The use of enzymes or microorganisms in food preparations is an age-old process. Enzymes are proteins produced by all living organisms. They are biological catalysts which are responsible for all chemical reactions in nature. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. The widespread use of enzymes for food and feed process is well comprehensible, given their unsurpassed specificity, ability to operate under mild conditions of pH, temperature and pressure while showing high activity and turnover numbers, and high biodegradability. Some enzymes used in food production are alpha-amylase, beta-glucanase, lipase, papain, chymosin, microbial proteases, pectinase, lactase, glucose oxidase and cellulase. In short, enzymes have been widely employed in various food and related industries for centuries. Their specificity and mild reaction conditions make them ideal candidates for a wide variety of food products like wine, juices, cheese and other dairy products.

Ridhi Kumari

200 resources

1

2

1

Like