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ENZYMES IN FOOD PRODUCTION

ENZYMES IN FOOD PRODUCTION. ZEYNEP GÜNLER GİZEM SENA DÜNDAR. ENZYMES. Enzymes are  proteins  that participate in metabolic processes  . Specific enzyems work on a different kind of food .

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ENZYMES IN FOOD PRODUCTION

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  1. ENZYMES IN FOOD PRODUCTION ZEYNEP GÜNLER GİZEM SENA DÜNDAR

  2. ENZYMES Enzymes are proteins that participate in metabolic processes . Specificenzyemswork on a differentkind of food.

  3.  In the dairy industry, some enzymes are required for the production of cheeses, yogurt and other dairy products, while others are used in a more specialized fashion to improve texture or flavour. Five of the more common types of enzymes and their role in the dairy industry are described below.

  4. Rennet • Milk contains proteins, specifically caseins, that maintain its liquid form. • Proteases are enzymes that are added to milk during cheese production. • Rennet and rennin are general terms for any enzyme used to coagulate milk. 

  5. Lactase • Lactase is a glycoside hydrolase enzyme that cuts lactose into it's constituent sugars, galactose and glucose. •  Lactase is used commercially to prepare lactose-free products, particularly milk, for such individuals. • It is also used in preparation of ice cream, to make a creamier and sweeter-tasting product. 

  6. Protease • A proteasefrombacteriasoftensgluten, makingtherolling of biscuitseasier.

  7. Isomerase • Itconvertsglucosetofructose – this is sweetersolessneedsto be used in slimmers’ biscuit.

  8. Lipase • Lipases are used to break down milk fats and give characteristic flavours to cheeses. • Catalase is alsoused in cheeseproduction.

  9. Fromfungihelpschocalatecoveringstoflow.

  10. Bibliograpy • http://biotech.about.com/od/casestudies/a/dairyenzymes.htm • http://www.youtube.com/watch?v=4zKKn5E174w • CompleteBiologyFor IGCSE

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