Enzyme preparation is a kind of feed additive widely used in feed in recent years. As the enzyme preparation can effectively improve the utilization rate of the feed, save the raw material resources of the feed and has no side effect, it becomes an environment-friendly green feed additive. At present, thousands of enzymes have been found, more than 300 of them can be produced artificially, and more than 20 of them can be used in feed industry.
Today, fresh bread has become a standard breakfast for many families, and various baked products have become staple food substitutes for many people in their daily lives, and they also have a place in the breakfast and afternoon tea scenes. However, how to improve the taste of pastry, improve the quality of pastry, and better serve customers is the primary problem for food processing plants and bakeries.
At the same time, there are still some merchants who want to develop new products, but encounter difficulties in using materials. On the one hand, the research and development of new products needs to be bright and innovative; on the other hand, as the concept of modern green health is deeply rooted in the hearts of the people, customers’ requirements for healthy and green products are also increasing.
More and more modern people like to pay attention to the product ingredient list before buying a product, especially food products. If they see some unfriendly chemical additives, their desire to buy the product will be greatly reduced! Therefore, whether it is the direction of future enterprise development or the orientation of customer needs, it is inseparable from the concept of healthy, green and low-carbon.
Because of this, the emergence of natural additives conforms to the trend of the market. Enzymes are one of them.
Enzymes are proteins with highly specialized catalytic functions produced by organisms themselves. Any chemical reaction in the living body is almost carried out under the catalysis of enzymes, that is to say, the metabolism of any living body is almost inseparable from the participation of enzymes. For example, if we eat a normal lunch, how long would it take to digest it without the participation of enzymes? You may not even think of it, the answer is 30 years! With the participation of enzymes, it only takes 4 to 5 hours to complete! Therefore, enzymes are an indispensable substance to maintain life and cell activity, and are also important components of human cells. The amount of enzyme activity in the body is an indicator that determines human “health and disease”.
Enzyme preparations refer to pure natural biological products with specific catalytic functions after purification and processing of enzymes. The most important feature of enzyme preparations is specificity. An enzyme only acts on one or one type of substance, such as protease only acts on protein, and amylase only acts on starch. The strict specificity of enzyme preparations can avoid unnecessary chemical changes in raw materials or products with complex components.
It is precisely because of this outstanding feature of enzyme preparations that enzymes will not remain in the production process, so to a large extent they do not need to appear on the product ingredient list, greatly reducing the existence of chemical additives and shortening the ingredient list.
Enzyme preparations have been widely used in all walks of life. Judging from the current situation of the application of enzyme preparations in the bakery food industry at home and abroad, the dependence on enzyme preparations abroad is already very high.
Protease is a general term for a class of enzymes that hydrolyze protein peptide chains. According to their way of degrading polypeptides, they are divided into two types: endopeptidases and telopeptidases. The former can cut off the polypeptide chain of large molecular weight from the middle to form protein and peptone with smaller molecular weight; the latter can be divided into carboxypeptidase and aminopeptidase, which separate the peptide from the free carboxyl terminal or free amino terminal of the polypeptide one by one. chain hydrolysis to amino acids.
Proteases widely exist in animal viscera, plant stems and leaves, fruits and microorganisms. Microbial proteases are mainly produced by molds and bacteria, followed by yeasts and actinomycetes.
Introduction
Enzymes that catalyze the hydrolysis of proteins. There are many types, the important ones are pepsin, trypsin, cathepsin, papain and subtilisin. Protease has strict selectivity to the reaction substrate it acts on. A protease can only act on certain peptide bonds in protein molecules, such as the peptide bond formed by trypsin catalyzing the hydrolysis of basic amino acids. Protease is widely distributed, mainly exists in human and animal digestive tract, and is abundant in plants and microorganisms. Due to the limited resources of animals and plants, the industrial production of protease preparations is mainly prepared by fermentation of microorganisms such as Bacillus subtilis and Aspergillus terreus.
