An important application of these enzymes is in the processing of egg white for use in baking industry. The egg white is treated with a mixture of glucose oxidase and catalase; additional H2O2 (0.1 % w/w) is added to provide sufficient O2 for glucose oxidase action. The glucose present in egg white is oxidised, and the egg white is dried for use in baking.
Other applications of these enzyme pairs are in
(i) removal of O2 from the air present in the head space of bottled and canned drinks, and
(ii) reduction of non enzymic browning in wines and mayonnaises. Enzymes in Food Industry
Enzymes are produced by all living cells as catalysts for specific chemical reactions. Not surprisingly enzymes are present in all foods at some time, and play an increasingly important role in food processing techniques. Enzymes, although not recognized as such, have played an essential part in some food processes, notably the making of cheese, leavened bread, wine and beer, for thousands of years.
The use of rennet in cheese manufacture was