Chemistry Reference
In-Depth Information
6.8
CONCLUDING REMARKS
In the above, enzymes for baking have been discussed with regards to their classification,
mechanism of action, effect and commercial availability. The word enzyme needs a little
extra explanation. When talking about commercial enzyme preparations, these products
are often referred to as, for example, lipase or xylanase or amylase. However, commercial
preparations are hardly ever single enzyme preparations. In most cases commercial products
are blends of enzymes. Besides the main enzyme activity, which often gives the preparation
its name, a range of other enzymes can be present. These other enzymes are either present
as natural side activities coming from the microorganism producing the main activity, or are
deliberately added. This makes comparisons of commercial products very difficult, especially
when looking only at the main activity. For a good comparison, it is absolutely necessary to
test the products in the final application before a comparison is made based on activity, dose
rate or product costs.
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