Types of Enzymes

Enzymes are biological catalysts that drive the enzymes breaking down of food and other molecules, enabling faster, cleaner, and more sustainable food processing. The diverse applications of enzymes used in food industry are highlighted in the following key examples:

Lactase: Lactase: Often appears on the nutraceutical ingredients list. Breaks down lactose as food supplement for Lactose intolerance people and as processing aids for "lactose-free yogurt (hydrolysis at 5–10°C for 24 hours).

Amylase: Converts starch to sugars in brewing (mash optimization at 60–70°C).

Protease: Tenderizes meat (marination at 4°C for 2–4 hours) or clarifies juices (removes haze-forming proteins).

Lipase: Enhances cheese flavor (e.g., Parmesan aging) by releasing free fatty acids.

These reactions reduce energy use, eliminate chemical additives, and improve yield—e.g., amylase increases bread volume by 15% versus traditional methods. To fully realize these benefits, sourcing enzymes from reliable food enzymes suppliers is essential.  Punature is that one, if you are seeking for, please contact us!

Enzymes lose activity when their 3D structure unravels. The main factors that affect enzyme reaction and cause denaturation typically include:

High temperature: Most food enzymes deactivate above 60°C (except thermostable variants like Taq polymerase).

Extreme pH: Pepsin (stomach enzyme) works at pH 2 but fails in neutral conditions; amylase prefers pH 5–7.

Oxidants/heavy metals: Chlorine or mercury disrupts disulfide bonds critical for stability.

To prevent denaturation, store enzymes at 4°C (short-term) or -20°C (long-term) and avoid mixing with incompatible ingredients (e.g., protease + gelatin). Proper storage is crucial for all enzyme applications. This is particularly important for raw food enzymes intended for direct consumption.