{"id":21330,"date":"2021-07-01T11:43:58","date_gmt":"2021-07-01T10:43:58","guid":{"rendered":"https:\/\/lesaffre.se\/?p=21330"},"modified":"2021-07-12T15:35:03","modified_gmt":"2021-07-12T14:35:03","slug":"forsta-enzymer-vid-brodbakning","status":"publish","type":"post","link":"https:\/\/lesaffre.se\/sv\/forsta-enzymer-vid-brodbakning\/","title":{"rendered":"F\u00f6rst\u00e5 enzymer vid br\u00f6dbakning"},"content":{"rendered":"

Amylaser, proteaser, lipaser, xylanaser f\u00f6r att bara n\u00e4mna de mest k\u00e4nda … enzymerna g\u00f6r det m\u00f6jligt att utveckla den fulla potentialen hos ingredienser som anv\u00e4nds vid br\u00f6dtillverkning, via deras roll som katalysator f\u00f6r biokemiska reaktioner.
\nUniversella katalysatorer f\u00f6r biokemiska reaktioner som verkar i den levande v\u00e4rlden, enzymer g\u00f6r det m\u00f6jligt att m\u00f6ta tekniska behov i m\u00e5nga sektorer av livsmedelsindustrin, s\u00e4rskilt inom br\u00f6dtillverkning. Deras h\u00f6gt kontrollerade tillverkningsprocesser liksom regelverket garanterar deras effektivitet och s\u00e4kerhet.
\n<\/strong>
\nEnzymer \u00e4r proteiner fr\u00e5n den levande v\u00e4rlden. De \u00e4r v\u00e4sentliga f\u00f6r livet, eftersom de styr de biokemiska reaktioner som sker i hj\u00e4rtat av cellerna. V\u00e4xter, djur, bakterier, svampar … enzymer finns i alla levande riken. Till exempel, hos m\u00e4nniskor, spelar enzymer en viktig roll under matsm\u00e4ltningen genom att sk\u00e4ra f\u00f6reningar fr\u00e5n maten med syftet att g\u00f6ra dem assimilerbara av kroppen. Hos kalvar orsakar vissa enzymer koagulation av intagen komj\u00f6lk, vilket m\u00f6jligg\u00f6r matsm\u00e4ltning av det unga djuret. Samma enzymer, som kallas l\u00f6pe, anv\u00e4nds f\u00f6r att g\u00f6ra ost av mj\u00f6lk.<\/p>\n

Mycket specifika katalysatorer<\/span><\/em><\/p>\n

Det finns ett mycket stort antal enzymer, som var och en verkar p\u00e5 ett specifikt substrat under en specifik biokemisk reaktion. Det \u00e4r vanligt att beteckna ett enzym med namnet p\u00e5 dess substrat, till vilket \u00e4ndelsen ”-as” l\u00e4ggs till. Det talas om amylas, proteas, lipas, etc. Specificiteten av ett enzyms verkan p\u00e5 ett givet substrat beror p\u00e5 dess unika konfiguration. Som med alla proteiner verkar denna tredimensionella struktur vara k\u00e4nslig f\u00f6r de fysikokemiska f\u00f6rh\u00e5llandena i mediet och i synnerhet f\u00f6r v\u00e4rme. N\u00e4r du bakar br\u00f6d \u00f6kar inkr\u00e5mets temperatur gradvis och enzymproducenter anser att enzymer \u00e4r inaktiva efter bakning i konventionella system f\u00f6r br\u00f6dtillverkning.<\/p>\n

Enzymer uppfyller tekniska behov<\/span><\/em><\/p>\n

De naturliga egenskaperna hos levande v\u00e4rldens enzymer anv\u00e4nds f\u00f6r tekniska \u00e4ndam\u00e5l inom m\u00e5nga omr\u00e5den, s\u00e5som livsmedelsindustrin, men \u00e4ven textilindustrin eller reng\u00f6ringsmedel. Beroende p\u00e5 typ av process har de anv\u00e4nda enzymerna specifika funktioner och l\u00e4mpliga renhetskriterier. De bed\u00f6mnings- och godk\u00e4nnandef\u00f6rfaranden som kr\u00e4vs varierar beroende p\u00e5 vilken industrisektor som riktas, eftersom livsmedelsindustrin \u00e4r en av de str\u00e4ngaste inom detta omr\u00e5de.<\/p>\n

Ursprunget till enzymer i br\u00f6dtillverkningen<\/span><\/em><\/p>\n

Enzymerna som anv\u00e4nds vid br\u00f6dtillverkning har flera ursprung. N\u00e5gra av dem finns naturligt i spannm\u00e5lskorn (vi talar om endogena enzymer). Vetekornet inneh\u00e5ller till exempel enzymer som \u00e4r n\u00f6dv\u00e4ndiga f\u00f6r dess groning s\u00e5som amylaser: de g\u00f6r det m\u00f6jligt att sk\u00e4ra kedjorna av glukos som bildar st\u00e4rkelsen (fr\u00f6ns energireserv) i enkla sockerarter som anv\u00e4nds av cellerna f\u00f6r att f\u00f6r\u00f6ka sig och bilda den nya plantan. Dessa enzymer som finns naturligt i spannm\u00e5len finns i mj\u00f6l. Under tillagning av br\u00f6d f\u00f6rvandlar de st\u00e4rkelsen till fermenterbara sockerarter som kommer att finnas tillg\u00e4ngliga f\u00f6r j\u00e4sten och g\u00f6r det m\u00f6jligt f\u00f6r dem att producera den koldioxid som kr\u00e4vs f\u00f6r att degen ska fermenteras.<\/p>\n

