Download Enzymes in Industry

ENZYMES IN INDUSTRY
The commercial uses of enzymes
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Enzymes synthesized by bacterial and fungal cells
have been used for processes like brewing, baking
and cheese manufacture.
Enzymes are used in biological washing powders
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Proteases break down the coloured, insoluble proteins that
cause stains (e.g. blood and egg) to smaller, colourless soluble
polypeptides.
Lipases break down fats in grease stains (e.g. Butter and
mayonnaise)
Can wash at lower temperatures
Enzymes do not harm the environment
Enzymes are used in the food industry
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Pectinase break down substances in
apple cell walls and enable greater
juice extraction.
Lactase breaks down lactose in milk
into glucose and galactose.
This makes milk drinkable for lactose
intolerant people.
Enzymes are used in the food
industry
Process
Use of enzymes
Baking
Enzymes in yeast convert sugar to ethanol and carbon dioxide.
The carbon dioxide makes the bread dough rise.
Brewing
Enzymes in yeast convert sugar to ethanol and carbon dioxide.
The ethanol makes the drink alcoholic; carbon dioxide gives the
drink its fizz.
Cheese making
The enzyme rennin, extracted from cows’ stomachs, is used to clot
milk.
Making baby food
Trypsin (a protease) is used to predigest baby food
Enzymes are used in seed germination
starch
embryo plant
amylase
secreted
maltose
Use of microorganisms and fermenters to manufacture
enzymes for use in biological washing powder
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Fungi and bacteria can be used to manufacture
enzymes.
The fermenter is a large, sterile container with a
stirrer, a pipe to add feedstock (nutrients), and air
pipes to blow air into the mixture.
The temperature is maintained at around 260 C and
a pH of 5-6.
Fermenter