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ENZYME TECHNOLOGY

Table 5.3 Industrial applications of enzymes Application

Biological detergents

Enzymes used
Primarily proteinases, produced in an extracellular form from bacteria. Amylase enzymes. Fungal alpha-amylase enzymes; normally inactivated about 50 C, destroyed during baking process. Proteinase enzymes.

Uses
Used for pre-soak conditions and direct liquid applications. Detergents for machine dishwashing to remove resistant starch residues. Catalyse breakdown of starch in the our to sugar, which can be used by the yeast. Used in production of white bread, buns, rolls. Biscuit manufacture to lower the protein level of the our. Degrade starch and proteins to produce simple sugars, amino acids and peptides used by the yeasts to enhance alcohol production. Now widely used in the brewing process: split polysaccharides and proteins in the malt; improve ltration characteristics; low-calorie beer, remove cloudiness during storage of beers. Manufacture of cheese, used to split protein. Now nding increasing use in the dairy industry. Enhance ripening of blue-mould cheeses (Danish Blue, Roquefort). Break down lactose to glucose and galactose.

Problems
Allergic response of process workers; now overcome by encapsulation techniques.

Baking industry

Brewing industry

Enzymes produced from barley during mashing stage of beer production.

Industrially produced enzymes: amylases, glucanases, proteinases; beta glucanase; amyloglucosidase proteinases.

Dairy industry

Rennin, derived from the stomachs of young ruminant animals (calves, lambs, kids). Microbially produced enzymes. Lipases. Lactases.

Older animals cannot be used as with increasing age rennin production decreases and is replaced by another proteinase, pepsin, which is not suitable for cheese production. In recent years the great increase in cheese consumption together with increased beef production has resulted in increasing shortage of rennin and escalating prices.

5.2 THE APPLICATION OF ENZYMES

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Table 5.3 (cont.) Application

Starch industry

Enzymes used
Amylases, amyloglucosidases and glucoamylases. Glucose isomerase.

Uses
Convert starch into glucose and various syrups. Converts glucose into fructose (high-fructose syrups derived from starchy materials have enhanced sweetening properties and lower caloric values). Production of high-fructose syrups.

Problems

Immobilised enzymes.

Widely used in USA and Japan but EEC restrictive practices to protect sugar-beet farmers prohibits use.

Textile industry

Amylase enzymes.

Bacterial enzymes.

Leather industry

Enzymes found in dog and pigeon dung.

Trypsin enzymes from slaughterhouses and from microorganisms. Medical and pharmaceutical uses Trypsin. Pancreatic trypsin.

Now widely used to remove starch, which is used as an adhesive or size on threads of certain fabrics to prevent damage during weaving. (Traditionally, desizing using strong chemicals has prevailed). Generally preferred for desizing since they are able to withstand working temperatures up to 100110 C. Traditionally used to treat leather to make it pliable by removing certain protein components. (The process is called bating; strong bating required to achieve a soft, pliable leather, slight bating for the soles of shoes). Now largely replacing the enzymes mentioned above for bating. Also used for removing the hair from hides and skins. Debridement of wounds, dissolving blood clots. Digestive aid formulations, treatment of inammations, etc. Many enzymes used in clinical chemistry as diagnostic tools.

Offensive preparation.