Describe the use of: (a) enzymes in biological washing powders (b) pectinase for fruit juice production (c) lactase for lactose-free milk

SouravNovember 4, 2024

Answer

Enzymes play a crucial role in various industrial applications, including biological washing powders, fruit juice production, and lactose-free milk production. Here’s an overview of how enzymes are utilized in these contexts:

(a) Enzymes in Biological Washing Powders

• Function: Enzymes in biological washing powders enhance the cleaning power of detergents by breaking down specific types of stains. Common enzymes used include proteases, lipases, amylases, and cellulases.
  • Proteases break down protein stains (e.g., blood, egg).
  • Lipases target fat stains (e.g., grease, oil).
  • Amylases degrade starches (e.g., from pasta or potatoes).
  • Cellulases help maintain fabric quality by breaking down cellulose fibers and removing dirt.
• Advantages: The inclusion of enzymes allows for effective cleaning at lower temperatures, reducing energy consumption and making the process more environmentally friendly. Enzymatic action can remove stains without the need for hot water, which is beneficial for delicate fabrics and helps preserve colors.
• Efficiency: Enzymes work by catalyzing reactions that break down complex molecules into simpler ones that can be easily washed away. This targeted approach to stain removal makes biological detergents more efficient than traditional soaps alone.

(b) Pectinase for Fruit Juice Production

• Role of Pectinase: Pectinase is an enzyme that breaks down pectin, a polysaccharide found in the cell walls of fruits. In fruit juice production, pectinase is used to enhance juice extraction and quality.
• Process: When fruits are crushed, pectin forms a gel-like substance that can hinder juice extraction and make the juice cloudy. By adding pectinase during processing, the pectin is hydrolyzed into smaller molecules, preventing gel formation and allowing for more efficient juice extraction.
• Benefits: The use of pectinase increases the yield of juice extracted from fruits and improves its clarity and flavor. This enzymatic treatment results in a higher-quality product that is more appealing to consumers.

(c) Lactase for Lactose-Free Milk

• Function of Lactase: Lactase is an enzyme that breaks down lactose, the sugar found in milk, into glucose and galactose. This process is particularly important for individuals who are lactose intolerant.
• Production Process: To produce lactose-free milk, lactase is added to regular milk. The enzyme hydrolyzes lactose during processing, resulting in milk that contains little to no lactose. This can be done using batch processes or continuous processes where lactase is added before or during pasteurization.
• Advantages: Lactose-free milk not only caters to those with lactose intolerance but also tends to taste sweeter due to the presence of glucose and galactose. This allows manufacturers to reduce added sugars while maintaining a pleasant flavor profile