HANDBOOK OF FOOD ENZYMOLOGY
CONTENTS 1 FOOD ENZYMES GENERAL PROPERTIES AND KINETICS 1 2 PLANTS AND ANIMAL DERIVED ENZYMES AND THEIR POTENTIAL APPLICATION IN FOOD PROCESSING AND PRESERVATION 17 3 ROLE OF ENZYMES IN FRUIT AND VEGETABLE PROCESSING INDUSTRIES EFFECT ON QUALITY PROCESSING METHOD AND APPLICATION 65 4 PRODUCTION OF AND CYCLODEXTRIN GLUCONOTRANSFERASE CGTASE AND THEIR APPLICATIONS IN FOOD INDUSTRY 107 5 ENZYME IN MILK AND MILK PRODUCTS ROLE AND APPLICATION 139 6 ENZYMES IN BREWING AND WINE INDUSTRIES 165 7 ENZYMES IN MEAT FISH AND POULTRY PRODUCTS PROCESSING AND PRESERVATION I 183 8 ENZYMES IN MEAT FISH AND POULTRY PRODUCT PROCESSING AND PRESERVATION II 193 9 ENZYMES IN FUNCTIONAL FOOD DEVELOPMENT 217 10 ENZYMES AS ACTIVE PACKAGING SYSTEM 253 11 ENZYMES AS A TOOL IN FOOD ANALYSIS AND FOODBORNE PATHOGEN DETECTION 265 12 ENZYMES IN FLAVOR DEVELOPMENT AND FOOD PRESERVATION 317 13 ENZYMES FROM GENETICALLY MODI ED ORGANISMS AND THEIR CURRENT APPLICATIONS IN FOOD DEVELOPMENT AND FOOD CHAIN 357 14 CURRENT APPLICATIONS OF ENZYMES IN GM GENETICALLY MODI ED FOOD DEVELOPMENT AND FOOD CHAIN 383 15 ENZYME IMMOBILIZATION AND ITS APPLICATION STRATEGIES IN FOOD PRODUCTS 411 FOOD ENZYMES GENERAL PROPERTIES AND KINETICS ABSTRACT 1 ENZYMES ARE THE BIOCATALYSTS HAVING A CATALYTIC POWER THAT SPEEDS UP A CHEMICAL REACTION WITHOUT CHANGING THE EQUILIBRIUM OF THE REACTION ALMOST ALL ENZYMES ARE PROTEIN IN NATURE AND THE BIOCATALYTIC POWER LIES IN THE INTEGRITY OF THEIR STRUCTURAL CONFORMATION THE ENZYMES ARE HIGHLY SPECI C WITH THEIR SUBSTRATE MOLECULES THAT CONVERT INTO THE PRODUCT BY DECREASING THE ACTIVATION ENERGY WITHOUT GETTING CHANGED ITSELF HOWEVER THE BIOCATALYTIC POWER OF THE ENZYMES ALSO DEPENDS ON SEVERAL PHYSICO CHEMICAL PARAMETERS SUCH AS TEMPERATURE PH SALT CONCENTRATIONS ETC OF THE REACTION THE ENZYME CATALYSIS CAN BE QUANTITATIVELY REVEALED BY THE ENZYME KINETICS MECHANISM WHICH MEASURES THE REACTION RATES AND THE AF NITY OF ENZYMES TOWARDS THE SUBSTRATES AND INHIBITORS THE ENZYMES CAN BE ISOLATED FROM THE VARIOUS BIOLOGICAL FACTORIES SUCH AS PLANT ANIMAL OR MICROBIAL CELLS DEPENDING UPON THE TYPE OF ENZYME HOWEVER IN ORDER TO PRODUCE AT LARGE SCALE THE MICROBIAL SOURCES ARE THE BEST CHOICE WHICH CAN EFFECTIVELY REDUCE THE PRODUCTION AND PURI CATION COST OF ENZYMES THE ENZYMES ARE WIDELY USED IN VARIOUS SECTORS SUCH AS AGRICULTURE ENVIRONMENTAL LEATHER TANNING PAPER AND PULP CHEMICAL AND PHARMACEUTICAL DETERGENT FOOD AND BEVERAGES