Uses of Enzyme in Baking Industries

8/10/2019 Uses of Enzyme in Baking Industries

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Lim Hui Ying , Tan Ying Shan 4USM

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USES OF ENZYME IN BAKING INDUSTRIES

In the field of biotechnology there are many industrial applications that result in

biotech products at home. Some of these are food science applications that

utilize enzymes to produce or make improvements in the quality of different foods.

In the dairy industry, some enzymes are required for the production of cheeses,

yogurt and other dairy products, while others are used in a more specialized fashion

to improve texture or flavor. Five of the more common types of enzymes and their

role in the dairy industry are described below.

Milk contains proteins, specifically caseins that maintain its liquid form. Proteases

are enzymes that are added to milk during cheese production, to hydrolyze caseins,

specifically kappa casein, which stabilizes micelle formation preventing coagulation.

Rennet and rennin are general terms for any enzyme used to coagulate milk.

Technically rennet is also the term for the lining of a calf's fourth stomach. The

most common enzyme isolated from rennet is chymosin. Chymosin can also be

obtained from several other animal, microbial or vegetable sources, but indigenous

microbial chymosin (from fungi or bacteria) is ineffective for making cheddar and

other hard cheeses. Limited supplies of calf rennet have prompted genetic

engineering of microbial chymosin by cloning calf prochymosin genes into bacteria.

Bioengineered chymosin may be involved in production of up to 70% of cheese

products. While use of bioengineered enzymes spares the lives of calves, it

presents ethics issues for those opposed to eating foods prepared with GEMs.

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Other Proteases

Milk contains a number of different types of proteins, in addition to the caseins.

Cow milk also contains whey proteins such as lactalbumin and lactoglobulin. The

denaturing of these whey proteins, using proteases, results in a creamier yogurt

product. Destruction of whey proteins is also essential for cheese production.

During production of soft cheeses, whey is separated from the milk after

curdling, and may be sold as a nutrient supplement for body building, weight loss,

and lowing blood pressure, among other things. There have even been reports of

dietary whey for cancer therapies, and having a role in the induction of insulin

production for those with Type 2 diabetes. Proteases are used to produce

hydrolyzed whey protein, which is whey protein broken down into shorter

polypeptide sequences. Hydrolyzed whey is less likely to cause allergic reactions

and is used to prepare supplements for infant formulas and medical uses.

Lactase

Lactase is a glycoside hydrolase enzyme that cuts lactose into its constituent

sugars, galactose and glucose. Without sufficient production of lactase enzyme in

the small intestine, humans become lactose intolerant, resulting in discomfort

(cramps, gas and diarrhea) in the digestive tract upon ingestion of milk products.

Lactase is used commercially to prepare lactose-free products, particularly milk,

for such individuals. It is also used in preparation of ice cream, to make a

creamier and sweeter-tasting product. Lactase is usually prepared

from Kluyveromyces sp. of yeast and Aspergillus sp. of fungi.

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Catalase

The enzyme Catalase has found limited use in one particular area of cheese

production. Hydrogen peroxide is a potent oxidizer and toxic to cells. It is used

instead of pasteurization, when making certain cheeses such as Swiss, in order to

preserve natural milk enzymes that are beneficial to the end product and flavour

development of the cheese. These enzymes would be destroyed by the high heat

of pasteurization. However, residues of hydrogen peroxide in the milk will inhibit

the bacterial cultures that are required for the actual cheese production, so all

traces of it must be removed. Catalase enzymes are typically obtained from

bovine livers or microbial sources, and are added to convert the hydrogen

peroxide to water and molecular oxygen.

Lipases

Lipases are used to break down milk fats and give characteristic flavours to

cheeses. Stronger flavoured cheeses, for example, the italian cheese, Romano,are prepared using lipases. The flavour comes from the free fatty acids

produced when milk fats are hydrolyzed. Animal lipases are obtained from kid,

calf and lamb, while microbial lipase is derived by fermentation with the fungal

species Mucor meihei . Although microbial lipases are available for cheese-making,

they are less specific in what fats they hydrolyze, while the animal enzymes are

more partial to short and medium-length fats. Hydrolysis of the shorter fats is

preferred because it results in the desirable taste of many cheeses. Hydrolysis

of the longer chain fatty acids can result in either soapiness, or no flavour at all.

