Enzymes In Food Industry

1.0 Introduction Enzymes are biological catalysts and also a type of protein that have catalytic function which helps our daily life such as speed up all energetic biological processes or chemical reaction and break down food. Enzymes are classified into six categories based on the types of reaction catalyzed that is, oxidoreductase, transferase, hydrolase, lyase, ligase, and isomerase, according to the Enzyme Commission, International Union of Biochemistry and Molecular Biology. Enzymes are highly demand in use for accelerating chemical reactions due to enzymes increase the rate of reaction. In the reaction, an enzyme converts the substrate which is the initial molecules to a final product. Enzymes also widely used in industrial processes

3.0 Success An enzyme involved in many aspects, especially in industries such as food industry, detergent and pharmaceutical industry as discussed in the chapter above. Presence of enzymes makes life easier which help to increase the products, speed up the reaction and decrease the cost. Thus, enzyme technology is a very successful technology, which almost every industry needs enzyme in the process. As in the food industry, enzyme is used to speed up the time to increase the production of products so that it will decrease the cost of production. Moreover, the enzyme also increases the texture of the food so that the food will be delicious. However, the enzyme also helps to increase the lifespan of the food so that the food can sustain a long period of time. As for detergent industry, enzyme help to increase the effectiveness to clean the dirt. Enzyme can also react in mild condition and enzyme also minimize energy used during the reaction which will help to cut down the installation cost for the design. Furthermore, the enzyme is also a biodegradable and non-toxic compound which does not affect the detergent while it will only increase the ability to clean. Hence, enzyme is very useful

After that, the enzyme will bond with the absorbent by hydrogen bonds, multiple salt linkages, and Van der Waal 's forces which can minimising leakage of the enzyme during use(“Enzyme immobilization” 2013, 2). However, the link between enzymes is strong but it will reduce break if the presence of substrate increases or changes of pH level temperature. Thus, adsorption is a simple and cheap method which easily to prepare.

5.1.2 Covalent binding Covalent bonding is the formation, bond between the enzyme and the support matrix (“Enzyme immobilization” 2013, 2). The binding reaction must perform under a suitable condition and the active site of the enzyme must not affect by the reagent used, so it will not cause loss of enzyme activity.5.1.3 Entrapment Entrapment is to trap the enzyme in with gel or fiber, which involve only diffusion of low molecular weight of substrates and products. For example, entrapment of enzyme in lattices of polymerized gels with no bonding will formed between the enzyme and the polymerized gel. However, this method is not suitable for macro weight of substrates such as ribonuclease and