Page 51 - FoodFocusThailand No.209 AUGUST 2023

STRATEGIC R&D

present in calf stomachs and produced by microorganisms. Rennin aids
in milk coagulation by breaking down kappa-casein into smaller
molecules, known as para-kappa-casein. These small molecules then
interact with calcium and phosphate ions and separate, forming a cloudy
precipitate, which is subsequently utilized in cheese production. During
the cheese ripening process, the objective is to attain the desired aroma,
flavor, and texture. To expedite maturation and achieve improved aroma,
taste, and texture, microbial proteases may be employed.
Additionally, proteases are utilized to hydrolyze whey protein into
smaller fractions, which serve as suitable dietary alternatives for infants
with milk allergies. Moreover, the enzyme lactase, responsible for
converting lactose into galactose and glucose, finds application in the
production of lactose-free milk. Due to a significant portion of Thai
individuals lacking the enzyme lactase, they have trouble digesting
lactose sugar in milk, leading to lactose intolerance and subsequent
symptoms such as diarrhea upon milk consumption. In addition,
transglutaminase, known for its protein cross-linking ability, has found
application in yoghurt products. The incorporation of transglutaminase
has been observed to enhance the functional properties of yoghurt, such
as improving gel stability, reducing whey separation, and minimizing the
occurrence of syneresis.
Enzymes have been known to play a role in food production for a
long time. Until now, enzymes are more influencing the development of
industrial food and beverage products due to their catalytic activity with
high specificity, occurrence under mild conditions, and being
environmentally friendly. It is therefore regarded as one of the safe tools
for product development to meet the consumers’ need which is constantly
increasing to choose food that is processed naturally and without
chemicals. Enzymes play an essential role in increasing product,
improving the quality, and adding value to various products, whether
there is meat, baked, or dairy products, as mentioned above, including
alcoholic beverages, fruit juices, soy sauce, and protein hydrolysate.
However, each enzyme has a different mechanism and optimum reaction
conditions. Therefore, manufacturers should consider the properties and
activities of enzymes in order to apply for a product appropriately and
efficiently. An update of research and safety verification is also needed
before further application in food and beverage products.

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