Application of Enzymes for Food Protein-Based Industry
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 productReferences
Ahmed, R., Getachew A. T., Cho, Y. J., & Chun, B.-S. (2018). Application of bacterial collagenolytic proteases for the extraction of type I collagen from the skin of bigeye tuna (Thunnus obesus). LWT - Food Science and Technology, 89, 44-51.
Aristoy, M. C., Mora, L., Hernández-Cázares, A. S., & Toldrá, F. (2010). “Nucleotides and nucleosides,” in Handbook of Seafood and Seafood Products Analysis, eds Nollet L. M. L., Toldrá F., editors.
(Boca Raton, FL: CRC Press, 58–68.
Ashie, I. Sorensen, T., & Nielsen P. (2002) Effects of papain and a microbial enzyme on meat proteins and beef tenderness. Journal of Food Science, 67(6), 2138-2142.
Briki, S., Hamdi, O., & Landoulsi, A. (2016). Enzymatic dehairing of goat skins using alkaline protease from Bacillus sp. SB12. Protein Expression and Purification, 121, 9-16.
Chakrabarti, R. (2002). Carotenoprotein from tropical brown shrimp shell waste by enzymatic process. Food Biotechnology, 16, 81–90.
Cho, Y. J., Im, Y. S., Seo, D. H., Kim, T. J., Min, J. G., & Choi Y. J. (2000). Enzymatic method for measuring ATP related compounds in Jeotkals. Journal of the Korean Fisheries Society, 33, 16-19.
Daniel, R. M., & Danson, M. J. (2013). Temperature and the catalytic activity of enzymes: A fresh understanding. FEBS Letters, 587(17), 2738-2743.
de Wit, J. N., & van Hooydonk, A. C. (1996). Structure, functions and applications of lactoperoxidase in natural antimicrobial systems. Netherlands Milk & Dairy Journal, 50, 227–244.
Eberhart, B. T., Moore, L. K., Harrington, N., Adams, N. G., Borchert, J., Trainer, V. L. (2013) Screening tests for the rapid detection of diarrhetic shellfish toxins in Washington State. Marine Drugs. 11(10), 3718-34.
Garet, E., González-Fernández, A., Lago, J., Vieites, J. M., & Cabado, A. G. (2010) Comparative evaluation of enzyme-linked immunoassay and reference methods for the detection of shellfish hydrophilic toxins in several presentations of seafood. Journal of Agricultural and Food Chemistry. 58(3), 1410-1415.
Haard, N. F. (1994). Protein hydrolysis in seafoods. In F. Shahidi, & J.R. Botta. (Eds), Seafood Chemistry Processing Techonology and Quality. (pp. 10–33). New York: Chapman & Hall.
He, X. Q., Cao, W. H., Pan, G. K., Yang, L., & Zhang, C. H. (2015). Enzymatic hydrolysis optimization of Paphia undulata and lymphocyte proliferation activity of the isolated peptide fractions. Journal of the Science of Food and Agriculture, 95, 1544-1553.
Henriksson, G., Akinb, D. E., Slomczynski, D., & Eriksson, K. L. (1999). Production of highly efficient enzymes for flax retting by Rhizomucor pusillus. Journal of Biotechnology, 68(2-3), 115-123.
Hou, H., Fan, Y., Wang, S., Si, L., & Li, B. (2016). Immunomodulatory activity of Alaska pollock hydrolysates obtained by glutamic acid biosensor – Artificial neural network and the identification of its active central fragment. Journal of Functional Foods, 24, 37-47.
Je, J. Y., Lee, K. H., Lee, M. H., & Ahn, C. B. (2009). Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International, 42, 1266-1272.
Kailasapathy, K., & Lam, S. H. (2005). Application of encapsulated enzymes to accelerated cheese ripening. International Dairy Journal, 15, 929-939.
Kim, E. K., Kim, Y., Hwang, J., Kang, S. H., Choi, D., Lee, K., & Park P. (2013). Purification of a novel nitric oxide inhibitory peptide derived from enzymatic hydrolysates of Mytilus coruscus. Fish & Shellfish Immunology, 34, 1416-1420.
Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. & Simpson, B. K. (2006). Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa). Food Chemistry, 98, 440-452.
Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. (2009). Extraction of carotenoprotein from black tiger shrimp shell with the aid of bluefish trypsin. Journal of Food Biochemistry, 33, 201-217.
Lassoued, I., Mora, L., Nasri, R., Jridi, M., Toldrá, F., Aristoy, M. C., Barkia, A., & Nasri, M. (2015). Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates. Journal of Functional Foods, 13, 225-238.
