Application of enzymes in food baking
With the development of science and technology, enzymes are no longer only used in the textile industry, chemical industry laundry detergent and animal feed industry. Nowadays, enzymes for food processing are widely used and have accounted for one-third of the enzyme market. The expansion of the application in food is mainly for food baking, which involves a rich variety of enzymes.
Commonly used enzymes in baking
alpha;-Amylase: It enables the dough to continuously produce dextrin and maltose during rising, which is then converted to glucose, which serves as a source of yeast during fermentation. In addition, the action of α-amylase makes the starch molecules smaller, which facilitates the action of β-amylase. Generally speaking, the optimal amount of α-amylase to be added is 0.05 g/kg. If α-amylase activity is too high, excessive starch hydrolysis in the pre-baking process will result in increased bread stickiness and smaller volume. Fungal alpha;-amylase is inactivated at 75℃, so it will not produce the above situation, and it will extend the shelf life of the bread by two times.
Protease: adding the right amount of protease can make part of the protein hydrolyzed into amino acids, which can not only promote the growth of yeast and the production of CO2, but also promote the softening of the dough, enhance the ductility, shorten the fermentation time of the dough, improve the quality of the baking, prevent the bread from aging, and prolong the freshness of the shelf life. But too much will reduce the dough aeration ability.
Glucose oxidase: Significantly improves the properties of flour, tensile properties and pasting properties, thus increasing gluten strength, tensile resistance and maximum viscosity.
Fat oxidases: oxidize and decompose unsaturated fatty acids present in the flour to produce carbonyl compounds with aromatic flavors to increase the flavor of the bread and oxidize the carotenoids naturally present in the flour to bleach the flour.
Hemicellulase: It can decompose the insoluble pentosan, which causes the volume of baked goods to decrease, into soluble pentosan, which helps the volume of baked goods to increase, and improves the mechanical property of dough and the performance of rapid expansion in the oven, so as to obtain the baked goods with larger volume, stronger softness and longer shelf life.
Rational use
Although it is not harmful to human health to add too much enzyme preparation in flour, it will affect the quality of flour, make the dough dry or hard, or even make the dough collapse, which will seriously affect the quality of food.
As a matter of fact, the role of bread improver on bread is the comprehensive and synergistic effect of the above components, through the synergistic and comprehensive effect of the components to achieve the purpose of improving the organization of bread to increase the volume of bread and promote the appearance of bread to achieve the purpose of increasing the quality of bread. Adding all kinds of improvers to wheat flour according to a certain proportion and mixing them evenly in a scientific way, it will play a better improvement effect than single use.
New application of new biological enzymes in soy protein drinks
Plant protein drink refers to plant nuts, pulp, nuts and soybeans and other raw materials (such as soybeans, peanuts, almonds, walnuts, coconut, etc.), after processing, blending, and then high-pressure sterilization or aseptic packaging of milky beverages.
According to the different processing raw materials, plant protein beverages can be divided into soy milk drinks, coconut milk (juice) drinks, almond milk (dew) drinks, other plant protein drinks (such as walnuts, peanuts, pumpkin seeds, etc.). In recent years, natural and green health drinks have risen rapidly, and plant protein drinks have become a force in the beverage market. And plant protein drinks with its safe, nutritious, healthy concept gradually become the new darling of the market, favored and sought after by consumers.
At present, the scale of China’s plant protein beverage industry is nearly 100 billion, with an annual growth rate of 20% to 30%, the market capacity is increasing rapidly, but the number of domestic plant protein beverage product categories is relatively small, the taste is relatively single, in the primary development stage of the product, compared with the United States, the domestic plant protein beverages have not yet appeared on a large scale of high-quality and functionalized products.
Soy milk beverage as the development of the earliest is also one of the most widely accepted drinks in the market, in the soybean plant protein beverage production system, the use of enzyme engineering technology for hydrolysis of plant proteins, so that most of the protein, fat, cellulose and other components of soybeans have been hydrolyzed to a certain extent, become small molecules of proteins, active peptides, amino acids, more conducive to the human body’s absorption, the product dissolution of the product is better.
