Monday, October 20, 2008

Enzymes as Food Additive

Enzymes as Food Additive
Enzymes are nontoxic protein substances that occur naturally in foods or may be produced by microorganisms or biotechnology to catalyze various reactions. They are early inactivated by a specific PH and temperature. Although the presence of some enzymes may produce negative quality changes, other enzymes are often intentionally added to foods for their beneficial effect. Microorganisms are responsible for producing some of the enzymes desired in foods; thus, the microbes may be intentionally added to food.

Some examples of enzymes that are additions to other foods include bromelain (from pineapples), ficin (from figs), and papain (from papaya). The enzymes act as meat tenderizers of muscle tissue or connective tissue. Amylases hydrolyze starch in flour and are used along with acids in the production of corn syrup. Invertase used to hydrolyze sucrose and prevent its crystallization. Pectinases clarify pectin-containing jellies or juices; proteases may be used a meat tenderizers, to create cheeses from milk (rennin), and to produce soy sauce. Glucose oxidase is added to foods such as egg whites in order to prevent the Maillard browning.
Enzymes as Food Additive
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