ETC IN THIS CHAPTER WE ARE MAINLY FOCUSSING ON THE ROLE OF ENZYMES IN THE FOOD INDUSTRY 1 KEYWORDS ENZYME BIOCATALYST SUBSTRATE PHYSICO CHEMICAL PARAMETERS ENZYME KINETICS INHIBITORS 1 1 INTRODUCTION AN ENZYME IS A BIOMOLECULE WHICH ACTS AS A BIOCATALYST THAT INCREASES THE RATE OF A CHEMICAL REACTION WITHOUT ALTERING THE EQUILIBRIUM OF THE REACTION THE ENZYME TRANSFORMS A SUBSTRATE INTO A PRODUCT WITHOUT GETTING CHANGED ITSELF ENZYMES ARE PRODUCED BY THE LIVING CELLS THE TERM ENZYME WAS RST NAMED BY KUHNE IN 1878 FOR THE CATALYTICALLY ACTIVE SUBSTANCES EARLIER CALLED FERMENTS HOWEVER A GERMAN BIOCHEMIST EDUARD BUCHNER IN 1897 WAS THE RST TO DISCOVER THE ENZYME ZYMASE FROM THE YEAST WHICH IS INVOLVED IN THE FERMENTATION OF SUGAR INTO ALCOHOL IN 1907 HE WAS AWARDED THE NOBEL PRIZE FOR THE BIOCHEMICAL INVESTIGATIONS OF NON CELLULAR ALCOHOLIC FERMENTATION KOHLER 1971 MOST OF THE METABOLIC REACTIONS ARE CATALYSED BY THE ENZYMES IN THE LIVING CELL ALL THE ENZYMES ARE NOT PRESENT AT ALL THE TIME IN THE CELL BUT ARE PRODUCED WHENEVER THE CELL NEEDED FROM THE BLUEPRINT IS PRESENT IN DNA THERE ARE NEARLY 75 000 ENZYMES THAT ARE FUNCTIONAL IN THE HUMAN BODY WHICH ARE DIVIDED INTO THREE TYPES METABOLIC ENZYMES RESPONSIBLE FOR ANABOLIC AND CATABOLIC PROCESSES DIGESTIVE ENZYMES MAINLY EXTRACELLULAR RESPONSIBLE FOR THE DIGESTION OF FOOD AND FOOD ENZYMES FROM RAW FOODS RESPONSIBLE FOR INITIATION OF FOOD DIGESTION BARNES SVARNEY SVARNEY 2014 GENERAL PROPERTIES 1 ALMOST ALL ENZYMES ARE PROTEIN IN NATURE EXCEPT A SMALL GROUP OF CATALYTIC RNA MOLECULES THE CATALYTIC ACTIVITY OF THE ENZYME RELIES ON THE STRUCTURAL INTEGRITY OF NATIVE PROTEIN CONFORMATION 2 ENZYMES ARE VERY SPECI C TO THEIR SUBSTRATES 3 ENZYMES POSSESS HUGE CATALYTIC POWER WHICH INCREASES THE RATE OF A CHEMICAL REACTION BY REDUCING THE ACTIVATION ENERGY WITHOUT ALTERING THE EQUILIBRIUM POSITION OF THE REACTION 4 THE BIOCATALYTIC POWER OF THE ENZYME DEPENDS ON THE OPTIMUM PHYSIO CHEMICAL PARAMETERS OF THE REACTION SUCH AS PH TEMPERATURE AND SALT CONCENTRATION 5 ENZYMES ARE HIGHLY REGULATED IN NATURE GENERALLY THE ENZYMES ARE CLASSI ED AS A SIMPLE ENZYMES THE ENZYMES WHICH ARE ENTIRELY MADE UP OF THE PROTEINS CONSTITUTING THE AMINO ACIDS ONLY E G TRYPSIN PEPSIN ETC BISSWANGER 2017 B CONJUGATED ENZYMES THE ENZYMES WHICH CONTAIN THE NON PROTEIN PART CALLED COFACTOR ALONG WITH THE PROTEIN PART CALLED APOENZYME IN THESE ENZYMES THE APOENZYME PART IS GENERALLY BIOLOGICALLY INACTIVE IF THE