ABSTRACT
For centuries, enzymes have been used in a wide variety of applications in the food industries. They can change and improve the functional, nutritional, and sensory properties of ingredients and products. They are obtained from animal tissues, plants, bacteria, and fungi including yeast. Plant-derived commercial enzymes include α-amylase (bread baking), β-amylase (production of high-malt syrups), proteolytic enzyme papain, bromelain and „cin (meat tenderizing), and some other special enzymes like lipoxygenase from soybean (bread dough improvement). Animal-derived enzymes include proteinases like chymosin (coagulation of milk in cheese making), rennin (cheese production), and lipase (cheese Šavors). However, most enzymes are produced by microorganisms, including α-amylases
CONTENTS
9.1 Introduction ................................................................................................ 329 9.2 Advantages of Microbial Enzymes .........................................................330 9.3Mechanism of Enzyme Action ................................................................330 9.4Enzyme Engineering ................................................................................. 332 9.5 Production and Puri„cation of Enzymes ...............................................333 9.6 Enzyme Immobilization Techniques ......................................................335 9.7 Applications of Enzymes in Food Industries ........................................ 337
9.7.1Meat Processing ............................................................................. 337 9.7.2Enzymes in Milk and Cheese Industries ...................................338 9.7.3 Enzymes in Baking Industry ....................................................... 339 9.7.4 Enzymes in Fruit Juice Industry .................................................. 341
9.7.4.1 Case Study: Effect of Pectinases in Polyphenol Extraction .........................................................................342
