Enzymes in the Dairy Industry

Cherno Okafor Aida Stefani SBI4U Octover 20th, 2012 Assignment 1 cellular Biology furthers technology-Enzymes in the Dairy attention Since ancient times, enzymes choose played an classical role in nutrition reapingion. peculiarly in the diary industriousness, some enzymes argon required for the merchandise of discontinue, yogurt, and other dairy farm farm crossways, while others argon apply in a much specialized manner such(prenominal)(prenominal) as improving food grain or piquantness of the product. Enzymes are utilize to catalyze the desirable re processs in industrial processes. Today, enzyme applications in such bear on stand by more difficulties beca intention of the rare occurrence and spirited costs.The aim of using the microbial enzymes is to contact this enigma. Five of the more common types of microbial enzymes involved in the dairy industry involve Rennet, Proteases, Lactase, Catalase, and Lipases. Milk contains proteins, especi anyy caseins which keep an eye on its liquid form. Proteases are enzymes that are added to take out during the process of postgraduate mallow labor, to hydrolize caseins, alike kappa caseins, which stabilizes m grouchlle shaping and thus preventing take out coagulation. On the other hand, rennet and rennin are everyday terms for enzymes apply to coagulate draw.The rennin enzyme which shadow be obtained from animal, microbial, or veg sources, is trustworthy for up to 70% of cease yield. It is now possible to raise rennin in genetically circumscribed fungi. These modified microorganisms contain the gene derived from the stomach of calves that is obligated for producing chymosin. When grown in a bioreactor, they unwrap chymosin into the spiritualist. Afterwards, the enzyme is extracted and purified, yielding a product that is 80%-90% pure. Natural rennin contains mavin 4%-8% active enzyme.Chymosin produced by genetically engineered microorganisms is now holdd to produce give up in many different countries. Rennet (Chymosin) has owed to an ontogenesis in demand for cheese production worldwide. Rennin acts on draw in two stages, by enzymatic and by nonenzymatic action, resulting in the coagulation of draw. In the enzymatic phase, the resultant milk becomes a gel due to the influence of atomic number 20 ions and the temperature used in the process. Many microorganisms are known to produce rennet-like proteinases, as signifyed above, which give notice substitute the calf rennet.Good yields of milk-clotting protease whitethorn be obtained in a medium containing 4% potato starch, 3% soybean plant meal, and 10% barley. During growth, lipase is secreted together with the protease. Therefore, the lipase activity has to be destroyed by reducing the pH, ahead the preparation can be used as cheese rennet. Protease is other nonable enzyme. Cow milk contains a number of different milk whey proteins such as lactoglobulin and lactalbumin. The denaturing of these whey proteins, using proteases as catalysts, results in a creamier yogurt product. The denaturing of whey proteins is also essential for cheese production.In addition, proteases lop allergic properties of cow milk products for infants, which produce healthier milk for them. Lactease is a glycoside hydrolase enzyme that decomposes milk sugar into its constituent sugars of ga milk sugar and glucose. Lactose rigid individuals can result from insufficient production of lactase enzyme in the clarified intestine. nutrition lactose-containing milk to lactose-intolerant individuals can result in discomforts such as cramps, gas, dehydration, diarrhoea in the digestive tract upon ingestion of milk products, or maybe even death.Lactase provides residue for lactose and tolerant individuals because it can be used commercially to prepare lactose- thaw products, specially milk by the process of hydrolysis of the lactase into glucose and galactose. In addition, lactase enzymes can be used i n preparation of ice cream to make a creamier, sweeter-tasting product and improving digestibility. Finally, this reduces sandiness due to crystallization of lactose in concentrated preparations. Also, cheese construct from hydrolyzed milk ripens more quickly than the cheese manufactured from normal milk.Another problem presented by lactose is its low solubility. This prevents the use of concentrated whey syrups in many food processes as they shed an unpleasant blond texture and are readily inclined(predicate) to microbiological spoilage. Adding to this problem, the disposal of such waste whey is expensive due to its high biological oxygen demand. These problems may be dominate by hydrolysis of the lactose in whey the product being about quadruplet times as sweet, much more soluble and capable of forming concentrated, microbiologically secure, syrups.Technologically, lactose crystallizes intimately which sets limits to certain processes in the dairy industry, and the use of lactase to overcome this problem has not reached its fullest potential because of the associated high costs. Moreover, the main problem associated with discharging large quantities of cheese whey is that it pollutes the environment. But, the action whey could be exploited as an alternate cheap source of lactose for the production of lactic acid by fermentation. In the production of cheese, hydrogen bleach is a potent oxidizer and nephrotoxic to cells.Catalase enzymes are used are used instead of pasteurization, when making certain cheeses such as Swiss, in order to uphold natural milk enzymes that are good to the end product and flavour tuition of the cheese. Due to pasteurization, these enzymes would be destroyed by the high heat. Therefore, Catalase enzymes are typically added to commute to the hydrogen peroxide to water and molecular(a) oxygen which will enhance ut near production. Finally, there are the lipases in the dairy industry. Lipase enzymes are primarily used to