Enzymes In Food Processing 6915i

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Nupur Agarwal Amity Institute Of Food Technology, Noida, Uttar Pradesh ,Sector 125,India

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mFFm T OF PH mnzymes are affected by changes in pH. The most favorable pH value - the point where the enzyme is most active - is known as the optimum pH. mtremely high or low pH values generally result in complete loss of activity for most enzymes.

=ike most chemical reactions, the rate of an enzyme-catalyzed reaction increases as the temperature is raised. A ten degree entigrade rise in temperature will increase the activity of most enzymes by 50 to 100%. Most animal enzymes rapidly become denatured at temperatures above 40°

If the amount of the enzyme is kept constant and the substrate concentration is then gradually increased, the reaction velocity will increase until it reaches a maimum. After this point, increases in substrate concentration will not increase the velocity



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=ASSIFI ATION OF mNZYMmS ON THm BASIS OF HmMI A= RmA TIONS ATA=ISm

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Polygalacturonase

tomato

1.00

Pineapple

0.024

carrot

o

grape

o

soybeans

1.00

peas

0.35

wheat

0.02

peanuts

0.01

Green peas

1.00

spinach

0.32

Lipoxygenase

Peroxidase

RO=m OF mNZYMmS IN FOO PRO mSSING

mnzymes used as processing aids And ingredients mNZYMmS USm IN STAR H INSTRY 1.Production of high fructose corn syrup and sweeteners. Úmm



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Lw GL Lw

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Lw GL Lw GL w w

starch · detrins

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isomerase fructose glucose

mNZYMmS USm IN MI= AN AIRY PROU TS m m

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mNZYMmS IN BA ING m m

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mNZYMmS IN BRmING m m

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RO=m OF mNZYMmS IN FOO QA=ITY Quality has been defined as degree of ecellance which includes colour,teture,flavor and aroma

Three key enzymesresponsible for chemical alterations of pigments in fruits and vegetables are m m

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Tetural factors include hand feel and mouth feel of firmness ,softness, juiciness, chewiness and grittiness . m m

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mnzymes cause off flavors and off aromas in foods, particularly during storage m m



Lipoxygenase

nglish green peas grean beans and corn

ystine lyase

Broccoli and cauliflower

naringin

Grapefruit its juice(bitter taste)

mnzymes do have a role to play in nutritional quality of food. m m

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Lipoxygenase

Decrease the amount of essential fatty acids in foods. Decrease carotenoids it it etc (due to free radicals produced during oxidation)

Polyphenol oxidase

Decrease available lysine content of proteins(browning)

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