Classification
Currently known proteases can be divided into the following six categories:
Serine proteases
Threonine proteases
Cysteine proteases
Aspartic acid proteases
Metalloproteases
Glutamic acid proteases
A general term for a class of enzymes that hydrolyze peptide bonds in proteins. According to their way of hydrolyzing polypeptides, they can be divided into two types: endopeptidases and exopeptidases. Endopeptidase cuts off the inside of protein molecules to form peptones and peptones with smaller molecular weights. The exopeptidase hydrolyzes the peptide bonds one by one from the free amino or carboxyl end of the protein molecule to release amino acids. The former is aminopeptidase and the latter is carboxypeptidase. According to its active center and optimum pH value, proteases can be divided into serine proteases, sulfhydryl proteases, metalloproteases and aspartic acid proteases. According to the optimum pH value of its reaction, it is divided into acid protease, neutral protease and alkaline protease. Proteases used in industrial production are mainly endopeptidases.
Content
The depilation and softening of the leather industry has made extensive use of protease, which not only saves time, but also improves labor hygiene conditions. Protease can also be used for silk degumming, meat tenderization, wine clarification. Clinically, it can be used as medicine, such as treating dyspepsia with pepsin, treating bronchitis with acid protease, treating vasculitis with protease, and using trypsin and chymotrypsin to purify surgical suppurative wounds and interthoracic interstitial plasma. Treatment of membrane adhesions. Enzyme laundry detergent is a new product in detergents. It contains alkaline protease, which can remove blood stains and protein stains on clothes, but be careful not to touch the skin when using it, so as not to damage the protein on the skin surface and cause allergic phenomena such as rashes and eczema. .
Proteases widely exist in animal viscera, plant stems and leaves, fruits and microorganisms. Microbial protease, mainly produced by mold and bacteria, followed by yeast and actinomycetes
Application
Protease is the most important industrial enzyme preparation, which can catalyze the hydrolysis of proteins and polypeptides, and widely exists in animal viscera, plant stems and leaves, fruits and microorganisms. Proteases are used extensively in cheese production, meat tenderization and vegetable protein modification. In addition, pepsin, chymotrypsin, carboxypeptidase and aminopeptidase are all proteases in the human digestive tract. Under their action, the protein ingested by the human body is hydrolyzed into small molecule peptides and amino acids.
Proteases currently used in the baking industry include mold proteases, bacterial proteases and plant proteases. The application of protease in bread production can change the properties of gluten, and its mode of action is different from the role of force in bread preparation and the chemical reaction of reducing agent. The role of protease is not to destroy disulfide bonds, but to break the three-dimensional network structure that forms gluten. The role of protease in bread production is mainly manifested in the dough fermentation process. Due to the action of protease, the protein in the flour is degraded into peptides and amino acids to supply yeast carbon source and promote fermentation.
Effect
The function of trypsin is to hydrolyze the protein between cells to separate the cells. Different tissues or cells respond differently to the action of trypsin. The activity of trypsin to disperse cells is also related to its concentration, temperature and action time. When the pH is 8.0 and the temperature is 37°C, the action of trypsin solution is the strongest. When using trypsin, the concentration, temperature and time should be properly controlled to avoid cell damage caused by excessive digestion. Because Ca2+, Mg2+, serum and protein can reduce the activity of trypsin, BSS without Ca2+ and Mg2+ should be used when preparing trypsin solution, such as D-Hanks solution. When terminating the digestion, the action of trypsin on the cells can be terminated with serum-containing culture medium or trypsin inhibitor.
It is learned from the Institute of Botany, Chinese Academy of Sciences (Institute of Botany, Chinese Academy of Sciences) that the researchers of the institute have recently made important progress in the research on the biological removal of mycotoxins. They have successfully prepared an immobilized enzyme preparation with both adsorption and biodegradation properties, which can Efficient and safe application of patulin in the removal of contaminated fruit and vegetable processed products.
