Importance Of Enzymes In Food Production

1. Introduction

Microbial enzymes are very important in the development of making industrial food production and its preparations also have been widely used for a variety of purposes in many food production. Fermented processes, including fermented food products, are manifestations of enzymes reactions. Many types of organisms are employed in the preparation of fermented food products, the examples are yeasts in bread and other raised bakes goods, beer and wine, bacteria of various types and species in pickles, olives and vinegar, various bacteria and molds in cheeses, and molds in soy sauce.

Enzymes should be isolated from the organisms employed in fermentations processes after the nature of enzymes became known because the isolated enzymes act more specifically, their potency can be better standardized, and easier to handle and to store than the intact organisms. Isolated microbial enzymes like that have had involved in the uses of commercially preparing food and feed products such as bread, crackers, corn syrups, meat products, precooked cereals, fruit and fruit juices, wines, beers, vinegars, cheeses, egg solids, candies, chocolate syrups, liquid coffee concentrates, condensed fish soluble and distillers by product feeds.

The use of enzymes in food product can limit the use of chemical additives, especially in bread production and others fermented product. Some of advantages using enzyme in food processing are safe for health because of natural materials, have no side effects, the catalyze reaction is highly specific, active at low concentrations, can be inactivated and can be used as an indicator for the processing process (Prayitno et al., 2011). Several enzymes that used in food processing industry are amylase, AMP deaminase, bromelain, cellulose, chymosin, catalase, dextanase, galactosidase, glucanase, glucoamylase, protease, invertase, maltase, zymase, pectinase and