enzyme trong đồ uống, bánh kẹo

Our groupGood morning every body SPECIALIZED ENGLISH IN FOOD SCIENCE AND TECHNOLOGY Nguyễn Thị Mỹ Linh 11243971 DHTP7B Phạm Thị Kim Giàu 11235161 DHTP7B Lecture: Mrs Nguyễn Thị Thanh Bình Đào Đặng Quốc Việt 11031701 DHTP7A Nguyễn Thị Phương Nguyên 11035091 DHTP7A Nguyễn Thị Thủy Tiên 11041931 DHTP7A Enzymes in food processing CONTENTS APPLICATION Enzymes in fish and meat product Enzyme in Alcoholic beverages Fr u i t j u i c e s ( n o n - a l c o h o l i c b e v e r a g e s ) Enzyme in baked goods CONTROLLING ENZYMATIC ACTIVITY IN FOODS Temperature Effects Effect of pH Effect of inhibitors Effect of irradiation Enzymes in fish and meat product Enzymes enzymes Easy to chewing or chomping Meat Tenderization Enzymes like these Too strong s e m y z En Enzymes used to make meat tenderization These hydrolytic enzymes : proteases Examples are papain, ficin, and bromelain ( all from plant source) Fig papaya ficin papain By machine By people De-skinning Too difficult product Enzyme action like these Suitable temperature Enzyme action like this Too hot Enzymes become denatured Effect of pH The enzyme action depend on its characteristics pepsin pH=1.5 pH=6.5 maltase Effect of inhibitors Enzyme inhibitors are substances that slow down or prevent catalytic activities of enzyme inhibitor ENZYME substance control undesirable proteolytic activity in foods Eggs white protein inhibitors bovine/porcine plasma potato flour Effect of irradiation gamma rays, X-rays, and accelerated electron beams irradiation Foods irradiation methods can preserve food by currtailing enzymatic (and microbial) activities irradiation ENZYME MEATS FRUITS Preservation foods SEAFOOD CEREAL GRAINS References BASED ON TRANSLATION OF OUR GROUP ENZYMES IN FOOD AND FEED MANUFACTURE (Food Biochemistry: http://www.mediafire.com/?hthq9od9ekya7iz, from page 195 to page 202) Crossword A thing which can speed up chemical reactions What is it? How many enzymes producer use? a fungus produces chymosin E N Z Y M E A thing which is eaten with sandwhich and made from pork or beef F M A O M I S L F A D I T U L Y S F A A I G V e E S E [...]... products ENZYME IN BAKED GOODS ENZYME AMYLASES BREAK DOWN IMPROVE FERMENTATION INCREASE PRODUCT SHELF LIFE URE/ RUCT T S E OV IMPR UGH RE DO U T X TE ENZYMES OXYDASE REDUCE T HE NEED FOR EMU LSIFIERS AND CHEM ICAL OXID ANTS ENZYME LIPASE REDUCE DOUGH STICKINESS IMPROVE STABILITY ENZYME PROTEASE REDUCE MIXING TIME BREAK DOWN PROTEIN MOLECULES PROTECT INDIVIDUALS THAT ARE GLUTEN INTOLERANT ENZYME LOX...De-skinning is achieved using a mixture of proteolytic and glycolytic enzymes Too easy Enzymes like these Enzymes fermentation Enzymes Enzyme in Alcoholic beverages Amylases including Glucoamylases To liquefy grain starches Cellulases and pectinases pectinases Cellulases BREAK DOWN Protease Increased clarity... GLUTEN INTOLERANT ENZYME LOX BLEACHING FLOUR STRENGTHENING DOUGHS CONTROLLING ENZYMATIC ACTITY IN FOODS Temperature Effects The action of enzymes like bacteria in suitable temperature Enzyme action like these Suitable temperature Enzyme action like this Too hot Enzymes become denatured Effect of pH ... inhibitors Effect of irradiation Enzymes in fish and meat product Enzymes enzymes Easy to chewing or chomping Meat Tenderization Enzymes like these Too strong s e m y z En Enzymes used to make meat... De-skinning is achieved using a mixture of proteolytic and glycolytic enzymes Too easy Enzymes like these Enzymes fermentation Enzymes Enzyme in Alcoholic beverages Amylases including Glucoamylases... The action of enzymes like bacteria in suitable temperature Enzyme action like these Suitable temperature Enzyme action like this Too hot Enzymes become denatured Effect of pH The enzyme action