|
| Class | Enzyme | Role |
|
| Oxidoreductases | Glucose oxidase | Dough strengthening |
| Laccases | Clarification of juices, flavor enhancer (beer) |
| Lipoxygenase | Dough strengthening, bread whitening |
|
| Transferases | Cyclodextrin | Cyclodextrin production |
| Glycosyltransferase |
| Fructosyltransferase | Synthesis of fructose oligomers |
| Transglutaminase | Modification of viscoelastic properties, dough processing, meat processing |
|
| Hydrolases | Amylases | Starch liquefaction and sachcarification |
| Increasing shelf life and improving quality by retaining moist, elastic and soft nature |
| Bread softness and volume, flour adjustment, ensuring uniform yeast fermentation |
| Juice treatment, low calorie beer |
| Galactosidase | Viscosity reduction in lupins and grain legumes used in animal feed, enhanced digestibility |
| Glucanase | Viscosity reduction in barley and oats used in animal feed, enhanced digestibility |
| Glucoamylase | Saccharification |
| Invertase | Sucrose hydrolysis, production of invert sugar syrup |
| Lactase | Lactose hydrolysis, whey hydrolysis |
| Lipase | Cheese flavor, in-situ emulsification for dough conditioning, support for lipid digestion in young animals, synthesis of aromatic molecules |
| Proteases (namely, chymosin, papain) | Protein hydrolysis, milk clotting, low-allergenic infant-food formulation, enhanced digestibility and utilization, flavor improvement in milk and cheese, meat tenderizer, prevention of chill haze formation in brewing |
| Pectinase | Mash treatment, juice clarification |
| Peptidase | Hydrolysis of proteins (namely, soy, gluten) for savoury flavors, cheese ripening |
| Phospholipase | In-situ emulsification for dough conditioning |
| Phytases | Release of phosphate from phytate, enhanced digestibility |
| Pullulanase | Saccharification |
| Xylanases | Viscosity reduction, enhanced digestibility, dough conditioning |
|
| Lyases | Acetolactate decarboxylase | Beer maturation |
|
| Isomerases | Xylose (Glucose) isomerase | Glucose isomerization to fructose |
|
