Enzymes and Sustainability
Dr. Lutz Popper
Ahrensburg, Germany
Enzymes – Tools of Life
Enzyme Diversity
Based on genes, it can be predicted that there are around
25,000 enzymes. Of these enzymes, only 5,000 have been
characterized, so there are a great many that we do not yet
know. Of these few thousand, only 1-2% are used for
commercial applications and only a handful are used on a
large scale.
[Professor Willem van Berkel, Professor of Molecular
Enzymology at Wageningen University, 2011]
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Chemical Reactions at Ambient Conditions
Everything that happens in us […] is chemistry at
room temperature and normal pressure. Without
bio-catalysts, it would probably need a heat of 500
°C or a pressure of 10,000 bar.
(Professor Dr. Helmut Schwarz, Berlin Technical University.
GEOkompakt no. 31, 2012, p. 106-114)
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Enzymes in Food Applications, Examples
Application
Baking
Brewing
Cheese
Confectionery
Egg
Flavors
Fruit & vegetables
Juices
Lipids
Meat & fish
Milk
Sugar
Wine
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Enzyme examples
Amylase, xylanase, protease, carboxyl
esterase, lipoxygenase, oxidase
Amylase, glucanase, protease
Protease, lipase, phospholipase,
peroxidase, lysozyme
Invertase
Purpose
Volume yield, processing properties,
dough stability, bleaching, shelf-life
Fermentation, stability
Structure, flavor, yield, bleaching,
preservation
Structure, shelf-life
Glucose removal, heat stability,
Glucose-oxidase, phospholipase
emulsifying properties
Formation of free fatty acids,
Lipase, lipoxygenase
aldehydes
Pectinase, pectinmethyl esterase
Softening, firming
Pectinase, arabinase, amylase
Yield, clarification, stabilization
Transesterification, hydrolysis,
Lipase, phospholipase
degumming
Protease, transglutaminase
Softening, firming
Lactase
Lactose removal
Dextranase, amylase
Viscosity reduction, clarification
Clarification, stabilization, flavor,
Pectinase, protease, laccase, lysozyme
removal of off-flavors, preservation
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Potential Improvement of Sustainability in Milling
and Baking by Enzymes
Enable “bake-ability” of weak flour
Improve dough tolerance  reduce losses
Prolong shelf-life of crumb softness
Reduces energy consumption for biscuits, crackers, wafers,
bread crumbles, crisp bread etc.
Reduction of fermentation time
Improvement of milling yield
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Sustainability Options for Baked Goods
Regionalism
Short supply chain
Reduction of the carbon footprint
Support of the local economy
Use of sustainable raw materials
Fats and oils (RSPO membership, IP palm oil etc.)
Enzymes
 Reduced carbon footprint
 Reduced formulation costs
 Reduced transport and storage costs
Use of locally produced raw materials
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Improved Shelf-life of Bread – an
Important Contribution to Sustainability
wagners.nz
Use of Baked Goods
Bakery items in Germany
Production:
83 kg/a p.p.
Consumption*: 57 kg/a p.p.
 70 %
10 %
*National survey of consumption II,
MRI 2008
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Use of Return Bread from Supermarkets
captive use
13%
39%
donations
5%
6%
others
17%
biogas
20%
feed, industrial
farming
"An end to wasted bread", brot+backwaren 4/2009
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Maltogenic amylases –
Shelf-life prolongation for bread and rolls
Advantages:
For all wheat and mixed flour
products
Significant prolongation of crumb
softness
High dosage tolerance
Compatible to flour treatment and
standard bread improvers
Bread from mixed flour (rye/wheat 51/49 %)
Cool storage at 8 °C for 21 days
Mass of the weights: 2 kg each
treated
50 ppm Alphamalt Fresh
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untreated
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Alphamalt Fresh – Advantages
Improves shelf-life of crumb softness up to 14 days
Reduce losses due to bread return from supermarkets
Low dosage as compared to emulsifiers
Almost no interference with standard baking enzymes
Can replace emulsifiers (mono/diglycerides)
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Ecologic and Economic Advantages of Enzymes for
improved Shelf-Life
Prolonged shelf-life of packed bread
Reduced amount of return bread
Prolonged service intervals at the shelfs
Consumers discared less stale bread
 Reduced
costs for producers, retail and consumers
 Improved carbon footprint by reduced raw material
and energy consumption
 Less wasted food
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Improved Energy Efficiency by
Reduced Water Evaporation
Baking Processes Demanding a Low Water
Addition
Flat wafers, e.g. for wafer bars
Sweet wafers, e.g. for ice cream cones
Crisp bread
Rusks
Bread crumbs
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50
90
40
80
30
70
20
2
60
10
50
0
160
1
: with LQ4020
2
: without enzyme
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1
140
120
Water content of wafer batter
(kg/100 kg flour)
(%)
100
Energy costs
Specific weight
(g/Wafer, 29x46 cm)
Energy Saving Potential for Wafers
100
0.15 €/kWh
0.11 €/kg water
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Reduction of Vital Wheat Gluten
Whole Meal Bread Baking Trials with Gluten
Enhancer EMCEgluten Plus*
Improver
Trial 1