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USES OF ENZYME IN BAKING INDUSTRIES

Enzymes for Baking

As a result of our R&D over the past few years, today Maps has a versatile product

range of enzymes for the baking industry. Apart from individual enzymes like

amylase, xylanase, protease, cellulase, we also have a range of tailored enzyme

cocktails (mixtures of different enzymes) to solve problems in certain baking

applications. Our customers for our baking enzymes are the baking improver

industry or the milling industry, the Wafer, Biscuit and Cracker industry, etc.

Like all other living material, the cells in cereal grains used for flour contain

enzymes. The most important enzymes in flour are the amylases and proteases.

However, the quantities of these enzymes are not always ideal for baking purposes

and supplementary enzymes often need to be added.

Bread-making

Bread is the most common and traditional foods around the world. But bread

actually has close links with enzymes. For years, enzymes such as malt and fungal

alpha-amylase have been used in bread making. Due to the changes in the baking

industry and the ever-increasing demand for more natural products, enzymes have

gained real importance in bread-making.

The dough for bread, rolls, buns, etc. consists of flour, water, yeast, salt and otheringredients such as sugar and fat. Flour consists of gluten, starch, non-starch

polysaccharides, lipids, etc. When the dough is made, the yeast starts to work on

the fermentable sugars, transforming them into alcohol and carbon dioxide, thus

rising the dough.




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In the beginning, the fermentation goes smoothly whether sugar has been added or

not, because flour always contains a certain amount of fermentable sugar. But when

this has been used up, the fermentation process will cease unless new supplies of

sugar are made available to the yeast.

Amylases degrade starch and produce small dextrins for the yeast to act. Gluten is

a combination of proteins, which form a large network during dough formation. This

network holds the gas in dough proofing and baking. The strength of this network is

very important for the quality of all bread raised by yeast. Enzymes such as

proteases, xylanases and lipases directly or indirectly improve the strength of the

gluten network and so improve the quality the bread.

Dough Improvement

A small percentage of pentosans (non-starch polysaccharides) are present in flour.

Pentosans have an important role in bread quality due to their water absorption

capability and interaction with gluten, which is vital for the formation of the loaf

structure. By hydrolysing the pentosans using some enzymes like hemicellulase,

pentosanase or xylanase, the dough becomes easier to handle and the resulting

bread has a bigger loaf volume and an improved crumb structure

Palkoamylo Fungal alpha amylase

Palkobake X Fungal xylanase

Palkotase ACP Fungal protease




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Flour Supplementation

Alpha amylases have significant effects on baked goods. If the content is low, this

leads to low dextrin production and poor gas production. This in turn results ininferior quality bread with reduced size and poor crust colour.

To compensate for the deficiencies of the grain, it is necessary to add either sugar

or alpha amylase.

The addition of enzymes offers certain advantages over sugar. At a flour mill, it is

possible to standardize the enzyme content of the flour so that a uniform

commodity can be supplied. Furthermore, enzymes bring about a gradual formation

of sugar, which matches the needs of the yeast. When the dough is placed in the

oven, the steadily increasing temperature leads to an increase in the enzymes' rate

of reaction and more sugar is produced.

Malt flour and malt extract can be used as enzyme supplements as malt is rich in

alpha amylases. However, it is better to use a fungal alpha amylase.

The alpha-amylases degrade the damaged starch in wheat flour into small dextrins,

thus allowing yeast to work continuously during dough fermentation, proofing and

the early stage of baking. This result in improved bread volume and crumb texture.

In addition, the small oligosaccharides and sugars such as glucose and maltose

produced by these enzymes enhance the reactions for the browning of the crust

and baked flavour.

Amylases and xylanases for flour supplementation, each with its own special

properties which work to obtain specific needs of wheat flour.




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Palkoflour Fungal alpha amylase

Palkoamylo Fungal alpha amylase

Palkoflour AX A mixture of fungal alpha amylase and xylanase

Production of Biscuit and crackers

Another application of enzymes in baking is in the production of biscuits and

crackers. The requirements of the flour are altogether different from those inbread-making; a 'soft flour' which produces a dough with pronounced plastic

properties is preferred. For this purpose, flour with relatively low protein content

is desirable. The gluten protein structure should not be too strong, otherwise the

dough will be too difficult to handle.

Unless flour with these properties is available, it is necessary to add an agent to

weaken the gluten. Reducing agents (substances which have the opposite effect tooxidizing agents) have been used for this purpose, in particular sodium bisulphite.

