Enzyme-applications in foods Dr. Jayati Chattopadhyay

1. Enzyme-applications in foodsDr. Jayati Chattopadhyay

2. Enzymes and its versatility

3. In bakery industry • Wheat-flour contains endogeneous enzymes – alpha-amylases • Alpha-amylase activity is responsible for releasing dextrins and fermentable sugar in the dough • Fermentable sugar ultimately results in an increased volume, better crust colour, and improved flavour of baked product. • External addition of fungal alpha-amylase yields in improved bread volume, crumb structure and dough characteristics.

5. In pasta products • Treatment of pasta-dough with lipase – results in positive effects on : • Color • Color-stability • Biting quality • Cooking tolerance • Stickiness - Formation of amylose-lipid complex inhibits swelling and is responsible for firmer strand with smooth surface

6. Pasta with and without enzymes

7. Fruits and vegetable products • Enzymatic treatment of fruit-mash (pectinesterase and polygacturonase) Breakdown of dissolved pectin and Efficient extraction of juice Yield of juice increased with increased production capacity

8. Clarification of juice • Depectinisation of fruit juice is nowadays successfully performed with pectinases and arabanases effects the most rapid possible pectin hydrolysis, enabling the subsequent clarification and filtration steps to proceed smoothly. Useful for making clear juice and juice concentrate

10. Cheesemaking in Dairy industry • Calf rennet: Bovine rennet (Chymosin A and B; pepsin) – general casein hydrolysis; maximum yield; traditional texture and flavour in hard and semi-hard cheeses • Rennet paste (Calf rennet and pregastric lipase) - Optimum coagulation and yield, with proper flavour production of cheese • Animal (bovine,porcine and caprine) and fungal (Aspergillus, Candida) lipases and proteolytic enzymes – used for cheese-ripening

11. Customized cheese with variety of enzymes

12. New Dimension • Enzymes A novel and innovative tool for specific applications in foods

13. Thank You