enzyme chart - web

Enzyme chart web - meat and fish Meat tenderization chill-proofing of beer Production of protein hydrolysates texture dough rheology papain

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Enzymes in Foods Enzyme Action Naturally” In Food Processing Amylase (glucoamylase) Starch glucose Saliva, barley malt, “softening” Makes fermentable sugars for bakers and brewers Aids moisture retention Clarification of liquids Invertase sucrose glucose + fructose Yeast Chocolate covered cherries Pectinase Pectin glucuronic acid, and demethylation Fruit softening Clarification, improved pressing yields, separation of mandarin orange segments Glucose Isomerase glucose fructose Microbial High fructose corn syrup Proteases Proteins peptides or amino acids “proteolytic spoilage” of
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Unformatted text preview: meat and fish Meat tenderization, chill-proofing of beer, Production of protein hydrolysates, texture, dough rheology papain Pineapple rennet Cheesed making Lipases trigylcerides ⇒ free fatty acids, mono and diacylglycerides Stomach and pancreas tissue, microbial Flavor development Lipoxygenases Unsaturated FA’s ⇒ free radicals Plant material , rancidity Free radicals “bleach dough to improve dough rheology Polyphenol oxidase Enzymatic browning Glucose oxidase Glucose ⇒ gluconic acid microbial Prevent Maillard browning in dried eggs...
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This note was uploaded on 10/01/2009 for the course 400 103 taught by Professor Montville during the Fall '08 term at Rutgers.

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Enzyme chart web - meat and fish Meat tenderization chill-proofing of beer Production of protein hydrolysates texture dough rheology papain

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