Enzymes & Food technology

2. Enzymes& Food technology • Prof.Dr :Fahim Shaltout .

3. Enzymes & food Technology

4. Introduction • Enzymes present every where in nature & In our bodies all the time. Enzymes are not living things &they made by living cells . They are necessary for life . • They have a very specific mechanism, each one has a very particular job.

5. 1- Join specific molecule together &form new molecule. 2-Break specific molecule apart into separate molecule. Types of enzymes

6. 4 things to remember about enzymes

7. 1-Enzymes are specific 2-Enzymes are catalyst as one enzyme can perform the same job over & over again million of times without being consumed .3-Enzymes are efficient.4-Enzymes are protein in nature .

8. Enzymes & Food Back ground: -For many thousand of years , man has used Naturally occurring m.o (bacteria, yeast, mould &theenzymes they produced to make Food such as : “Bread, Cheese, beer& Wine”

9. -For example : in bread making , amylase E is used to breakdown flour into soluble sugars , which are transformed by yeast into : Alcohol &carbon dioxideThis make bread rise.

10. Today, enzymes are used for an increasing range of application:(Bakery, cheese making, starch processing , tenderizing of meat, production of fruit juice& other drink). Here they can improve texture, appearance, nutritional value&may generate desirable flavor&aroma.

11. Enzymes produced for industry include: 1- Protease E. 2-Amylase E . 3-Glucose isomerase E . 4-Glucose oxidase E. 5-Renin E. 6-Pectinase E. 7-Lipase E.

12. Enzymes &Allergy • - To-date , there have been no reports of consumer allergy to enzyme residues in food . - The levels of enzyme residue appear in food are so low to cause allergy . - Like all proteins, enzymes can cause Allergic reactions when people have Been sensitized through exposure To large quantities.

13. Forms of enzymes 1-liquids 2-granules 3-capsules 4- immobilized preparation

14. Uses of enzymes 1- Production of bulk product such as : glucose & fructose 2-In food processing &food analysis. 3-In laundry & automatic dishwashing detergent. 4-The textile, pulp& paper &animal feed Industries. 5- Clinical diagnosis & Therapy. 6-Genetic engineering .

15. *Enzymes used in food industry can be derived from 3 sources:1- Animal . 2-Vegetable. 3-Microbial.

16. -There are 3 enzymes commonly used in food preparation that are derived from animal tissue .1-rennet: an extract of fourth stomach of calf& is rich in rennin E& pepsin E -Both of these are protease that cause milk to curdle into cheese. 2-Lipase : used to impart buttery flavor to oils by degrading someof lipids& to hasten the aging of cheese.

17. 3- Pancreatin: is rich in aplethora ofprotease E. -is used to modify protein to make it more easily digested. 4- Trypsin : used for the same purpose. *Pancreatic tissue& its derivatives are the ingredient of infant food formulas to break down the protein for children who cannot digest it.

18. *There are 3 major plant-derived protease E used commercially today :-Papain is derived from papaya plant.-Bromelain from the pineapple plant. -Ficin from the fig papain& bromelain which are commonly used as meat tenderizers. *Ficin being more limited in use due toits more dangerous proteolytic activity.-Barley amylase is also used to makemaltose syrup.

19. -The recent explosion of interest inenzymes involve the 3rd source(Microbial)-The growth of m.os on nutrient media allow these m.os to produce varied enzymes as a part of their natural metabolic function . &this process is commonly referred to as (Fermentation)

20. -If the growth of m.o can be manipulated in such away so that the m.o produce desiredenzyme , these enzymes can be harvested&concentrated for use in other applicationThis is the heart of enzymeproduction via fermentation

21. Meat Tenderizing EnzymesThe two most often used meat tenderizing enzymes are Papain and Bromelain. Both are derived from plant sources. These are the papaya fruit and the pineapple plant.

22. Other sources of enzymes have been cited for meat tenderizationsuch as B.subtilis; A.oryzae & pancreatin

23. ACTIVA • -An innovative enzyme for the meat, fish & • Dairy industries. • -It is brand of transglutaminase which is • Is enzyme that occur widely in nature . • -It has been used successfully by the • European & Japanese meat, fish, dairy • Industries for a number of years.

24. -Activa catalyses the formation of stable ,fine protein network by creating covalent bonds between 2 amino acid(glutamine &lysine ) so called (G-L) bonds, these bonds are heat resistant.

25. Application: • -In fish, seafood, meat industries : • Used to bind pieces of fish or meat • Together for : • -Portion control . • -Add value to meat off cuts. • So Lead To : • No need to use heating, freezing for • Binding. • Possible to slice the recombined meat in • The row state. • Easy to handle, no effect on flavor.

26. -ACTIVAis used to improve the structure of fish, cooked meats, hams& sausages.-standardizing texture. -improving slice ability . -improvement to breaking strength.-Adding more juiciness. -Reduction of other ingredient as (Phosphate)

27. *In Dairy application:Activa is used for texture improvementin cheese & Yoghurt .

28. Enzymes produced by genetically modified microorganisms

29. There are several advantages of using GMMs for the production of enzymes, including:It is possible to produce enzymes with a higher specificity and purityIt is possible to obtain enzymes which would otherwise not be available for economical, occupational health or environmental reasonsDue to higher production efficiency there is an additional environmental benefit through reducing energy consumption and waste from the production plants

30. For enzymes used in the food industry particular benefits arefor examplea better use of raw materials (juice industry), better keeping quality of a final food and thereby less wastage of food (baking industry) and a reduced use of chemicals in the production process (starch industry) For enzymes used in the feed industry particular benefits include a significant reduction in the amount of phosphorus released to the environment from farming

31. Examples:-Novozymes’ enzymes produced by genetically modified microorganismsNovozymes A/S markets a range of enzymes for various industrial purposes. Many of these enzymes are produced by fermentation of genetically modified microorganisms (GMMs

32. (Thank You)