Trial 2
Elco P100 K
ppm
100
100
Alphamalt VC 5000 SN
ppm
100
100
Vital wheat gluten
%
5
2
EMCEgluten Plus
%
*Enzymes & plant proteins
TKP/LP03052011
Unit
0.3
Gluten Enhancer* (GE) vs. Vital Wheat Gluten
(VWG) in Whole Meal Sandwich Bread
5% VWG
2% VWG +
0.3% GE*
5% VWG
2% VWG +
0.3% GE*
*EMCEgluten Plus
TKP/LP03052011
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Comparison of the Production of
Emulsifiers and Enzymes
Comparsion of the Production of DATEM and
Enzymes
Grapes
Wine
Sugar cane, beets
Fats, oils
Microorganisms
(triglycerides)
Yeasts, fungi, bacteria
Ethanol
Fermentation
Tartar
Tartaric acid
Vinegar
Acetic acid anhydride Glycerol
Diacetyltartaric acid
Fatty acids
Nutrient broth
Monoglycerides
Reaction
Filtration/separation
Distillation
Concentration
Cooling
Drying
Grinding
Standardisation
Powder packaging
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Typical Dosages of Enzymes and Emulsifiers
Substance
Dosage (g/ton)
Enzyme
alpha-Amylase
1–5
Xylanase
1–8
Carboxyl esterase
0.5 – 10
Emulsifiers
Lecithin
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500 – 3,000
Mono/Diglyceride
1,000 – 10,000
DATEM
1,000 – 4,000
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Restoring the Bake-Ability of
Flour from Bug-Damaged Wheat
Bug-Damaged Wheat
Caused by shield bug infesting the grain on the field
Saliva contains protease to liquefy the core of the kernel
www.uvm.edu/~entlab/sunnpest
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Source: Peter Cate, AGES Vienna
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Bug-Damaged Flour – Rheological Data (79618)
Extension (mm)
Resistance (BU)
120
500
Min
Max
10
15
20
60
40
20
0
0
5
80
0
Mean
0
P/L = 3,03
W = 150·10-4 J
100
25
30
Resistance (BU)
40
60
80
100
Resistance (mm)
Time (min)
1000
900
800
700
600
500
400
300
200
100
0
20
45' (1)
45' (2)
90' (1)
90' (2)
135' (1)
135' (2)
0
50
100
150
Flour from insect
damaged wheat
Rumania 2009
200
Extension (mm)
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BugStop Complete – Tin Bread
60 ppm Elco C-100 K +
100 ppm Alphamalt VC
5000 SN
0.1 %
0.2 %
BugStop Complete
Flour type 55, Romania, harvest 2010,
approx. 3.5 % bug-damaged kernels
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BugStop Complete – Hearth Bread, Over-Proof
0.1 %
BugStop Complete
Control
Flour type 55,
approx. 3.5 % bug-damaged kernels
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BugStop Complete vs. Control - Farinogram
Resistance (B.U.)
600
500
400
300
200
with BugStop
100
untreated
0
0.0
5.0
10.0
15.0
20.0
25.0
30.0
Time (min)
0.2 % BugStop, flour type 55
Approx. 3.5 % bug-damaged kernels
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Resistance (B.U.)
BugStop Complete - Extensogram
1000
900
800
700
600
500
400
300
200
100
0
Untreated
0.2 % BugStop
0
5
10
15
20
25
30
Extension (cm)
0.2 % BugStop, flour type 55
Approx. 3.5 % bug-damaged kernels
(untreated: values from 45 min resting time; treated: 90 min values)
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BugStop - Summary
Dough stability and baking volume of flour from bug
damaged wheat can be returned to almost normal
Nutritious wheat is recovered for human consumption
Rheological values, e.g. like Farinogram, Alveogram or
Extensogram are also corrected
Based on enzymes and approved food additives
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Enzymatic Grain Treatment – Future
or Fiction?
Conditioning with enzymes could improve yield and
flour quality
Improved Yield by Enzyme-Assisted Conditioning
Wheat bran composition*
Fiber
50 %
(arabinoxylan, ß-glucan, lignin, cellulose)
Starch
Protein
Lipids
Minerals
23 %
15 %
5%
7%
 Enzymes that could improve the separation of the bran from
the endosperm:
xylanases, glucanases, cellulases, polyphenol oxidases,
proteases
(amylases can hardly attack their crystalline substrate)
*rounded values from various sources
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100
90
80
70
60
50
40
30
20
10
0
Total milling
Straight flour
Tempering treatment and time
Acid = sulfuric acid, 2 %
Enzyme = blend of cellulase, xylanase, and pectinase
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Data extracted from Lamsal et al., 2008
Cereal Chem. 85(5):642–647
Recovery (%)
Milling Recoveries for Acid-Tempered and EnzymeTempered Wheat
Lab mill: Buhler MTU
Samples size: 600 g
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100
90
80
70
60
50
40
30
20
10
0
Total milling
Straight flour
Ash (mg/kg)
Tempering treatment and time
Acid = sulfuric acid, 2 %
Enzyme = blend of cellulase, xylanase, and pectinase
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Data extracted from Lamsal et al., 2008
Cereal Chem. 85(5):642–647
Recovery (%) / Ash (mg/kg)
Milling Recoveries for Acid-Tempered and EnzymeTempered Wheat
Lab mill: Buhler MTU
Samples size: 600 g
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Summary
Enzymes can Improve the Sustainability by
upgrading of “difficult” raw materials;
allowing for the omission of energy-intensive raw materials;
reduction of the baking energy consumption;
reduction of product losses;
improvement of the shelf-life.
Enzymes represent a particularly positive rate of effect vs.
resource consumption.
The applicability of enzyme for improving the conditioning
requires further investigation.
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