ENZYMES. Hydrolase. Glycoside Hydrolase. Pectinase Protease

Transcription

1 ENZYMES Hydrolase Glycoside Hydrolase Pectinase Protease

2 HYDROLASE A group of enzyme for food industry Catalyzes the hydrolysis of a chemical bond X Y + H2O HX + YOH Classify to 11 groups

3 HYDROLASE 11 GROUP EC No. Reaction Amount of enzymes EC 3.1 Acting on ester bonds 195 EC 3.2 Ati Acting on glycosyl lbonds 118 EC 3.3 Acting on ether bonds 8 EC 3.4 Acting Ati on peptide bonds 156 EC 3.5 Acting on C N bonds 109 EC 3.6 Ati Acting on acid anhydride hdid bonds 40 EC 3.7 Acting on C C bonds 6 EC 3.8 Acting on halide bonds 5 EC 3.9 Acting on P N bonds 1 EC 3.10 Acting on S N bonds 2 EC 3.11 Acting on C P bonds 1

4 HYDROLASE IN INDUSTRY Acting on glycosyl bonds such as Amylase, Cellulase, Invertase, Dextranase, Beta galactoxidase and pectinase Acting on peptide bonds such as protease Acting on ester bonds such as lipase

5 GLYCOSIDE HYDROLASE It is a hydrolase that acts on substrate with glycosyl bonds Starch (amylose+ amylopectin) Amylase Clll Cellulose Clll Cellulase Pectin Pectinase

6 AMYLASE α Amylasey β Amylase y γ Amylase y α Amylase In saliva, pencreas Cannot work in the absence of calcium Acting on glycosyl gy y bonds of starch at α 1,4, Product is glucan and limit dextrin Structure in α configuration

7 AMYLASE α Amylase β Amylase γ Amylase β Amylase In barley, malt, soybean, sweet potato Acting on glycosyl bonds of starch at α 1,4 Stop acting when meet a α 1,6, bond Product is glucan and limit dextrin Structure in β configuration (β maltose)

8 AMYLASE α Amylase β Amylase γ Amylase γ Amylase In bacteria, mold Acting on glycosyl bonds of starch at α 1,4, α 1,6, α 1,3 Product is glucan and limit dextrin Structure in β configuration (D glucose)

9 AMYLASE IN INDUSTRY Product of starch digestion Maltodextrin Mixed syrup Application Increase the thickness, and stibility Drink, candy, sauce, yam, ice cream Syrup with high maltose Hard candy Glucose syrup Isoglucose syrup Wine, beer, and drink Fruitjuice,sauce, and yogurt For increasing the transparent of the juice For increasing the sweetness

10 STARCH PROCESSING

11 DEXTRANASE Use dextran as thickening agent for dietetic food Use dextran as a substrate bt t of sephadex hd production for gel filtration techniques Use dextran in beer for good pouring Pipe obstruction due to dextran accumulation in sugar industry

12 Β-FRUCTOFURANOSIDASEΒ Other name: invertase Substrate: sucrose In plants, animals, microbes ph optimum Inhibitor are Hg, Ag, and Cu Expensive so use glucose isomerase instead Use in chocolate cover cherry, caramilk bar

13 CELLULASE produced chiefly by fungi, bacteria, and protozoans Substrate: t cellulose l ph optimum Clll Cellulose reactive cellulose l cellobiose glucose Use in coffee (hydrolysis of cellulose during drying of beans)

14 B-GALACTOSIDASEB Another name: Lactase Substrate: Lactose Lactose Glucose + galactose Use as predigester in case a consumer cannot digest lactose Use in glucose and galactose production from whey protein Develop ice cream quality, reduce grainy texture Increasing production of cheese

15 PECTINASE Substrate: pectin and polymer of α 1,4 D galacturonopyranose units When plant cells damage, pectin will move to each othermakingthe texture of plant loseandsoft soft Pectin substances found in young fruits to ripen fruits Propectin found in raw fruits Pectin: forming a good gel between sugar and acid can use for jam and jelly

16 PECTINASE IN INDUSTRY For sale For industry Juice extraction Liquefied fruit juice Oil production such as palm oil

17 PROTEASE Substrate: protein Enzyme: pepsin trypsin peptidase, proteinase ti Found in papaya (papain), pineapple (bromelain), bacteria, and digestion system of animals and human In industry Use for liquefying beer Use for meat tenderizer Use for precipitating casein of cheese production