The bisulphite has the desired effect on the gluten, but unfortunately it affects

other substances in the flour, including the content of vitamin B1 (thiamine). This

vitamin is completely or partially destroyed. Sodium bisulphite has been banned in

certain countries and is becoming less popular due to health risks.

An alternative is the application of a protein-degrading enzyme. This softens thegluten without affecting the other constituents of the dough. Several fungal and

bacterial proteases can be used for this purpose. Proteases can also be used when

making bread with 'hard flour' i.e. flour high in gluten protein.




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Proteases for production of biscuit and crackers

Palkotase NUP Neutral bacterial protease

Palkotase ACP Fungal protease




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USES OF ENZYME IN PRODUCING FRUIT JUICE

Non-citrus

Enzymes are used in the processing of non-citrus fruits to maximise the

production of CLEAR juice.

Nearly all fruits and berries contain pectins and other polysaccharides such

as starch and aribinoxylans. Pectins hold the fruit cells together like a 'glue' and

result in poor liberation of juice during pulping. The presence of soluble pectins in

the subsequent juice also causes hazing. The addition of pectin degrading enzymes

(pectin methyl esterase, polygalacturonase and pectin lyase) at the pulping stage

increases the yield of juice and helps in the clarification. Pectin degrading enzymes

are particularly important in the production of fruit juice concentrates as pectins

can form very viscous gels which hinder filtration and concentration to high levels

of dissolved solids.

Arabinoxylan and starch hazes particularly in apple juice can also be treated

by the addition of xylanases and α-amylases. Cellulases also play a role in the

extraction of juice from berries where juice yield together with the extraction of

colour and flavour components can be difficult.




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Citrus fruit juice

Enzymes are used in the processing of these fruits to maximise the

production of CLOUDY juice.

The problems of extracting juice from citrus pulp and reducing the viscosity

of the juice for concentration are similar to those of non-citrus fruit processing.

However, citrus juices and in particular orange juice are meant to be cloudy as much

of the desired flavour and colour depends on the insoluble, cloudy materials of the

pressed juice. Cloud stability is controlled by careful manipulation of the pectin

component of the juice. This complex process requires a balance between pectin

methyl esterase which will promote cloud formation by increasing pectin / calcium

complex formation and polygalacturonase which will break cloud formation by

depolymerisation of the pectin before complex formation.




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USES OF ENZYME IN MEAT INDUSTRY

ENZECO® BROMELAIN

Protease from the fruit of pineapple (Ananas comosus ) characterized by its

controlled selective hydrolysis over a wide range of conditions.

PANOL® PURIFIED PAPAIN

Purified, standardized, soluble papain powder obtained from the fruit of papaya

(Carica ). Will rapidly hydrolyze a variety of proteins over a wide range of conditions.

LIQUIPANOL® T100

Specially formulated liquid papain.

ENZECO® DUAL PROTEASE

A special combination of bromelain and papain available as a powder. Particularly

useful for tenderizing seafood such as clam and squid.

ENZECO® FICIN 100

Derived from the latex of ficus glabrata fig tree, it has a rapid rate of reaction

and a low temperature of inactivation.

ENZECO® FUNGAL PROTEASE 300

A highly concentrated fungal proteolytic enzyme produced from Aspergillus Oryzae .

Available as a powder. 300,000 HUT/gram.

ENZECO® NEUTRAL BACTERIAL PROTEASE 160K

Derived from B.subtilis , this enzyme preparation was approved for use as a meat

tenderizer in 1999. The enzyme has similar temperatures of inactivation as Ficin




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but is much less expensive and is in more consistent supply.

As a starting point we recommend 1000 to 3000 Milk Clot Units per pound of meat.

Meat Tenderizing Enzymes, a brief discussion

The two most often used meat tenderizing enzymes are Papain and Bromelain. Both

are derived from plant sources. These are the papaya fruit and the pineapple plant.

To a much lesser extent, Ficin, derived from fig tree latex is also used. Other

sources of enzymes have been cited for meat tenderization such as Bacillus subtilis,

Aspergillus oryzae and even pancreatin derived from the pancreas gland (typicallyhog).

PAPAIN

Papain is usually produced as a crude, dried material by collecting the latex from

the fruit of the papaya tree. The latex is collected after scoring the neck of the

fruit whereupon it may either dry on the fruit or drip into a container. This latex is

then further dried. It is now classified as a dried, crude material. A purification

step is necessary to remove contaminating substances. This purification consists of

the solubilization and extraction of the active papain enzyme system through a

government registered process. This purified papain may be supplied as dried

powder or as a liquid.

