Food Enzymology
DR. KASHIF KHAN
2
Introduction
Myself
Do not expect
Not an ideal teacher
New to handle this course
Question are 100% sure, answers
not
3
What you expect
Contents
Outcome
4
Practical
Determination analysis
A comprehensive report
Introduction about an enzyme
Advantages & disadvantages
Enzyme activity or inactivation
Enzyme kinetics
Your results & Recommendations
Discussion with you in a group
5
Lipase
Lipases are water soluble enzymes
Act at the interface between aqueous and
organic phases
Catalyze the hydrolysis of ester bonds
in water insoluble lipid substrates
Also able to catalyze the processes of
esterification, interesterification,
transesterification, acidolysis, and
aminolysis
6
Uses
Food,
Pharmaceutical, Leather,
Cosmetics etc.
Promisingin biodiesel
production
Efficientand environmental
friendly compared to chemical
catalysts
7
Origin
Plant
Animal
Microorganism
Candida Antarctica
Candida Rugosa
Pseudomonas fluorescens
8
Activity
Best working conditions (pH &
temperature)
Ca2+ is required for activity
Sr2+, Mg2+ are less effective activators
Inhibitors
Orlistat–specific, irreversible inhibitor that
binds at serine residue in active site
EDTA, Zn2+, Cu2+, Hg2+, iodine, p-
chloromercuribenzoate(PCMB)
Bile salts
9
Activity Analysis
Volumetric
Titrate (NaOH)
Spectrophotometric
Chromatography
Gel Electrophoresis
10
Amylase
• Activity: Breaks down starch into
simple sugars.
• Applications: Used in baking to
improve dough fermentation and in
brewing to break down starch during
malting.
• Bread, cereals, and sprouted grains.
11
Protease
Activity:
Breaks down proteins into
amino acids.
Applications:Used in meat
tenderizers, cheese-making, and
protein hydrolysates.
Papaya
(papain), pineapple (bromelain),
and meats.
12
Lactase
Activity:
Breaks down lactose into
glucose and galactose.
Applications: Used in lactose-free
dairy processing and in aiding
digestion for lactose-intolerant
individuals.
Dairy
products (especially in lactose-free
products).
13
Pectinase
Activity:
Breaks down pectin, a type of
polysaccharide in plant cell walls
Applications: Used in fruit juice
clarification and extraction, and in wine-
making
Fruits, especially apples and citrus fruits
14
Cellulase
Activity:Breaks down cellulose into
simpler sugars.
Applications: Used in fruit juice
production and in the breakdown of
plant fibers for food processing
Plant-based foods, primarily in high-fiber
vegetables.
15
Invertase
Activity:
Converts sucrose into
glucose and fructose.
Applications: Used in the
confectionery industry to create soft-
centered candies and in syrup
production.
Honey and sweeteners.
16
Catalase
Activity:Decomposes hydrogen
peroxide into water and oxygen.
Applications:Used to remove
hydrogen peroxide from milk in dairy
processing.
Potatoes, liver, and yeast.
17
Glucose Oxidase
Activity:Converts glucose to gluconic
acid and hydrogen peroxide
Applications:Used in food preservation,
baking, and improving the shelf life of
foods
Honey, some fermented foods
18
Rennet
Chymosin
Activity:
Coagulates milk by breaking
down casein proteins.
Applications: Essential in cheese
production for curdling milk.
Traditional
cheese-making (from calf stomachs
or microbial sources).
19
Xylanase
Activity: Breaks down hemicellulose
(xylan) in plant cell walls
Applications:Used in baking to
improve dough properties and in
brewing to enhance extraction during
malting
Cereal grains and other plant-based foods.
