|
Class | Enzyme | Role |
|
Oxidoreductases | Glucose oxidase | Dough strengthening |
Laccases | Clarification of juices, flavor enhancer (beer) |
Lipoxygenase | Dough strengthening, bread whitening |
|
Transferases | Cyclodextrin | Cyclodextrin production |
Glycosyltransferase |
Fructosyltransferase | Synthesis of fructose oligomers |
Transglutaminase | Modification of viscoelastic properties, dough processing, meat processing |
|
Hydrolases | Amylases | Starch liquefaction and sachcarification |
Increasing shelf life and improving quality by retaining moist, elastic and soft nature |
Bread softness and volume, flour adjustment, ensuring uniform yeast fermentation |
Juice treatment, low calorie beer |
Galactosidase | Viscosity reduction in lupins and grain legumes used in animal feed, enhanced digestibility |
Glucanase | Viscosity reduction in barley and oats used in animal feed, enhanced digestibility |
Glucoamylase | Saccharification |
Invertase | Sucrose hydrolysis, production of invert sugar syrup |
Lactase | Lactose hydrolysis, whey hydrolysis |
Lipase | Cheese flavor, in-situ emulsification for dough conditioning, support for lipid digestion in young animals, synthesis of aromatic molecules |
Proteases (namely, chymosin, papain) | Protein hydrolysis, milk clotting, low-allergenic infant-food formulation, enhanced digestibility and utilization, flavor improvement in milk and cheese, meat tenderizer, prevention of chill haze formation in brewing |
Pectinase | Mash treatment, juice clarification |
Peptidase | Hydrolysis of proteins (namely, soy, gluten) for savoury flavors, cheese ripening |
Phospholipase | In-situ emulsification for dough conditioning |
Phytases | Release of phosphate from phytate, enhanced digestibility |
Pullulanase | Saccharification |
Xylanases | Viscosity reduction, enhanced digestibility, dough conditioning |
|
Lyases | Acetolactate decarboxylase | Beer maturation |
|
Isomerases | Xylose (Glucose) isomerase | Glucose isomerization to fructose |
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