Dairy Industry
Rennin, derived from the stomachs of young ruminant animals (like calves and lambs).
Manufacture of cheese, used to hydrolyze protein.
Microbially produced enzyme
Now finding increasing use in the dairy industry.
Lipases
Is implemented during the production of Roquefort cheese to enhance the ripening of the blue-mould cheese.
Lactases
Break down lactose to glucose and galactose.
Fish and Meat Industry
Papain
To soften meat for cooking.
Baking Industry
Fungal alpha-amylase enzymes are normally inactivated at about 50 degrees Celsius, but are destroyed during the baking process.
Catalyze breakdown of starch in the flour to sugar. Yeast action on sugar produces carbon dioxide. Used in production of white bread, buns, and rolls.
Proteases
Biscuit manufacturers use them to lower the protein level of flour.
Paper Industry
Amylases, Xylanases, Cellulases and ligninases
Degrade starch to lower viscosity, aiding sizing and coating paper. Xylanases reduce bleach required for decolorising; cellulases smooth fibers, enhance water drainage, and promote ink removal; lipases reduce pitch and lignin-degrading enzymes remove lignin to soften paper.
Brewing Industry
Enzymes from barley are released during the mashing stage of beer production. They degrade starch and proteins to produce simple sugar, amino acids and peptides that are used by yeast for fermentation.
Industrially produced barley enzymes
Widely used in the brewing process to substitute for the natural enzymes found in barley.
Amylase, glucanases, proteases
Split polysaccharides and proteins in the malt.
Betaglucanases and arabinoxylanases
Improve the wort and beer filtration characteristics.
Amyloglucosidase and pullulanases
Low-calorie beer and adjustment of fermentability.
Proteases
Remove cloudiness produced during storage of beers.
Acetolactatedecarboxylase (ALDC)
Avoid the formation of diacetyl
Textile Industry
Leather Tanning Industry
Biological Detergent
Primarily proteases, produced in an extracellular form from bacteria
Used for presoak conditions and direct liquid applications helping with removal of protein stains from clothes.
Amylases
Detergents for machine dish washing to remove resistant starch residues.
Lipases
Used to assist in the removal of fatty and oily stains.
Cellulases
Used in biological fabric conditioners.
Food Processing
Cellulases, pectinases Clarify fruit juices
Amylases, amyloglucosideases and glucoamylases
Converts starch into glucose and various syrups.
Glucose isomerase
Converts glucose into fructose in production of high fructose syrups from starchy materials. These syrups have enhanced sweetening properties and lower calorific values than sucrose for the same level of sweetness.
Medical Analysis
Rennin, derived from the stomachs of young ruminant animals (like calves and lambs).
Manufacture of cheese, used to hydrolyze protein.
Microbially produced enzyme
Now finding increasing use in the dairy industry.
Lipases
Is implemented during the production of Roquefort cheese to enhance the ripening of the blue-mould cheese.
Lactases
Break down lactose to glucose and galactose.
Fish and Meat Industry
Papain
To soften meat for cooking.
Baking Industry
Fungal alpha-amylase enzymes are normally inactivated at about 50 degrees Celsius, but are destroyed during the baking process.
Catalyze breakdown of starch in the flour to sugar. Yeast action on sugar produces carbon dioxide. Used in production of white bread, buns, and rolls.
Proteases
Biscuit manufacturers use them to lower the protein level of flour.
Paper Industry
Amylases, Xylanases, Cellulases and ligninases
Degrade starch to lower viscosity, aiding sizing and coating paper. Xylanases reduce bleach required for decolorising; cellulases smooth fibers, enhance water drainage, and promote ink removal; lipases reduce pitch and lignin-degrading enzymes remove lignin to soften paper.
Brewing Industry
Enzymes from barley are released during the mashing stage of beer production. They degrade starch and proteins to produce simple sugar, amino acids and peptides that are used by yeast for fermentation.
Industrially produced barley enzymes
Widely used in the brewing process to substitute for the natural enzymes found in barley.
Amylase, glucanases, proteases
Split polysaccharides and proteins in the malt.
Betaglucanases and arabinoxylanases
Improve the wort and beer filtration characteristics.
Amyloglucosidase and pullulanases
Low-calorie beer and adjustment of fermentability.
Proteases
Remove cloudiness produced during storage of beers.
Acetolactatedecarboxylase (ALDC)
Avoid the formation of diacetyl
Textile Industry
Leather Tanning Industry
Biological Detergent
Primarily proteases, produced in an extracellular form from bacteria
Used for presoak conditions and direct liquid applications helping with removal of protein stains from clothes.
Amylases
Detergents for machine dish washing to remove resistant starch residues.
Lipases
Used to assist in the removal of fatty and oily stains.
Cellulases
Used in biological fabric conditioners.
Food Processing
Cellulases, pectinases Clarify fruit juices
Amylases, amyloglucosideases and glucoamylases
Converts starch into glucose and various syrups.
Glucose isomerase
Converts glucose into fructose in production of high fructose syrups from starchy materials. These syrups have enhanced sweetening properties and lower calorific values than sucrose for the same level of sweetness.
Medical Analysis
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