Enzyme Activity In Food Products

The activity of endogenous deteriorative enzymes together with microbial growth (with associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions considerably shorten the shelf life of fruits and vegetable products. Thermal processing is commonly used by the food industry for enzyme and microbial inactivation and is generally effective in this regard. However, thermal processing may cause undesirable changes in product's sensory as well as nutritional attributes. Enzymes, as biocatalysts, are capable of specific manipulation of all the major biomolecules found in foods, and a wide variety of enzymes are therefore used as supplements for various food processing operations. There are, however, certain enzymes whose activities result in a rapid deterioration of food quality to be controlled in order to maintain quality and to extend product shelf‐life. Various mechanisms and techniques for controlling the undesirable activities of such enzymes in foods have been developed ingeniously over the years by food scientists. These include traditional methods like low‐ and high‐temperature treatment, chemical treatments, and control of water activity involving dehydration and salting. These techniques, however, have certain limitations, such as

  1. (1) Changing the prime quality of certain foods,
  2. (2) Health risks associated with certain chemical treatments,
  3. (3) Consumer preference for certain foods to be raw and “natural”. Novel and potentially viable techniques such as pressurization, use of enzymes (“killer enzymes”), ionizing radiation, chemical modification of enzymes, and other naturally occurring protein inhibitors have therefore been developed to help alleviate some of these problems.   

ITC Labs lab working the test of several enzyme activities in food products as well as ayurvedic products











Other enzymes

Research Base Enzyme



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