Luong, J. H. T., & Male, K. B. (1992). Development of a new biosensor system for the determination of the hypoxanthine ratio, an indicator of fish freshness. Enzyme and Microbial Technology, 14,
125–130.doi:10.1016/0141-0229(92)90169-O.
Manu-Tawiah, W., & Haard, N. F. (1987). Recovery of carotenoprotein from the exoskeleton of snow crab, Chionoecetes opilio. Canadian Institute of Food Science and Technology, 20, 31-35.
Marks, N. E., Grandison, A. S., & Lewis, M. J. (2008). Use of hydrogen peroxide detection strips to determine the extent of pasteurization in whole milk. International Journal of Dairy Technology, 54(1), 20-22. doi:10.1111/j.0134-727X.2001.00008.x.
McSweeney, P. L. H., & Sousa, M. J. (2000). Biochemical pathways for the production of flavour compounds in cheese during ripening. A review Le Lait, 80(3), 293-324.
Moriguchi, M., Sakai, K., Tateyama, R., Furuta, Y., & Wakayama, M. (1994). Isolation and characterization of salt-tolerant glutaminases from marine Micrococcus luteus K-3. Journal of Fermentation and Bioengineering, 77, 621.
Nagai, T., Nagamori, K., Yamashita, E., & Suzuki, N. (2002). Collagen of octopus Callistoctopus arakawai arm. International Journal of Food Science and Technology, 37, 285-289.
Nandakumar, R., Yoshimune, K., Wakayama, M., & Moriguchi, M. (2003). Microbial glutaminase: biochemistry, molecular approaches and applications in the food industry. Journal of Molecular Catalysis B: Enzymatic, 23, 87-100.
Ngo, D. H., Kang, K. H., Ryu, B., Vo, T. S., Jung, W. K., Byun, H. G., & Kim, S. K. (2015). Angiotensin-I converting enzyme inhibitory peptides from antihypertensive skate (Okamejei kenojei) skin gelatin hydrolysate in spontaneously hypertensive rats. Food Chemistry, 174, 37-43.
Okigbo, L. M., Richardson, G. H., Brown, R. J., & Ernstrom, C. A. (1985). Interactions of Calcium, pH, Temperature, and Chymosin During Milk Coagulatio. Journal of Dairy Science, 68, 3135-3142.
Picot, L., Ravallec, R., Fouchereau-Péron, M., Vandajon, L., Jaouen, P., & Chaplain-Derouiniot, M. (2010).
Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties. Journal of the Science of Food and Agriculture, 90, 1819-1826.
Sachindra, N. M., & Mahendrakar, N. S. (2011). Effect of Protease Treatment on Oil Extractability of Carotenoids from Shrimp Waste. Journal of Aquatic Food Product Technology, 20(1), 22-31.
Sai-Ut, S., Benjakul, S., Sumpavapol, P., & Kishimura, H. (2014). Antioxidant Activity of Gelatin Hydrolysate Produced from Fish Skin Gelatin Using Extracellular Protease from Bacillus amyloliquefaciens H11. Journal of Food Processing and Preservation, 39(4). 394-403.
Shahidi, F., & Kamil, J. Y. (2001). Enzymes from fish and aquatic invertebrate and their application in the food industry. Trends in Food Science & Technology, 12, 435-464.
Simpson, B. K., & Haard, H. F. (1985). The use of proteolytic enzymes to extract carotenoproteins from shrimp wastes. Journal of Applied Biochemistry, 7, 212–222.
Sowmya, R., Ravikumar, T. M., Vivek, R., Rathinaraj, K., & Sachindra, N. M. (2014). Optimization of enzymatic hydrolysis of shrimp waste for recovery of antioxidant activity rich protein isolate. Journal of Food Science and Technology, 51(11), 3199–3207. doi: 10.1007/s13197-012-0815-8.
Spohner, S. C., Schaum, V., Quitmann H., & Czermak, P. (2016). Kluyveromyces lactis: An emerging tool in biotechnology. Journal of Biotechnology, 222, 104-116. doi:10.1016/j.jbiotec.2016.02.023.
Walker, J. M., & Sweeney, P. J. (2002). Production of Protein Hydrolysates Using Enzymes. In J.M. Walker (Eds) The Protein Protocols Handbook. New York: Humana Press.
Weng, W., Tang, L., Wang, B., Chen, J., Su, W., Osako, K., & Tanaka, M. (2014). Antioxidant properties of fractions isolated from blue shark (Prionace glauca) skin gelatin hydrolysates. Journal of Functional Foods, 11, 342–351.
Whitehurst, R. J., & Van Oort, M. (2009). Enzymes in Food Technology (2th ed.), Oxford: Blackwell Publishing Ltd.
