Enzymes in the Dairy Industry

Cherno Okafor Aida Stefani SBI4U Octover 20th, 2012 assignment 1 Cellular Biology furthers technology-Enzymes in the dairy farm farm Industry Since ancient times, enzymes relieve oneself played an important role in food exertion. Especially in the diary industry, some enzymes argon required for the output signal of tall mallowf misfortunateer, yogurt, and other dairy products, while others argon utilise in a more than(prenominal)(prenominal) specialized fashion such as improving texture or relish of the product. Enzymes atomic number 18 utilize to catalyze the preferred reactions in industrial processes. instantly, enzyme applications in such processing get more difficulties beca intent of the exalted occurrence and graduate(prenominal) costs.The aim of utilise the microbial enzymes is to achieve this problem. Five of the more common types of microbial enzymes involved in the dairy industry involve Rennet, Proteases, Lactase, Catalase, and Lipases. draw cont ains proteins, especially caseins which state its liquid form. Proteases argon enzymes that be added to draw during the process of lay off production, to hydrolize caseins, like kappa caseins, which stabilizes micelle formation and indeed preventing draw coagulation. On the other hand, rennet and chymosin ar agentral terms for enzymes use to change state milk.The Chymosin enzyme which puke be obtained from animal, microbial, or vegetable sources, is trustworthy for up to 70% of tall mallow production. It is now possible to beget chymosin in genetically limited fungi. These modified microorganisms contain the gene derived from the stomach of calves that is responsible for producing chymosin. When grown in a bioreactor, they release chymosin into the medium. Afterwards, the enzyme is ex brochureed and purified, obedient a product that is 80%-90% pure. lotcel rennin contains only 4%-8% fighting(a) enzyme.Chymosin produced by genetically engineered microorganisms is now employ to produce cheese in many an(prenominal) unalike countries. Rennet (Chymosin) has owed to an increase in pauperization for cheese production world good. Rennin acts on milk in two stages, by enzymatic and by nonenzymatic action, toping in the coagulation of milk. In the enzymatic phase, the non inwrought milk becomes a gel repayable to the influence of calcium ions and the temperature used in the process. umteen microorganisms argon known to produce rennet-like proteinases, as mentioned above, which sack substitute the calfskin rennet.Good yields of milk-clotting protease whitethorn be obtained in a medium containing 4% murphy starch, 3% soybean meal, and 10% barley. During growth, lipase is secreted unneurotic with the protease. Therefore, the lipase activity has to be destroyed by reducing the pH, before the preparation chamberpot be used as cheese rennet. Protease is another notable enzyme. sc are milk contains a number of different milk whey proteins such as lactoglobulin and lactalbumin. The denaturing of these whey proteins, using proteases as catalysts, resultants in a creamier yogurt product. The denaturing of whey proteins is also essential for cheese production.In accompaniment, proteases reduce allergic properties of moo-cow milk products for infants, which produce healthier milk for them. Lactease is a glycoside hydrolase enzyme that decomposes lactose into its constituent sugars of galactose and glucose. Lactose in round-eyed individuals can result from insufficient production of lactase enzyme in the small intestine. Feeding 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 possibly even death.Lactase provides relief for lactose and tolerant individuals because it can be used commercially to prepare lactose-free products, particularly milk by the process of hydrolysis of the lact ase into glucose and galactose. In addition, lactase enzymes can be used in preparation of ice cream to process a creamier, sweeter-tasting product and improving digestibility. Finally, this reduces sandiness collectable to crystallization of lactose in hard preparations. Also, cheese manufactured from hydrolyzed milk ripens more quickly than the cheese manufactured from convening milk.Another problem presented by lactose is its low solubility. This prevents the use of concentrated whey syrups in many food processes as they make an unpleasant sandy texture and are readily prone to microbiological spoilage. Adding to this problem, the disposal of such waste whey is expensive receivable to its high biological oxygen demand. These problems may be cut through by hydrolysis of the lactose in whey the product universe about four times as sweet, much more soluble and adapted of forming concentrated, microbiologically secure, syrups.Technologically, lactose crystallizes easily whic h sets limits to certain processes in the dairy industry, and the use of lactase to overcome this problem has not reached its fullest crockedial 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 discharged whey could be exploited as an alternate low-cost source of lactose for the production of lactic acid by fermentation. In the production of cheese, hydrogen hydrogen peroxide is a potent oxidizer and toxic to cells.Catalase enzymes are used are used instead of pasteurization, when reservation certain cheeses such as Swiss, in fix up to preserve vivid milk enzymes that are beneficial to the end product and whole step reading of the cheese. Due to pasteurization, these enzymes would be destroyed by the high heat. Therefore, Catalase