Premium Essay

Use of Enzyme in Food Processing

In:

Submitted By s1r2j3
Words 3719
Pages 15
ABSTRACT

Food and feed is possibly the area where processing anchored in biological agents has the deepest roots. Despite this, process improvement or design and implementation of novel approaches has been consistently performed, and more so in recent years, where significant advances in enzyme engineering has fastened the place of such developments. Targeted improvements aim at enzymes with enhanced thermal and operational stability, improved specific activity, modification of pH-activity profiles, and increased product specificity, among others. This has been mostly achieved through protein engineering and enzyme immobilization, along with improvements in screening. The latter has been considerably improved due to the implementation of high-throughput techniques, and due to developments in protein expression and microbial cell culture. Expanding screening to relatively unexplored environments (marine, temperature extreme environments) has also contributed to the identification and development of more efficient biocatalysts. Technological aspects are considered, but economic aspects are also briefly addressed.

INTRODUCTION:

Food processing through the use of biological agents is historically a well-established approach. The earliest applications go back to 6,000 BC or earlier, with the brewing of beer, bread baking, and cheese and wine making, whereas the first purposeful microbial oxidation dates from 2,000 BC, with vinegar production. Coming to modern days, in the late XIX, century Christian Hansen reported the use of rennet (a mixture of chymosin and pepsin) for cheese making, and production of bacterial amylases was started at Takamine (latter to become part of Genencor). Pectinases were used for juice clarification in the 1930s, and for a short period during World War II, invertase was also used for the production of invert sugar syrup in a process that

Similar Documents

Free Essay

Economics

...are distinguished from globular proteins by their filamentous, elongated form. Also, fibrous proteins have low solubility in water compared with high solubility in water of globular proteins. Most of them play structural roles in animal cells and tissues, holding things together. Fibrous proteins have amino acid sequences that favour a particular kind of secondary structure which, in turn, confer particular mechanical properties on the proteins. Examples: * Keratins – found in wool, feathers, hooves, silk, and fingernails * Collagens – found in tendons, bone, and other connective tissue * Elastins – found in blood vessels and ligaments * Myosins – found in muscle tissue * Fibrin – found in blood clots Enzymes * Enzymes serve a wide variety of functions inside living organisms. They are...

Words: 1267 - Pages: 6

Premium Essay

Enyzemes

...The use of enzymes to modify foods has increased vastly and these fermentations are continuing to be important, however, a new type of enzyme industry has evolved which involves the use of harvesting enzymes from microorganisms. According to Aritri Ghosh a Biotech engineer, the production of enzymes from bacteria and fungi can be isolated from the growth and cleansed and purified as necessary. Generally in industrial processes the enzyme is immobilized which allows the enzyme to be re-used and also enable the products to be separated easily. The production of textiles, paper, leather, fruit juices and biological detergents are produced from Microbial enzymes. We have learned from our text book Campbell Biology: Concepts & Connections that Enzymes work by breaking down a substrate into simpler molecules. They increase the rate at which a reaction occurs. They lower the activation energy which results in a quicker rate. Once the substrate leaves the active site of the enzyme the enzyme is free to combine with another free substrate molecule as long as it will fit into the active site of the enzyme as each enzyme has a specific active site which results in enzymes being specific in what they break down. Proteases Proteases hydrolyze peptide bonds in peptides and proteins. They act within the peptide chain or by removing amino acid residues in sequence from one or other end of the chain. Proteases can also be known as proteinases and peptidases. Proteases account...

Words: 880 - Pages: 4

Premium Essay

Cloning and Expression of Α-Amylase Gene from Bacillus Subtilis in Pichia Pastoris and Escherichia Coli.

