BLBS102-c09 BLBS102-Simpson March 21, 2012 11:15 Trim: 276mm X 219mm Printer Name: Yet to Come
196 Part 2: Biotechnology and EnzymologyTable 9.2.Selected Food Products and the Enzymes Involved in Their TransformationsGroup(s) of Enzyme Used
Food Products in Transformations Nature of Transformation(s) InducedBaked goods Amylases Cellulases and xylanases
Oxidase Proteases Lipase To effect break down of starches to increase reducing sugars to im-
prove fermentation, increase loaf volume, prevent staling, and in-
crease product shelf life
To improve conditioning, mixing time, and machinability of doughs
To improve texture/structure of dough, increase dough volume, and
reduce the need for emulsifiers and chemical oxidants (e.g. bro-
mates)
To break down protein molecules in the dough and improve dough
handling; reduce dough mixing time and control dough retraction,
enhance flavor development; and to break down gluten and protect
individuals that are gluten intolerant
To modify fat to reduce dough stickiness, improve stability, and in-
crease volume of doughs; and also enhance flavor
Dairy products Proteases Lipases Lactase Transglutaminases
(TGases)
Catalase To act on milk proteins to modify texture and solubility properties
of milk and other dairy products; accelerate cheese ripening and
improve flavor intensity
To transform the fat in milk and other dairy products to produce
creamy texture, accelerate ripening, enhance flavor, and increase
emulsifying properties
To hydrolyze lactose and prevent development of “sandy” taste in
frozen ice cream and yoghurts, and protect individuals that are lac-
tose intolerant
To improve texture and curtail syneresis in yoghurts, and to improve
the mouthfeel properties of sugar-free low-calorie food products
To break down residual H 2 O 2 used for cold pasteurization of milk in
certain countries
Starch products Amylases, glucoamylases
and pullulanases Glucose isomerase
(immobilized) Carbohydrases and
protease mixtures Proteases To liquefy starch to produce low-viscosity dextrose syrups comprised
of maltodextrins and other oligosaccharides; and to saccharify the
maltodextrins/oligosaccharides into glucose syrups that are high in
reducing sugars (glucose, maltose, and isomaltose)
To isomerize some of the high-glucose syrups (HGS) into
fructose—to result in high-fructose syrups (HFS) that are sweeter
than glucose and HGS. HFS and HGS are both used as sweeteners in
the food and beverage industries
For the break down and removal of starches and proteins from oil
seeds during oils extraction, and to facilitate the recovery and im-
proved oil yields
To modify grain proteins and improve their utility as animal feedAlcoholic beverages Amylases including
glucoamylases (heat-
stable forms)
Cellulases and pectinases Proteases Xylanases and glucanases Mix of glucanases and
proteases To liquefy grain starches to increase fermentable sugar (glucose and
maltose) content and wort yields, ease clarification and filtration of
the beverage, enhance yeast growth and accelerate fermentation rates
To break down celluloses and pectic substances in plant materials
to facilitate liquefaction, increase fermentable sugar contents, and
reduce viscosity for easier handling by yeasts for faster fermentation
To break down proteins in plant materials to improve solubility and
flavor, facilitate filtration, and prevent post-product haze formation
for increased clarity and stability
To break down complex carbohydrates (xylans and glucans) to im-
prove filtration and clarity, and reduce residual carbohydrate levels
during the manufacture of light beers
To enhance beer clarity and storage stability, increase solubility and
nutritional value, and reduce viscosity haziness in beverages