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Tema . Enzimas

1

Usos de enzimas en producción de alimentos
Market

Enzyme

Purpose / function

Dairy

Rennet/Chymosin (protease)

Coagulant in cheese production

LactaseHydrolysis of lactose to give lactose-free milk products

Protease

Hydrolysis of whey proteins

Catalases

Removal of hydrogen peroxide

Brewing

Cellulases, beta-glucanases, alpha amylases,proteases, maltogenic
amylases

For liquefaction, clarification and to supplement malt
enzymes

Alcohol
production

Amyloglucosidase

Conversion of starch to sugar

Baking

Alpha-amylasesBreakdown of starch, maltose production

Amyloglycosidases

Saccharification

Maltogen amylase (Novamyl)

Delays process by which bread becomes stale

Protease

Breakdown of proteinsPentosanase

Breakdown of pentosan, leading to reduced gluten production

Glucose oxidase

Stability of dough

Pectinase

Increase of yield and juice clarification

Glucose oxidaseOxygen removal

Wine and fruit
juice

Beta-glucanases
Meat

Protease

Meat tenderising

Papain
Protein

Proteases, trypsin, aminopeptidases

Breakdown of various components

StarchAlpha amylase, glucoamylases, hemicellulases, maltogenic amylases,
glucose isomerases

Modification and conversion (eg to dextrose or high fructose
syrups)
dextranases, beta-glucanases

InulinInulinases

Production of fructose syrups

Biotecnología de alimentos

Tema . Enzimas

2

Enzimas comerciales disponibles procedentes de tecnología de DNA
recombinante
Principalenzyme activity

Application

Alpha-acetolactate decarboxylase

Brewing

Alpha-amylase

Baking, brewing, distilling, starch

Catalase

Mayonnaise

Chymosin

Cheese

Beta-glucanaseBrewing

Alpha-glucanotransferase

Starch

Glucose isomerase

Starch

Glucose oxidase

Baking, egg mayonnaise

Hemicellulase

Baking

Lipase

Fats, oils

Maltogenic amylase...