What are the food enzyme preparations

Introduction: many foods in our life contain ingredients of food additives, and food enzyme is a kind of food additive What are the food enzyme preparations? What are the functions of enzyme preparations? These are all what we want to know Let's introduce the small edition of Baibai safety net to the big family With the application of modern biotechnology, there are few reports about food enzyme preparation in improving the nutritional value of flour products Most of the researches on the change of nutritional value of food enzyme preparation are focused on feed Animal experiments in vivo and in vitro showed that hemicellulase has potential to change the viscosity of intestine and the absorption of nutrients in intestine Although the main function of hemicellulase is to improve baking quality, it has many effects on dietary fiber It changes the proportion of soluble and insoluble dietary fiber, thus affecting physiological function There are also some oligosaccharides in cereal raw materials, and the enzyme can increase the content of oligosaccharides What kinds of food enzyme preparations are there? According to the introduction of safety net, enzyme preparations for food industry must meet the relevant national quality standards when they are produced and used The dosage forms of enzyme preparations can be liquid or solid There are 6 kinds of papain, α - amylase preparation, refined pectinase and β - glucoamylase approved in China Enzyme preparation comes from biology, generally speaking, it is relatively safe and can be used appropriately according to production needs The main enzyme preparations in the domestic market include amylase, protease, cellulase, pectinase, β - glucanase, phytase, etc At present, except for the single product of phytase, most of the feed enzyme preparations are compound preparations containing a variety of enzymes 1 Amylase hydrolyzes starch to produce maltooligosaccharide and maltose, which are suitable for food processing -Amylase is mainly used in sugar making, textile desizing, fermentation raw material processing and food processing Glucoamylase can hydrolyze starch to glucose Now it is almost produced by Aspergillus niger in deep fermentation It is used in sugar production, alcohol production, fermentation raw material processing, etc 2 Protease use the most bacteria and production varieties It is used in leather depilation, fur softening, pharmaceutical industry and food industry It is produced by semi-solid fermentation with some bacteria of Mucor genus, replacing the rennet extracted from calf stomach in cheese production 3 Glucose isomerase can be used in food industry instead of sucrose It has become one of the new sugar industry to make syrup from corn starch by amylase, glucoamylase and glucoisomerase What is the function of enzyme? The most important role of enzyme in food is to improve the quality of food such as color, fragrance and taste, to improve the food properties such as texture, taste, flavor, freshness and suitability, to extend the storage period of food and prevent food deterioration However, food enzyme preparations cannot be used casually We need to master more food enzyme preparations according to food safety knowledge to understand the nature of enzyme preparations and whether it is harmful to human beings If you want to know about food safety problems, you can use the food safety detector to test Editor in charge: he xianrob