UNAM
Revista Digital Universitaria
Revista Digital Universitaria ISSN: 1607 - 6079 | Publicación mensual | 1 de diciembre de 2014 vol.15, No.12

ABSTRACT

Are there enzymes in food? Food biochemistry



Carolina Peña Montes y Maricarmen Quirasco Baruch


Enzymatic processes in food are very common, and they are related to fresh and processed foodstuff and, even to culinary practices. Its empirical use in food dates back to ancient times, centuries before it was known that they were proteins with catalytic activity. It was not until the sixties of the last century that the area of research and industrial application of enzymes flourished. The diversity, specificity and catalytic capability of these biomolecules, in various environments, make them an important biochemical tool in food processing, preservation and development; likewise, they have an important role in the manufacture of raw materials for the food industry. Enzyme technology is an essential part of food biotechnology, as it is illustrated in baking, dairy and meat industries, as well as in the production of sweeteners, to mention a few examples. Emphasis will be given on the application of lipases in processes that generate higher value added products from cheap raw materials and in the biosynthesis of novel food additives.



Keywords: Amylases, proteases, lipases, biocatalyst, sweetener