Food enzyme preparation Food enzyme preparation is a kind of biological catalyst widely used in food processing, mainly used to catalyze various biochemical reactions in food processing and improve the quality and taste of food. Here are a few common food enzyme products.
1.Protease.
Protease is an enzyme preparation that can break down proteins, which is mainly divided into acid protease and alkaline protease. Acid proteases are widely used in the production of fermented dairy products such as cheese and yogurt because they can effectively break down proteins in an acidic environment. Alkaline protease, on the other hand, plays a role in an alkaline environment and is mainly used for meat tenderization, hydrolysis of collagen, etc.
2.Lipase.
Lipase is an enzyme preparation that can break down fats, which is mainly divided into glycerol ester hydrolase and esterylglycerol hydrolase. Glyceride ester hydrolase is able to hydrolyze glycerol esters to glycerol and fatty acids, while esterylglycerol hydrolase is able to hydrolyze ester glycerol to glycerol and free fatty acids. Lipase is mainly used in food processing for the fermentation and baking process of cheese, bread and other foods.
3.Amylase.
Amylase is an enzyme preparation that can break down starch, and is mainly divided into -amylase, -amylase, and glucoamylase. - Amylase can hydrolyze starch to maltose, - Amylase can hydrolyze starch to maltotriose, and glucoamylase can directly hydrolyze starch to glucose. Amylase is mainly used in food processing for the fermentation and baking process of bread, biscuits and other foods, as well as in the production of corn syrup, high fructose syrup and other foods.
4.Cellulase.
Cellulase is an enzyme preparation that can break down cellulose, and is mainly divided into endoglucanase, exoglucanase, and -glucuronidase. Endoglucanase can break the glucose unit connection inside the cellulose molecule, exoglucanase can hydrolyze the glucose unit at the end of the cellulose molecule, and -glucuronidase can hydrolyze the glucuronide inside the cellulose molecule. Cellulase is mainly used in food processing for the decomposition and conversion of plant cellulose, such as the production of dietary fiber, ethanol, etc.
5.Pectinase.
Pectinase is an enzyme preparation that can break down pectin, which is mainly divided into pectinesterase, pectin lyase, and pectin acid lyase. Pectin esterase hydrolyzes pectin to pectinate, pectin lyase further hydrolyzes pectinate to galacturonic acid, and pectin lyase further hydrolyzes galacturonic acid to galacturonic acid and arabinose. Pectinase is mainly used in food processing for juice clarification, jam making and other processes.
6.Phytase.
Phytase is an enzyme preparation that can decompose phytic acid, which is mainly divided into phytate phosphatase and phytatease. Phytate phosphatase is able to hydrolyze phytic acid to inositol and phosphoric acid, while phytase is able to hydrolyze phytate to inositol and fatty acids. Phytase is mainly used in food processing to remove phytic acid from grains and improve the nutritional value of grains.
The above are several common food enzyme products, which play an important role in the food processing process, which can improve the quality and taste of food, and can also promote the effective use of resources and environmental protection.