An Overview of Enzymes in Food Industry

The application of enzymes in the food industry has been around for centuries. Historically, the majority of enzymes used in food processing were derived from animal organs and plants. Nowadays, however, most enzymes used are produced by microbial fermentation. In this article, we will talk about the features of various food enzymes and how they are utilized in the food industry.

 

What are Enzymes?

 

Most of the enzymes are proteins with catalytic properties. They are characterized by their higher catalytic efficiency than inorganic catalysts and mild working conditions. Enzymes help accelerate the body's metabolism as enzymes can break down food to aid in digestion. Additionally, a deficiency of specific enzymes in the body is likely to be responsible for the development of disease.

 

Enzymes are a kind of biocatalyst and play an instrumental role in the food industry. Most of the enzymes that are frequently used in food processing are glucose oxidase, fungal alpha amylase, oxidative enzymes, protease, and lipase. The majority of food enzymes are primarily found in dough fermentation, cheese making, dairy processing, and beer brewing.

 

 

What are Enzymes in Food Industry?

 

Fungal Alpha Amylase

 

Fungal alpha-amylase belongs to a food-grade enzyme. It is produced from Aspergillus oryzal var using fermentation and extension. Fungal α-amylase is in powder form and is mainly used in the baking industry for starch sugar production. Fungal amylase is the most significant carbohydrate-degrading enzyme in the starch industry. According to reports, consumers prefer bakery products containing fungal alpha amylase to ordinary bread. Therefore, fungal alpha-amylase has been taken as a stabilizer and preservative of flour in bread making. In this regard, fungal amylase is regarded as a safe additive.

 

Fungal α-amylase is an excellent improvement agent of bread flour. Adding fungal alpha-amylase to the dough will increase the level of leavening sugars in the dough, thus promoting faster fermentation and shortening the dough's rising time. Fungal amylase is also good for enlarging the volume of the bread, improving and softening the internal structure of the bread, and giving the bread an attractive crust color.

 

 

Lipase Digestive Enzymes

 

Lipase is a type of fat-hydrolyzing enzyme. It is secreted by a variety of organs, like the pancreas and gastric juices. The lipase enzyme is capable of breaking down triglycerides into fatty acids and glycerol. In the food industry, lipase enzyme has extensive applications. Lipase digestive enzymes are also used to promote the attractive appearance and flavor of bakery products and dairy products. Lipase also contributes to the emulsification of egg yolks.

 

Lipase digestive enzymes are applied in the food industry including dairy products, bakery, and egg processing. In the baking sector, lipase enzyme degrades wheat lipids and acts as an emulsifier to improve the texture of bread. Additionally, monoglyceride lipase serves as a flavor enhancer in bakery products. Eggs are an integral part of the baking industry. Due to its emulsifying and foaming properties, eggs can improve the texture of baked goods. The presence of lipase can significantly boost the emulsifying ability of eggs. In the dairy industry, lipase enzyme not only hydrolyzes the fat in milk, but also imparts a desirable texture and flavor to cheeses.

 

Glucose Oxidase Enzyme

 

Glucose oxidase enzyme is a white powder that is prepared by the fermentation of Aspergillus niger and Penicillium. Glucose oxidase is highly instrumental in enhancing the flavor, texture, and color of food products. Besides, the glucose oxidase enzyme is a safe and green food preservative and deoxidizer. Glucose oxidase is mainly applied to beer brewing, food preservation, flour processing, etc.

 

Glucose oxidase is an oxidoreductase with antibacterial and antioxidant properties. It acts as a safe preservative for food preservation. The addition of glucose oxidase enzyme is beneficial to delay the production of rancid odor and inhibit the growth of other microorganisms affecting fish spoilage, thus prolonging the shelf life of fish.

 

In beer brewing, adding glucose oxidase enzyme is beneficial in rapidly consuming most of the oxygen in the beer. It has an irreplaceable role in slowing down the oxidative deterioration of beer, effectively improving the stability of beer flavor and extending the shelf life of beer. Beers containing glucose oxidase enzymes are stable and have a pure taste without turbidity.

 

In Brief

 

Fungal alpha amylase, glucose oxidase enzyme, and lipase enzyme are common and essential enzymes used in the food industry. Enzymes have a promising future in the food industry due to their versatile applications.

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