Mycotoxins are secondary metabolites produced by fungi, which are widespread sources of pollution in the food industry and an important cause of food safety. Among them, patulin is an important mycotoxin that pollutes fresh fruits and vegetables and their processed products. Traditional physical and chemical removal methods have disadvantages such as affecting product quality and causing secondary pollution, while biological detoxification is efficient, safe and specific. Strong, is a new technology with broad application prospects.
The Li Boqiang research group of the Institute of Botany, Chinese Academy of Sciences identified a short-chain dehydrogenase (CgSDR) that can degrade patulin in a previous study. In order to realize the industrial application of this enzyme, the researchers used modified magnetic ferric iron tetroxide Particles were used as carriers, and an immobilized enzyme preparation with both adsorption and biodegradation properties was successfully prepared through covalent linkage. The enzyme preparation can degrade 100% of patulin in the buffer system and 88% in apple juice, and has no adverse effect on the quality of the juice.
Researcher Li Boqiang pointed out that compared with free enzymes, the thermal stability and storage period of immobilized enzymes have been significantly improved, and magnetic separation and recovery from fruit juice products can be achieved within 30 seconds, and more than 50% of them can be retained after repeated use 7 times The degradation efficiency greatly reduces the application cost. Further cytotoxicological analysis showed that the enzyme preparation had good biocompatibility. This study prepared a highly efficient, stable, easy-to-recover, reusable, and highly safe patulin-removing enzyme preparation, which provided a new idea for the development of mycotoxin removal technology and has broad application prospects.
It is understood that this important research paper on the successful development and preparation of biological detoxification agents has recently been published online in the international professional academic journal “Journal of Hazardous Materials”.
The research team revealed that on this basis, the detoxification efficiency of enzyme preparations will be further improved in the future, and the cost of use will be reduced. Through cooperation with fruit and vegetable processing enterprises, combined with the research and development of application technologies for fruit juice and other products, the industrial application will be realized as soon as possible.
Scientists have launched a research project to develop their ‘plastic-eating’ enzyme technology to target polyester textile waste
Scientists in the UK say the search is on for a ‘plastic-eating’ enzyme that can help recycle polyester clothing to stop millions of tons of waste ending up in landfill or being burned every year.
Enzymeshave been around mankind since thousands of years. They are living organismsand have been used to carry out chemical reactions to make items like cheese,beer and wine. As it has become crucial to reduce pollution in textileprocessing, the textile manufacturers have increased the use of enzymes invarious textile processes. Today, enzymes are widely used and well known fortheir non-toxic and environment friendly nature.
Enzymesare obtained naturally from animal tissues and plant resources but most of themare obtained from microorganisms. Using enzymes gives deep insight of all theaspects of textile processing, basic biochemistry, enzymology and how it isused for industrial application. The use of enzyme is widely recognized intextile industry as each enzyme is used to create specific effect in eachtextile process.
Moreover,it works in moderate situations and speeds up the reactions. The commonly usedenzymes in textile processes are amylases, catalase and laccase. These are usedto remove the starch and scale down the effectiveness of hydrogen peroxide,lignin and bleaching textiles.
Enzymesare safely used in the textile processes like de-sizing, scouring, bleaching,dyeing and finishing. Moreover, enzymes are used as substitute of harmfulchemicals which pose environmental risks and hence are biodegradable. Thelatest development in enzyme application is using cellulases for denimfinishing and lactases to remove the color from textile waste matter andtextile bleaching.
Uses of Enzymes
Someimportant processes of textile wet processing which use enzymes have beendiscussed below:
Desizing: Earlier, fabrics were treated with acid,alkali or oxidizing agents to remove the size. Sometimes they were soaked inwater for many days which naturally gave rise to microorganisms that would cutdown the starch. But both these methods were hard to manage, time consuming andsometimes damaged or discolored the fabrics. However, this problem was solvedby using enzymes as they removed starch without harming the fibres.
