What are the factors affecting the effectiveness of enzyme use, and their application in the food industry?
As people pay more and more attention to food safety, nutrition, health and deliciousness, food is no longer just a basic necessity to satisfy people’s survival, but the food industry is developing in the direction of safer, more nutritious and more delicious. In the pursuit of green low-carbon life, enzyme preparation with high efficiency, safety, non-toxic side effects and small impact on the environment and other characteristics, penetrate into all aspects of our lives. Such as the bread we eat, steamed bread, drink juice, drinks, stir-fry seasoning, hand with paper documents can be used in enzyme preparations.
Enzyme as a highly efficient biological catalyst, is its unique advantages instead of the traditional chemical agents, more and more widely used in the food industry. At present, enzyme industry has become one of the most promising emerging industries in China. Therefore, it is of great significance to recognize the chemical nature of enzyme preparation for the reasonable and correct use of enzyme preparation. We briefly introduce several factors affecting the catalytic effect of enzyme preparations.
01 Factors affecting the use of enzyme preparation
I. Influence of PH value
Each kind of enzyme only shows high vitality in a specific pH range, which is the optimal pH value for enzyme action. Generally speaking, the enzyme is most stable at the optimum pH value, so the pH value of enzyme action is also its stable pH value. If the pH value of enzyme reaction is too high or too low, the enzyme will be irreversibly damaged, and the stability and vitality will be decreased or even inactivated. Different enzymes have different optimal pH ranges, including acidic, neutral and alkaline. For example, according to the optimal pH of protease action, often divided into acidic protease, neutral protease and alkaline protease. Enzyme action pH is also a parameter measured under certain conditions. Different temperature or substrate, the optimal pH of enzyme action is different, the higher the temperature, the narrower the stable pH range of enzyme action. Therefore, in the process of enzyme-catalyzed reaction, the pH value of the reaction must be strictly controlled.
Influence of temperature
Under certain conditions, each enzyme has an optimal temperature, at which the enzyme activity is the highest, the effect is the best, and the enzyme is more stable, the speed of enzyme-catalyzed reaction increases and the loss of enzyme activity reaches the balance of thermal denaturation, and this temperature is the optimal temperature of enzyme action. Each enzyme has a stable temperature at which the enzyme is stable, and the enzyme is stable at a certain time, pH and enzyme concentration, with no or very little decrease in activity, and this temperature is the stable temperature of the enzyme. Above the stable temperature for action, the enzyme will be sharply inactivated. This thermal sensitivity of the enzyme can be expressed by the critical failure temperature Tc, which refers to the temperature at which the enzyme loses half of its vigor in 1h. Therefore, generally only in the effective temperature range of the enzyme, can carry out effective catalytic action, the temperature rises every 10 ℃, the enzyme reaction rate increases 1 ~ 2 times. The effect of temperature on enzyme action is also related to the time of its heat, the reaction time is extended, the optimal temperature of the enzyme will be reduced. In addition, the substrate concentration of the enzyme reaction, the type of buffer, activator and purity of the enzyme and other factors will also make the enzyme optimal temperature and stabilization temperature changes.
Third, the effect of enzyme concentration and substrate concentration
Substrate concentration is the main factor that determines the speed of enzyme-catalyzed reaction, under certain conditions of temperature, pH and enzyme concentration. When the substrate concentration is very low, the catalytic reaction speed of the enzyme is rapidly accelerated with the increase of substrate concentration, and the two are proportional. As the substrate concentration increases, the reaction rate slows down and no longer rises proportionally. The relationship between substrate concentration and the rate of enzyme-catalyzed reaction can generally be expressed by the Mie equation. Sometimes the substrate concentration is very high, but also due to substrate inhibition caused by the enzyme reaction rate decreased. When the substrate concentration greatly exceeds the enzyme concentration, the enzyme catalyzed reaction rate is generally proportional to the enzyme concentration. In addition, if the enzyme concentration is too low, the enzyme sometimes fails, preventing the reaction from proceeding. Enzyme-catalyzed reactions carried out in food processing, the amount of enzyme is generally much less than the amount of substrate, but also to consider the cost of enzyme factors.
