Halal Food Enzymes Production PDF

BWD22402 HALAL FOOD ASSOC. PROF. ChM Dr. NORHAYATI BINTI MUHAMMAD Department of Technology and Natural Resources Faculty of Applied Sciences and Technology Universiti Tun Hussein Onn Malaysia Pagoh Educational HUB...

BWD22402 HALAL FOOD ASSOC. PROF. ChM Dr. NORHAYATI BINTI MUHAMMAD Department of Technology and Natural Resources Faculty of Applied Sciences and Technology Universiti Tun Hussein Onn Malaysia Pagoh Educational HUB KM 1, Jalan Panchor 84600 Pagoh Johor, MALAYSIA 069742088 0127237295 [email protected]  6.1 Uses of enzymes in food 6.0 Enzymes 6.2 Classification of enzymes in Halal Food Productions 6.3 Bioengineered enzymes 6.4 Halal control points in enzyme productions Al-Baqarah, 172 Chapter XVI, Chapter Verse XVI, Verse 66 66 Chapter XVI, Verse 66Chapter XVI, Verse 66 Chapter XVI, Verse 66 9.1 Uses of enzymes in food  6.1 Uses of enzymes in food Enzymes play a vital function in the regulation and performance of living cells. They speed up reactions and catalyze specific reactions. In food industry, enzymes have been used for many centuries. There is evidence of the use of enzymes in cheese making as mentioned in Greek epic poems dating back to 800 B.C. Major food industry uses are cheese making, baking, fruit and vegetable processing, and food ingredient production. E.g: Enzymes are used in production of sugar, processing of starch, hydrolysis of proteins, extraction of juice and modification of oil and fat. Other food uses include brewing and winemaking.  6.1 Uses of enzymes in food In the baking industry, enzymes help improve the quality, freshness, and shelf life of breads and baked goods. In bread making, enzymes convert sugars to alcohol and carbon dioxide, causing the dough to rise; strengthen the gluten network, resulting in greater flexibility and machinability; and modify triglycerides, resulting in larger loaf volumes. In cheese making, enzymes help the milk to coagulate, the first step in making cheese. Enzymes are also used to accelerate cheese ripening and to reduce the allergic properties of dairy products. Chymosin is the enzyme used for coagulation, lipase is used for ripening, and lactase is used to improve digestibility.  6.1 Uses of enzymes in food In the juice industry, enzymes increase yields and improve color and aroma. Enzymes are used to clarify juices and extract essential oils, e.g from citrus peels. Enzymes can also improve the texture of fruit pieces used in food products, such as fruit-flavored yogurt. Enzymes also can be used in the extraction of vegetable oil. Enzymes can be used to allow the oil to be extracted into a water solution, avoiding the need for an organic solvent, making it a more environmentally friendly method of producing oils. Enzymes are also used to modify oils to improve nutritional value. E.g: Glucose-oxidase can be used to remove oxygen from bottled drinks  6.1 Uses of enzymes in food E.g. 1: Glucose/maltose production 6.1 Uses of enzymes in food E.g. 2: Protein hydrolysis E.g: Trypsin A mixture of proteases known as Pronase, pepsin and prolidase 6.1 Uses of enzymes in food E.g. 3: Fruit juice extraction Eg: pectinases and amylases Fruit juice clarification Eg: Pectinase 6.1 Uses of enzymes in food E.g. 4: Vegetable oil extraction 6.2 Classification of enzymes Enzymes are classified into six categories (Olsen, 2000b): 1. Oxidoreductases — catalyze oxidation reactions, such as the conversion of alcohol. 2. Transferases — enzymes that catalyze the transfer of a group of atoms, from one molecule to another, such as the transfer of amino groups. 3. Hydrolases — catalyze the reaction of a chemical with water. This usually breaks up large molecules into smaller ones, such as the hydrolysis of proteins. 4. Lyases — catalyze reactions producing or resulting in double bonds, for example, conversion of sugars. 5. Isomerases — catalyze the transfer of groups on the same molecule, resulting in a new structure for the molecule. 6. Ligases — enzymes catalyze the joining of molecules to form larger molecules. 6.2 Classification of enzymes E.g: Hydrolases — catalyze the reaction of a chemical with water. This usually breaks up large molecules into smaller ones, such as the hydrolysis of proteins.  Enzyme that catalyzes  The conversion of lactose (milk sugar) to galactose and glucose  classified as EC 3.2.1.23,  The systematic name is β-D-galactoside galactohydrolase, and  the common name is lactase. 6.2 Classification of enzymes  6.3 Bioengineered enzymes The identification and understanding of DNA led to gene splicing and the development of bioengineered enzymes. Many enzymes are now produced by bioengineering, with a variety of methods employed for growth and production of enzymes. One method of production is submerged fermentation. In this process, selected microorganisms (bacteria and fungi) are grown in closed vessels in the presence of liquid nutrients and oxygen. As the microorganisms break down the nutrients, they release enzymes into the solution. The nutrients are normally sterilized foodstuff such as cornstarch, sugars, and soybean grits. The process can be operated continuously or in a batch mode. Temperature of the vessels and oxygen consumption and pH are carefully controlled to optimize enzyme production. 