Niv\u00e5erna av endogena enzymer i mj\u00f6l \u00e4r emellertid varierande och ibland otillr\u00e4ckliga f\u00f6r att st\u00f6dja j\u00e4stens metaboliska aktivitet. Det \u00e4r d\u00e4rf\u00f6r det anv\u00e4nds exogena enzymer. Dessa kan komma fr\u00e5n djur- eller v\u00e4xtorganismer. Detta \u00e4r till exempel fallet med diastatisk malt, erh\u00e5llen fr\u00e5n groddade spannm\u00e5l som \u00e4r platsen f\u00f6r viktiga enzymatiska aktiviteter. De kan ocks\u00e5 produceras av mikroorganismer som \u00e4r anm\u00e4rkningsv\u00e4rt v\u00e4l utrustade med enzymatiskt material i den levande v\u00e4rlden: m\u00f6gel (tr\u00e5dformiga svampar) eller bakterier. Dessa mikroorganismer till\u00e5ter en riklig och snabb produktion av en arsenal av olika enzymer.<\/p>\n

Enzymer \u00e4r inte GMO<\/span><\/em><\/p>\n

F\u00f6r att producera enzymerna som anv\u00e4nds vid br\u00f6dtillverkning i betydande m\u00e4ngder utf\u00f6r tillverkare s\u00e5ledes fermentation som syftar till att multiplicera enzymerna fr\u00e5n ett urval av mikroorganismer och fr\u00e5n ett givet substrat. De anv\u00e4nda mikroorganismerna erh\u00e5lls med olika metoder – insamling, hybridisering, mutagenes eller genteknik – och v\u00e4ljs sedan f\u00f6r deras f\u00f6rm\u00e5ga att producera det \u00f6nskade enzymet. De s\u00e5lunda erh\u00e5llna enzymerna extraheras, renas och standardiseras. De inneh\u00e5ller d\u00e4rf\u00f6r inget sp\u00e5r av det genetiska materialet hos mikroorganismerna som producerade dem. Dessutom, n\u00e4r det g\u00e4ller m\u00e4rkning p\u00e5 europeisk niv\u00e5, namnges enzymer p\u00e5 grundval av deras aktivitet och utan h\u00e4nvisning till mikroorganismen som producerade dem.<\/p>\n

S\u00e4kerhet, en absolut n\u00f6dv\u00e4ndighet<\/strong> f\u00f6r anv\u00e4ndning av enzymer vid br\u00f6dtillverkning<\/span><\/em><\/p>\n

Myndigheter i m\u00e5nga l\u00e4nder har fastst\u00e4llt strikta bed\u00f6mningsf\u00f6rfaranden innan de till\u00e5ter anv\u00e4ndning av ett enzym i livsmedelsindustrin. Enzymtillverkare m\u00e5ste d\u00e4rf\u00f6r l\u00e4mna in underlag f\u00f6r att visa att denna anv\u00e4ndning uppfyller ett tekniskt behov och att enzymet i fr\u00e5ga inte utg\u00f6r n\u00e5gon h\u00e4lsorisk f\u00f6r konsumenten. Varje enzym \u00e4r d\u00e4rf\u00f6r f\u00f6rem\u00e5l f\u00f6r toxikologiska tester och dess verkliga intresse s\u00e5v\u00e4l som konsumentexponering utv\u00e4rderas.<\/p>\n

Om du vill veta mer, v\u00e4nligen klicka p\u00e5 \u201ckontakta oss\u201d nedan !<\/strong><\/h3>\n","protected":false},"excerpt":{"rendered":"

Amylaser, proteaser, lipaser, xylanaser f\u00f6r att bara n\u00e4mna de mest k\u00e4nda … enzymerna g\u00f6r det m\u00f6jligt att utveckla den fulla potentialen hos ingredienser som anv\u00e4nds vid br\u00f6dtillverkning, via deras roll som katalysator f\u00f6r biokemiska reaktioner. Universella katalysatorer f\u00f6r biokemiska reaktioner som verkar i den levande…<\/p>\n","protected":false},"author":9,"featured_media":21352,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[100],"tags":[],"class_list":["post-21330","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-posts-se"],"yoast_head":"\nF\u00f6rst\u00e5 enzymer vid br\u00f6dbakning • Lesaffre Nordic<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lesaffre.se\/sv\/forsta-enzymer-vid-brodbakning\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"F\u00f6rst\u00e5 enzymer vid br\u00f6dbakning\" \/>\n<meta property=\"og:description\" content=\"Amylaser, proteaser, lipaser, xylanaser f\u00f6r att bara n\u00e4mna de mest k\u00e4nda … enzymerna g\u00f6r det m\u00f6jligt att utveckla den fulla potentialen hos ingredienser som anv\u00e4nds vid br\u00f6dtillverkning, via deras roll som katalysator f\u00f6r biokemiska reaktioner. 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