...Pichia pastoris and Escherichia coli. Introduction Enzyme is a type of catalyst that present in living organisms used for many biotechnological functions in various industrial processing. It has a special characteristic that allows the chemical reaction to speed up without being altered, thus significantly improve the industrial productivity (Roy et al. 2012). Among various enzymes available in market, α-amylase has received a special attention in commercial production due to its widely used applications. α-Amylase contributed to 50% of the world enzyme production and has a great importance in many industries such as in food processing, laundry and also in pharmaceutical (Asgher et al. 2007). α-Amylase enzyme acts on α-1,4 glycosidic bonds in starch substrate backbone leading to the formation of soluble maltodextrins, glucose and maltose (Vidyalakshmi et al. 2009). This characteristic is extremely useful especially in industries that require the hydroxylation of starch such as the production of sugar syrups. The α-amylase enzyme can be obtained from various sources such as plants animals and microbes (Ahmed et al. 2011). However, the naturally occurring enzyme is still insufficient to support all the industrial production and therefore, it is crucial to find a new alternative sources, which is cost-efficient and high yield capacity to meet the supply demand (Yin et al. 2003). In industries, the microbial α-amylase enzyme such as from Bacillus subtilis is more preferable compared...

Words: 1791 - Pages: 8

Free Essay

Biochemical Engineering Journa

...solid substrate fermentation (SSF) is presented. The most important lignocellulolytic fungi and their properties are described, and their application in novel solid state bioreactors with on-line process control is discussed. The most important bioconversion products, biofuels, enzymes, animal feeds, biofertilizers, biopesticides, biopromoters, secondary metabolites, and the economy of their production by SSF is discussed. The use of SSF in the pulp and paper industry and in integrated crop management is illustrated. © 2002 Elsevier Science B.V. All rights reserved. Keywords: Lignocellulose; Bioconversion; Solid substrate fermentation 1. Introduction Lignocellulose composes more than 60% of plant biomass produced on earth. This vast resource is the potential source of biofuels, biofertilizers, animal feed and chemical feedstocks. Lignocellulose is also the raw material of the paper industry. To fully utilize the potential of lignocellulose, it has to be converted by chemical and/or biological processes. Solid substrate fermentation (SSF) plays an important role, and has a great perspective for the bioconversion of plant biomass. Lignocellulose may be a good feedstock for the production of biofuels, enzymes and other biochemical products by SSF. Crop residues (straw, corn by-products, bagasse, etc.) are particularly suitable for this...

Words: 8457 - Pages: 34

Free Essay

Dog Biscuit

...United States Patent [191 [11] 4,418,086 Marino et a1. [45] Nov. 29, 1983 [54] EXPANDED TEXTURED PROTEIN PRODUCT AND METHOD FOR MAKING SAME [56] References Cited U.S. PATENT DOCUMENTS 3,623,885 11/1971 3,745,021 7/1973 [75] Inventors: Richard P. Marino, Bedford Hills; Hamdy .......................... .. 426/802 X Middlesworth et a1. ..... .. 426/805 X 3,857,968 12/1974 3,968,269 7/1976 Haas et a1. .................... .. 426/805 X Payne et al. .. .... .. 426/802 X Richard J. Rothamel, Ossining, both of N.Y.; William C. Rieken, Jackson, 4,031,267 6/1977 Berry et a]. NJ. 4,190,679 2/1980 Coffee et a1. ................. ., 426/805 X [73] Assignee: General Foods Corporation, White Plains, NY. ..i.... . . . . .. 426/802 X Primary Examiner——R0bert A. Yoncoskie Attorney, Agent, or Firm—Thomas R. Savoie; Daniel .1. Donovan [21] Appl. No.: 343,603 [57] ABSTRACT An expanded protein product is made by extruding a [22] Filed: mix containing a proteinaceous material, an animal or vegetable fat, a non proteinaceous and non-farinaceous Jan. 28, 1982 extrusion agent, sulfur and/0r sulfur compound, plasti [51] [52] Int. ‘Cl.3 .......................... .. A23L 1/31; A23J 3/00 U.S. Cl. .................................. .. 426/302; 426/331; [53] cizers and water from a high pressure zone to a low Field of Search ............. .. 426/641, 656, 657, 802, 426/623; 426/641;...