Fourth, the influence of inhibitors
Many substances can weaken, inhibit, or even destroy the role of the enzyme, these substances are called enzyme inhibitors. Such as heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.), carbon monoxide, hydrogen sulfide, organic cations, ethylenediamine and tetraacetic acid. In actual production, to understand and avoid the impact of inhibitors on enzyme catalysis.
Fifth, the effect of activator
Many substances have the role of protecting and increasing enzyme activity, or to promote inactive enzyme protein into an active enzyme, these substances are collectively referred to as enzyme activators. Activators can be divided into three categories: the first category is inorganic ions, such as Na +, K +, Ca2 +, Mg2 +, Cu2 +, Co2 +, Zn2 + and other cations, as well as Cl -, NO3 -, PO43 -, SO42 – and other anions. The second category is organic substances with small molecules, mainly B vitamins and their derivatives. The third category is macromolecular substances with protein properties. The effect of activator on the speed of enzyme-catalyzed reaction is similar to that of substrate concentration, but it is seldom used in practical production.
Sixth, the influence of preservation environment
Enzyme preparations in the low temperature environment is dormant, to make the enzyme long-term preservation without losing activity, in 10 ℃ preservation of enzyme activity loss of 5-10% / 6 months, room temperature preservation of enzyme activity loss of 10-15% / 6 months. So the key lies in the environment dry and low temperature. Heat and light are easy to make the enzyme inactive, so the enzyme preparation should be stored in a closed place at low temperature and avoiding light. In addition, the higher the moisture content of the enzyme preparation, the easier it is to inactivate, so the general powder enzyme preparation is easy to store and transport. In addition, some metal ions can also cause enzyme inactivation or inhibit enzyme vitality, should avoid the choice of metal ions in the container to save the enzyme preparation.
02
Application of various enzyme preparations in food
I. Cellulase
Overview of cellulase
Cellulase is a general term for a group of enzymes that can hydrolyze cellulose into glucose. Cellulase source is very wide, in addition to fungi, a variety of protozoa, roundworms, mollusks, earthworms, crustaceans, insects, algae, fungi, bacteria and actinomycetes can produce cellulase.
Application of cellulase
01 Application in beer production
In the process of beer production, after the use of cellulase, starch and cellulose can be converted into sugar, and then by the yeast decomposition of all converted into alcohol, the rate of alcohol can be increased by 3% to 5%, starch and cellulose utilization rate of up to 90%.
Using cellulase to hydrolyze beer dregs, the enzyme solution and residue can be effectively used separately, which can greatly improve the economic and environmental benefits of beer dregs.
02 Application of soy sauce brewing
Soy sauce is a soybean protease hydrolysis product. Soy sauce brewing mainly utilizes enzymes such as protease and amylase to enzymatically hydrolyze raw materials. If cellulase is used again, it can make the cell membrane of soybeans and other raw materials expand, soften and be destroyed, so that the proteins and carbohydrates enclosed in the cells can be released, which can shorten the brewing time, increase the yield, improve the quality of the product, and make the product’s content of amino acid reducing sugar increase.
03Application of fruit and vegetable processing
In the process of fruit and vegetable processing, in order to make the plant tissue soften and expand, generally use heating and steaming, acid and alkali treatment and other methods, which will cause the loss of fruit and vegetable flavor and vitamins. Fruit and vegetable processing with cellulase can avoid the above shortcomings, and at the same time can make the plant tissue softened and puffed, thus improving its digestibility and improving the taste.
04 Application of tea processing
The traditional production process of instant tea is to use boiling water to soak tea to extract the active ingredients in the tea cells, such as amino acids, sugar, caffeine, saponins, tea polyphenols, tea aroma components and pigments, etc., and then freeze-dried at low temperature. If cellulase is used to properly treat the tea leaves first, it can not only reduce the immobilization enzyme production temperature, shorten the extraction time, improve the taste of instant tea, but also improve the yield.
05 oil crops processing applications
Cellulase also plays a very important role in oilseed crop processing. Traditionally, the pressing method or organic solvent method has been used to produce oil products, which has poor product quality, low yield, long operation time, and at the same time unavoidable organic solvent residue.
