1 / 12

ENZYMES IN FOOD PRODUCTION

ENZYMES IN FOOD PRODUCTION. ZEYNEP GÜNLER GİZEM SENA DÜNDAR. ENZYMES. Enzymes are  proteins  that participate in metabolic processes  . Specific enzyems work on a different kind of food .

jania
Download Presentation

ENZYMES IN FOOD PRODUCTION

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. ENZYMES IN FOOD PRODUCTION ZEYNEP GÜNLER GİZEM SENA DÜNDAR

  2. ENZYMES Enzymes are proteins that participate in metabolic processes . Specificenzyemswork on a differentkind of food.

  3.  In the dairy industry, some enzymes are required for the production of cheeses, yogurt and other dairy products, while others are used in a more specialized fashion to improve texture or flavour. Five of the more common types of enzymes and their role in the dairy industry are described below.

  4. Rennet • Milk contains proteins, specifically caseins, that maintain its liquid form. • Proteases are enzymes that are added to milk during cheese production. • Rennet and rennin are general terms for any enzyme used to coagulate milk. 

  5. Lactase • Lactase is a glycoside hydrolase enzyme that cuts lactose into it's constituent sugars, galactose and glucose. •  Lactase is used commercially to prepare lactose-free products, particularly milk, for such individuals. • It is also used in preparation of ice cream, to make a creamier and sweeter-tasting product. 

  6. Protease • A proteasefrombacteriasoftensgluten, makingtherolling of biscuitseasier.

  7. Isomerase • Itconvertsglucosetofructose – this is sweetersolessneedsto be used in slimmers’ biscuit.

  8. Lipase • Lipases are used to break down milk fats and give characteristic flavours to cheeses. • Catalase is alsoused in cheeseproduction.

  9. Fromfungihelpschocalatecoveringstoflow.

  10. Bibliograpy • http://biotech.about.com/od/casestudies/a/dairyenzymes.htm • http://www.youtube.com/watch?v=4zKKn5E174w • CompleteBiologyFor IGCSE

More Related