Role Of Enzymes In Food Industry

Industrial Use of Enzymes:Food Industry
Maha Mohamed
MadresatulBannatAlmuslimaat
SBI4U

This research paper explores the use of industrial and biological enzymes in the food industry.Enzymes play a vital role in providing stability and quality in food items as well as production.
Enzymes are biological catalysts, usually made of proteins that speed up chemical reactions in biological systems. They are biodegradable and not consumed within the reaction. They usually catalyze the hydrolysis of specific bonds.Enzymes are categorized by which type of reaction they catalyze and the substance the act on to their active site (substrate). The suffix “ase” is connected to the substrate to signal the enzyme acting on it. For example,

Microorganisms are a major source of commercial enzymes, by processes such as natural selection and classical breeding. Biotechnology allows for the genetic modification for optimal microorganisms for enzyme production. They also allow a wide scale production of consistent food products. The purpose is to gain high yielding organisms. It allows for genetic sequences of plants animals or microorganisms to be transferred to a microorganism to safely produce the enzyme. The enzymes produced in this matter exactly the same as on of nature (Government of Canada,

Starch is often converted to commercial products of glucose, maltose syrups, and is a major enzyme application. Enzymes break down the polysaccharides into multiple sugars. They help to improve starch purity and clarity, creating greater abstractionyields, and removal of fibers. Pectin and Celluloseare insoluble substances found in plant cell walls. Pectinase and Cellulase are used to break down pectin and cellulose respectively. It helps to clear fruit juice, decrease viscosity, and create a good consistency and texture (Thakur,