Words: 6702 - Pages: 27

Premium Essay

Airless Cold Grinding

...in nutritive minerals and dietary fiber. Recently, nutraceutical aspects of the bean have become well recognized even in the western world. Foods derived from soybean have been shown to selectively lower the bad cholesterol and aid in reducing the chances of developing cancer. In women, soyfoods consumption minimizes the menopause symptoms. For this reason and because of its color, soybean is aptly referred as the Golden Bean. The use of soybean in foods has been rather limited outside the Orient, mainly due to the rancid-oil-like taste problem of such foods, especially those derived from soymilk. This bad taste is imparted by the catalytic action of lipoxygenase enzyme in synthesizing off-flavor causing volatiles from lipids in the bean in the presence of water and oxygen. Until recently, the only successful way of combating the offflavor problem was to kill the lipoxygenase enzyme, such as by thermal and/or chemical treatment. However, killing the enzyme is like treating cancer; for the process also adversely affects a lot of good protein cells, making the extraction of soluble protein in water very difficult. The Golden Bean was finally tamed with the invention of a natural process in which the soybeans are ground in water in the absence of air at a temperature that is too low to adversely affect the lipoxygenase enzyme and the proteins. This air-less cold-grind process permits the soluble solids in soybean to easily dissolve or make a colloid in water. Any...

Words: 1874 - Pages: 8

Premium Essay

Mechanical Digestion

...Digestion is the process of turning the food you eat into nutrients, which the body uses for energy, growth and cell repair needed to survive. Food and drinks have to be changed from large insoluble molecules into smaller insoluble molecules before the blood absorbs them and carries them to cells throughout the body. An example of a large insoluble molecule into a small insoluble molecule, is starch which is broken down into glucose. The body breaks down the nutrients from foods and drinks into carbohydrates, fats, proteins and vitamins. The digestion process starts from the mouth when you take a bite of food. This part of digestion is called mechanical digestion. Mechanical digestion is the process of breaking down food so that they can be...

Words: 1146 - Pages: 5

Premium Essay

Charcoal Leaves

...1. Define food chain and food web A food chain only follows just one path as animals find food. eg: A hawk eats a snake, which has eaten a frog, which has eaten a grasshopper, which has eaten grass. A food web shows the many different paths plants and animals are connected. eg: A hawk might also eat a mouse, a squirrel, a frog or some other animal. 2. Food Chains * Plants - mice - badgers - bobcats * Plants - mule deer - mountain lion * Algae - otocinclus catfish - osprey * Algae - mosquito larva - dragonfly larva - fish – racoon * Fruits - monkeys - monkey-eating eagle * Grass - antelope - tiger - vulture * Grass - cow - man * Grass - deer - eagle * Grass - earthworms - bird - snake * Grass - grasshopper - frog - snake - eagle * Grass - prairie dogs - coyotes * Grass - rabbit - snake - owl - hawk * Grass - snail - bird - fox What Is Digestion? Digestion is the complex process of turning the food you eat into nutrients, which the body uses for energy, growth and cell repair needed to survive. The digestion process also involves creating waste to be eliminated. The digestive tract (or gastrointestinal tract) is a long twisting tube that starts at the mouth and ends at the anus. It is made up of a series of muscles that coordinate the movement of food and other cells that produce enzymes and hormones to aid in the breakdown of food. Along the way are three other organs that are needed for digestion: the liver, gallbladder...

Words: 1484 - Pages: 6

Premium Essay

Concept of Halal Food and Biotechnology

...Advance Journal of Food Science and Technology 3(5): 385-389, 2011 ISSN: 2042-4876 © Maxwell Scientific Organization, 2011 Submitted: September 12, 2011 Accepted: September 30, 2011 Published: October 25, 2011 Concept of Halal Food and Biotechnology Jabar Zaman Khan Khattak, Asif Mir, 1Zubair Anwar, 1Hussain Mustatab wahedi, 2 Ghulam Abbas, 3Haider Zaman Khan Khattak and 1Humaira Ismatullah 1 Department of Bioinformatics and Biotechnology International Islamic University, Islamabad, Pakistan 2 Adaptive Research Farm, Karor, District Layyah, Punjab, Pakistan 3 Islamic Food and Nutrional Council, Toronto, Canada Abstract: Almost every Muslim either fully practicing Islam or not is seriously concerned about what he or she eats. Muslims observe the divine laws in every aspect of life. There is a complete code of dietary laws present in the Holy Quran for the followers of Islam. Some basic principles are described as all foods are permitted except those mentioned clearly in the Holy Quran. The most recent advancements of biotechnology in field of food industry like status of GMO’s, use of genes, enzymes, food additives or enhancer in food in Islam deduced by the Ijma or Qiyas. These if obtained from plant origin would be considered as Halal. If obtained from animals then Islamic Shari’ah put some restrictions about the animal that it should be permitted by Supreme law giver, and should be fit, clean and wholesome for health. The world has become global supermarket with the...