Enzyme engineering technology can improve the flavor of soybeans in the production process, to remove the smell of soy and other odors; in addition, due to the enzyme digestion of some of the proteins, cellulose and other components, so that the production of a higher yield, excluding less waste residue; and finally, after the biological enzyme treatment can be removed from soybeans in the indigestible factors, to alleviate the problems of abdominal distension and indigestion, the nutritive value of soy protein has been greatly enhanced.
Enzymatic method in the meat food processing applications
Meat occupies a very important position in the daily dietary intake of human beings. Traditional meat food processing methods include curing, drying, smoking, etc. Although these methods are easy to operate and have low processing costs, they are not conducive to human health. With the continuous improvement of human living standards, human beings pay more and more attention to food safety, food flavor and nutritional value of food. There are many deficiencies in the traditional process in terms of improving food quality, enhancing food nutritional value and industrialization of products. Enzymatic method can make full use of meat food raw materials, hydrolysis of small molecule proteins and peptides can improve the nutritional value of the product, and improve the flavor of the product, and the nature of the enzyme is a protein, degradation of amino acids can be absorbed and utilized by the human body, so enzyme digestion will play an increasingly important role in the processing of meat food.
Improve the nutritional value of products
Protease hydrolysis of fish and shellfish and other processing scraps can be prepared seafood seasoning, through the enzymatic digestion of shellfish processing waste can be produced with excellent flavor composite seafood seasoning, and the enzymatic solution is rich in free amino acid nitrogen, improve the nutritional value of the product. The use of protease hydrolysis of shrimp products can also be obtained with blood pressure-lowering peptides. In the study, papain was used for enzymatic hydrolysis of Antarctic krill, and the maximum degree of hydrolysis could reach 24.73% under the optimal process conditions of 3000 U/g of enzyme addition, 55℃, pH 7.0, and 3h. The scavenging rate of the obtained krill peptide fractions with molecular weights of 3000Da—10000Da on hydroxyl radicals could reach 67.6%, and the inhibition rate of the obtained krill peptides on ACE could reach up to 62.2%.
Meat food in some large molecules of protein will cause allergic reactions in the human body, and through enzymatic hydrolysis can cause allergic reactions of large molecules of protein hydrolyzed into small molecules of protein or peptide, thus eliminating the allergens in meat food, in improving food safety while improving the nutritional value of meat food.
Improvement of product flavor
Chicken skeleton enzyme digestion products volatile components in a variety of substances affect the flavor of chicken, which aldehydes can contribute to the flavor, also contains heterocyclic and sulfur-containing straight chain compounds can also contribute to the flavor, and add enzyme treatment can increase the content of these flavor components of the chicken skeleton, so that the chicken food flavor is more rich and rich.
Aquatic products processing scraps by enzymatic treatment, can be prepared seafood seasonings, the study of shrimp shrimp head as raw materials, the use of enzymatic method to prepare shrimp flavor, enzymatic digestion 4.5h, temperature 50 ℃, initial pH 7.5, the material of 250g / L, the total amino acid content in the resulting enzyme solution of 695.6mg / 100mL, and the enzyme solution will not show a bitter taste. The flavor was significantly improved compared with autolysis of shrimp head material.
The bitter taste of pork products could also be removed by enzymatic digestion, and the pork products were treated with composite enzymes, and the process was to add the optimal amount of trypsin and composite flavor enzymes to the material containing 500g/L of meat at 3g/kg of pork, at a temperature of 55℃, and the degree of hydrolysis of the enzyme digestion for 1h could be up to about 30%, and the value of the bitterness of the enzyme solution was reduced from 3.8 to 1.6.
Tilapia scraps as raw materials, add complex protease and flavor protease for processing, add L-cysteine salt, thiamine hydrochloride, xylose and glucose to the resulting enzymatic solution for the Meladic reaction, the reaction conditions for 121 ℃ in the sterilizer pot, pH 5.0—5.5, heating for 60min, there is a clear meat flavor at the same time did not present a bitter taste and sour taste.
