Use enzymes to create healthier foods

products that provide food that sustains satiety and maintain blood sugar levels are the holy grail of product development.
Sophie Pealing
from the
Food Research Institute
, explores how enzymes can be used to improve the health benefits of existing products.with the surge in obesity, significant innovations have focused on developing healthy foods and beverages associated with weight nutrition management. Against this backdrop, enzymes are a particularly interesting ingredient for product developers. Specific enzymes allow molecules to bind together to create new large molecular structures that give food new functional properties. Industry has become accustomed to using enzymes to change the texture of foods, such as its use in the production of fish sauces (
yoga
fish or pastes made from meat), ham and sausages, but in the product innovation community, the use of enzymes to improve the health benefits of products is getting more attention.you full?transglutaminease, tyrosinease, peroxidase and lacquerase can be used to modify proteins in food to enhance the satiety of the product (or, when eating a product, make you feel full). These enzymes make the texture of food harder, making it harder for consumers to digest, thus prolonging satiety after feeding. Most importantly, this change does not change the nutritional properties of the product.study found that tweed glutamine enzymes alter the structure of casein, can affect the appetite of healthy adult men. The results showed that the consumption of casein, which is linked to transglutaminease, produced a stronger satiety than the consumption of conventional casein and whey protein.can I reach?development of foods with low glycemic index is another case of enzyme-specific health applications. Low glycemic index foods are beneficial to the prevention and treatment of a range of chronic diseases. Foods with a low glycemic index can slow the digestion of carbohydrates, helping to maintain blood sugar levels, control insulin response, and broaden energy absorption.the digestion rate and degree of digestion of different starches in the body. Eating a rapidly digestible starch can cause blood sugar levels to rise rapidly and then trigger an insulin response. Chronic digestive starch is much slower in the body, and blood sugar levels and insulin response are mild.food producers and health professionals are interested in improving blood sugar responses with chronic digestive starch. For example, corn starch can be modified with amylase and transglucosidease. After double enzyme treatment, starch, its molecular chain growth, with chronic digestion characteristics and can reduce the low glycemic index.as consumer demand for healthy food and drinks continues to grow, so do the opportunities for enzymes. As more research is needed, enzymes show great potential as a new way to change product structure and introduce health benefits into food and beverage formulations.source of this article is
FOODAILY
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