Enzymes In IndustryBiology Essay

By: Rolla Tyas Amalia- 11 Science

We have been using enzymes for thousands of years to make

various drinks and things to eat, such as cheese, yoghurt, bread, beer, and

wine. It’s also been used in textile industry. Jokichi Takamine was the first

person to manufacture an enzyme from a microbial source when he

manufactured taka-diastase from Aspergillus as a digestive enzyme in

1894. Enzymes are proteins with highly specialized catalytic functions,

produced by all living organisms. Enzymes are responsible for many

essential biochemical reactions in microorganisms, plants, animals, and

human beings. They are essential for all metabolic processes and

composed of amino acids, they differ in function in that they have the

ability to facilitate biochemical reactions without undergoing change

themselves.

The source of industrial enzymes is plant or animal tissues and

microbes. These days, manufacture of enzymes

using microbes is mainly employed for the reason

of efficiency and economy. The common method

in industry to make product using enzyme is

fermentation. Human use the fermentation

reaction to make all alcoholic drinks. However,

stronger drinks, such as whisky or vodka, have to

be distilled after fermentation to increase the

concentration of the

ethanol in the

fermented mixture. This is because the ethanol

poisons the enzyme and stops it working when

its concentration builds up. We also use

fermentation in bakeries to make bread rise. When you make bread, the

ingredients are usually flour, salt, yeast, sugar, and water. When these

have been mixed together they form the dough that will be baked to make

the bread. Enzymes not only use in food industry, it’s also use as

ingredients of detergents, reagents for analysis of drugs or blood

components, fiber processing use or pulp processing in the paper industry,

and environmental purification use.