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Hello chemical engineering and food engineering students!

Do you know about biotechnology in food processing? For those who are not familiar with biotechnology in food processing, you can read this article to enhance your knowledge about biotechnology in food processing. Is it really important? Of course,The important matter of this is we must consistently improve our knowledge of chemical engineering.

The development of biotechnology has opened up great opportunities for various industrial sectors, one of which is the food industry. In recent decades, biotechnology has enabled the development of various techniques and materials to improve the quality of food products. One of the main applications of biotechnology in food processing is the use of enzymes. Enzymes are proteins that act as catalysts in biochemical reactions, speeding up processes that would naturally proceed more slowly. In the food industry, enzymes are used to convert raw materials into final products with better quality, both in terms of texture, taste and nutrition. The role of enzymes in the food industry is very important because they enable more efficient and environmentally friendly production processes. By using enzymes, food companies can minimize waste, reduce the use of synthetic chemicals, and improve the quality of the final product. Some products that use enzymes in the manufacturing process include bread, cheese, beer and fruit juice. The use of enzymes also allows energy savings because enzyme-catalyzed reactions occur at lower temperatures and pressures than conventional chemical reactions.

There are various types of enzymes used in the food industry, depending on the product produced. Some of the most commonly used enzymes include protease, amylase, lipase, and pectinase. Each enzyme has a specific role in the food processing process. For example, protease functions to break down proteins into amino acids that are more easily digested, while amylase converts starch into simple sugars that give food a sweet taste.

Protease is an enzyme used in the processing of various protein-based food products. In cheese production, for example, proteases are used to break down milk proteins to form lumps and a liquid called curd. Apart from that, proteases are also used in the manufacture of processed meat to improve the texture and taste of the product. Amylase is an enzyme that is important in making bread. This enzyme breaks down the starch in flour into sugar that can be utilized by yeast during the fermentation process. The fermentation results in carbon dioxide gas which helps the dough rise and produces a soft and light bread texture. Apart from that, the sugar produced also gives bread a natural sweet taste. Lipase is an enzyme that functions to break down fat into fatty acids and glycerol. In the dairy industry, lipase is used to modify the taste and texture of dairy products such as cheese and butter. The use of lipase in the cheese ripening process helps create a more complex and distinctive taste, especially in long-aged cheeses such as parmesan cheese.

One of the main advantages of using enzymes in food processing is their ability to improve the quality of the final product. For example, in brewing beer, enzymes are used to break down the starch in wheat into fermentable sugars, which are then converted into alcohol by yeast. The use of enzymes ensures that the fermentation process occurs more quickly and produces a beer with a more consistent taste. Apart from improving product quality, enzymes also help increase the efficiency of the production process. With enzymes, companies can speed up production time, reduce raw material use, and minimize waste. For example, in bread production, the use of enzymes can reduce dough fermentation time, thereby increasing productivity and lowering production costs. The use of enzymes in the food industry also has a positive impact on the environment. Because enzymes enable more efficient and energy-friendly processes, the use of hazardous chemicals can be minimized, and the resulting waste is easier to treat. Enzymes are also biodegradable, so they do not leave residues that pollute the environment.

The development of enzyme technology continues to progress along with advances in biotechnology. Currently, various genetic engineering techniques have been used to produce more specific and efficient enzymes. Some companies have even developed enzymes that are capable of working in extreme conditions, such as high temperatures or low pH, that were not previously possible.

In the bakery industry, the use of enzymes such as amylase and protease has helped improve the quality of bakery products. Amylase helps reduce hardness and extends shelf life, while protease helps increase the elasticity of dough, resulting in softer, better-rising bread.

