Enzymes are utilized in variety of ways. They play a major role in all metabolic activities going on in a living organism. In digestive process they help in breaking up of food particles to release the energy stored in them. Salivary amylase present in saliva converts starch into maltose. In stomach, pepsin present in gastric juice acts on proteins to converts it into polypeptides and peptones. Proteases,amylase and lipase present in pancreatic juice acts on protein,starch and lipids respectively to convert them into digestible food particles. In infants rennin is present in place of pepsin to digest the milk.
In food industry a variety of enzymes are used for food processing e.g in the production of various types of syrups, in dairy industry, in fruit juice and brewing industries. Enzymes are also present in our food as a raw material. Foods that are high in enzymes include raw meat, fresh fruits, unpasteurized milk, vegetables, fermented foods and nuts etc. Breast milk is also enzyme rich food in its uncooked state, as in this state it contains natural enzymes to help in its digestion.
Commercial uses of enzymes includes detergents, leather, antibiotics and fructose production. Infact detergents are the first large scale application for microbial enzymes. Bacterial proteinases is considered an important detergent enzymes. Lipases decompose fats into more water-soluble compounds by hydrolysing the ester bonds between the glycerol and fatty acid. Amylases are also used in detergents to remove starch based stains.
Enzymes are also responsible for metabolic functions in plants cells. Oxidases and de-hydrogenases are found in the matrix of the mitochondria. Many phosphorylases have been discovered to be attached on the inner membrane of mitochondria. Enzymes necessary for carbon dioxide fixation are present in the stroma. Ribosomes also have enzymes which mediate the production of peptide chains of proteins. Deoxyribonuclease present in nucleus helps in hydrolysis of DNA.
In food industry a variety of enzymes are used for food processing e.g in the production of various types of syrups, in dairy industry, in fruit juice and brewing industries. Enzymes are also present in our food as a raw material. Foods that are high in enzymes include raw meat, fresh fruits, unpasteurized milk, vegetables, fermented foods and nuts etc. Breast milk is also enzyme rich food in its uncooked state, as in this state it contains natural enzymes to help in its digestion.
Commercial uses of enzymes includes detergents, leather, antibiotics and fructose production. Infact detergents are the first large scale application for microbial enzymes. Bacterial proteinases is considered an important detergent enzymes. Lipases decompose fats into more water-soluble compounds by hydrolysing the ester bonds between the glycerol and fatty acid. Amylases are also used in detergents to remove starch based stains.
Enzymes are also responsible for metabolic functions in plants cells. Oxidases and de-hydrogenases are found in the matrix of the mitochondria. Many phosphorylases have been discovered to be attached on the inner membrane of mitochondria. Enzymes necessary for carbon dioxide fixation are present in the stroma. Ribosomes also have enzymes which mediate the production of peptide chains of proteins. Deoxyribonuclease present in nucleus helps in hydrolysis of DNA.
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