Page 50 - FoodFocusThailand No.209 AUGUST 2023

STRATEGIC R&D

The transferase enzyme, transglutaminase, possesses the by accelerating protein cross-linking. Transglutaminase is
remarkable capability to augment the size of the protein frequently introduced from external sources to improve
network, leading to the formation of a stronger protein gel. product quality, often employing microbial-derived enzymes.
Lipoxygenase, an oxidoreductase, is also used to strengthen During production, minced fish is incubated at low
bread dough. However, the application of enzymes to enhance temperatures to activate both the added transglutaminase
food quality can vary significantly, for example: and the enzymes naturally present in the fish meat, a process
known as “Suwari”. The action of transglutaminase facilitates
Use of enzymes in meat products the formation of a firm, resilient, and water-holding surimi
In the meat industry, enzymes play a pivotal role in meat gel, contributing to the overall quality of the end product.
tenderization. Protease enzymes like papain and bromelain
are added to achieve this effect. Papain, derived from papaya Use of enzymes in baked products
sap, is a cysteine protease capable of hydrolyzing myofibril In the bread industry, incorporating enzymes from external
proteins and connective tissues. However, due to its relatively sources into the dough enhances its rheological properties,
low specificity, the cautious use of papain is necessary to avoid gas retention capacity, and breadcrumb softness. The
over-tenderization, which can result in a mushy texture and addition of enzymes can involve a single type or multiple
can also cause a bitter taste from bitter peptides. Therefore, types, which may work synergistically. Microbial α-amylase
it should not be used with high-value meats. Bromelain is an and malt find widespread usage in the baking industry. Their
enzyme derived from pineapple, as it efficiently hydrolyzes incorporation leads to elevated levels of reducing sugars and
myofibril proteins and collagen. The application of bromelain fermentable sugars. The presence of reducing sugars
leads to a reduction in meat pH and a notable increase in promotes the Maillard reaction, infusing the product with
water-holding capacity. Similarly to papain, bromelain is distinctive color and flavor. Moreover, these enzymes
susceptible to causing over tenderization if not used cautiously. increase the dough’s gas retention capacity and reduce its
However, both papain and bromelain are commercially viscosity during gelatinization, ultimately contributing to
available in powder and liquid forms to tenderize meat in greater volume and softness in the final bread product. The
household settings, and they are commonly used, sometimes amylase also slowed down the retrogradation of breadcrumbs
in combination with other ingredients like salt, phosphates, during storage. If used for this purpose, heat-resistant
and flavoring agents. α-amylase from bacteria or fungi is often used.
Within the surimi production industry, transglutaminase Proteases constitute another group of enzymes
assumes a crucial role in enhancing the quality and functional extensively utilized in the production of bread, crackers, and
properties of products. Surimi is a minced fish that undergoes waffles. The addition of proteases serves multiple purposes,
a thorough process of washing and squeezing to eliminate including reducing mixing time, decreasing dough viscosity,
blood and fat, resulting in a white texture devoid of any fishy maintaining dough consistency, controlling the product’s
odor. This versatile ingredient can be transformed into various texture, and contributing to enhanced flavor. For example,
seafood products, including meatballs, grilled meatballs, in the production of bread made from high-gluten flour, acid
imitation crabs, crab sticks, and fish tofu, catering to the diverse proteases from fungi are employed to hydrolyze gluten,
demands of the market. Furthermore, transglutaminase has partially facilitating easier dough kneading. Likewise, in the
a unique ability to improve the functional properties of proteins biscuit and cookie manufacturing industry, the addition of
protease serves to diminish the elasticity of gluten,
consequently lowering dough shrinkage following molding.
Another intriguing enzyme in the bread industry is
lipoxygenase. Initially employed to oxidize and bleach
carotenoids in the dough, it was later discovered that
lipoxygenase could significantly enhance dough quality by
catalyzing the oxidation of gluten’s thiol groups, leading to
the rearrangement of disulfide bonds. These disulfide bonds
strengthen the robustness of the gluten network, thereby
improving rheological properties and bolstering the dough
structure, ultimately yielding a higher loaf volume. However,
it’s worth noting that these enzymes can also impart an
unpleasant flavor to the final product.

Use of enzymes in dairy products
Enzymes play an important role in the milk and dairy industry.
One significant enzyme used historically is rennet (also
known as rennin), a combination of pepsin and chymosin

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