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Application of Enzyme Preparation in Food Preservation

1. Development of enzyme preparations in food

With the development of food biotechnology, the enzyme preparations produced by the fermentation of exogenous organisms can better assist food processing and production, and make the color, aroma and taste of food more harmonious. The catalytic reaction of enzymes in food is more widely used in food processing due to its fast speed, high conversion efficiency and safety. With the development of food safety, the improvement of the quality of food raw materials, the preservation of food, and the development of functional foods, the role of enzyme preparations in food processing has become more and more extensive. ‍

2. Application of enzyme preparations in food preservation

In the process of food storage, due to the metabolic activity and oxidation of bacteria, it will cause its own corruption, which will cause a large amount of food waste and economic loss. At present, effective fresh-keeping technologies include chemical fresh-keeping technology and biological fresh-keeping technology. Because the former adds a large amount of chemical preservatives, there are serious safety hazards in food safety. Bio-preservation technology has been the focus of attention in recent years. The lysozyme in enzyme preparation is a common high-efficiency biological preservative. The principle of its preservation is that it can dissolve the cell wall of bacteria, thereby destroying the cell structure of the bacteria and causing their death, so as to extend the shelf life of food.

The use of lysozyme in enzyme preparations is the use of natural biological preservatives to inhibit the growth of microorganisms in foods, thereby extending the shelf life of foods. Not only is the preservation effect comparable to chemical preservatives, but the enzyme preparations themselves are natural and non-toxic, ensuring the food safety. In addition, glucose oxidase enzyme can effectively remove residual oxygen in food packaging, avoid food oxidation and the life activities of aerobic bacteria, so as to extend the shelf life of food.