Words: 3856 - Pages: 16

Premium Essay

Science

...Have you ever wonder what is the basic structure of life was? The Process of photosynthesis and cellular respiration? Or even plant and animal cell structure and functions? The Process of photosynthesis and cellular respiration is a metabolic process in which inorganic material is turned into the organic material with the help of sunlight and with use of atmospheric carbon dioxide. Photosynthesis gives out Oxygen. Respiration in animals uses oxygen produced from the atmosphere produced by plants to generate energy in the metabolic process undergoing several stages. Respiration uses oxygen and gives back the carbon dioxide and hence forms the raw reactant for the plants to utilize again. Photosynthesis is a process in which light energy is used to drive the synthesis of carbohydrates. Aside from light energy, the reactants of photosynthesis include carbon dioxide and water. Because photosynthesis involves the synthesis of complex molecules from simpler ones, it is referred to as anabolic. Aerobic respiration is a process that utilizes oxygen to oxidize organic molecules (such as glucose). The energy stored in organic molecules is used to generate ATP. Aerobic respiration is a catabolic reaction, because complex molecules are broken down into simpler ones. Photosynthesis releases oxygen as a byproduct. This oxygen results from the splitting of water during the light reactions of photosynthesis. The oxygen released into the atmosphere can then be used by organisms that respire aerobically...

Words: 523 - Pages: 3

Premium Essay

Digestive System

...system is made to perform its special function of turning food into the energy you need to survive and packaging the residue for waste disposal. To help you understand how the many parts of the digestive system work together, here is an overview of the structure and function of this challenging system. Mouth The mouth is the beginning of the digestive tract; and, in fact, digestion starts here when taking the first bite of food. Chewing breaks the food into pieces that are more easily digested, while saliva mixes with food to begin the process of breaking it down into a form your body can absorb and use. Esophagus Located in your throat near your trachea (windpipe), the esophagus receives food from your mouth when you swallow. By means of a series of muscular contractions called peristalsis, the esophagus delivers food to your stomach. Stomach The stomach is a hollow organ, or "container," that holds food while it is being mixed with enzymes that continue the process of breaking down food into a usable form. Cells in the lining of the stomach secrete strong acid and powerful enzymes that are responsible for the breakdown process. When the contents of the stomach are sufficiently processed, they are released into the small intestine. Small intestine the small intestine is made up of three segments — the duodenum, jejunum, and ileum — the small intestine is a 22-foot long muscular tube that breaks down food using enzymes released by the pancreas and bile from the liver. Peristalsis...

Words: 1873 - Pages: 8

Premium Essay

Eat Fresh

...processed foods from my diet. If you see a food product in a box, a bag, or any type of packaging and it did not come from a health food store chances are it’s processed. Foods that are processed lose most of their nutritional value and substituted with unhealthy fillers like sugar and carbohydrates. Artificial colors, sweeteners, high fructose corn syrup, and salt are some of the other unhealthy substitutes used in processed foods. Consuming too much high fructose corn syrup itself is believed to be a factor in weight gain, dental cavities, and overall poor nutrition. Not only does it taste better, but fresh foods also provide more nutrients than processed foods. When attempting to get the full benefits of fresh foods, one should purchase fresh fruits and vegetables. These fresh foods contain vitamins, minerals, enzymes, and fibers that are all needed in order to maintain optimal health. Eating fresh foods over processed makes it easier to lose and maintain weight as well as providing more energy because processed foods are not nutritious. A big part of fresh food and its vitamins is when it is consumed. Fresh foods start losing their vitamins the moment they are picked and sometimes sit in stores or warehouses for weeks before being purchased. This is a good reason to try and purchase food from a farmers market where everything is fresh. There are different ways of buying and consuming fresh foods, one is referred to as a raw diet. A raw diet consists of foods that is not...

