Enzymes are among
the most abundant molecules found in all living creatures. They are proteins
that speed up specific chemical reactions which are ultimately the basis of
life. Without them, many reactions can still occur but they would be too slow
to support life. Each enzyme has a specific three-dimensional shape that allows
it to bind its substrate and facilitate its conversion into a product. Alongside
their importance in the chemistry of living organisms, enzymes have also been
applied in the food industry for decades, to improve quality and stability of products,
and to increase production efficiency.
Starting
from the breakdown of protein and starch to the processing of raw materials for
alcohol fermentation, enzymes in the food industry play a range of important
roles. Advances in biotechnology have allowed us to isolate, clone, produce,
and optimize the activity of many natural enzymes for our use. Let us look at
some examples from some of the most prominent arms of the food industry.
Enzymes like
chymosin, pepsin, lipase, and lactase, have been used to great effect in the
dairy industry. Cheese production utilizes an enzyme complex called rennet, which
is a mixture of chymosin, pepsin, and lipase extracted from animal and
microbial sources. The enzyme coagulates milk in the initial stages of cheese
production breaking . Lactase treatment improves the solubility and sweetness
of various dairy products by breaking lactose down into the smaller and sweeter
sugars glucose and galactose. In addition, many people who are unable to
consume dairy products due to lactose-intolerance can take supplemental lactase
to help break down the lactose, and thus safely consume dairy products.
Enzymes are
also used to augment baking. One of the major enzymes used in bread production
is amylase. It helps to maximize fermentation by efficiently breaking down starch
into smaller sugars for yeast to use. As a result, the end product has an even
crumb structure and a fine high loaf volume. Lipases are used to break down
many natural lipids found in flour in order to make the dough firmer.
The brewing
industry is not left behind in its use of enzymes. Multiple enzymes are used in
the industry for better production of low-carbohydrate beer (light beer), to shorten
the beer maturation time, and to produce beer from cheaper raw materials. Proteases
are used to break down many proteins and free up amino acids. This improves the
malt and yeast growth. Proteases also reduces the haziness formed in beer by breaking
down certain proteins.
Not many (if
any) branches of the food industry are left untouched by enzymes. Enzymes are
often used to pre-digest various components found in baby food to make absorption
of the nutrients simpler for the babies’ developing digestive systems. The
industrial production of fruit juices utilizes an enzyme called pectinase to
break down pectin. Pectinase treatment improves texture and clarity by breaking
down components of pulp. The enzyme pectinase is extracted from the fungus Asperigillus niger., and is also used in
the processing of tea leaves to more effectively bring the flavor out.
Enzymes therefore exert an enormous although largely unseen influence on our daily lives
by being involved in the majority of the food production processes that we rely
on. Starting from the refreshing morning tea to the after-dinner gulp of
velvety wine, enzymes have helped introduce the human world to new dimensions
of taste, flavor, and efficiency.
For Yusra, biology has always been a magnet of interest. She has always wanted to know the why's and how's of the living world. Being a future microbiologist, she looks forward to doing research on microbial interactions with human lives.
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