Application of enzymes in food industry

In order to meet people's growing demand for high-quality dairy products, the development of special cheese suitable for Chinese consumption, in cheese processing to add a variety of enzymes to make cheese taste more delicious. The experiments of Zhang Shuo et al. showed that endogenous lipase, transglutaminase, flavor protease combined with complex protease and lactoperoxidase played an obvious role in cheese processing. The amount of transglutaminase has a significant effect on the hardness, elasticity and yield of cheese, and it can improve the nutritional titer of protein by introducing lysine, so that the processed dairy products have a good appearance and texture.

2.3 Juice and beverage processing

In the production and processing of fruit juice, adding enzymes can play a role in clarifying, improving juice yield, reducing non-enzymatic Browning and determining the organic acid content in fruit juice. In juice and beverage processing, α-amylase, glycosylase, protease, complex enzyme made of pectinase, glucanase and amylase in a certain proportion, and glucose oxidase are widely used.

Gao Yujun et al. from Zhengzhou Institute of Light Industry applied double enzyme method (high temperature α-amylase and saccharase) to corn juice, which improved the phenomenon of precipitation during storage of corn beverage. Sun Wei et al summarized that limonin dehydrogenase, limonin lyase, limonin deoxyase, nomiline dehydrogenase and nomiline deoxyase could be used to remove the lime base bitterness of orange juice.

Jia Jinglin et al. from Tarim University acted a variety of proteases on walnut protein to hydrolyze the protein into polypeptide, which provided reference for the subsequent production of walnut protein polypeptide products.

Wang Jihui et al. prepared walnut polypeptide by combining neutral protease and papain on walnut meal. Some studies have been conducted to reduce turbidity, viscosity and absorbance of three kinds of fruit juices by polygalacturonic acid exonuclide, which is of great significance for the clarification of fruit juices.

2.4 Meat processing

Meat is the main source of daily energy intake of the human body, with the improvement of people's pursuit of a better life, people's requirements for meat is not only the demand for human energy, but also in the taste, fresh and health and safety have a higher pursuit.

As an efficient biocatalyst, enzymes have entered the field of vision of researchers. With the findings of various studies, enzymes play a very important role in the preslaughter and processing and transportation of meat products, among which protease, transglutaminase, endogenous enzyme and lysozyme play a particularly obvious role, gradually replacing chemical agents and becoming an indispensable part in the processing of meat products.

Preslaughter factors have a variety of effects on the quantity, distribution and type of connective tissue. After slaughter, the activity of protein enzymes in muscle changes, which will greatly affect the tenderness of meat. The enzyme is injected before slaughter and spreads throughout the body after blood circulation. The enzyme is static in the meat. When the temperature reaches the optimal temperature of the enzyme during cooking, it catalyzes to increase the expansion rate of the meat, increase water absorption, change the tissue structure, tenderize the meat and enhance the taste.

In 2007, the United States approved the use of rice kojase and other microbial proteases, and then Swift Co., Ltd. produced food-grade protease Proten, the usage is the same as papain, it gives priority to the hydrolysis of tissue protein, and the activity of other proteins is very low. Tenderize the meat without affecting the original taste of the meat.

At present, countries are doing further research on microbiological egg white enzymes, and in the near future, better food-grade microbial proteases will be applied to meat processing to improve human living standards.

Transglutaminase can catalyze protein gelling, increase protein molecular size and change its functional properties. The gelling ability of transglutaminase on casein is better than that of soybean protein. Transglutaminase is a new protein function modifier, which can improve the elasticity and tenderness of meat products and can replace the role of phosphate

The addition of transglutaminase in ham sausage can increase the gelling of casein, thus improving its taste, flavor, structure and nutrition. Compared with exogenous enzymes, the system of endogenous enzymes is more complex, and there are many factors affecting their activity. Therefore, in recent years, exogenous enzymes have been studied more and more, so as to decompose the nutrients of meat products, thus achieving the purpose of tenderizing meat and forming unique flavor.

2.5 Beer Production

Beer is an alcoholic beverage made from malt by saccharification and fermentation. The malt contains various enzymes necessary for the degradation of raw materials to produce fermentable substances, mainly amylase, protease, β-glucanase, cellulase and nucleic acid decomposition enzyme.