Improve the utilization efficiency and quality of the product
Using flavor protease: composite protease for 1:1, enzyme dosage of 0.5%, material-liquid ratio of 1:4 (g/mL), 55 ℃ reaction 6h process conditions hydrolysis of scallop skirts, the preparation of seafood flavor peptide, which the content of amino acid nitrogen 1.62%, the effect of the enzyme effect of the primary and secondary order of the enzyme: enzyme temperature, enzyme dissolution time, the amount of enzyme and the ratio of the material-liquid. The hydrolysate can be made into a new type of scallop flavor by spray drying and added to other foods to improve the food flavor.
Livestock bone has high nutritional value and can prevent and control nutritional deficiencies, and at present, human beings are facing the plague of calcium deficiency, and livestock bone is rich in calcium, which is a good product for calcium supplementation. However, animal bones cannot be consumed directly, so enzymatic method has a wide application in the preparation of bone products due to its advantages of complete hydrolysis and safety without harmful residues. Pepsin, papain and neutral protease were used to hydrolyze pig bone, and neutral protease hydrolyzed pig bone with the best effect, and the optimal enzyme hydrolysis process was as follows: the volume ratio of 1:20, the enzyme hydrolysis time was 5h, the enzyme dosage was 7%, and the enzyme hydrolysis temperature was 50℃. The optimal degree of hydrolysis can reach 39.28%. The hydrolyzed bone powder can be used as a food additive to improve the texture and flavor of meat products, and can also be developed as a functional health care product of pig bone, so as to achieve the purpose of making full use of inedible pig bone.
About 70% of fish scales are proteins, and there is a large amount of discarded fish scales in China every year, which causes environmental pollution and waste of resources. Usually, the protein in fish scales is extracted by acid method, but the yield is not high, and the period is long, and the residual material is not safe. Enzymatic treatment of fish scales has the advantages of mild conditions, high yield, and safety and non-toxicity. Alcalase alkaline protease was used to enzymatically digest the fish scales of grass carp, and the optimal enzymatic process was as follows: material-liquid ratio of 1∶20 (g/mL), hydrolyzed at 60°C for 4 h. The viscosity, water absorption and foaming of the resulting collagen were greater than those of the collagen extracted by thermal method.
Chondroitin sulfate has hypolipidemic and anticoagulant effects, and clinically soothes arthritis. Papain, trypsin and alkaline protease were used to enzymatically digest porcine tracheal cartilage, and the optimal enzyme digestion process was as follows: the temperature was 40 ℃, the enzyme mass fraction was 1.5%, and the extraction time was 2.5 h. Under these conditions, the yield of chondroitin sulfate was 10.98%, and the purity could reach 85.22%, which was up to the export standard of chondroitin.
Protease treatment of meat food can also improve the quality of meat, with aspartic protease and papain hydrolysis of beef, and detect the content of hydroxyproline in the product as well as the degree of hydrolysis of myofibrillar fibrillar protein, aspartic protease hydrolysis of fibrillar proteins in beef makes the toughness of the meat increased by 25%—30%, while papain hydrolysis of beef did not make the toughness of beef significantly enhancement.
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| Compound Glucoamylase | 9032-08-0 |
| Pullulanase | 9075-68-7 |
| Xylanase | 37278-89-0 |
| Cellulase | 9012-54-8 |
| Naringinase | 9068-31-9 |
| β-Amylase | 9000-91-3 |
| Glucose oxidase | 9001-37-0 |
| alpha-Amylase | 9000-90-2 |
| Pectinase | 9032-75-1 |
| Peroxidase | 9003-99-0 |
| Lipase | 9001-62-1 |
| Catalase | 9001-05-2 |
| TANNASE | 9025-71-2 |
| Elastase | 39445-21-1 |
| Urease | 9002-13-5 |
| DEXTRANASE | 9025-70-1 |
| L-Lactic dehydrogenase | 9001-60-9 |
| Dehydrogenase malate | 9001-64-3 |
| Cholesterol oxidase | 9028-76-6 |