Chemistry Reference
In-Depth Information
Table 1.2
Enzyme usage in food applications.
Application in food
technology
Enzyme
Source
Action in food
α
-Amylase
Aspergillus spp.
Bacillus spp.
Microbacterium
imperiale
Wheat starch hydrolysis
Amylase dough softening,
increased bread volume, aid
in the production of sugars
for yeast fermentation
α
-Acetolactate
Bacillus subtilis
Converts acetolactate to
acetoin
Reduction of wine maturation
time by circumventing need
of decarboxylase for
secondary fermentation of
diacetyl to acetoin
Amyloglucosidase
Aspergillus niger
Rhizopus spp.
Hydrolyzes starch dextrins
to glucose
(saccharification)
One stage of high fructose
corn syrup production;
production of 'lite' beers
Aminopeptidase
Lactococcus lactis
Aspergillus spp.
Rhizopus oryzae
Releases free amino acids
from N-terminus of proteins
and peptides
Debittering protein
hydrolyzates accelerating
cheese maturation
Catalase
Aspergillus niger
Micrococcus luteus
Breaks down hydrogen
peroxide to water and
oxygen
Oxygen removal technology,
combined with glucose
oxidase
Cellulase
Aspergillus niger
Trichoderma spp.
Hydrolyzes cellulose
Fruit liquefaction in juice
production
Chymosin
Aspergillus awamori
Kluyveromyces lactis
Hydrolyzes
κ
-casein
Coagulation of milk for
cheese making
Cyclodextrin
glucanotransferase
Bacillus spp.
Synthesize cyclodextrins
from liquefied starch
Cyclodextrins are food grade
microencapsulants for
colours, flavours and vitamins
β
-Galactosidase
(lactase)
Aspergillus spp.
Kluyveromyces spp.
Hydrolyzes milk lactose to
glucose and galactose
Sweetening milk and whey;
products for lactose-intolerant
individuals; reduction of
crystallization in ice cream
containing whey; improving
functionality of whey protein
concentrates; manufacture of
lactulose
β
-Glucanase
Aspergillus spp.
Bacillus subtilis
Hydrolyzes
β
-glucans in
Filtration aids, haze
prevention in beer production
beer mashes
Glucose isomerase
Actinoplanes
missouriensis
Bacillus coagulans
Streptomyces lividans
Streptomyces
rubiginosus
Converts glucose to
fructose
Production of high fructose
corn syrup (beverage
sweetener)
Glucose oxidase
Aspergillus niger
Penicillium
chrysogenum
Oxidizes glucose to
gluconic acid
Oxygen removal from food
packaging; removal of
glucose from egg white to
prevent browning
Hemicellulase and
xylanase
Aspergillus spp.
Bacillus subtilis
Trichoderma reesei
Hydrolyzes hemicelluloses
(insoluble non-starch
polysaccharides in flour)
Bread improvement through
improved crumb structure
(continued)
