Food Biochemistry and Food Processing (2 edition)

BLBS102-c09 BLBS102-Simpson March 21, 2012 11:15 Trim: 276mm X 219mm Printer Name: Yet to Come

184 Part 2: Biotechnology and Enzymology

Table 9.1.Sources of Industrial Food Enzymes—Selected Traditional and Recombinant Forms

Source Enzyme Some Food Applications

Plant sources

Papaya tree Papain Meats, baked goods, brewing

Pineapple stem Bromelain Meats, baked goods

Animal sources

Stomachs of ruminants Chymosin (rennet) Dairy (cheese)

Mammals (guts) Lipase Dairy products, oleo products, baked goods

Microbial sources

Bacillus spp. Alcalase Waste utilization, bioactive compounds

α-Amylase Baked goods, beverages, and high-glucose syrups

β-Amylase Baked goods, beverages, and high-glucose syrups

Pectinase (alkaline) Fruit juices, coffee, and tea

α-d-Galactosidase Soybean pretreatment

Aspergillus niger Protease Soy sauce

Pectinase (acidic) Fruit juices

Lipase Dairy products, oleo products, baked goods

Glucose oxidase Baked goods, beverages, dried food mixes

Aspergillus niger, Candida

guilliermondii, Kluyveromyces

marxianus

Fructosidase Fructose production

Candida cylindracea, Penicillium

spp., Rhizopus spp., Mucor spp.

Lipase Dairy products, oleo products, baked goods

Aspergillus spp., Penicillium spp.,

Aureobasidium spp.

Fructosyl transferase Fructo-oligosaccharides production

Streptoverticillium mobaraense Transglutaminase (TGase) Meats, seafood, dairy products

Pleurotus ostreatus Laccase Beverages (wine, fruit juice, beer), jams, baked goods

Recombinant enzymesa

Aspergillus oryzae Aspartic proteinase Meats (potential as tenderizer)

Chymosin Dairy (cheese)

Glucose oxidase Baked goods, beverages, dried food mixes

Laccase Beverages (wine, fruit juice, beer), jams, baked goods

Lipase Dairy products, oleo products, baked goods

Pectin esterase Beverages (wine, fruit juice, beer)

Phytase Baked goods, animal feeds

Aspergillus oryzae, Pichia pastoris Phospholipase A 1 Refining of vegetable oils

Bacillus lichenformis α-Amylase Baked goods, beverages, and high-glucose syrups

Pullulanase Baked goods, beverages, and high-glucose syrups

Bacillus subtilis α-Acetolactate dehydrogenase Dairy, flavor generation

Escherichia coliK-12 Chymosin Dairy (cheese)

Fusarium venenatum Xylanase Cereals, baked goods, animal feed

Kluyveromyces maxianusvar.lactis Chymosin Dairy (cheese)

Pseudomonas fluorenscensBiovar 1 α-Amylase Baked goods, beverages, and high-glucose syrups

Trichoderma reesei Pectin lyase Beverages (wine, fruit juice, beer)

aOlempska-Beer et al. (2006).

Table 9.1 also lists other recombinant food enzymes, their source

microorganisms, and their food applications, as well as those of

their traditional counterparts.

MAJOR FOOD ENZYMES BY GROUPS

The major enzymes used in the food industry include various

members from the oxidoreductase, transferase, hydrolase, and

isomerase families of enzymes. The oxidoreductases catalyze

oxidation–reduction reactions in their substrates. Examples of

the oxidoreductases are catalases, GOXs, LOX, PPO, and per-

oxidases. The transferases catalyze the transfer of groups be-

tween molecules to results in new molecules or form inter-/

intramolecular cross-linkages in their substrates. An exam-

ple of transferase used in the food industry is transglutami-

nase (TGase). The hydrolases catalyze the hydrolytic splitting