Scouring: In this process, dirt on the surface of the fibres like wax, pectins, fats and other impurities are removed. This gives the fabric better wetting ability, which in return helps the fabric to get bleached and dyed properly. Chemicals like caustic soda are used for this process. Thus, not only it removes impurities but also decreases the strength and weight of the fabric. Also, it releases harmful chemicals in the waste water.
By using enzymes in the new scouring process known as Bio-Scouring, all impurities are removed and it keeps the cellulose structure of the fabric unharmed. Therefore, the fabric has higher wetting and infiltration abilities.
Bleaching: This process requires lot of water, energy and chemicals. A new bleaching process is developed which not only reduces the length of the bleaching cycle but also saves water and energy. Moreover, after the fabric is bleached the remains of hydrogen peroxide is left in the wash which needs to be completely cleaned before dyeing. This is done by a process called bleach cleanup.
If traditional method is applied, one has to be careful with the dosage of the reducing agent. If hydrogen peroxide is not removed completely, it will result into poor dyeing. Now enzymes are used in this step which ensures that peroxide is completely removed and little amount of catalase breaks hydrogen into water and oxygen. This reduces the usage of water in the whole process and the waste water is cleaner.
Garment Washing: Enzymes are widely used in textile washing and have replaced the usage of chemicals in the past 20 years. Enzymes are used for different types of washing like enzyme wash, stone enzyme wash etc.
Dyeing: Scientists have developed enzymes which are extracted from fungi. These enzymes are used to make colorants for dyeing textiles and leather. The colorants have chemical features that allow them to stick to the fibers and eliminate the addition of chemicals that can pollute water while dyeing.
Finishing: The uses of enzyme in finishing processes are classified into two as given below.
The first one is Bio-finishing. It removes fibre hair and strands from the surface of the fabric. Using enzymes in bio-finishing gives dirt free and softer surface. It also adds luster to the fabric and decreases pilling.
Secondly, enzymes are used for Denim finishing. The standard method of stonewashing used harsh pumice stones to fade the denim. But now it has been replaced by using special cellulose enzyme to fade the denim. This process is known as Bio- stonewashing. As a result, less damage is done to the denim, machine and the environment.
Textile industry has been turning to eco-friendly methods as it gives rise to major environmental problems. Hence, microbial enzymes have taken an important place in the textile processes. Going by facts, enzymes have been used in the textile processes since 1857. Today, a range of enzymes like cellulase, lipase, catalase and protease are used in many textile applications such as degumming, silk or wool finishing and others discussed above.
The cellulase enzyme is used as it gives great finish to rayon, linen, cotton knits and woven fabrics. At present, cellulases are included in many detergents for removing surface hair, depilling and maintaining the lucidity of the color.
Benefits of enzymes in textile wet processes:
Firstly, the finishing agents and fibers that are produced using enzymes are eco-friendly. It is an economical technology that saves water and energy. They have low emissions and make use of renewable resources. The textile effluents have high level of BOD (Biochemical oxygen demand)/COD (Chemical oxygen demand). However, using enzymes in textile processes considerably changes the quality of effluents.
The main reason of using enzymes in textile applications are the growing environmental threats due to disposal of polluted waste water or releasing harmful chemicals in air and water. Enzymatic processes effectively reduce BOD/COD and remove or decolorize dyes in the waste water.
Moreover, microbial enzymes have the ability of degrading azo dyes which will be very useful to the textile industry. The use of enzymes in textile industry is a sign of promoting eco-friendly technology. Besides, it enhances the quality of the final product.
To conclude, one can affirm that the use of enzymes has largely benefited textile processing and is eco-friendly. There are 7000 known enzymes but only around 75 are usually used in the textile industry. Therefore, further research is required for the development of commercial enzymes and for finding new enzyme producing micro organisms.
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