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

9 Enzymes in Food Processing 197

Table 9.2.(Continued)

Group(s) of Enzyme Used

Food Products in Transformations Nature of Transformation(s) Induced


 Fruit juices

(non-alcoholic

beverages)


 Coffee and tea

products

 Pectinases

 Mix of cellulases

and glucosidases

 Carbohydrase enzyme

mix


 Naringinase


 Glucose oxidase

 Pectinase


 Tannases


 Polyphenoloxidases

 To break down and remove pectins to increase yields, facilitate clari-

fication, and improve stability; for peeling operations in some citrus

products


 To facilitate maceration of high carbohydrate-containing fruits (e.g.,

mangoes, bananas, and papaya) and vegetables (e.g., carrots and

ginger) for better recovery of juices


 To improve maceration to facilitate and enhance juice extraction,

increase juice yields, and enhance color and flavor of juices


 To break down naringin and reduce bitterness in citrus juices


 For the removal of glucose and head space O 2 from bottled/carton

packaged soft drinks and dry mixes


 To assist in maceration of tea leaves to improve strength and color


 To remove tannins


 To improve enzymatic browning and enhance color of the products

Meats and seafood

products

 Proteases (heat stable

forms, e.g., papain,

ficin, and bromelain)

 TGases

 Mix of proteases and

carbohydrases

 To modify texture and induce tenderness in meats and squid, chewa-

bility, and digestibility; to reduce bitterness and improve flavor as

well as nutritive value, produce hydrolysates from meat scraps, un-

derutilized fish species and fish processing discards; enhanced flavors

in fermented herring (matjes)


 To improve texture in meats and seafood products, form restructured

meats from trimmings and surimi-type products, some soft-fleshed

fish species, form “umami” flavors for use as additives to meat prod-

ucts


 To de-skin fish and aid the break down of roe sacs to improve roe

yields

Egg products 
 Lipases

 Phospholipases

 Glucose oxidase (GOX)


 Catalase

 To eliminate egg (whole, liquid, or yolk) lipids to preserve its forma-

bility


 To modify whole egg or egg yolk to increase its emulsifying and

gelling properties


 To de-sugar powdered eggs and curtail enzymatic browning


 To break down residual H 2 O 2 in egg products or egg ingredients

(into H 2 O and O 2 ) after partial sterilization of the eggs with H 2 O 2.

used to sterilize the product

Dietetic foods 
 Pancreatin and glutami-

nase


 Lactase

 To facilitate digestion and utilization of wheat proteins (gluten) by

individuals that are intolerant to gluten


 To break down milk lactose to enhance safe utilization by lactose

intolerants

Protein products 
 Proteases

 Carbohydrase mix

 To hydrolyze proteins derived from yeasts (e.g., single cell proteins),

meats, and vegetable such as corn, soy, pulses (e.g., peas and lentils),

and wheat to produce highly soluble and low viscosity protein hy-

drolysates with intense/improved flavors and high nutritive value for

use as food ingredients and flavor enhancers; proteases (e.g., chy-

motrypsins) are also used in food to reduce bitterness due to bitter

peptides


 To break down complex carbohydrates in high protein-containing

vegetables, and facilitate their removal for the extraction of vegetable

proteins in “pure” form and in high yields

(Continued)