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- W2892317669 abstract "Enzymes are protein molecules working as particular catalysts for biochemical reactions. Enzymes have been widely used as potential tool to improve and modify the functional, nutritional and sensory properties of many food products. In this article, we first give a background of enzyme and summarize the mechanism of enzyme such as lock-and-key mechanism with substrate as well as brief the factors that affect the rate of reactions such as temperature, pH, concentration and inhibitors. The article also discusses the previous and present study of enzyme technology that has applications in many food products, including dairy, fish and meat product. Various enzymes such as lipases, non-coagulant proteases, aminopeptidases, lactases, lysozyme, lactoperoxidase and transglutaminase were applied in dairy foods sector to improve flavor enhancement, hydrolyze lactose, accelerate cheese ripening, control microbial spoilage, and modify protein functionality. For the fishery industry, proteases are commonly used as processing aids for many products, including extraction of pigment and flavoring compounds, production of fish protein hydrolysates, skin removal and roe processing. In meat sector, transglutaminases have been used to improve a texture. Lipases, glutaminases, proteases and peptidases were conducted to enhance flavor, to add value for low quality meat and to produce value added product. The application of enzymes in protein-based foods is a major contributor to increase the value added in food and consumer choice. Keywords : enzyme, enzyme kinetics, dairy product, fishery product, meat product" @default.
- W2892317669 created "2018-09-27" @default.
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- W2892317669 date "2018-09-10" @default.
- W2892317669 modified "2023-09-26" @default.
- W2892317669 title "Application of Enzymes for Food Protein-Based Industry" @default.
- W2892317669 hasPublicationYear "2018" @default.
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