Use of Enzymes in Food Industry - Food industry utilizes a variety of enzymes for processing of various foods, e.g., production of various types of syrups from starch or sucrose (a- and β-­amylases, glucamylase, pullulanase, invertase, and glucose isomerase), meat/protein processing using proteases, removal of glucose and or molecular oxygen (O₂) using glucose oxidase and catalase, use of lactase in dairy industry and use of enzymes in fruit juice and brewing industries. The use of g1cose oxidase and catalase is briefly described heres.

Glucose oxides are obtained from A. Niger and Penicillium. It is a highly specific enzyme, which catalyzes the formation of gluconic acid from β – D- ­glucose in two separate steps, the second step being nonenzymatic spontaneous hydrolysis. Glucose oxidase is used for the removal of glucose or oxygen from the food stuffs in order to enhance their storability. Hydrogen peroxide (H₂O₂) effectively kills bacteria; it can be eliminated by using catalase.