Enzymes are proteins and have the function of catalyzing or accelerating specific chemical reactions.

Several reactions that occur within living organisms involve enzymes, such as the digestive process. When we ingest a food, composed of carbohydrates, proteins, lipids, each type of enzyme acts on its specific substrate, “breaking” these large molecules into smaller molecules, making these molecules available for use in our body.

Enzymes can have microbial, animal and vegetable origin, where they are extracted and used in industry with various functions. Enzymes of microbial origin are the most common on the market, due to the ease and simplicity of large-scale production, as well as being economically viable.

In the food industry, enzymes are used in many areas, such as: bakery, dairy, production of beverages such as juices and beers.

Its application is interesting because it involves small quantities of use so that the desired effect occurs in a given food and allows the elaboration of clean label products, since they are obtained from natural sources.

Some examples of application of enzymes in food are:

• Proteases: Meat tenderization, production of hydrolyzed protein (Whey), milk coagulation, cheese maturation;
• Amylases: baking, production of syrups;
• Pectinases: clarification and extraction of juices;
• Cellulases: solubilization of plant cell wall, production of sugars;
• Lactase: “Lactose-free” dairy products.

Reference: RAMALHO, EX Enzymes: the worker proteins that make life work and move a billionaire market. Food Biochemistry Laboratory – Unicamp.