1. IB2.18.3 Enzymes in industry © Oxford University Press 2011 Enzymes in industry

2. IB2.18.3 Enzymes in industry © Oxford University Press 2011 Proteases  Protease enzymes break down proteins.  Some are used to pre-digest protein in baby foods. The enzymes break down the protein molecules to smaller molecules, since babies’ stomachs cannot digest bigger protein molecules.  Pre-digesting protein in this way makes sure that the baby can absorb amino acids from the baby food.

3. IB2.18.3 Enzymes in industry © Oxford University Press 2011 Carbohydrases  Carbohydrase enzymes (such as amylase) break down starch into sugar (glucose) syrup.  Food manufacturers use amylase (rather than expensive cane sugar) to sweeten or flavour processed food. They mix the enzymes with cheap starch obtained from things like corn stalks.  Glucose is added to such foods as ice cream and to some drinks.

4. IB2.18.3 Enzymes in industry © Oxford University Press 2011 Isomerases  Isomerase enzymes (isolated from micro-organisms) catalyze the changing of glucose molecules into fructose molecules. Both sugar molecules have the same number of atoms but they are arranged slightly differently.  Fructose tastes sweeter than glucose, so food manufacturers do not have to add so much of it to their products. For this reason, it is particularly good for slimming foods.  Enzyme-created fructose is also much cheaper than natural fructose.

5. IB2.18.3 Enzymes in industry © Oxford University Press 2011 Special properties of industrial enzymes Industrial enzymes must:  have a long shelf life  be able to stand fairly high temperatures  have a wider than usual pH tolerance  be able to work in the presence of chemicals that usually stop enzymes working.