BROMELAIN

Bromelain is prepared from the stump or root portion of the pineapple plant after

harvest of the fruit. This stump or root portion is collected from the fields, peeled

and crushed to extract the juice containing the soluble Bromelain enzyme. Further

processing includes precipitation of the enzyme to further purify it. This process is




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carried out in factories under strictly controlled conditions to assure

microbiological quality and enzyme purity. The Bromelain products are all supplied as

powders. The other enzymes mentioned are produced using selected micro-

organisms, such as Bacillus subtilis and Aspergillus oryzae in commercial enzymeproduction facilities.

Roughly 95 plus percent of the meat tenderizing enzymes consumed in the United

States are from the plant proteases - Papain and Bromelain. The microbial

tenderizers constitute a minimal portion and have never been successfully applied

on a large scale.

APPLICATIONS

The technical details concerning the various muscle tissue acted upon by the

enzymes is discussed in depth in Part VIL Chapter 27, "Applied Enzymology of Meat

Texture Optimization" of the book entitled, Source Book of Food Enzymology , by

Sigmund Schwimmer, Ph.D. There are various opinions and approaches to the

process of tenderizing meats. One is the antemortern use of meat tenderizing

enzymes. This consists of the physical injection of a controlled solution of either

papain or some other enzyme into the living animal. This practice has been

discontinued and is no longer used. Postmortem application is generally acceptable

for the lesser quality cuts and a variety of application methods are available. Often,

the enzyme is included as part of a marinade.

The major area of consumption of meat tenderizers that we see in the United

States is in consumer households. This consumer use probably accounts for 90% of

enzyme tenderizer sales. Typically two products are being sold in grocery stores ...

papain and bromelain.

For this application, the consumer sprinkles the powder containing the standardized

enzyme material on the meat and through a mechanical process called "forking"




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have the enzyme penetrate the meat cut and then immediately cook in order to

produce a tenderized and highly palatable product. Some of these types of

tenderizers are blended with various spices and flavor enhancers such as

monosodium glutamate.Further refinements of home use are the incorporation of the enzymes in

marinades that both flavor and tenderize tough cuts of meat. The major application

of tenderizer in today's market is beef. However many interesting approaches are

possible for other types of meat such as hams and even chicken from non-prime

sources such as old egg laying hens. A newer area is seafood. The products being

treated are squid (calamari), clams, and other very tough and chewy seafood.

CHARACTERISTICS

The general characteristics of the two plant derived enzymes vary somewhat since

they all have different temperatures of inactivation and operate with different

kinetics when applied.

Papain is the most temperature stable and can require a temperature as high as

170-185oF to completely inactivate it. This has certain advantages and certain

disadvantages. The main disadvantage is that a piece of meat cooked to what we call

"medium rare" will not reach a temperature high enough to inactivate the papain.

Thus, subsequent storage of the meat will allow the enzyme to continue to

tenderize and if extended over too long a period will produce a mushy unpalatable

texture. Papain should be used in very controlled processes where each step and cut

of meat is under controlled time and temperature and served properly to the

consumer. This is the best process for large scale highly organized restaurant

chains where the process is thoroughly outlined and adhered to. The pH optimum of

papain is typically similar to that of meat itself.




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Bromelain has a lower temperature of inactivation and a slightly different mode of

operation. The temperature of inactivation of Bromelain is around 160o F which,

again, will not be high enough for inactivation in a medium rare piece of beef. The

rate of action for both papain and bromelain are similar and, therefore, timing forprocessing would be similar.

We also supply blends of these products in a ratio which provides, for certain

applications, a unique tenderizing effect.

The microbial enzymes such as Aspergillus oryzae are not commonly used and we

cannot give you much Information concerning their applications in this area. They

are, however, mentioned in the Schwimmer book.

ACTIVITY-POTENCY

The most important consideration in selecting a tenderizing enzyme is the activity

of the enzyme. Further considerations are that the material be of food grade

quality, that it have a low microbial count, and that it meets all incidental

government specifications. Activity is a measure of the enzyme's ability to react

with a specific substrate chosen by the supplier. Enzymes are sold on the basis of

activity or potency. One of the most common assays for Papain and Bromelain is the

Milk Clot Assay.

