enzyme trong đồ uống, bánh kẹo

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Nguyễn Thị Mỹ Linh

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Phạm Thị Kim Giàu

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Lecture: Mrs. Nguyễn Thị Thanh Bình
Đào Đặng Quốc Việt

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Nguyễn Thị Phương Nguyên

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Enzymes in food processing


CONTENTS
APPLICATION
Enzymes in fish and meat product

Enzyme in Alcoholic beverages
Fr u i t j u i c e s ( n o n - a l c o h o l i c b e v e r a g e s )

Enzyme in baked goods

CONTROLLING ENZYMATIC ACTIVITY IN FOODS
Temperature Effects
Effect of pH
Effect of inhibitors
Effect of irradiation


Enzymes in fish and
meat product


Enzymes


enzymes

Easy to chewing or chomping


Meat Tenderization


Enzymes like
these

Too strong

s
e
m
y
z
En


Enzymes used to make meat tenderization
These hydrolytic enzymes : proteases
Examples are papain, ficin, and bromelain ( all from plant
source)
Fig

papaya

ficin
papain


By machine

By people

De-skinning
Too difficult

product

De-skinning is achieved using a mixture of proteolytic and glycolytic
enzymes

Too easy
Enzymes like these


Enzymes

fermentation


Enzymes


Enzyme
in Alcoholic beverages


Amylases including
Glucoamylases
To liquefy
grain starches


Cellulases and pectinases

pectinases

Cellulases

BREAK DOWN


Protease

Increased
clarity

stability


Complex carbohydrates

Xylanases and glucanases
glu
ca
na
se

s
e
s
a
n
a
Xyl
BREAK

DOWN

s


Improve
filtration
and clarity


Frui t juices
(non- alcoholic beverages)


Pectinases

break down and
remove pectins


improve stability in fruit juices

peeling operations in some citrus
products


ENZYME IN BAKED GOODS


ENZYME AMYLASES

BREAK DOWN


IMPROVE FERMENTATION

INCREASE PRODUCT SHELF LIFE