Words: 659 - Pages: 3

Premium Essay

Digestion System Notes

...students should be able to:  Describe the mechanism of feeding  State and explain four stages of food processing including hormonal control.  Differentiate the variation in vertebrate digestive system. 2 Main feeding mechanisms  Suspension feeders  Substrate feeders  Fluid feeders  Bulk feeders Main feeding mechanisms  Suspension feeder/ filter feeders Sieve small food particles from water  E.g : whales, clams and flamingos 4 Main feeding mechanisms  Substrate feeders Animals that live in/on their food source Eat their way through the food  E.g : earthworms and termites 5 Main feeding mechanisms  Fluid feeders Suck nutrient-rich fluid from a living host  E.g : mosquito, aphids 6 Main feeding mechanisms  Bulk feeders Eat relatively large pieces of food (swallow altogether) Spend a long time to digest their food  E.g : snake 7 8 Mouth Esophagus Stomach Large intestine Rectum Anus Tongue Glands in mouth that make saliva Pancreas Liver Gallbladder 9  The mammalian digestive system consists of an alimentary canal and accessory glands that secrete digestive juices through ducts  Mammalian accessory glands are the salivary glands, the pancreas, the liver, and the gallbladder 10 Stages of Food Processing  Ingestion is the act of eating  Digestion is the process of breaking food down into molecules small enough to absorb  In chemical digestion, the process of enzymatic...

Words: 2868 - Pages: 12

Premium Essay

Digestive Outline

...digestion Discuss the effects of again and disease on the digestive system The GI tract is long tube that is open at both ends for the transit of food during processing Named portions of the tube include the esophagus, stomach, small intestine, large intestine, and rectum Accessory structures are not part of the GI tract, but they do contribute to food processing Accessory structures include the teeth, tongue, salivary glands, liver, gall bladder, and pancreas Digestive Processes There are 6 basic processes involved in digestion The Digestive System The GI tract, and accessory organs like the liver and pancreas, are responsible for facilitating the body’s metabolic processes. Catabolism: Larger molecules are broken into smaller molecules (mouth, stomach, duodenum). In the GI tract, this is called digestion and can occur by either mechanical or chemical means. Anabolism: Smaller molecules are used as building blocks for larger molecules (liver). The Digestive System Mechanical digestion includes all movements that facilitate catabolic processes: Mastication Swallowing Mixing Increase contact of food with digestive chemicals Peristalsis Movement of muscles within the GI tract that facilitates movement of food The Digestive System Chemical digestion is mainly accomplished by using water (and enzymes) to break chemical bonds (hydrolysis). Fats are broken down into fatty acids and glycerol. Carbohydrates are broken down from polysaccharides into...

Words: 3786 - Pages: 16

Premium Essay

Various Application of Potato Starch Production Line

...Potato starch production line is an important processing equipment. The starch grains contained in the potato cells are extracted by crushing the tubers, which releases them from the destroyed cells. The resulted starch is then washed out, dried to powder, and ready to use in either food or various technical applications. Potato starch has been produced in Denmark on an industrial scale since 1900. Simple enough in theory, the procedures involved in the industrial production of starch escalate in complexity, according to the specific needs of each manufacturer. 75% of the potato crop is grown for industrial processing and the Danes produce per capita more starch than any other nation. The final starch milk is pumped to the filter trough of the rotary vacuum filter. The starch milk is diluted with water. The POTATO STRCH PRODUCTION LINE is sucked against the surface of the rotating drum and is scraped of by a fixed scraper device. Potato starch production line constitutes the nutritive reserves of many plants. During the growing season, the green leaves collect energy from the sun. In potatoes this energy is transported as a sugar solution down to the tubers, and it is down there that the sugar is converted to starch in the form of tiny granules occupying most of the cell interior. The potatoes will be stored in the day storage after weighed. From the day storage the potatoes will be transported by water stream through a trough into the gravity de-stoner as well as washing without...

Words: 356 - Pages: 2