Biochemistry

Continuation of table 3.2 1 2 3 Fats -> glycerol + fatty acids Lipase Changing the consistency in the manufacture of ice cream, increasing the digestibility of Starch -> dextrin + maltese a-amylase milk in people who are deprived of lactase Getting volatile fatty acids, Starch -> maltose + dextrin p-amylase improving the flavor of cheeses, better whipping proteins. Preparation of wort, mash, starch syrup, baking aid Starch — > glucose Glucoamylase Wort and mash production, Cellulose -> glucose Pectin methyl ester -> "Cellulose" starch syrup, baking improver Glucose and congestion production. Improving the taste of food products, improving extraction, recycling pectin -COOH + CH3OH Pectin methyl ester Pectin -COOH -> residues of Pectin esterase Dissolving the pectin shells of plant fibers, eliminating the clouding of fruit juices, making galacturonic acid Pectin methyl ester Pectin -COOH -> a -4,5-non- saturated residue of galacturonic acid Polygalacturonase fruit and vegetable purees (in the latter case, when used together with cellulose), making marmalades and jellies, liquefying pulp at fruit and berry distilleries Hydrolysis of hemicelluloses Hemicellulose Dissolution of hemicellulose membranes of plant fibers Peptide bond hydrolysis Proteinases Improving the quality of meat (tendering), making high-grade and baby food, making sauces, removing accompanying proteins from fats, preventing clouding of beer when it is stored in the cold, processing Casein hydrolysis Milk coagulation enzymes protein-rich flour, and cleaning machines used in food processing thinking (e.g. filters in breweries); processing and Flavor precursors -> Flavors Unknown enzymes processing of meat waste 100