The Milk Clot Assay is a very accurate and yet simple test procedure which

measures the amount of time required to form clotted milk in the presence of the

proteolytic enzyme under specified and controlled conditions, i.e., temperature etc.

Using this number, whether it is 100 units per mg. or 500 units per mg., the buyer

can immediately assign formulations that will consistently yield the same quality of

tenderization during the application.




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DOSE OR APPLICATION RATE

A Finished Blend for Home Use

Typically enzyme preparations used for direct application by the ultimate consumer

are standardized to contain 0.75 to 1.5 MCU (milk clot units) of enzyme activity per

mg of finished product. The general application rate of this finished product is 1

teaspoon or 3 grams per pound (500 grams) of meat. This is the type of product

that would be sold in the grocery store and applied by the consumer. At 3 grams of

blended tenderizer, the consumer would be using a dose of papain calculated as

follows:

3 grams = 3000 mg

Formula 1 , standardized at 0.75 MCU/mg

3000 mg x 0.75 MCU/mg enzyme activity = 2250 Milk Clot Units per pound of meat

Formula 2, standardized at 1.5 MCU/mg

3000 mg x 1.5 MCU/mg enzyme activity = 4500 Milk Clot Units per pound of meat

For Commercial Marinades and Other Food Service Applications The action of the enzyme will depend on the time and temperature that the enzyme

has to work. As an example, a cut of meat may be injected with a marinade and then

vacuum tumbled to finish absorption and forming. The meat is then flash frozen and

thawed when ready for use. Depending on a variety of factors, the marinade should




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be formulated so that one pound of meat receives between 1000 and 3000 Milk Clot

Units. As an example, if PANOL® papain, (Activity 300 Milk Clot Units per

milligram), were used in the formula, the researcher would start testing at 3.3 mg

per pound of meat to be treated and increase the dose up to 10 mg. or until thedesired tenderness were achieved.




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USES OF ENZYMES IN BIOLOGICAL DETERGENT

Which Enzymes are used in Biological Detergents?

Biological detergents and washing powders use lipases

and proteases to break down fat and protein

molecules from food stains that have remained on clothing.

The fatty acids, glycerol and amino acids which are produced

are removed in the water during the washing process.

What are the Advantages

of using Enzymes in Biological Detergents?

The use of enzymes in detergents has the advantage

that effective washing can be carried out in warm water.

Warm water is preferable to hot water because

1) it is more energy efficient

(you don't have to heat the water so much).

2) the dye in coloured clothing is

less likely to wash out of the fabric.

3) clothes are more likely to stay the same shape

(hot water causes some fabric to shrink).

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USES OF ENZYME IN PAPER INDUSTRY

Until recently, the use of enzymes in the pulp and paper industry was not

considered technically or financially viable. Quite simply, suitable enzymes were not

readily available, except for the limited use of enzymes to modify starch for paper

coatings. However, new enzymes offer significant benefits for the industry,

particularly from an environmental point of view. Three examples of applications

made possible by new enzyme developments are presented here: enzymatic deinking

of waste paper, bleach boosting and pitch control.

Before explaining how enzymes can be beneficial in the manufacture of pulp and

paper, here is a brief introduction for those unfamiliar with the processes involved:

The raw material is wood, which consists of three major natural polymers – cellulose,

hemicellulose and lignin. There is also a minor fraction of extractives. Wood fibres

contain cellulose and hemicellulose. Lignin can be thought of as the glue holding the

wood fibres together. The extractives, also known as sap, pitch or resin, act as a

tree’s defence mechanism against microbial attack.

In the pulping process, the goal is to form a suspension of wood fibres – the pulp.

Two different types of pulping process are used. Mechanical pulping is an attrition

process in which the fibres are separated mechanically with the input of large

amounts of energy. Mechanical pulps are often called highyield pulps since all the

wood components are conserved in the pulp, including the lignin. They are less

expensive to produce than chemical pulps, but they have the disadvantage that they




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become darker when exposed to sunlight. They are used mainly in the manufacture

of newsprint and magazine paper.

In chemical pulping, wood chips are cooked in chemicals until the lignin dissolves,

releasing the wood fibres. The dominant chemical pulping process is the kraft

process, which gives a dark brown pulp due to the residual lignin. This residual lignin

must undergo some type of bleaching process to yield a bright, white wood pulp

before it can be used for paper manufacture. In one end-use, it will be converted

into fine paper grades.