6.4 Halal control points in enzyme productions Enzymes productions: Harvesting, is done in a number of steps. First, the solids, referred to as biomass, are removed by filtration or centrifugation. The enzyme remains in the solution, called the broth. The broth is evaporated to concentrate the enzymes. The enzymes can be further purified by ion exchange, before further processing into powders, liquids, or granules. The flow chart (at the right) gives a sampling of the major sources of enzymes production in USA.  6.4 Halal control points in enzyme productions HALAL CONTROL POINTS FOR A CONVENTIONAL PROCESS FOR EXTRACTING ENZYMES FROM ANIMAL ORGANS HCP1: Animal Organs In commercial practice, enzymes are extracted from many animal organs of various species such as porcine, bovine, or ovine. Enzymes extracted from pig organs are not acceptable by any halal consumer or regulatory group, so these must not be used individually or in combination with other animal organs. Organs should be from halal-slaughtered animals to be universally acceptable. Such organs might have to be harvested from regions where Muslims perform animal slaughter. 6.4 Halal control points in enzyme productions HALAL CONTROL POINTS FOR A CONVENTIONAL PROCESS FOR EXTRACTING ENZYMES FROM ANIMAL ORGANS HCP2: Preparation of Tissues for Extraction Before using the equipment for extracting halal enzymes, it must be thoroughly cleaned to avoid contamination from previous runs. HCP3 Enzymes might not be present in the tissues in soluble form and therefore need to be released or made soluble to increase the yield. Chemicals used for this purpose must be suitable for halal production. 6.4 Halal control points in enzyme productions HALAL CONTROL POINTS FOR A CONVENTIONAL PROCESS FOR EXTRACTING ENZYMES FROM ANIMAL ORGANS HCP4: Ingredients for Standardization Besides salt and water, several other ingredients can be used to adjust the enzyme’s strength. Preservatives and emulsifiers are also used to enhance or increase shelf life. All standardizing ingredients used should be suitable for halal production. HCP5 Finally, labels should be marked properly, including halal markings to identify the product correctly. If the enzymes are from animals slaughtered by Muslims, they should be identified as such rather than labeling them simply bovine, etc. Packaging materials and labels themselves should conform to the guidelines. 6.4 Halal control points in enzyme productions HALAL CONTROL POINTS FOR ENZYME PRODUCTION IN A CONVENTIONAL FERMENTATION PROCESS HCP1: Raw Materials for Growth Media  The first control point in the production of enzymes by fermentation is the use of halal acceptable media. Any raw materials even of vegetable origin should not have been modified or processed by using porcine or other non-halal enzymes or materials. HCP2: Origin of Cultures  Microbial cultures, yeast, algae, or bacteria can be indigenous or be genetically engineered. All indigenous sources of culture are acceptable in commercial practice. However, if the bacteria or other microorganisms have been modified through biotechnology, the source of genetic material becomes important. Genetic material from halal species of animals and all plant sources are generally acceptable. Food safety is a major concern but it is normally the responsibility of the government food regulatory agencies such as the FDA, USDA, and Environmental Protection Agency (EPA) in the U.S. and not of the religious regulatory agencies. As a general rule, all genetic materials from haram animals should be avoided. 6.4 Halal control points in enzyme productions HALAL CONTROL POINTS FOR ENZYME PRODUCTION IN A CONVENTIONAL FERMENTATION PROCESS HCP3  Processing aids such as antifoam should be free of prohibited materials, especially derivatives from pork fat. HCP4  All materials used as growth media and in the preparation of the mother culture should be halal. HCP5: Standardization Ingredients  Preservatives, emulsifiers, and other standardizing materials must be from acceptable sources. Alcohol may sometimes be used as a preservative to protect the enzyme activity. Alcohol is generally acceptable if below 0.5% by volume in the final enzyme preparation. HCP6  Enzymes should be packed in acceptable containers and labeled properly with halal markings.  ISSUE To label or Not to label enzymes ?????? TO LABEL OR NOT TO LABEL ENZYMES Enzymes are usually used as processing aids and functional catalysts. They are usually deactivated in the final product and are not included on the labels. For example, in fruit juice processing, enzymes are deactivated during pasteurization and might not be detected in the finished product, hence, not labeled. In cheese and bakery products, however, enzymes might remain active in the final product and are listed on the finished product label. Maka makanlah yang halal lagi baik daripad rezeki yang telah diberikan Allah kepadamu; dan bersyukurlah akan nikmat Allah, jika kamu hanya menyembah kepada- Nya. Sesungguhnya Allah hanya mengharamkan atasmu bangkai, darah, daging babi, dan haiwan yang disembelih dengan (menyebut nama) selain Allah, tetapi barangsiapa terpaksa (memakannya) bukan kerana menginginkannya dan tidak pula melampau batas, maka sesungguhnya, Allah maha pengampun, lagi maha penyayang. Thank You