Production of macromolecules: enzymes and biopolymers?
4 important questions on Production of macromolecules: enzymes and biopolymers?
Why do we use enzymes in food?
- Improve the properties of food
- Improve the production processes
What are the advantages of using enzymes for food?
React under mild conditions
cheap
What are the most commenly used enzymes?
Renin --> Form a curd, with making cheese
Glycosidase --> used in wine to inhance aroma
Proteases --> hydrolses protein so the liquid will love clear
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What are common biopolymers of microbial origin?
- Xanthan
- Dextrans
- Pullulans
- Alginic acid
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