Use Of Enzymes In The More Comman Food Industrial Areas
Alcohol |
Amylases, Amyloglucosidase, β-glucanase, Cellulase, Cellobiase, Pectinase and Protease |
Amino Acids |
Protease, Peptidases and Amidases |
Biscuits |
Amylases and Proteases |
Bread and flour |
Amylases, Amyloglucosidase, Cellulase, Glucanase, Lipase and Pentosanase,Xylanase, Glucose oxidase |
Brewing |
Amylases, Amyloglucosidase, Cellulase, Glucanase, Protease and Pentosanase |
Butter |
Glucose oxidase and Catalase |
Celulose |
for glucose production; Cellulase and cellobiase for extraction; Pectinase, Amylase and lignase |
Coffee |
Pectinase, Hemicellulase and cellulase |
Cheese |
for flavour; Lipase, Peptidase, Protease for production; Rennets for ripening; Protease, Peptidase,Lipase |
Chocolate |
for soft centered chocolates; Milk protein-based aerating |
Confectionery |
for candies and softness; Invertase for gum products; Amylase for reworking; Pectinase, Amylase, Protease, Invertase |
Dairy products |
for lactose conversion; Lactase for protein modification; Protease for heat treated milk; Sulphydryloxidase |
Effluent treatment |
Amylase, Protease, Cellulase, Pectinase, Lipase |
Egg processing |
for liquid; Protease for whippining and emulsifying; Lipase, Phospholipase for preservation of albumen; Glucose oxidase/catalase |
Fats |
Lipase, Esterase, Oxidase |
Fish |
for cleaning curing and waste utilization; Protease |
Flavours |
for yeasts and proteins;Protease, Peptidase, Glucanase for carbohydrates; Amylase, Protease for fats; Lipases, Esterases |
Fructose |
from starch; Glucose isomerase from inulin; Inulinase |
Fruit,candied |
Cellulase, Amylase, Pectinase, Protease |
Fruit clouds |
for production; Pectinase, Amylase for removal; Amylase, Pectinase, Cellulase |
Fruit colour control |
Anthocyanase |
Gluconic acid |
Glucose oxidase/catalase |
Glucose |
for production; see’’starch for isomeration; see’’fructose |
Ice cream |
Lactase, Lipase |
Meat tenderization |
Protease, Peptidase |
Nucleic acid |
for removal; Nuclease for flavour derivatives;Phospho-esterase |
Oils |
for animal oils; Protease,Esterase for Mineral oils; Protease,Cellulase, Amylase, Pectinase, Hemicellulase |
Protein |
for extraction; Amylase,Cellulase, Hemicellulase, Glucanase, Pectinase for modification; Protease, Peptidase, Esterase |
Starch |
Amylase(for saccharification to maltose), Amyloglucosidase, Cellulase, Hemicellulase, Glucanase, Pullulanase, Lipase, Pectinase, Protease,Isomerase(for isomerization), Glucoamylase (for saccharification to glucose) |
Sucrose |
for production; Dextranase, Amylase, Galactosidase for inversion; Invertase |
Tea |
for fermentation; Cellulase, Glucanase, Pectinase for solubility; Tannase |
Whey |
see’’ dairy and protein |
Wine |
for production; Amylase,Cellulase, Pectinase for clarification; Amylase, Glucanase, Pectinase for colour control; Glucose oxidase/catalase |
Extraction Filtration (improvement) |
Cellulase |
Milard reaction (to prevent) |
Glucose oxidase |
Grain Processing |
Glucoamylase, Amylase, Glucose isomerase, |