Biology Mind Map -Kunmi

Biology Mind Map -Kunmi

1. An example of an enzyme that is used for food production is lipase.

   • Lipase is used to produce free fatty acid, many esters and fat that is refined. These products are used widely in pharmacy, food and chemical companies. Varied animal lipases gives the cheese a better flavor that is a less bitter taste.(Wilkinson, M. G., 1995)
     • Lipases are used because in the end, they give the cheese a sweeter taste .(Wilkinson, M. G., 1995)

2. Examples of products that use enzymes are cheese, yogurt, bread syrup, etc.

3. Amylase

   • They are gotten from fungi and bacteria. They are a very important part in the production of food, sugar and starch industries. Amylase is used to disintegrate amilium into glucose by hydrolyzing it ("2 Amylase Used to hydrolyze amilum into a product that is - BIO - 206L", 2017). It is broadly in the drinks industry and in the textile industry.
     • Alpha amylases have serious effect on baked goods. It is also better to use because it is heat-stable which reduces cost of production.
       • The amylase added has more benefits over sugar. For example when the dough which has amylase is put in the oven, as temperature rises the reaction of the enzyme becomes faster and more sugar is produced. (Ziegler, 1999)

4. Proteases

   • Proteases in fermented milk products give them a better taste advancement since they are able to release single amino acid remains from oligopeptides formed by extracellular proteinase activity (Law, J., and Haandrikman, A.,1797).

5. The use of enzymes in food production has its many disadvantages.

   • Using enzymes instead of ordinary processes leads to a small contribution to global warming. For example, RuBisCO is the amplest enzyme in the world but it is also one of the least productive. RuBisCO's inept restricts plant growth and stops the taking in of carbon dioxide in the atmosphere to be used by plants. The excess carbon dioxide in the atmosphere is one of the causes of global warming.("Increasing Plant Enzyme Efficiency May Hold Key To Global Warming", 2017)
     • It also causes eutrophication (the build-up of excessive nutrients in a body of water that flows from the land which leads to an exaggerated growth of plant life and death of animal from deprivation of oxygen.
       • If not properly administrated can result in low dextrin production and poor gas production and also leads to poor quality of bread
       • This problem can be solved by the proper disposal of nutrients or application of them where they are much needed.
     • Scientists have been carrying out experiments to create an alternative to the enzyme, RuBisCO, to speed up the conversion of carbon dioxide."Increasing Plant Enzyme Efficiency May Hold Key To Global Warming", 2017)

6. Phospo-lipase is another example of an enzyme used in food production

   • In mozzarella cheese production, the phospo-lipase breaks dowm the phospholipids in the milk. Also in the production of soybean oil, the phospholipids are broken down by the phoso-lipase.

7. Pectinase

   • This enzyme breaks down pectin in fruits and increases the amount of juice production. Pectin is a structural polysaccharide that is essential for the strength of plant cell walls. The breakdown of pectin, by pectinolytic bacteria, starts outside of the cell then advances into the periplasmic area then finally peaks in the cytoplasm. (Abbott & Boraston, 2017)
     • But this enzyme has a negative effect , when the fruits are juice the amount of insoluble formed is a lot. (Whitaker, 1984)
       • "An LCA study on apple juice production shows that pectinase use saves fruit and that CO2 savings in the application is 18 times higher than the emission"( DSM,2009

8. Benefits of using enzymes can also be considered as significant .

   • Enzymes are really specific and they normally react in temperate surroundings than usual chemicals. Enzymes are also very organic and don't regularly lead to deadly situations in the environment
     • Another advantage of enzyme usage is that they give off eco-friendly products into the environment.("2 Amylase Used to hydrolyze amilum into a product that is - BIO - 206L", 2017)

9. The use of enzymes can be controlled and monitored.

   • Enzymes should be used at a level where they will not be harmful to the enivronment

10. References

    • Redirect Notice. (2017). Google.ca. Retrieved 9 March 2017, from https://www.google.ca/url?
      • Ziegler, P., 1999. Determination of the End of Shelf-life for Milk using Weibull Hazard Method, Journal of cereal science
        • Wilkinson, M. G., 1995. in Cheese – Chemistry, Physics and Microbiology – General Aspects (ed. Fox, P. F.), Chapman and Hall, London, 2nd ed. (1): 523–555
          • Conditions, D., Wellness, P., Health, F., News, I., Resources, Y., & Wellness, P. et al. (2017). Nutrition for Weight Loss: What You Need to Know About Fad Diets - familydoctor.org. familydoctor.org. Retrieved 7 March 2017, from https://familydoctor.org/nutrition-weight-loss-need-know-fad-diets/
            • Abbott, D. & Boraston, A. (2017). Structural Biology of Pectin Degradation by Enterobacteriaceae. Retrieved 9 March 2017, from
              • Increasing Plant Enzyme Efficiency May Hold Key To Global Warming. (2017). ScienceDaily. Retrieved 9 March 2017, from https://www.sciencedaily.com/releases/2006/01/060131092656.htm
                • 2 Amylase Used to hydrolyze amilum into a product that is - BIO - 206L. (2017). Coursehero.com. Retrieved 9 March 2017, from https://www.coursehero.com/file/p7ilaqr/2-Amylase-Used-to-hydrolyze-amilum-into-a-product-that-is-water-soluble-and-has/

11. There are many more examples of enzymes used such as rennet,, lactases,, catalases, etc.

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