The use of enzymes in food processing: A review

Abstract

Enzymes are protein molecules functioning as specialized catalysts for chemical reactions. Enzymes have always been important to food technology because of their ability to act as catalysts, transforming raw materials into improved food products. Food processing enzymes are used as food additives to modify food properties. Food processing enzymes are used in starch processing, meat processing, dairy industry, wine industry and in manufacture of pre-digested foods. The present review extends the frontier of enzyme technology towards food processing applications and discusses the important characteristics of various enzymes and its sources, used in food industries. Various methods of enzyme immobilization for food processing applications have also been discussed in detail.