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

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

4. 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

5. Types of Enzymes Used in Industries

6. 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.

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

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

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

10. Enzymes in Baking Industry

11. Enzymes in Baking Industry
Amylase
Starch  small sugars
amylase

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

13. 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

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

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

16.  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

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

18. Enzymes Used in Juice Making

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

20. 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

21. 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

22. 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.

23. 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

24. 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

25. Enzymes Used in Cheese Making

26. 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

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

28. 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

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

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

31. 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

32. Edible Oil Industry

33. Lipase

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

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

36. 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

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

38. 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!