STM Article Repository

Enzymes are very important in the food industry because they naturally speed up and improve various processes. They are used in many areas, including baking, dairy, brewing, and the processing of fruits and vegetables. Enzymes help make food products better in quality, longer-lasting, more stable, and tastier. In baking, enzymes like amylases, proteases, and lipases are essential. Amylases turn starches into sugars, which feed the yeast and help the dough rise more effectively. Proteases change gluten, making the dough easier to work with. Lipases improve the texture and softness of the bread, helping it stay fresh for a longer time. In dairy processing, enzymes such as rennet and lactase are crucial. Rennet is a mix of enzymes used in cheese-making to coagulate milk, which leads to the creation of curds and whey. Lactase breaks down lactose into glucose and galactose, making dairy products suitable for people who are lactose intolerant. These enzymatic actions not only improve the nutritional value of dairy products but also enhance their digestibility and flavouring, in the brewing industry, enzymes like amylases, proteases, and glucanases are used to convert starches into fermented sugars, break down proteins for better clarity, and lower viscosity. These enzymes help with efficient fermentation, resulting in higher alcohol yields and better beer quality. Additionally, β-glucanase helps break down β-glucans, which can cause problems during filtration, thus improving the overall brewing process. When it comes to processing fruits and vegetables, enzymes such as pectinases, cellulases, and hemicelluloses play important roles. Pectinases break down pectin, a key component of plant cell walls, leading to clearer juices and more efficient juice extraction. Cellulases and hemicelluloses further assist by breaking down cell walls, which helps release valuable nutrients and improves the texture of the processed products. Enzymes are essential in the food processing industry, providing numerous benefits such as better product quality, longer shelf life, increased nutritional value, and greater efficiency in production. Their ability to work under mild conditions, along with their specificity and biodegradability, makes them ideal for sustainable food production. Continuous research and the development of new enzymes and their applications will keep transforming the industry, leading to healthier, safer, and more sustainable food products.