The use of enzyme treatment instead of organic solvent method, on the one hand, can improve the yield and quality of oil; on the other hand, the control of enzyme reaction conditions, so that the production and processing in the milder conditions, you can avoid the impact of violent conditions on product quality. Therefore, the use of enzyme technology in the field of agricultural products processing can not only improve the yield of the main product, but also reduce the generation of by-products and reduce the cost of waste disposal.
Lipase
Overview of lipase
Lipase is a kind of triacylglycerol acyl hydrolase, which can catalyze the decomposition of triglyceride into di-glyceride, mono-glyceride, glycerol and fatty acid, and it is a special kind of ester-bonding hydrolase. Lipase takes amino acid as the basic constituent unit, and there is only one polypeptide chain, and the catalytic activity is determined only by the protein structure. Lipases are found in animals, plants and microorganisms.
As a kind of biological catalyst, lipase has the common advantages of high efficiency, high selectivity and mild reaction conditions of general catalysts, and it is a green catalyst, which is of great significance for the scientific development of biochemistry, food and other fields of life and production.
Application of lipase in noodle food processing
The taste of noodle products is mainly related to the protein, starch and fat in wheat flour, especially through the orientation of protein and the formation of mesh structure to produce elasticity and increase the viscoelasticity of noodles. In the processing of noodle food, kneading and pressing in many directions along the calendering direction by hand or calendering for a long period of time along a single direction by mechanical means will increase the elasticity of the noodles and improve the quality of the noodle food, but the use of the above 2 methods is relatively time-consuming.
In the production of pasta, water with lipase dissolved in it can be added directly to the flour and then left at room temperature for a period of time for calendering. Compared with the addition of proteins and polysaccharides and other flour improvers, the addition of lipase will greatly improve the quality of the product, specifically in the following aspects: increase and maintain the elasticity, improve the yield, improve the crust.
Application of lipase in oil and fat industry
01Enzymatic hydrolysis of fats and oils
The reaction of generating fatty acid and glycerol by combining oil and water together under the action of catalyst is called fat hydrolysis reaction, which is widely used in fatty acid and soap industry. The traditional oil and grease hydrolysis reaction uses inorganic acids, alkalis and metal oxides and other chemicals as catalysts, which requires high temperature, medium and high pressure, long time and corrosion-resistant equipments, and its cost is high, energy consumption is high, operation safety is poor, and the product fatty acid color is dark or thermo-polymerization occurs. Enzymatic hydrolysis using biological enzymes as catalysts, on the other hand, can precisely overcome the above disadvantages, and can be selective, so it is conducive to reducing side reactions and improving the quality and yield of the target product fatty acids.
02Enzymatic transesterification
The reaction in which an ester is mixed with another fatty acid or alcohol or ester and accompanied by acyl exchange to produce a new ester is called an ester exchange reaction. Among them, ester-acid exchange and ester-ester exchange reactions can change the fatty acid and glyceride composition of fats and oils, thus changing the properties of fats and oils, which is an important means commonly used by the fats and oils industry for fats and oils modification.
The traditional ester-exchange process adopts the chemical method, and the commonly used catalysts are sodium metal or sodium hydroxide, inorganic acid, etc. Although it can improve the migratory property of triglyceride subacyl groups, it will result in the randomness of the exchange and distribution of the acyl groups in the reaction system, which will lead to the increase of the by-products. If a non-specific lipase is used to catalyze the transesterification of triglycerides, similar results to the chemical method of transesterification are obtained.
However, if 1,3-directional lipase is used as the catalyst, the migration and exchange of acyl groups are restricted to the 1-position and the 3-position, so that specific target products that cannot be obtained by chemical transesterification can be produced, which is precisely the unique attraction of the enzymatic transesterification method.
Pectinase
Overview of pectinase
Pectinase is a general term for a variety of enzymes that can decompose pectin substances. Poondla et al. pointed out that pectinase has the effect of degrading cell wall pectin, which is widely used in fruit processing, food industry.
Pectinase in the food industry
01Juice clarification
Most of the fruit juices used based on beverages, except citrus juices, are generally clarified during processing in order to avoid turbidity and sedimentation in the final product.
