Enzymes in Food Processing

a-amylase action amino acids amount amylase amylopectin apple juice bacterial bean beer bread bromelain carbon casein catalase catalyze cathepsins cells cellulose chain cheese chymotrypsin commercial containing crystalline curve determined dextrins dextrose dextrose equivalent digestion doughs effect enzymatic enzyme activity enzyme preparations esterase esters extract fatty acids fermentation ficin flavor flour formation fractions fruit fungal fungal enzyme gelatin glucoamylase glucose oxidase granules groups heat hydrogen hydrolysis hydrolyzed inactivation inhibited inhibitor instance invertase lactose linkages lipase lipoxidase malt maltose mash meat method microbial microorganisms milk mold molecular weight molecule niger obtained oryzae oxidation oxygen papain pectic enzymes pectin pectin esterase pectin methyl esterase pepsin peptide pH optimum pH values plant polygalacturonases precipitation presence production proteases protein proteolytic enzymes reaction rennet rennin residual shown in Fig shows soluble solution specific stability starch substrate subtilis sucrose sugars syrups Table temperature tenderization tion tissue treatment trypsin viscosity wheat yeast zymes