Enzymes are proteinous components that act as catalysts in essential chemical reactions necessary for bodily functions including respiration, metabolism and digestion.They are also applied in industrial processes involving chemical reactions, and are generally sourced from plant or animal tissues. Alongside the application of microbial activity, enzymes function well in the baking , brewing , milk processing and beverage manufacture industries. They perform a variety of functions by breaking down larger compounds into smaller ones, by altering the structure of compunds through isomerization, by combining smaller molecules to produce larger molecules through polymerization and by altering the diverse properties of foods though oxidization.
Recent developments in enzyme research target to produce high quality enzymatic substances for the broad variety of food ingredients to meet consumers” demand for healthier, safer and more nutriitious foods.
Among the enzymes commonly employed in the food industry are:
- Cellulase -That converts cellulose to produce animal feeds.
- Lipase- Utilized in cheese production by reducing the duration of cheese ripening.
- Amylase-It facilitates the solubility of carbohydrates contained in malt, barley and other cereals while brewing. It also improves the stability of products.
- Transglutaminase -It polymerizes proteins , and enhances the texture of meat products.
- Catalase -Used in preserving food by extending the shelf- life of various food products.
- Papain: Obtained from papaya leaves. It is extensively applied as a meat tenderizer.
- Rennet-It is obtained from unweaned calves, and has been used in cheese production. It aids in the curdling of milk by breaking down casein.
- Lactase: It is added to dairy products for persons who lack lactase.
- Microbial proteases: Used in the production of meat extracts.
- Esterases-Used in fat hydrolysis, thereby converting fats into fatty acids and glycerol.
- Pectinase: Applied in the production of fruit juices.