The essence of pectinase clarification consists of two parts: enzymatic hydrolysis of pectin and non-enzymatic electrostatic flocculation. When the pectin in the juice under the action of pectinase partially hydrolyzed, the original was wrapped in part of the positively charged protein particles are exposed, and other negatively charged particles collide, which leads to the occurrence of flocculation, flocculent in the settling process, adsorption, entanglement of other suspended particles in the juice, through centrifugation, filtration can be removed, so as to achieve the purpose of clarification.
02 Improve the juice yield of fruit and vegetable juice
General fruit and vegetable cell walls contain a large number of pectin, cellulose, starch, protein and other substances. After crushing the pulp is very viscous, resulting in pressing the juice is very difficult and low juice yield, and enzymatic technology can overcome the above shortcomings. Pectinase is usually used to accelerate juice and flavor extraction and to remove pectin. Pectinase can not only catalyze the depolymerization of pectin, effectively reduce viscosity, improve pressing performance, increase juice yield and soluble solids content, but also increase the aromatic components in the juice, reduce the production of dregs, but also conducive to the subsequent processing procedures.
03Improve the quality of wine
The use of pectinase in the winemaking industry can increase the extraction of natural pigments, improve the color and flavor of wine, increase the aroma of wine, and produce sparkling wine, which has an important role in improving the quality of wine.
IV. Protease
Overview of protease
Protease is an important industrial enzyme preparation that can catalyze the hydrolysis of proteins and polypeptides, and is widely found in fruits, plant stems and leaves, animal organs and microorganisms.
In food processing, there are three different sources of enzymes that catalyze the degradation of food proteins: endogenous proteases, proteases secreted by microorganisms and artificially added protease preparations. Some of the more important applications of proteases in food processing include protein hydrolysis reactions, transproteination reactions, and cross-linking reactions.
Applications in the meat industry
In meat processing, the meat of aged animals will become rough and hard after boiling, and the taste of the products produced is very poor, the use of proteases can make this meat be tenderized.
In the process of tenderization, protease enters the intermuscular with the solution, breaks down the protein in the intermuscular connective tissue and collagen fibers, destroys their molecular structure, and makes the quality of meat become soft, palatable, juicy and easy to chew.
At the same time, protease can also act on muscle fibers, cleavage of part of the myocyte combination of proteins, so that the meat of water-soluble amino acids and water-soluble calcium, phosphorus, zinc, copper, iron greatly increased, so that the meat flavor and freshness of the meat to improve effectively. The enzyme-treated meat can still maintain first-class freshness and normalize pH and sensory indexes.
Application in flour
Protease is a kind of neutral protease, its optimum pH is 5.5~7.5, and its optimum temperature is about 65℃. Protease can hydrolyze the gluten protein, cut the peptide bond of protein molecule, weaken the gluten, make the dough soft, improve the viscoelasticity, extensibility, fluidity and other properties of the dough, so as to improve its mechanical properties and baking quality, which is mainly used in cookies and bread special flour.
03Future Application Prospects of Various Enzyme Preparations
Enzymes have been widely used in the food industry. It can be expected that with the rapid development of biotechnology itself, especially the application of genetic engineering technology, the variety of enzyme preparations that can be used in food will be greatly increased.
On the one hand, people’s requirements for food varieties and quality continue to improve, the application of enzymes will make great progress, in which the use of enzymes to produce functional foods with health effects will be an important area of research.
On the other hand, people’s expectation for food safety is also getting higher and higher, which brings new opportunities for the application of enzyme technology in food testing and is expected to make new development in the future.
At present, the high-activity enzyme preparations used in the field of food processing are generally inexpensive, and their promotion has been constrained to a certain extent. Therefore, how to produce high-activity, low-priced enzyme preparations will become a direction for future research; and long-term use or recycling of enzyme preparations represented by immobilized enzymes is also a direction to reduce the cost of enzyme preparations.
Contact Us Now!
If you need Price, please fill in your contact information in the form below, we will usually contact you within 24 hours. You could also email me info@longchangchemical.com during working hours ( 8:30 am to 6:00 pm UTC+8 Mon.~Sat. ) or use the website live chat to get prompt reply.
| 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 |