Enzymes - VTT Technical Research Centre of Finland
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www.vtt.fi Enzymes in food processing VTT supports the food industry by developing feasible and sustainable enzyme technologies for innovative food solutions. VTT’s multidisciplinary research on enzymes covers the research chain from enzyme discovery and characterisation to ready-to-commercialise technologies and development of food prototypes. VTT creates novel enzyme technologies, but also tailors existing technologies to match the needs of the food industry. Business from technology Benefits in different food categories Via Cereals • improvement of sensory quality of cereal products • increasing bioavailability of healthy compounds • high-fibre and gluten-free baking technology • frozen dough technology • flavour design of cereal products • upgrading of side streams and co-products Controlled hydrolysis of cereal matrix by a selection of cellulases, glucanases, xylanases, proteases, lipases and esterases. Crosslinking of proteins and carbohydrates by transglutaminase, tyrosinase and laccase. Berries, fruits and vegetables • juice compression and clarification • liberation of bioactive compounds • extraction of oils from seeds • increase of colour intensity peeling • upgrading of side streams and co-products • gelling of sugarbeet pectin • firming of texture of berries in jams Breakdown of plant cell walls by a selection of pectinases,cellulases, hemicellulases, cutinases, suberinases and proteases. Crosslinking of pectins by laccases and pectin methyl esterases. Meat and fish • texture engineering and water-holding of low-fat and low-salt products • restructuring fresh products • tenderisation of meat • tailoring foaming properties Crosslinking of proteins by transglutaminase, tyrosinase and laccase. Hydrolysis of proteins by plant and microbial proteases. Dairy • texture engineering of low-fat acidified milk products • tailoring of foaming properties • probiotic technology • encapsulation and emulsion technology Crosslinking of proteins by trasglutaminase, tyro- sinase and laccase. VTT has enzyme know-how in the following food applications: VTT Performance enzymes will be launched on the market soon! Additional information: raija.lantto@vtt.fi
Transcript of Enzymes - VTT Technical Research Centre of Finland
www.vtt.fi
Enzymes in food processing
VTT supports the food industry by developing feasible and sustainable enzyme technologies for innovative food solutions. VTT’s multidisciplinary research on enzymes covers the research chain from enzyme discovery and characterisation to ready-to-commercialise technologies and development of food prototypes. VTT creates novel enzyme technologies, but also tailors existing technologies to match the needs of the food industry.
Business from technology
Benefits in different food categories Via
Cereals• improvement of sensory quality of cereal products• increasing bioavailability of healthy compounds• high-fibre and gluten-free baking technology• frozen dough technology • flavour design of cereal products• upgrading of side streams and co-products
Controlled hydrolysis of cereal matrix by a selection of cellulases, glucanases, xylanases, proteases, lipases and esterases.
Crosslinking of proteins and carbohydrates by transglutaminase, tyrosinase and laccase.
Berries, fruits and vegetables• juice compression and clarification• liberation of bioactive compounds• extraction of oils from seeds• increase of colour intensity peeling• upgrading of side streams and co-products• gelling of sugarbeet pectin• firming of texture of berries in jams
Breakdown of plant cell walls by a selection of pectinases,cellulases, hemicellulases, cutinases, suberinases and proteases.
Crosslinking of pectins by laccases and pectin methyl esterases.
Meat and fish • texture engineering and water-holding of low-fat and low-salt products• restructuring fresh products• tenderisation of meat • tailoring foaming properties
Crosslinking of proteins by transglutaminase, tyrosinase and laccase.
Hydrolysis of proteins by plant and microbial proteases.
Dairy• texture engineering of low-fat acidified milk products • tailoring of foaming properties• probiotic technology• encapsulation and emulsion technology
Crosslinking of proteins by trasglutaminase, tyro-sinase and laccase.
VTT has enzyme know-how in the following food applications:
VTT Performance enzymes will be launched on the market soon!
Additional information: [email protected]
Pleasure from eating
Improved foam quality by enzymes
Aeration gives food lightness and creates
a pleasant feeling in the mouth. Enzymatic
modification of the protein provides the foam
with the desired firmness and stability.
Improved food texture by enzymes
Crosslinking of gluten proteins in wheat flour
dough reinforces the gluten network with
subsequent improvement in the bread tex-
ture quality. (Ref. Selinheimo et al., J. Agric.
Food Chem. 2007, 55, 6357-6365)
Dough structure without enzyme Dough treated with tyrosinase
Protein foam without enzymes Protein foam treated with enzyme
Enzymes are successfully applied in liberation of bioactive compounds from plant materials •
flavour design of plant materials•
increasing the water-holding capacity of acidified milk products •
modifying the texture of low-fat milk and meat products•
restructuring fresh meat and fish •
enhancing the sensory quality of high-fibre and gluten-free breads•
peeling of vegetables •
Additional information
Prof. Johanna Buchert
Tel. +358 20 722 5146
Mirja Mokkila, Customer Manager
Tel. +358 20 722 4490
Cereal and berry
Emilia Selinheimo
Tel. +358 405042963
Dairy and meat
Raija Lantto
Tel. +358 20 722 4411
50 years expertise in microor-ganism:
culturecollection.vtt.fi
Technology and market foresight • Strategic research • Product and service development • IPR and licensing • Assessments, testing, inspection, certification • Technology and innovation management • Technology partnership
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