COFACTOR IS REMOVED THE COMPLETE BIOLOGICALLY ACTIVE CONJUGATED ENZYME APOENZYME AND COFACTOR HANDBOOK OF FOOD ENZYMOLOGY 2 IS CALLED HOLOENZYME THE COFACTOR MAY BE INORGANIC OR ORGANIC IN NATURE THAT LINKED EITHER COVALENTLY OR NON COVALENTLY TO THE APOENZYME THE INORGANIC COFACTORS ARE SIMPLE METAL IONS WHEREAS THE ORGANIC COFACTORS ARE COMPLEX ORGANIC GROUPS CALLED COENZYMES ALSO THE ORGANIC COFACTORS WHICH ARE RMLY ATTACHED TO THE APOENZYME ARE CALLED PROSTHETIC GROUP THE CONJUGATED ENZYMES ARE ALKALINE PHOSPHATASE HORSERADISH PEROXIDASE ETC MCCOMB ET AL 2013 1 2 NOMENCLATURE AND CLASSIFICATION MOST OF THE ENZYMES ARE NAMED WITH THE SUF X ASE HOWEVER SOME OLD NAMES ARE EXCEPTIONS E G TRYPSIN PTYALIN PEPSIN CHYMOTRYPSIN RENIN ETC ALSO SOME OF THE OLD NAMES INDICATE THE SOURCE RATHER THAN THE ACTION E G PAPAIN FROM PAPAYA AND BROMELAIN FROM PINEAPPLE BROMELIACEAE FAMILY MANY ENZYMES ARE NAMED BASED ON SUBSTRATE AND THE CHEMICAL REACTION THEY CATALYSE WITH THE SUF X ASE E G PYRUVATE KINASE THAT HELPS IN THE SYNTHESIS OF PYRUVATE FROM THE PHOSPHOENOL PYRUVATE WHEREAS PYRUVATE DEHYDROGENASE ENZYME WHICH CONVERTS PYRUVATE TO ACETYL COA TO AVOID THE CONFUSION AROSE DUE TO THE COMMON NAMES AN INTERNA TIONAL COMMISSION ON ENZYMES WAS ESTABLISHED FOR THE SYSTEMATIC NOMENCLATURE OF ENZYMES THE ENZYME COMMISSION EC HAS SET A REGULATION FOR THE NOMENCLATURE OF ENZYME ACCORDING TO EC EACH ENZYME IS CLASSI ED AND NAMED BASED ON THE TYPE OF CHEMICAL REACTION AND FOR EACH ENZYME NUMBER WITH FOUR PARTS IS GIVEN E G EC 1 7 3 3 URICASE EC 3 5 1 1 ASPARAGINASE THE RST THREE NUMBERS DENOTE MAJOR CLASS SUBCLASS AND SUB SUBCLASS RESPECTIVELY AND THE LAST NUMBER IS A SERIAL NUMBER IN THE SUB SUBCLASS WHICH INDICATES THE ORDER IN WHICH EACH ENZYME IS ADDED TO THE LIST BOYCE TIPTON 2001 TABLE 1 1 ALL THE ENZYMES ARE CLASSI ED INTO SIX CLASSES BASED ON THE TYPE OF CHEMICAL REACTION THEY CATALYSE THE RST INTEGER IN THE EC NUMBER DENOTES THE CLASS OF ENZYMES TABLE 1 1 COMMON NAME AND EC NUMBERS OF SOME ENZYME COMMON NAME OF AN ENZYME EC NUMBER REFERENCE HEXOKINASE EC 2 7 1 1 DAI ET AL 1995 LACTATE DEHYDROGENASE EC 1 1 1 27 VANDERLINDE 1985 AMYLASE EC 3 2 1 1 JANE EK 2009 PECTINASE EC 3 2 1 15 EL ENSHASY ET AL 2018 LIPASE EC 3 1 1 3 KOUKER AND JAEGER 1987 INVERTASES EC 3 2 1 26 VU AND LE 2008 XYLANASE EC 3 2 1 8 HUHTANEN AND KHALILI 1992 ALCOHOL DEHYDROGENASE EC 1 1 1 1 HEINSTRA ET AL 1989 MALTASE EC 3 2 1 20 NAWAZ ET AL 2015 HANDBOOK OF FOOD ENZYMOLOGY 3