Fermented milk products such as yogurt also use enzymes in the production process. The lactase enzyme, for example, is used to hydrolyze lactose into simple sugars, making fermented milk products more easily digested by lactose intolerant individuals. Enzymes also help improve the texture and taste of fermented milk products. Enzymes can help increase the nutritional value of food products. For example, the use of proteases in the processing of vegetable protein can increase the availability of essential amino acids, making the product more nutritious. In addition, enzymes can also be used to improve the nutritional profile of products by reducing fat or sugar content without sacrificing taste. In the production of gluten-free foods, enzymes play an important role. Because gluten usually provides structure and elasticity to dough, certain enzymes such as xylanase are used to replace the role of gluten in gluten-free products, so that the texture and quality of the product is maintained even if flour containing gluten is not used.

The enzyme production process can be done through fermentation, namely by changing the substrate into certain desired products using the help of microbes. Fermentation to produce enzymes starts from selecting enzyme-producing microbes, followed by fermentation in a certain medium, and then extracting and purifying the enzyme. The enzyme production process in microorganisms can be controlled to produce enzyme productivity by the microorganism and in enzyme production a pH that is close to the optimum pH for enzyme activity is chosen. 

In some cases, microorganisms are genetically engineered to increase the efficiency of enzyme production. The ability of enzymes to manipulate DNA is the basis of many genetic engineering applications. Genetic engineering is a technique for producing DNA molecules that contain desired new genes or combinations of new genes or can be said to be manipulation of organisms. Genetic engineering of microorganisms can increase enzyme production and enable wider use in various industrial sectors.

Enzymes play an important role in food security by improving the quality and shelf life of food products. They can act quickly and efficiently on food substrates, making them valuable as biosensors for monitoring and controlling food quality. Enzymes are used in various applications in the food industry, such as inhibiting microorganisms, improving physico-chemical properties, and reducing crystallization of candy. They are also involved in food processing and preservation, contributing to the development of humanity in areas such as baking, cheese making, milk processing, and vegetable processing. Enzymes are obtained from various sources, including microorganisms, plant and animal tissues, and organs. The use of enzymes in food processing helps lower energy consumption, minimize waste, and produce desired products, making food more affordable, tasty, and available. Overall, enzymes play an important role in ensuring food safety by improving food quality, extending shelf life, and improving food processing techniques.

From the advantages that have been presented, enzymes have obstacles, namely Enzyme activity is strongly influenced by environmental pH and temperature. Each enzyme has an optimum pH and temperature range where its activity is maximum. Extreme changes in pH can cause denaturation of enzyme proteins, resulting in loss of catalytic activity. For example, enzymes will lose their activity quickly at pH levels that are far from the optimum range, which is caused by changes in ionization of the enzyme and substrate. Enzyme inhibitors are also barriers where competitive inhibitors compete with the substrate to bind to the active center of the enzyme, while non-competitive inhibitors bind to other places on the enzyme, changing its structure and reducing its activity without competing with the substrate.

The future use of enzymes shows enormous potential, especially in the food industry, biotechnology and environmental sectors. In the food industry, the use of enzymes to speed up the process of breaking down organic materials in food waste is becoming increasingly important, reducing the time and energy required in food production. In addition, enzymes play a role in improving food safety by controlling chemical reactions that reduce the risk of pathogen contamination, resulting in safer and higher quality products. 

It is crucial for chemical engineering and food engineering students to stay informed and up-to-date on topics such as biotechnology in food processing, as this knowledge is vital for their understanding of the chemical industry. By doing so, they can expand their knowledge base and satiate their thirst for learning, ultimately enhancing their professional prospects. In conclusion, the importance of biotechnology in food processing cannot be overstated, and it is essential for students to stay informed about this crucial aspect of chemical engineering.

Referensi :

Chaplin, M. & Bucke, C. (1990). Enzyme Technology. Cambridge University Press.

Whitaker, J. R. (1994). Principles of Enzymology for the Food Sciences. Marcel Dekker, Inc.

Guajardo Nadia and Rodrigo A. Schrebler. 2023. Upstream and Downstream Bioprocessing in Enzyme Technology. Pharmaceutics . 16(1). 38