Responsible for changes in flavor, color, texture and nutritional properties
Can be inactivated by heat to extend storage stability of foods.
Application in Food Industry :
Carbohydrates: production of corn syrups from starch (glucoamylase); conversion of cereal starches into fermentable sugars in malting, brewing, distillery, baking industry (amylase).
Lipases: Flavor production in chocolate and cheese
Application :
Glucose oxidase: desugaring of eggs, flour and potatoes; preparation of salad dressings.
ectinases: clarification of fruit juices; increase of yield of juice from grapes and other products; removal of excess pectin from juices before concentration.
Lipoxygenase: bleaching of flours.
Phosphatase: quality testing of food products
Phenol oxidase: imparts the characteristic dark hue to tea, cocoa, coffee and raisins.
Food Ingredients
