What are the four main ingredients of food-grade enzyme preparations and why are they important?
As important additives in the food industry, the quality and function of food-grade enzyme preparations directly affect the quality and taste of food. Among these enzyme preparations, the four main ingredients each play an indispensable role. They are amylase, protease, lipase and cellulase. This article will discuss these four main ingredients and their applications in the food industry.
1. Amylase: the “saccharifier” in food
Amylase, as a general term for enzymes that hydrolyze starch and glycogen, is an important member of food-grade enzymes. It mainly acts on soluble starch, amylose and glycogen, breaking them down into smaller sugar molecules such as maltose and glucose. This decomposition process not only facilitates fermentation by yeast, but also improves the texture and digestibility of foods. In the production of baked goods such as bread and biscuits, amylase can accelerate the decomposition of starch, improve fermentation, and make the bread more fluffy and delicious.
2. Protease: the “protein cutter” in food
Protease is another important food-grade enzyme preparation. It mainly acts on the protein in food and breaks it down into amino acids or small peptides. This decomposition process not only improves the taste and flavor of the food, but also increases the digestibility and absorption of the protein. In the processing of meat products, protease can tenderize the meat, making it more tender and juicy. In addition, protease can also be used to produce high-protein foods such as hydrolyzed protein powder to meet people’s protein needs.
3. Lipase: the “fat-splitting enzyme” in food
Lipase is another important member of food-grade enzymes. It mainly acts on the fat in food, breaking it down into glycerin and fatty acids. This decomposition process is beneficial to the digestion and absorption of fat, while also improving the texture and flavor of food. In the production of baked goods, lipase can promote the esterification of fats and oils, improving baking quality. In addition, lipase can also be used to produce low-fat foods to meet people’s demand for healthy foods.
4. Cellulase: the “fiber softener” in food
Cellulase is an enzyme that can break down cellulose, which is important for improving the texture and nutritional value of food. During the processing of fruits and vegetables, cellulase can soften plant tissues, making them easier to process and digest. At the same time, cellulase can also improve the juice yield and soluble solid content of food, improving its quality. In the brewing industry, cellulase can convert cellulose into fermentable sugars, improving brewing efficiency and product quality.
In summary, the four major food-grade enzyme preparations – amylase, protease, lipase and cellulase – each play an important role in the food industry. They not only improve the texture and flavor of foods, but also enhance their nutritional value and digestibility. With the development of the food industry and the increasing demand for healthy foods, the application of food-grade enzymes will become more and more widespread. In the future, we look forward to the introduction of more efficient, safe and environmentally friendly food-grade enzyme preparations to inject new vitality into the development of the food industry.
If bread sticks to the teeth, which enzyme has been added in excess?
In the world of baking, bread is undoubtedly one of the most popular foods. However, while enjoying the delicious taste, sometimes we may encounter the situation where bread sticks to the teeth, which is often related to problems in some aspects of the baking process. Among these, the amount of enzyme added is a key factor. This article will explore the reasons why bread sticks to the teeth, and focus on analyzing which enzyme has been added in excess that may lead to this problem.
First, we need to understand the common enzymes used in bread making and their functions. The main enzymes used in bread making include amylase and protease. Amylase is mainly used to break down the starch in the flour, making the bread more fluffy; while protease helps improve the extensibility of the dough and promote yeast fermentation.
However, when the amount of enzyme added is not appropriate, it will have a negative impact on the quality of the bread. In particular, when a certain enzyme is added in excess, it is more likely to cause the bread to stick to the teeth. Specifically, there are two possible scenarios:
1. Too much amylase
Amylase is an essential enzyme in bread making. It breaks down the starch in the flour into smaller molecules, thereby improving the taste and texture of the bread. However, if too much amylase is added, it will cause excessive starch breakdown, resulting in too low a starch content in the bread. In this way, the bread will have difficulty forming a stable structure during baking, resulting in an overly soft and lackluster bread that sticks to the teeth.
To avoid the problems caused by adding too much amylase, we need to strictly control the amount of amylase added and make appropriate adjustments based on the variety and quality of the flour. At the same time, during the baking process, we also need to pay attention to the control of temperature and time to ensure that the amylase can fully exert its function without excessively decomposing the starch.
2. Too much protease
Protease is mainly used in bread making to improve the extensibility of the dough and promote yeast fermentation. However, if too much protease is added, the protein in the dough will be excessively broken down, resulting in a dough with reduced gluten and loss of its original elasticity and toughness. In this way, the bread will have difficulty forming a stable structure during baking, resulting in an overly soft bread body that lacks support and sticks to the teeth.
To avoid the problems caused by excessive protease addition, we also need to strictly control the amount of protease added and make appropriate adjustments based on the quality of the flour and yeast. In addition, during the fermentation of the dough, we also need to pay attention to controlling the fermentation time and temperature to ensure that the gluten of the dough is maintained, so as to avoid the phenomenon of bread sticking to the teeth.
In short, the cause of sticky bread may be related to excessive addition of amylase or protease. To avoid this problem, we need to strictly control the amount of enzyme added and make appropriate adjustments according to the actual situation. At the same time, we need to pay attention to the control of temperature and time as well as the fermentation state of the dough during the baking process to ensure the quality and taste of the bread. Only in this way can we make delicious and healthy bread.
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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 |