Enzymes uses and food allergy

Enzymes are biological catalysts produced by living cells, they are proteins. And specific catalytic function of the enzyme can be obtained by purification and other processing. Advantages of enzymes are many. Enzymes are active proteins, nontoxic and will not leave toxic substances. Besides, mild reaction conditions, simple operation, high specificity and efficiency, and it can reduce production loss.

Food processing is the food or edible agricultural and sideline products processing into nutritious, delicious, safe and convenient food products, as food is a compound or mixture, composition varies with the variety and regional, seasonal, they are mostly live, high moisture content and prone to spoilage, especially the food processing preservation is the key. There will involve many complicated physical and chemical changes in the machining process, it may nutrient destruction, color and texture change, flavor declines when heated, which provided opportunities for application of enzyme technology.

There is no doubt that enzyme technology plays an important role in the food industry. In the ancient wine and cheese producing process, several steps are involved and dependent on enzyme activity of the enzyme. There have been many reports say enzymatic technology has been widely used in the food areas such as dairy industry, meat industry, bakery industry, beverage and fruit juice industries, starch and sugar industry, oil industry and safety inspection, etc.

Food allergy is a serious problem threatening people's health. According to incomplete statistics, approximately 5%~8% children of less than three years old, and 1%~2% adults have food allergies. Currently, it mainly uses physico-chemical method and enzyme solution removal food allergy original in actual food production processing, but physico-chemical method maybe not ideal on reducing some protein products like peanut, and it will caused raw materials nutrition components of loss, sense views quality declined, processing characteristics reduced. But enzyme solution are widely used to application of modification of allergy protein according to its efficient, mild reaction, controllable, etc.

Eggs are an important source of protein in human life, at the same time was identified as one of the eight major allergenic foods. Study shows that the enzyme can reduce egg allergen sensitization. In addition, the application of enzymatic hydrolysis can be used in food allergy of soybean, peanut, rice, wheat and so on. If you have interest to OKCHEM Inc. and want to get more, please click here!