enzymes are typically added to convert to the hydrogen peroxide to water and molecular oxygen which will enhance final producti on. Finally, there are the lipases in the dairy industry. Lipase enzymes are chiefly used to break down milk fats and give characteristic purports to cheeses.The sea tangs come from the leash fatty acids produced when milk fats are hydrolyzed. Hydrolysis of shorter chain of fatty acids is preferable as it results in enviable tastes of many cheeses unlike the hydrolysis of endless chains of fatty acids which could result in soapiness or no flavour at all. It is notable to mention egg products. Many industrially produced cream products used desiccate egg powder instead of lively eggs. The enzymes of lipase and glucose are implemented in order to preserve egg powder and maintain its colour.These enzymes are often produced with the assistance of genetically modified microorganisms. Genetically modified microorganisms result in better yields in scarce systems. some(prenominal) cheese making experiments pick up 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 milk is lost in the whey, immobilizing would considerably extend its catalytic life. Several rennets have been immobilized, scarce their deficiency as milk coagulants has been questioned.So, there is a jolly general support for the view that immobilized enzymes cannot coagulate milk properly, owning to inaccessibility of the peptide bond of K-Casein, and that the unmingled coagulating activity of immobilized rennets is repayable to leaching of the enzyme from the support. several(prenominal)(predicate) types of conventional cheeses have been successfully do by using recombinant rennet on an observational scale. No major differences have been observe between cheeses made with recombinant chymosins or natural enzymes, regarding cheese yield, texture, smell, taste, and ripening.Cheese ripening is a intricate process mediated by biochemical and biophysical changes during which a bla nd curd is developed into a mature cheese with characteristic flavour, texture, and aroma. The desirable attributes are produced by the partial and tardy breakdown of carbohydrates, lipids, and proteins during ripening, mediated by several agents (i) residual coagulants, (ii) starter bacteria 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 characteristic flavour development that can be regulate by proper use of the above agents. Cheese ripening is essentially an enzymatic process which can be deepen by augmenting activity of the key enzymes. This has the prefer of initiating more specific action for flavour development compared to use of elevated temperatures that can result in accelerating undesirable nonspecific reactions, and consequently off flavour development.Enzymes may be added to devel op 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 therefore the use of exogenous enzymes to accelerate ripening is generally an empirical process. Moreover, there are proteolytic enzymes of lactic acid and bacteria in fermented milk products.This system is composed of proteinases which ab initio 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 aminic acids. lactic acid bacteria have a complex proteolytic system satisfactory of converting milk casein to the free amino group acids and peptides necessary for their growth. These proteinases embarrass extracellular proteinases, endopeptidases, aminopeptidases, tripeptidases, and proline-specific peptidases, which are all serine proteases.Aminop eptidases are important for the development of flavour in fermented milk products, since they are capable of releasing single amino acid residues from oligopeptides formed by extracellular proteinase activity. Nevertheless, the other minor enzymes having express applications in dairy processing include glucose oxidase, catalase, superoxide dismutase, sulphydryl oxidase, lactoperoxidase, and lysozymes. Glucose oxidase and catalase are often 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 induced extension of volatile sulphydryl groups is thought to be responsible for the cooked off-flavour in ultra high temperature processed milk. physical exertion of sulphydryl oxidase under aseptic conditions can eliminate this defect. The natural inhibitory instrument in raw milk is due to the presence of low levels of lactoperoxidase, which can be activated by the e xternal addition of traces of H2O2and thiocyanate. The societal impacts of some dairy enzymes are that chymosin, a high quality enzyme, is functional at an attractive price.This helps assure lendable of extra cheeses at a mediocre cost. Due to the lipases, there is a wide variety of flavourful, high-quality cheeses. To sum up, I signify 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 roll in the hay the nutritional benefits and sensory pleasure of dairy products without gastrointestinal side effects 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 sustain processes that change higher(prenominal) yields, more enzyme production and higher activity, more efficient, affective, dynamic enzymes. Bibliography Category. 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Web. 20 Oct. 2 012. < http//prof. dr. semih. otles. tripod. com/enzymesused/dairy1. htm >. Production and use of microbial enzymes for dairy processing. Indian Institute of Science, Bangalore. Dairy Microbiology Division, bailiwick Dairy Research Institute, Karnal 132 001, India, n. d. Web. 20 Oct. 2012. <http//www. iisc. ernet. in/currsci/jul10/articles22. htm