Application of enzymes in food industry

Rational use of biological enzymes can not only significantly improve the quality of beer, but also reduce production costs and bring good news to the beer industry.

Papain, high temperature resistant α-amylase, acetyllactate decarboxylase and proline endonuclease play different roles in beer production.

Papain acting on raw malt protein can prevent protein from binding with polyphenols and precipitate, and has a good filtering effect, thereby improving the stability of beer, clarifying beer to a certain extent, and does not affect the taste characteristics of beer. Ethyl et al. used 0.08 mg/dL papain to reduce the turbidity of beer by 68.75% and increase the beer foam. The high-temperature resistant α-amylase and α-acetyllactate decarboxylase are applied to the gelatinization process of excipient. The high-temperature resistant α-amylase can liquefy starch well, and the α-acetyllactate decarboxylase can accelerate the reduction rate of acetyl and reduce the content of diacetyl in finished beer to a certain extent.

2.6 Condiment processing

Condiments are auxiliary foods that can increase the color, aroma and taste of dishes, promote appetite and benefit human health.

Lin Zusen reviewed the application of enzyme preparations in the brewing condiment industry, and separately described the process flow of enzyme preparations in the production of sweet sauce, soy sauce, vinegar, fermented bean curd and other condiments. The use of enzyme preparations to replace the traditional "koji" process in the production process has broad application prospects for improving product quality and environmental health.

Wan reviewed the use of enzymes in meat condiments, which can be used by condiment manufacturers to break down or combine protein chains, sugars and fats so that reactions occurring during cooking (such as the common Maillard reaction) produce only those desired flavor components.

Wei made a summative comparison between the traditional production process of soy sauce, vinegar and fermented bean curd and modern biotechnology using enzymes, and found that enzymatic processes can shorten the production cycle and reduce pollution.

Zhang Zhiguo et al. reviewed non-aqueous enzyme catalysis and its application in the synthesis of flavors and fragrances.

Zhang Zhongping et al. clarified pear vinegar with pectinase, and finally obtained pear acetic acid with unique and clear taste.

Du Guojun et al. applied pectinase to the brewing process of mixed fruit vinegar of sand fruit and kiwi fruit, and also had good clarification and modification.

Wu Yanwen et al., Tianjin University of Science and Technology, applied lipase to different types of cream, cheese and milk, hydrolyzed it in non-aqueous medium, and obtained milk flavor with excellent effect.

3 Conclusion

Enzymes have been widely used in the food industry, in addition to the above several categories, but also can be used in many aspects.

Jiang Guolong et al. reviewed the application of enzymes in the preparation of baked food; Yu Liping et al. summarized the application of enzymes in brewing, seasoning, oil processing and other fields; Hou Jin et al. introduced the application of enzymes in fruit and vegetable food processing; Wang Wei et al. reviewed the application of enzymes in lipid making, tea beverage, bean processing, egg processing and other industries.

It can be expected that with the rapid development of biotechnology, the types of enzymes that can be used in food will be greatly increased, and the vigorous research on complex enzymes, new enzymes and immobilized enzymes will be the future development trend. However, it must also be pointed out that the action mechanism of various enzymes in the food industry needs to be further studied, and enzyme preparations have broad application prospects.