What are the hazards of enzyme preparation

Introduction: enzyme preparation is a kind of additive commonly used in our life, industry and agriculture production What's the function of enzyme preparation? What's the harm of enzyme preparation? These are all what we urgently want to know, so let Baibai safety net give you a detailed explanation Most enzyme preparations are extracted from microbial cultures, and the refined enzyme preparations will not contain the production bacteria, but a small number of microorganisms will inevitably be brought into the crude enzyme products The dosage should be strictly controlled in use, and it is better to use the enzyme preparation with food grade purity Enzyme preparation is a kind of substance with enzyme characteristics extracted from biology Its main function is to catalyze various chemical reactions and improve food processing methods 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 application of enzyme preparation in Chinese flour products market started late, and the domestic flour product improver manufacturers just began to realize the application of biological enzyme preparation, so the market potential is huge Wheat contains gluten protein, which accounts for more than 85% of the dry weight of gluten, mainly glutenin and glutenin The disulfide bond of wheat gluten is mainly formed inside the molecule The rope like structure is formed by the disulfide bond or secondary bond in the molecule, which provides extensibility and fluidity for dough, but the gluten force is insufficient The disulfide bond of Glutenin is mainly formed between molecules The subunits of Glutenin are cross linked by disulfide bond between molecules to form a fiber network macromolecular polymer, namely gluten complex, which provides flexibility for dough, has strong gluten force, firm gluten structure, but poor extensibility Protease can not only degrade the protein, shorten the time of gluten formation, but also enhance the flavor The application of enzyme preparation is not only in the food industry, but also widely used in many other industries What are the hazards of enzyme preparation Because many factors affect the enzymatic reaction, such as substrate concentration, enzyme concentration, activator, inhibitor, temperature, time, pH value and process equipment in production, etc., which have an impact on the enzyme preparation If the amount of enzyme preparation is too small to achieve the effect, too much amount will cause waste, and some enzyme preparations will even be abnormal if not used properly The overuse of enzyme preparation not only affects the taste and quality of food, but also is harmful to human beings Therefore, the dosage of enzyme preparation must be strictly controlled What is the function of enzyme preparation The main function of enzyme preparation is to improve the quality of food such as color, aroma and taste, improve the quality of food, extend the shelf life of food, facilitate food processing and increase the nutritional composition of food, which will affect the taste and shelf life of our food Therefore, enzyme preparation is still very important for us We need to master more food safety knowledge It is convenient for us to know enzyme preparation correctly and dialectically Editor in charge: he xianrob