Aristoy, M. C., Mora, L., Hernández-Cázares, A. S., & Toldrá, F. (2010). “Nucleotides and nucleosides,” in Handbook of Seafood and Seafood Products Analysis, eds Nollet L. M. L., Toldrá F., editors.
(Boca Raton, FL: CRC Press, 58–68.
Ashie, I. Sorensen, T., & Nielsen P. (2002) Effects of papain and a microbial enzyme on meat proteins and beef tenderness. Journal of Food Science, 67(6), 2138-2142.
Briki, S., Hamdi, O., & Landoulsi, A. (2016). Enzymatic dehairing of goat skins using alkaline protease from Bacillus sp. SB12. Protein Expression and Purification, 121, 9-16.
Chakrabarti, R. (2002). Carotenoprotein from tropical brown shrimp shell waste by enzymatic process. Food Biotechnology, 16, 81–90.
Cho, Y. J., Im, Y. S., Seo, D. H., Kim, T. J., Min, J. G., & Choi Y. J. (2000). Enzymatic method for measuring ATP related compounds in Jeotkals. Journal of the Korean Fisheries Society, 33, 16-19.
Daniel, R. M., & Danson, M. J. (2013). Temperature and the catalytic activity of enzymes: A fresh understanding. FEBS Letters, 587(17), 2738-2743.
de Wit, J. N., & van Hooydonk, A. C. (1996). Structure, functions and applications of lactoperoxidase in natural antimicrobial systems. Netherlands Milk & Dairy Journal, 50, 227–244.
Eberhart, B. T., Moore, L. K., Harrington, N., Adams, N. G., Borchert, J., Trainer, V. L. (2013) Screening tests for the rapid detection of diarrhetic shellfish toxins in Washington State. Marine Drugs. 11(10), 3718-34.
Garet, E., González-Fernández, A., Lago, J., Vieites, J. M., & Cabado, A. G. (2010) Comparative evaluation of enzyme-linked immunoassay and reference methods for the detection of shellfish hydrophilic toxins in several presentations of seafood. Journal of Agricultural and Food Chemistry. 58(3), 1410-1415.
Haard, N. F. (1994). Protein hydrolysis in seafoods. In F. Shahidi, & J.R. Botta. (Eds), Seafood Chemistry Processing Techonology and Quality. (pp. 10–33). New York: Chapman & Hall.
He, X. Q., Cao, W. H., Pan, G. K., Yang, L., & Zhang, C. H. (2015). Enzymatic hydrolysis optimization of Paphia undulata and lymphocyte proliferation activity of the isolated peptide fractions. Journal of the Science of Food and Agriculture, 95, 1544-1553.
Henriksson, G., Akinb, D. E., Slomczynski, D., & Eriksson, K. L. (1999). Production of highly efficient enzymes for flax retting by Rhizomucor pusillus. Journal of Biotechnology, 68(2-3), 115-123.
Hou, H., Fan, Y., Wang, S., Si, L., & Li, B. (2016). Immunomodulatory activity of Alaska pollock hydrolysates obtained by glutamic acid biosensor – Artificial neural network and the identification of its active central fragment. Journal of Functional Foods, 24, 37-47.
Je, J. Y., Lee, K. H., Lee, M. H., & Ahn, C. B. (2009). Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International, 42, 1266-1272.
Kailasapathy, K., & Lam, S. H. (2005). Application of encapsulated enzymes to accelerated cheese ripening. International Dairy Journal, 15, 929-939.
Kim, E. K., Kim, Y., Hwang, J., Kang, S. H., Choi, D., Lee, K., & Park P. (2013). Purification of a novel nitric oxide inhibitory peptide derived from enzymatic hydrolysates of Mytilus coruscus. Fish & Shellfish Immunology, 34, 1416-1420.
Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H. & Simpson, B. K. (2006). Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa). Food Chemistry, 98, 440-452.
Klomklao, S., Benjakul, S., Visessanguan, W., Kishimura, H., & Simpson, B. K. (2009). Extraction of carotenoprotein from black tiger shrimp shell with the aid of bluefish trypsin. Journal of Food Biochemistry, 33, 201-217.
Lassoued, I., Mora, L., Nasri, R., Jridi, M., Toldrá, F., Aristoy, M. C., Barkia, A., & Nasri, M. (2015). Characterization and comparative assessment of antioxidant and ACE inhibitory activities of thornback ray gelatin hydrolysates. Journal of Functional Foods, 13, 225-238.
