An Analysis of Enzymes in Foods and Drinks Essay

The food and drink industry depends heavily on enzymes.Enzymes produced by yeast have been used for thousands of years in brewing andbaking. High fructose syrup contains fructose and glucose in roughlyequal proportions. The high fructose syrup is greater in demand than pureglucose as food and drink sweeteners, because fructose is sweeter than glucose.Therefore, if glucose can be converted into fructose, its commercial value isincreased greatly. Biological systemsare increasingly being used in the provision of goods and services.Traditionally they have featured in well-established industries such asbrewing, baking, wine-making and cheese manufacture. Modern biotechnology alsonow includes the use of biological catalysts in products such as washingpowders and 'diet' versions of drinks the recycling or cleaning of waste andremediation of land and the use of DNA technology to develop new crops andmedicines. Enzymatic treatments are a now a major way of producingsweeteners, including syrups derived from sucrose derived from sucrose orstarch that contain mixtures of glucose, maltose, fructose, and other sugars.High fructose syrup (HFS) from maize starch has now eclipsed sucrose as themajor sweetener used in US food industry. More than eight million of HFS aresold annually. What is HFS? HFS stands for High FructoseSyrup. It is made from a cheap raw material starch. Typically the production ofHFS uses four enzymes in three distinct stages Liquefaction Starch obtained as by-product after valuable oil andprotein has been extracted from maize. Starch solution (about 33 starch bymass in water) is boiled and treated with a-amylase, an enzyme from Bacillus licheniformis. At thistemperature the enzyme is denatured after a few minutes, but not it broken someof the bonds in the starch molecules. Saccharificariton A cocktail of various fungal is added to thedextrin, depending on the carbohydrate composition required in the finishedproduct. High glucose contents a mixture of a-amylase or pullulanase with syrupwith amyloglucosidas. After 1-3 days at 60 C, these enzymes break down thedextrins progressively to glucose syrup. This solution is sweet, but notsufficiently so to be used in most drinks...

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