Enzymes in grain processing

Marie Sofie Møller, Birte Svensson

Enzyme and Protein Chemistry, Department of Biotechnology and Bioengineering, Technical University of Denmark, Søltofts Plads Bldg. 224, DK 2800 Kgs. Lyngby, Denmark.

Abstract

Enzymes are central in producing compounds from grains that are desirable in modern food and beverages. Some of these enzymes occur naturally in grains, while others are exogenous, often of microbial origin, and either supplied as agents for pretreatment and manufacture or introduced into the grains using genetic techniques. Enzymes can add value by utilising raw materials more efficiently, enhance the impact of food and beverages on human health and nutrition, serve to eliminate antinutrients, facilitate techno-functional performance and be inspiration in pioneering handling of industrial waste from crop grains. The review focuses on recent findings on grains, grain fractions, flour and extracted grain components with emphasis on starch, proteins and cell wall polysaccharides subjected to industrially relevant enzyme-catalyzed processing.