Luong, J. H. T., & Male, K. B. (1992). Development of a new biosensor system for the determination of the hypoxanthine ratio, an indicator of fish freshness. Enzyme and Microbial Technology, 14,
125–130.doi:10.1016/0141-0229(92)90169-O.
Manu-Tawiah, W., & Haard, N. F. (1987). Recovery of carotenoprotein from the exoskeleton of snow crab, Chionoecetes opilio. Canadian Institute of Food Science and Technology, 20, 31-35.
Marks, N. E., Grandison, A. S., & Lewis, M. J. (2008). Use of hydrogen peroxide detection strips to determine the extent of pasteurization in whole milk. International Journal of Dairy Technology, 54(1), 20-22. doi:10.1111/j.0134-727X.2001.00008.x.
McSweeney, P. L. H., & Sousa, M. J. (2000). Biochemical pathways for the production of flavour compounds in cheese during ripening. A review Le Lait, 80(3), 293-324.
Moriguchi, M., Sakai, K., Tateyama, R., Furuta, Y., & Wakayama, M. (1994). Isolation and characterization of salt-tolerant glutaminases from marine Micrococcus luteus K-3. Journal of Fermentation and Bioengineering, 77, 621.
Nagai, T., Nagamori, K., Yamashita, E., & Suzuki, N. (2002). Collagen of octopus Callistoctopus arakawai arm. International Journal of Food Science and Technology, 37, 285-289.
Nandakumar, R., Yoshimune, K., Wakayama, M., & Moriguchi, M. (2003). Microbial glutaminase: biochemistry, molecular approaches and applications in the food industry. Journal of Molecular Catalysis B: Enzymatic, 23, 87-100.
Ngo, D. H., Kang, K. H., Ryu, B., Vo, T. S., Jung, W. K., Byun, H. G., & Kim, S. K. (2015). Angiotensin-I converting enzyme inhibitory peptides from antihypertensive skate (Okamejei kenojei) skin gelatin hydrolysate in spontaneously hypertensive rats. Food Chemistry, 174, 37-43.
Okigbo, L. M., Richardson, G. H., Brown, R. J., & Ernstrom, C. A. (1985). Interactions of Calcium, pH, Temperature, and Chymosin During Milk Coagulatio. Journal of Dairy Science, 68, 3135-3142.
Picot, L., Ravallec, R., Fouchereau-Péron, M., Vandajon, L., Jaouen, P., & Chaplain-Derouiniot, M. (2010).
Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties. Journal of the Science of Food and Agriculture, 90, 1819-1826.
Sachindra, N. M., & Mahendrakar, N. S. (2011). Effect of Protease Treatment on Oil Extractability of Carotenoids from Shrimp Waste. Journal of Aquatic Food Product Technology, 20(1), 22-31.
Sai-Ut, S., Benjakul, S., Sumpavapol, P., & Kishimura, H. (2014). Antioxidant Activity of Gelatin Hydrolysate Produced from Fish Skin Gelatin Using Extracellular Protease from Bacillus amyloliquefaciens H11. Journal of Food Processing and Preservation, 39(4). 394-403.
Shahidi, F., & Kamil, J. Y. (2001). Enzymes from fish and aquatic invertebrate and their application in the food industry. Trends in Food Science & Technology, 12, 435-464.
Simpson, B. K., & Haard, H. F. (1985). The use of proteolytic enzymes to extract carotenoproteins from shrimp wastes. Journal of Applied Biochemistry, 7, 212–222.
Sowmya, R., Ravikumar, T. M., Vivek, R., Rathinaraj, K., & Sachindra, N. M. (2014). Optimization of enzymatic hydrolysis of shrimp waste for recovery of antioxidant activity rich protein isolate. Journal of Food Science and Technology, 51(11), 3199–3207. doi: 10.1007/s13197-012-0815-8.
Spohner, S. C., Schaum, V., Quitmann H., & Czermak, P. (2016). Kluyveromyces lactis: An emerging tool in biotechnology. Journal of Biotechnology, 222, 104-116. doi:10.1016/j.jbiotec.2016.02.023.
Walker, J. M., & Sweeney, P. J. (2002). Production of Protein Hydrolysates Using Enzymes. In J.M. Walker (Eds) The Protein Protocols Handbook. New York: Humana Press.
Weng, W., Tang, L., Wang, B., Chen, J., Su, W., Osako, K., & Tanaka, M. (2014). Antioxidant properties of fractions isolated from blue shark (Prionace glauca) skin gelatin hydrolysates. Journal of Functional Foods, 11, 342–351.
Whitehurst, R. J., & Van Oort, M. (2009). Enzymes in Food Technology (2th ed.), Oxford: Blackwell Publishing Ltd.
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2018-09-10
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