Enzymes in Brewing Industry :: essays papers

Enzymes in Brewing IndustryBioengineering Research Paper Enzymes are catalysts or proteins that are produced by a sprightliness cell, but in process are independent of the cell itself. There are two types of enzymes i.e 1) Cell Independent enzymes2) Non-enzymic enzymes Enzymes are long chains of amino acids held together by peptide bonds. They exist in all living cells, usually controlling the metabolic process whereby nutrients are converted into energy. Enzymes are also catalyst, this have in mind that enzymes can speed up chemical processes that would normally move very slowly. Enzymes unfortunately dont last forever they have limited stability or lifespan when they have completed their intent in the chemical reaction. Science shows that enzymes work on raw material. Fruit, cereal, milk, beer or wood are nigh typical products for enzymatic conversion. Enzymes are specific, they usually break pass or synthesize one particular compound, and in some cases enz ymes limit their actions to specific bonds in the compound with in which they react. An example gluconases is one of the many enzymes used in beer brewing. This enzyme is used in industrial applications of brewing beer and is a very efficient catalyst. It breaks down the wheat and converts the carbohydrates into sugars that speed up the reaction in the aspect of the beers fermentation. Enzymes need certain types of conditions to operate, these conditions are usually mild in the areas of temperature and acidity. Many enzymes function around 30- 70C and their acidity are usually around neutral(ph 7). Enzymes are very important to industrial processes, enzymes they are energy frugality and also protect the lifespan of equipment used in processes and also having to buy special equipment resistant to heat, pressure or corrosion. Industrial enzymes can be produced in an ecological way, one of the main ways enzymes can be produced industrially is to culture enzymes in vats. Ma n has been exploiting enzymes in nature unknowingly for centuries. Also for thousands of years the beer brewing processes of many countries has relied heavily on barley malt. In this period of time barley was malted without brewers understanding what happen to the barley during the malting process. The idea dressing then was good beer couldnt be made without malted barley. The unknown