In recent years, the development of enzyme industry presents a thriving trend. The reason for this is, on the one hand, the emergence of malachite green, Sudan red, melamine and other problems, food safety has become a hot spot for people’s attention and discussion. Natural food additives such as enzymes and their green food pretreatment processing methods are highly sought after by consumers. On the other hand, enzyme pretreatment methods are highly efficient, specialized and safe, which are favored by food processing enterprises.

Application of enzymes in food raw material processing

Enzyme preparations are widely used in beverage industry, dairy industry, baking industry, aquatic meat industry and fat processing industry. The enzymatic action of enzyme preparations can greatly improve the organization and quality of food.

For example, in the process of fruit juice production, pectinase can be applied to promote the fruit juice to become more clear. In the dairy industry, lactase can promote the decomposition of lactose into galactose and glucose, to avoid diarrhea caused by the lack of lactase in the body. Cheese is broken down by lipase enzymes to produce a large number of flavorful substances. In addition, proteases can tenderize meat and increase the taste of meat.

Application of enzymes in food production

Enzymes are mainly used in food production to produce a large number of natural additives, such as in the sugar industry, amylase is generally used to hydrolyze starch to produce glucose and maltose, which are in great demand in the food industry. In the field of functional foods, proteases and other enzyme preparations are mainly used to break down proteins to produce a large number of amino acids, peptides and peptones, etc., which greatly promote the health of human life.

Application of enzyme preparation in food preservation

Food in the process of storage, due to bacterial metabolic activity and oxidation and so on will lead to its own corruption, thus causing a lot of food waste and economic loss. At present, the effective preservation technologies are chemical preservation technology and biological preservation technology. As the former adds a large number of chemical preservatives, there are serious safety risks in food safety.

While biological preservation technology is the focus of attention in recent years, the method uses natural biological preservatives to inhibit the growth of microorganisms in food, thereby extending the shelf life of food. Not only is the preservation effect comparable to that of chemical preservatives, but also the biological preservatives themselves are natural and non-toxic, which can ensure the safety of food.

Lysozyme in enzyme preparation is a common high-efficiency biological freshness preservative, and its principle of freshness preservation is that it can dissolve the cell wall of bacteria, thus destroying the cell structure of bacteria and leading to the death of bacteria, and then extend the shelf life of food. In addition, glucose oxidase can effectively remove the residual oxygen in the food package, avoiding the oxidation of food and the life activities of aerobic bacteria, thus extending the shelf life of food.