raid down milk fats and give indication flavours to cheeses.The flavours come from the three fatso acids produced when milk fats are hydrolyzed. Hydrolysis of shorter chains of fatty acids is preferable as it results in desirable tastes of many cheeses unlike the hydrolysis of longer chains of fatty acids which could result in soapiness or no flavour at all. It is notable to mention orchis products. Many industrially produced cream products used dried egg disintegrate instead of fresh eggs. The enzymes of lipase and glucose are implemented in order to preserve egg powder and maintain its colour.These enzymes are much produced with the assistance of genetically modified microorganisms. genetically modified microorganisms result in dampen yields in simply musical arrangements. Several cheese making experiments have been carried out with recombinant chymosin and the general aspects of recombinant chymosin have been dealt with. Since most of the rennet (90%) added to cheese mil k is lost in the whey, immobilization would considerably extend its catalytic life. Several rennets have been immobilized, but their lack as milk coagulants has been questioned.So, there is a fairly general support for the construe that immobilized enzymes cannot coagulate milk properly, owning to inaccessibility of the peptide stupefy of K-Casein, and that the apparent coagulating activity of immobilized rennets is due to withdraw of the enzyme from the support. Different types of conventional cheeses have been successfully made by using recombinant rennet on an experimental scale. No major differences have been detected between cheeses made with recombinant chymosins or natural enzymes, regarding cheese yield, texture, smell, taste, and ageing.Cheese ripening is a complex process mediated by biochemical and biophysical changes during which a bland curd is actual into a mature cheese with lineament flavour, texture, and aroma. The desirable attributes are produced by the pa rtial and gradual breakdown of carbohydrates, lipids, and proteins during ripening, mediated by several agents (i) residual coagulants, (ii) starter bacterium and their enzymes, (iii) nonstarter bacteria and their enzymes, (iv) indigenous milk enzymes, especially proteinases, and (v) secondary inocula with their enzymes.Proteolysis occurs in all the cheese varieties and is a prerequisite for mark flavour organic evolution that can be regulated by proper use of the above agents. Cheese ripening is basically an enzymatic process which can be accelerated by augmenting activity of the expose enzymes. This has the advantage of initiating more precise action for flavour development compared to use of wondrous temperatures that can result in accelerating unsuitable nonspecific reactions, and consequently off flavour development.Enzymes may be added to develop specific flavours in cheeses, for example lipase addition for the development of Parmesan or Blue-type cheese flavours. The pathways leading to the formation of flavour compounds are largely unknown, and so the use of exogenous enzymes to accelerate ripening is mostly an empirical process. Moreover, there are Proteolytic enzymes of lactic acid and bacteria in fermented milk products.This system is represent of proteinases which initially cleaves the milk protein to peptides peptidases which cleave the peoptides to small peptides and aminic acids and transport system responsible for cellular uptake of small peptides and amino acids. Lactic acid bacteria have a complex proteolytic system capable of converting milk casein to the free amino acids and peptides necessary for their growth. These proteinases include extracellular proteinases, endopeptidases, aminopeptidases, tripeptidases, and proline-specific peptidases, which are all serine proteases.Aminopeptidases are heavy for the development of flavour in fermented milk products, since they are capable of releasing single amino acid residues from oligo peptides formed by extracellular proteinase activity. Nevertheless, the other diminished enzymes having limited applications in dairy processing include glucose oxidase, catalase, superoxide dismutase, sulphydryl oxidase, lactoperoxidase, and lysozymes. Glucose oxidase and catalase are a great deal used together in selected foods for preservation. superoxide dismutase is an antioxidant for foods and generates H2O2, but is more effective when catalase is present.Thermally induce generation of volatile sulphydryl groups is thought to be responsible for the cooked off-flavour in ultra high temperature processed milk. Use of sulphydryl oxidase under infertile conditions can eliminate this defect. The natural restrictive mechanism in raw milk is due to the presence of low levels of lactoperoxidase, which can be activated by the foreign addition of traces of H2O2and thiocyanate. The societal impacts of some dairy enzymes are that chymosin, a high role enzyme, is available at an att ractive price.This assistances procure available of extra cheeses at a reasonable cost. Due to the lipases, there is a wide variety of flavourful, high-quality cheeses. To sum up, I think that it is amazing that there is a wide variety of alternatives of dairy products as a result of these enzymes that aid the dairy processes. The lactase enzymes can now help individuals enjoy the nutritional benefits and sensory joyfulness of dairy products without gastrointestinal side make by selecting lactose-free or lactose-low dairy products or by providing commercially available lactase to dairy products in the home.It is interesting how these enzymes parent processes that enable higher yields, more enzyme production and higher activity, more efficient, affective, dynamic enzymes. Bibliography Category. Enzymes in the Dairy Industry Uses for Enzymes in fodder Preparation Enzymes and Dairy Products. About. com Biotech and Biomedical Pages. About. com, n. d. Web. 20 Oct. 2012.