Page 55 - FoodFocusThailand No.214 JANUARY 2024

STRATEGIC R&D

digested by stomach acid. In the food production process, weight. The pectinase enzyme helps make the juice clear. If
processes are also in place to inhibit the activity or reduce pectinase is used before the fermentation process, it can also
the number of enzymes in the final food product. Therefore, help make the wine clearer.
it is unlikely that enzymes will cause allergic reactions. 4. Protease is a substance that helps digest proteins into
Additionally, the action of enzymes is mostly specific to the shorter peptide chains, otherwise known as amino acids used
reaction and reactants and thus is doubtful that enzymes will in food production. Protease enzymes can be applied in a
react with non-reactant compounds and create new products variety of food production processes, such as:
that become toxic. For this reason, enzymes are considered • The production of cheese to create a specific flavor.
not harmful to the body. However, cases in which enzymes • Extraction of rice starch as an alternative to using alkaline
can cause harm to the body are often caused by enzymes solutions reduces the use of chemicals and helps increase
contaminated with toxic residues. In this regard, the selection safety from chemical residues in food.
of enzymes must be supported by scientific data to indicate • The breakdown of gluten protein in wheat flour used to
that it is free of toxic residues, especially enzymes that do produce bakery products and baked goods enhances its
not have a long history of use in food products and require elasticity.
evidence to show that they are safe for consumption. • Production of bioactive peptides, such as peptides
Most enzymes used in the food industry are obtained produced from casein hydrolysate that possess antioxidant
from microbial cultivation as it is easy to find and grow quickly properties and inhibit the production of angiotensin-I-converting
on an inexpensive culture medium. Additionally, enzymes enzymes.
that are produced from microorganisms are mostly • Mitigating allergic reactions to proteins contained in food,
considered to be stable and have high yields. Announcement such as gluten or milk protein.
No. 443, B.E. 2566, issued by the Ministry of Public Health 5. ß-Galactosidase, or Lactase
with regards to the use of enzymes in food production, aims • Assist in the breakdown of lactose in food products that
to control the safe use of enzymes as it is classified as a contain milk as its raw material, to reduce lactose intolerance
food additive, as well as being a controlled food substance and enhance sweetness, thus reducing the amount of sugar
that is derived from parts of plants, animals, or microorganisms, to be added.
and listed in the first enzyme category that is allowed for use • Helps increase the ice cream’s creaminess and
in the production of food items. In cases where enzymes are scoopability.
not listed, approval must be considered according to the • Helps speed up transgalactosylation reaction by
recommendations of the Food and Drug Administration. The connecting lactose sugar with free galactose residue to form
manufacturer or importer must submit a safety assessment galacto-oligosaccharide (GOS) prebiotics.
report and provide details based on the second list category 6. Xylanase is a production aid for accelerating the reaction
or any other evidence supporting safety assessment, as well to break down xylosidic linkages of arabinoxylans into smaller-
as from the third category list regarding information for the sized oligosaccharides.
consideration of necessity, to support the approval request. • Commonly used in the production of baked goods to
stabilize the dough, for example, arabinoxylan improves the
Examples of applying enzymes in food products quality of the dough as the breakdown of hemicellulose in flour
1. Alpha-amylase is an enzyme associated with the enhances the adhesion of water to the dough, delays clumping,
breakdown of starch and results in products, such as and renders the dough soft.
maltodextrin, glucose, and fructose syrups, which can be • For the alcoholic and beer industry, the breakdown of
used as an ingredient in several food products. arabinoxylan can help reduce the beer’s viscosity and cloudy
2. Lipase is an enzyme that can break down triglycerides appearance.
(fat) and help produce a specific flavoring to food items, 7. Cellulases are enzymes that break down glucan, which
particularly fermented foods like sausages and cheese. is a polysaccharide of glucose used in the food production
Additionally, lipase enzymes are also used for the production process.
of fat substitutes for cocoa butter obtained from modified • In beer production, cellulase can be combined with other
vegetable fat by changing the position of fatty acids enzymes to help improve quality and increase yield.
(interesterification reaction). This reaction also helps to make • It is used to improve color, clarity, maceration, and wine
the fat rich in certain fatty acids such as oleic acid or quality for wine production.
poly-unsaturated fatty acids (PUFAs). • In the fruit juice industry, if cellulase is used with pectinase,
3. PectinaseTropical fruits tend to contain high pectin the juice will become more apparent, yield is increased,
content, and as a result, the juice extraction of this group viscosity is reduced, and it also helps extract phenolic
generally produces a low yield and requires a considerable substances from grape pomace and flavonoids from grape
amount of centrifugal energy to help in the extraction. seeds. Additionally, it can be used to help extract olive oil.
Consequently, the pectinase enzyme plays an important role
in producing beverages such as fruit juice or wine. Pectinases
can degrade pectin into oligosaccharides, resulting in a
reduction in viscosity, and can help increase fruit juice
production. Pectinase may be used in conjunction with other More Information Service Info C007
enzymes, such as cellulases, to help remove peels or fruit
pulp (deskinning), as well as help reduce the time required
to apply sodium hydroxide, which causes the fruit to lose

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