases free amino acids from N-terminusof proteins and peptides
Releases free amino acidsfrom N-terminusof proteins and peptides
Lipase/esterase
Gullet of goat&lamb: calf abomasum:pig pancreas
Triglyceride (fat)hvdrolvsis
Flavour enhancement incheese products:
Thank
you