Enzymes+as+Food+Ingredients_csm

= **ENZYMES AS FOOD INGREDIENTS** =

**1. Fruit juice/Wine**

 * Juice extraction---pectinase, cellulase
 * Clarification---hemicellulase
 * Starch hydrolys---starch hydrolysis



**2. Baking**

 * Dough conditioning---alpha amylase
 * Bread volume---amyloglucosidase
 * Crumb structure---protease
 * Crust color---protease
 * Antistaling---protease



**3. Others**

 * Fat modification---lipase
 * Oxygen removal---glucose oxidase
 * Confectionary softening---invertase

4. Starch

 * Glucose syrup---alpha amylase, beta amylase, amyloglucosidase, pullulanase, glucoisomerase



**5. Dairy**

 * Cheese---renin
 * Cheese flavour---lipase, protease
 * Lactose hydroly---lactase



**Functions of Enzymes in Baked Goods**

 * 1) Processability: Shorter mixing & proofing time, better dough stability (lipases, proteases, hemicellulases, oxidases).
 * 2) Volume: Larger volume, especially for high-fiber products ( alpha amylase, cellulases, hemicelulases, lipases, proteases).
 * 3) Stability: Antistaling effects, extend shelf-life, maintain freshness (alpha amylase, hemicellulases).
 * 4) Texture: Softer crumb, fine & regular pore structure, better cripness, less hygroscopicity ( alpha amylase, hemicellulases, lipases, proteases).
 * 5) Colour: Browning effect, improved crust colour, bleaching effect (alpha amylase, glucoamylases, hemicellulases, lipoxygenases)
 * 6) Flavour: Production of fermentation substartes & aroma precursors (alpha amylase, lipases, proteases, lipoxygenases, glucose oxidases)
 * 7) Nutritional properties: Increase amount of total & soluble dietary fiber, reduced fat baking).
 * 8) Replacement of chemicals: Replacement of bromate, sodium metabisulphite, vital gluten ( alpha amylase, cellulases, hemicelulases, lipases, proteases, lipoxygenases, glucose oxidases).

** Action of Enzymes **

 * Below optimum---Dough mixing & proofing
 * Approaching zero---Freezing, Frozen storage, Thawing
 * At highest inactivation---Baking
 * Low (if any residual activity)---Cooling, Bread storage



** Action of Enzyme on Starch **

 * Sources of enzyme: wheat & barley malt, fungal & bacterial alpha amylase.
 * Enzymes will damaged the starch granule.
 * Alpha amylase form dextrins.
 * Beta amylase form maltose.
 * This will produce fermentable sugars that undergo yeast fermentation to produce carbon dioxide gases---increases volume of bread loaf.
 * Starch hydrolysis by alpha amylase also weaken the starch gel in baked bread to improve crumb softness.
 * Stabilization of gas cells in frozen dough products.

**Action of Enzymes on Pentosans**

 * Pentosans hinder the development of guten.
 * It binds ~10x its own weight of water - 1/3 of water binding capacity of flour.
 * Xylanases causes degradation of pentosans---water redistribute from pentosans to starch & gluten phase.
 * Dough become softer & easier to handle.

** Action of Oxidative Enzymes **

 * Gluten proteins in dough---in unoxidizes (free thiol function) have high mobility, this causes insufficient protein properties (low volume yield).
 * Gluten proteins in dough---in oxidizes form (with disulfides bond) form a protein network that provide specific improved functions (high volume yield).