Deinking of waste paper is an area with large potential for enzymes. This technology

appears to be well-suited for mixed office waste (MOW). The current deinking

methods mostly involve deinking in an alkaline environment. Moving to a neutral

deinking system which can employ neutral/alkaline enzyme classes requires some

change in the chemistry of the system, but can result in improvements in both the

process and the final product. This can include improved pulp cleanliness, improved

operation of the grey-water loops, less deposit potential and a brighter final pulp.

Chlorine and derivatives of chlorine have been the cheapest and most versatile

bleaching agents available for the bleaching of chemical pulps. This class of

compounds has the disadvantage of forming chlorinated organic substances (some

of which are toxic) during bleaching. The pulp and paper industry is under growing

pressure from authorities, consumers and environmental groups to reduce the useof chlorinebased bleaching chemicals and the discharge of chlorinated organic

compounds.

By treating the kraft pulp enzymatically prior to bleaching, it is possible to obtain a

very selective partial hydrolysis of the hemicellulose which has precipitated onto




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the fibres during the kraft cooking process. The enzyme has two indirect effects –

firstly, it is possible to wash out more lignin from the pulp, and, secondly, the pulp

becomes more susceptible to the bleaching chemicals. The technique is called

‘bleach boosting’ and gives a significant reduction in the need for chemicals in thesubsequent bleaching stage.

Pitch and deposit problems are common in paper mills. In some cases, the cause of

these problems may be the extractives which are present in the mechanical pulps.

Pitch agglomerates form on the processing equipment such as the chests, felts and

rollers. These agglomerates can cause holes in the paper so it has to be recycled or

downgraded in quality. In the worst cases, the paper web can break, causing costly

paper machine downtime.

A commercial lipase has been developed for use in mill operations. This enzyme has

proved its ability to reduce pitch deposits significantly on rollers and other

equipment. It breaks down triglycerides in the wood resin in the pulp in much the

same way as fungal and bacterial growth reduces the pitch content of the woodduring conventional seasoning. However, unlike seasoning, where the wood is stored

for a long time, the enzyme acts immediately and does not reduce brightness or

yield.

In the manufacture of coated papers, a starch-based coating formulation is used to

coat the surface of the paper. The coating provides improved gloss, smoothness andprinting properties compared to the uncoated product. Raw starch is unsuitable for

this application, since the flow properties would be unsuitable. In one case,

chemically modified starch with a much lower solution viscosity is used. As an

economical alternative to modifying the starch with aggressive oxidizing agents, the




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starch can be treated with enzymes (alpha-amylases) to obtain the same viscosity

reduction.

Modified starch is available from starch producers or can be produced on site at

the paper mill using a batch or continuous process.

There are interesting possibilities for future applications of enzymes in the pulp

and paper industry. One possibility is the selective action of an endo-cellulase which

can improve individual fibre characteristics, for example, in producing a softer

tissue product. Furthermore, other types of carbohydrate are reported to reduce

the amount of energy required for pulp refining, or in reducing contrary components

like vessel segments, which can cause printing problems with the final paper.

Further improvements are expected in bleach boosting enzymes, which today are

capable only of replacing part of the bleaching agents currently used for chemical

pulps with either oxygen or hydrogen peroxide. Researchers around the world are

looking for more efficient enzyme systems. Novozymes researchers expect a new

group of enzymes, oxidoreductases, to be a future candidate for more environment-

friendly pulp bleaching processes.

The standard Product Range for the Pulp & Paper industry looks as follows. Most

products are available in liquid as well as solid form, and in different concentrations.

Please contact your local sales office for further details as well as with inquiries

about special products not listed here.

Please note that all products listed are not necessarily available in all countries.

Contact your local sales office for details.




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Aquazym®, BAN (Bacterial Amylase Novo), Fungamyl®

Amylases for low-temperature modification of starch.

Novozym® 342

A cellulase preparation used for deinking of Mixed Office Waste.Pulpzyme™ HC

A xylanase preparation for reducing the need of bleaching chemicals when bleaching

kraft pulp.

Resinase® A 2X

A preparation used to eliminate pitch/resin-related problems.

Alcohol & Beverages

Baking Brewing Detergents Food Industry Leather Oils & Fats Pulp & Paper

Starch & Sugar Textiles Wines & Juices

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Uses of Enzyme in Baking Industries

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