20 enzymes that are used in the food & Beverages industry

Enzymes name and its uses

Enzymes are biological molecules typically made up of proteins, it is a fundamental task of proteins. The enzyme is very sensitive in nature. many physiochemical changes in the enzyme are affecting by changes in pH, temperature, substrate concentration, etc. 

The enzyme has a wide range of applications. There are several uses of an enzyme in the biofuel industry, biological detergent, culinary uses, dairy industry, molecular biology, paper industry, personal care, starch industry, food production, food processing, and food preservation. 

As per recent estimates, a great majority of industrially produced enzymes are useful in processes related to foods(45%), detergents (35%), textiles ( 10%), and leather(3%). 

 An enzyme is a biocatalyst that increases the rate of a chemical reaction without itself undergoing any change, Virtually all cellular reactions are mediated by the enzyme. The enzyme has several unique properties. An enzyme is specific in nature and exhibits enormous catalytic power.

20 Enzymes that are used in the food &Beverage Industry :

1. Alkaline proteases are used in canned meat and soups.
2. Alpha amylases are an enzyme that is used for the production of ethanol.
3. Brewing Enzymes increase the production of fermentable sugar via increases starch liquefaction and saccharification. It helps reduce viscosity, chill proof, and excellent clarification. 
4. Carbohydrase enzymes are used as a wine enzyme that helps to reduce grape-juice viscosity and fouling of ultrafilter membranes. 
5. Cellulases used in the beer industry to hydrolyzed cellulose and barley Beta glycans during wheat are added as an adjunct.
6. Endogenous proteases are used for the tenderisation of meat and flavor development.
7. Esterases play a prominent role in various food industries and alcoholic beverage industries. It is mostly used to produce fragrances and flavors and also be used for the modification of oil and fat in various fruit juices.
8. Glucoamylases enzyme uses in the baking industry to reduce dough staling and improve the quality, color of the baked products.
9. Glucose Oxidase is a highly specific enzyme used in the formation of gluconic acid from Beta D- Glucose.
10. Lactase is used in the dairy industry for the production of ice-creams and sweetened, flavored, and condensed milk.
11. Lipases are mainly used for flavor development in dairy products and improve the characteristics flavor of the cheese.
12. Lipoxygenases (LOX) are used to improve the tolerance to mixing and different handling properties of dough because LOX has the ability to bleach the flour pigment carotenoid, by co-oxidation of the pigment with fatty acids. 
13. Naringinase ( Debittering Enzyme) is responsible for the breakdown of naringin i.e. bitter flavanone found in citrus fruit. So, this enzyme has a major role in food processing as a debittering enzyme supplemented with fruit juices. Naringinase is used in tomato pulp preparation, kinnow peel waste treatment, and also in prunin preparation. 
14. Papain enzyme is used in post-fermentation stages for beer production. 
15. Phospholipases most important in the production of oils, dairy industry, and several bakery items.
16. Proteases are enzymes widely used in the food industry to improve the flavor, nutritional value, solubility, and digestibility of food protein. This enzyme has a wide range of applications such as brewing, coagulation of milk, and also help in tenderization of meat. Proteases also modify the functional properties of food like coagulation and emulsification. 
17. Pectinase enzyme is used in the beverage industry for making wine. This can aid in pressing and clarification. Pectinase influences the viscosity of wine, the color, and the flavor of the finished products.
18. Subtilisin is used to increase the whipping expansion and added to cure meat.
19. Tannase is extensively used as a clarification of beer and fruit juices. .It is used in the manufacturing of coffee-flavored soft drinks and manufacturing for instant tea.
20. Xylanases enzyme employed for clarifying the wine and also used to reduce the viscosity in beverage industries. 

The enzyme has a wide variety of applications in various industries. It enhances both the quality and quantity of products. An enzyme can increase the yields of the final products. In our body enzymes help to perform a very important role in various organ functions. 

References

Aravindan R, Anbumathi P, Viruthagiri T( 2007), “ Lipase applications in the food industry.” Indian J Biotechnol, 6:141–58.

Aruna et al ( 2014), “ production and partial characterization of alkaline protease from Bacillus tequilensis strains CSGAB0139 isolated from spoilt cottage cheese.” Int J Appl Biol Pharm. 5:201–21.

Cumbee B et al ( 1997), “ Soyabean flour lipoxygenase isozymes effects on wheat flour dough rheological and bread making properties.” J Food Sci .62(2):281–3.doi: 10.1111/j.1365–2621.tb03985.x.

De Maria L et al. ( 2007), “ Phospholipases and their industrial applications”. Appl Microbiol Biotechnol.74: 290–300. doi: 10.1007/s00253–006–0775-x.

James J, Simpson BK, Marshall MR( 1996), “Application of enzymes in food processing”. Crit Rev Food Sci Nutr, 36:437–63.doi: 10.1080/10408399609527735.

Jooyendeh H, Kaur A, Minhas KS (2009), “ Lipases in the dairy industry”. A review, J Food Sci Technol. 46(3),181–9.

Kumar S ( 2015), “ Role of enzymes in fruit juice processing and its quality enhancement”. Adv Appl Sci Res.6:114–24.

McDonald CE(1979), “ Lipoxygenase and lutein bleaching activity of durum wheat semolina”. Cereal Chem .56:84–9.

Panda T, Gowrishankar BS(2005), “ Production and applications of esterases .”Appl Microbiol Biotechnol.67:160–9. doi: 10.1007/s00253–004–1840-y.

Patel NS et al (2013), “ Ecallantide for treatment of acute attacks of acquired C1 esterase inhibitor deficiency”. Allergy Asthma Proc.34(1):72–7.doi: 10.2500/app.2013.34,3620.

Puri M, Banerjee UC(2000), “ Production, purification, and characterization of the debittering enzyme naringinase.” Biotechnol Adv .18:207–17. doi: 10.1016/S0734–9750(00)00034–3.

Puri M (2012), “ Updates on naringinase: Structural and biotechnological aspects.” Appl Microbiol Biotechnol .93:49–60.doi:10.1007/s00253–011–3679–3.

Stauffer CE ( 1991), “ Functional additives for bakery foods .” New York, NY, USA: Springer.

www.researchgate.net

www.ncbi.nlm.nih.gov

Image Reference :

https://images.unsplash.com/photo-1586999763660-2a8730809450?ixid=MXwxMjA3fDB8MHxwaG90by1wYWdlfHx8fGVufDB8fHw%3D&ixlib=rb-1.2.1&auto=format&fit=crop&w=334&q=80