Bibliographic citations
Jiménez, H., (2018). Cinética de inactivación enzimática y degradación de color de alimentos [Trabajo de suficiencia profesional, Universidad Nacional de la Amazonía Peruana]. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/6460
Jiménez, H., Cinética de inactivación enzimática y degradación de color de alimentos [Trabajo de suficiencia profesional]. : Universidad Nacional de la Amazonía Peruana; 2018. http://repositorio.unapiquitos.edu.pe/handle/20.500.12737/6460
@misc{renati/295310,
title = "Cinética de inactivación enzimática y degradación de color de alimentos",
author = "Jiménez Sánchez, Hamilton",
publisher = "Universidad Nacional de la Amazonía Peruana",
year = "2018"
}
The use of enzymes in the food industry is increasing every day. Aproximately 30% of the enzymes isolated in the world are used in the food industry, reaching an annual turnover of over one hundred billion dollars. Enzymes have multiple applications in the food industry that goes from their use in the dairy industry to remove lactose from milk for consumption by a sector of the population that is lactose intolerant, for this purpose betagalactosidase is used, as well as It is used in the cheese industry for the manufacture of cheeses in which the microbial renin obtained by recombination of genes participates. In gastronomy enzymes participate in the softening of meats, so we have papain and bromelain. Likewise, the glucose oxidase enzyme is used in the egg dehydration industry, thanks to this enzyme that eliminates the glucose present in the egg white, it is avoided to obtain a dark colored dehydrated product, due to the reaction between amino acids and glucose during the so-called Maillar reaction. Enzymes are also present in the bakery industry, thanks to amylases glucose is obtained from the starches present in wheat flour. In this case, the amylase converts part of the starch into glucose which, together with the amino acids and catalyzed by heat, promotes the golden color of the crust of the bread. Amylase and glucoamylase are also involved in the production of glucose syrups from corn starch that later with the participation of glucose isomerase gives as end product the fructose-rich syrups that the United States of America produced in 2016 the amount of 15 million tons. The beer industry uses large amounts of proteases such as papain to clarify brewery products. Likewise, the juice industry, for example, juices made from apples use pectinase to clarify juices. On the other hand, just as enzymes participate in processes that improve the quality and productivity of many foods, so also some participate by providing harmful effects on foods, for example in the oxidation of lipids, lipases are involved, which if not controlled in time to these enzymes we will obtain products with oxidized characteristics. In many processes some enzymes participate in darkening reactions such as in potatoes, some apple varieties and in many other vegetables, the enzymes involved in these processes are generally the polyphenoloxidases that require their inactivation, otherwise the products will suffer enzymatic oxidations resulting in dark colors and at the same time affecting the flavor and nutritional value. The inactivation of enzymes is usually done with heat. It is important to keep in mind that each enzyme has different heat resistance. For this reason it is important to study the kinetics of enzymatic inactivation, to obtain quality products. A new method to destroy bacteria and inactivate enzymes very effectively is being applied by many industries and researchers have directed their research for application in various food presentations. It is the use of ozone as a disinfectant of raw materials. The advantage of using ozone is that once added to the food in a recommended dose, it is converted into oxygen as the final product. This method of preservation is very promising because of its low cost, does not leave toxic residues, does not require heating of the product and therefore does not alter the organoleptic characteristics of the product.
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