Applications of microbial enzymes in food industry
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.
Breadmaking: Enzymes produced by yeast in breadmaking help break down starch into sugars, which are then converted into carbon dioxide and alcohol to make the dough rise and expand. α-amylase and protease are also widely used in the bread industry to improve dough handling and bread quality.
Brewing: Yeast is an integral part of the brewing process, the enzymes it produces help break down the starch in malt into fermentable sugars. Moreover, certain specific enzymes such as β-glucanase are used to improve the brewing process by improving beer stability and clarity.
Dairy Products: Many microbial enzymes are used in the dairy industry, for example, caseinase and peptidase are used in the cheese-making process to help coagulate milk and form the specific texture and flavor of cheese. Lipases are also used in the dairy industry to enhance the flavor of cheese.
Fruit and Vegetable Processing: Enzymes like pectinase, cellulase, and hemicellulase in fruits and vegetables are used to soften them, increase juice yield, and improve color and taste. They can also be used for clarification of fruit and vegetable juices.
Meat Processing: Proteases such as papain, trypsin, and rennet are used to tenderize meat and improve its texture.
Sugar Production: In the sugar industry, enzymes like amylase and invertase are used to break down starch and sucrose into glucose or fructose.
Food Preservation: Some enzymes like antibacterial enzymes and peroxidases can be used to prolong the shelf-life of food products.
Microbial enzyme
Application
α-Amylase
Baking, brewing, starch liquefaction
Bread quality improvement
Rice cakes
Clarification of fruit juice
Glucoamylase
Beer production
Bread quality improvement
High glucose and high fructose syrups
Protease
Brewing
Meat tenderization
Coagulation of milk
Bread quality improvement
Lactase (β-galactosidase)
Lactose intolerance reduction in people
Prebiotic food ingredients
Lipase
Cheese flavour development
Cheddar cheese production
Phospholipase
Cheese flavour development
Production of lipolyzed milk fat
Esterase
Enhancement of flavour and fragrance in fruit juice
De-esterification of dietary fibre
Production of short chain flavour esters
Cellulase
Animal feed
Clarification of fruit juice
Xylanase
Clarification of fruit juice
Beer quality improvement
Pectinase
Clarification of fruit juice
Glucose oxidase
Food shelf life improvement
Food flavour improvement
Laccase
Polyphenol removal from wine
Baking
Catalase
Food preservation (with glucose oxidase)
Removal of hydrogen peroxide from milk prior to cheese production
Peroxidase
Development of flavour, colour and nutritional quality of food
α-Acetolactate dehydrogenase
Shortening maturation of beer
Asparaginase
Reduction of formation of acrylamide during baking
Debittering enzymes – naringinase
Removal of bitter taste in fruit juice
Wine aroma enhancement
