| Enzyme |
Substrate |
Action/Objective |
| A. Proteases |
|
|
| 1. Endogenous proteases |
Meat ('hanging' of meat) |
Tenderisation of meat, flavour development |
| 2. Subtilisin |
Soya protein |
Partial hydrolysis; increases whipping expansion, emulsifying capacity; hydrolysate may be added to cured meats. |
| 3. Neutral or alkaline proteases |
Animal and fish bones (contain about 5% meat) |
Mashed bone incubated at 60°C for 4 hr; meat slurry used in cannel meats and soups |
| 4. Subtilisin |
Red blood cells (RBCs) |
RBC haemolysate subjected to hydrolysis haeme molecules precipitate and are removed; purified hydrolysate spray dried and used in cured meats, sausages, luncheon meats, etc. |
| 5. Papain (in active form) |
Meat (tenderisation) |
Injected into the jugular vein shortly before slaughter; after slaughter, papain is activated and tenderises the meat; only 2-5 ppm (of body weight) enzyme injected. |
| 6. Heat labile fungal protease |
Dough from high gluten wheat varieties |
Hydrolysis of gluten; makes dough suitable for biscuit, pie, pastry making. |
| B. Glucose Oxidase |
D - glucose |
D-glucose oxidised to gluconic acid, O2 utilized, H2O2 produced |
| C. Catalase |
H2O2 |
Degrades H2O2 into water and O2; used in combination with glucose oxidase to remove glucose and/or O2 from foods, drinks, etc. |
| D. Amylases ( α- and β), glucoamylase, pullulanase, invertase, glucose isomerase (immobilized) |
Starch, sucrose, D - glucose |
Production of glucose, maltose and high fructose syrups. |
