Enzymes are used everywhere Alcohol Detergent Biofuel Leather Juice Animal feed Enzymes are used in a wide range of application in daily life.

Enzyme Technology Enzymes are natural proteins acting a catalysts speeding up all the biochemical processes in life. Cut (degradation) Build (synthesis) Change (modification)

Sources of enzymes There are three major sources of enzymes : Plants ( 4%) (papain, bromilain) Animals ( 8%) (renet) Microorganisms (>80%) (yeast, fungi and bacteria) Biocatalysis.Wiley-VCH Weinheim, chapter 3, pp. 43-44

Types of Enzymes Used in Industries

Enzyme in biotechnology industry Enzymes play an important role in today’s biotechnology industry ranging from conventional industries to modern bioindustries. A wide variety of industrial processes and products are conducted by a range of enzymes.

Global enzyme market status According to Freedonia, Global enzyme market value grows 7.6%/ year to US$ 6 billion in 2011

Food Industry -Baking -Food processing -Juice making -Beer and wine making -Diary and Cheese making -Medicine and cosmetics

Enzymes Used in Food Industries Enzymes used in food industry are subjected to strict regulations (must be proven to be safe)

Enzymes in Baking Industry

Enzymes in Baking Industry Amylase Starch  small sugars amylase

Enzymes in Baking Industry Amylase Produce sugars for yeast during dough making Starch  sugars  CO2  dough rise amylase yeast

Additional enzymes Xylanases Lipases Proteases Affect water absorption and improve strength of gluten (protein network  elasticity) Improve quality (good texture) Better dough handling Lipases Provide emulsifying effect  create fine texture and crumb Proteases Reduce gluten for making biscuits and cookies

Advantages of Using Enzymes in Baking Desirable texture Longer shelf-life, anti-staling Better dough handling

Starch-processing Industry amylase (thermostable) amylase Starch  short carbohydrate mixes  sugars

 High Fructose Syrup Glucose isomerase: Convert glucose to fructose from starchy materials to produce high fructose syrups Glucose isomerase  Glucose Fructose High fructose syrup = enhanced sweetness and lower calories compared to sucrose

Meat Tenderizer Papain ( a protease found in papaya) is used as meat tenderizer to soften meat for cooking

Enzymes Used in Juice Making

Fruits contain pectins Pectins: components of fruit pulp and cell wall : glue cells together : can form gel and can make juice cloudy and sticky

Components of Some Fruits Fruit cell composition pectin hemicellulose cellulose glycoproteins cherry 0.51 0.06 0.17 0.32 pineapple 0.21 0.35 0.27 0.12 mango 1.02 0.23 0.59 apple 0.54 0.34 0.70 0.15 pear 0.42 0.22 0.40

Enzymes Used in Juice Making Pectinases: digest pectins Helps release more juice Reduce juice cloudiness and stickiness Are especially necessary for production of clear concentrated juice Give smooth textures, while preserve color and vitamins

Enzymes Used in Juice Making Xylanases and b-glucanases Helps further release more juice reduce juice cloudiness and stickiness Some amylases are used if fruits contain starch (e.g. some variety of apple) Combinations of these enzymes are used to get more juice which are stable and contain good taste.

Enzymes for Beer and Wine Making Grain (e.g barley) Malt Dried and roasted Crushed Mixed with heated water Activated various enzymes Boiled with hops (add flavor, aroma, bitterness) Fermented with yeast alcohol

Enzymes for Beer and Wine Making Protease at 49-55C Removes cloudiness formed during beer processing and storage b-glucanase (heat-stable) at 60C :Degrades celluloses, helps saccharification (get sugars), and reduces viscosity Amylase (heat-stable) at 65-71C :Breaks down starch and releases sugars in malt

Enzymes Used in Cheese Making

Enzymes Used in Cheese Making Rennet is a type of proteases which solidify milk Cut casein proteins in milk into smaller pieces Produced from stomach of cows

Lipases Lipases are used for enhancement of cheese flavor Lipases releases free fatty acids from fats  gives flavor

Proteases Short peptides containing hydrophobic amino acids give bitter taste Proteases can degrade bittering peptides into amino acids Proteases are used to reduce bitterness in cheese

Protease Usage in Dairy Products Make creamier yogurt products Used to hydrolyze whey proteins to make dairy products less allegic

Baby Food Trypsin (a protease) is used to predigest proteins in baby food  make the food easier to be digested

Lactase Usage in Diary Products Hydrolyze lactose from milk into galactose and glucose sugars Useful for lactose-intolerant people Make ice-cream creamier and sweeter-tasting

Edible Oil Industry

Lipase

Omega Fatty Acids -Have high value -Polyunsaturated fat -Reduce bad cholesterol

Lipase Specific lipase can change low-value fat to high-value fat inexpensive lipids Omega-3

Artificial Flavors Some lipases are also used to make flavor esters from alcohol and fatty acids Chemical Odor Diacetyl Buttery Isoamyl acetate Banana Cinnamic aldehyde Cinnamon Ethyl propionate Fruity Limonene Orange Ethyl- (E, Z) -2,4-decadienoate Pear Allyl hexanoate Pineapple Ethyl maltol Sugar, Cotton candy Methyl salicylate Wintergreen Benzaldehyde Bitter almond

Phospholipase Phospholipases are used for -de-gumming of oil  refined oil  longer storage and better processing -treatment of egg yolk  mayonaise and other products

Enzymes in Cosmetics and Medicine Reaction Treatment Collagenase Collagen hydrolysis Skin ulcers Glutaminase L-Glutamine H2O  L-glutamate + NH3 Leukaemia Lysozyme Bacterial cell wall hydrolysis Antibiotic α-Lactamase Penicillin  penicilloate Penicillin allergy Streptokinase Plasminogen  plasmin Blood clots Trypsin papain Protein hydrolysis Inflammation Breaking down venom Urokinase e.g. protease from spider’s stomach is used in facial cream!