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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,