Catalyst Chronicles

Fruit juice extraction may appear straightforward, but achieving clarity, consistency, and high yield from raw fruit is a complex science. Enzymes have become vital tools in modern juice processing, enabling producers to enhance both the quality and efficiency of their products—naturally and economically. One of the most widely used enzymes in juice processing is pectinase, which breaks down pectin, a structural polysaccharide found in plant cell walls. Pectin creates viscosity and cloudiness in fruit juice. By hydrolysing pectin, enzymes enable the release of more juice, improve filtration speed, and result in a clearer, brighter product. This is particularly beneficial in apple, grape, and citrus juices. Cellulase and hemicellulase are also commonly used to break down cellulose and hemicellulose, further dismantling plant cell walls. This boosts juice yield and enhances the extraction of valuable nutrients and colour compounds, leading to a product with richer flavour, higher nutriti...

Gluten-free baking has long posed a unique challenge to both home bakers and commercial producers. Gluten, a protein found in wheat, rye, and barley, plays a critical role in giving traditional baked goods their structure, elasticity, and chewiness. Removing it often results in products that are crumbly, dry, or lacking in flavour. Fortunately, enzymes are helping change that narrative. In gluten-free systems, enzymes act as natural catalysts that enhance dough structure, improve texture, and increase shelf life—without the need for synthetic additives. One of the most commonly used enzymes in this space is transglutaminase, which helps proteins cross-link and mimic some of gluten’s elastic properties. This results in baked goods with better volume and mouthfeel. Another essential enzyme is amylase, which breaks down starches into simple sugars. This action not only boosts yeast fermentation and enhances the rise of the dough, but it also improves crust colour and imparts a slightly sw...

In the growing push for sustainable industry practices, xylanase, a naturally occurring enzyme, has emerged as a vital player in eco-friendly bio-processing. Derived primarily from microbial sources, xylanase breaks down xylan, a major component of hemicellulose in plant cell walls. While originally developed for specific applications like pulp bleaching, it is now revolutionising a range of industries through its green credentials. One of the most impactful uses of xylanase is in the paper and pulp industry, where it enables chlorine-free bleaching of wood pulp. By breaking down xylan and loosening the lignin structure, xylanase allows for lower chemical usage—particularly chlorine compounds that are notorious for producing harmful effluents. This results in reduced environmental toxicity and improved biodegradability of waste. In animal feed production, xylanase improves the digestibility of feedstock, allowing livestock to absorb more nutrients. This enhances feed efficiency and red...

In the textile industry, desizing is a crucial pretreatment process used to remove sizing agents such as starch applied to yarns during weaving. Traditionally, this has involved the use of harsh chemicals or acid washes that, while effective, pose environmental and safety concerns. Enter bacterial amylase—an enzyme-based alternative that is quietly transforming the way fabrics are processed. Bacterial amylase specifically targets starch molecules, breaking them down into simpler sugars without affecting the integrity of the fabric. This specificity allows for a much gentler and more controlled desizing process compared to conventional chemical treatments. The result? Cleaner fabrics, preserved fibre strength, and an overall improvement in quality. One of the biggest advantages of using bacterial amylase lies in its environmental profile. Unlike chemical desizing agents, enzymes are biodegradable and non-toxic, producing less effluent and requiring milder operating conditions. This mean...

Papain and bromelain , two naturally occurring proteolytic enzymes sourced from papaya and pineapple respectively, have become vital tools in a wide array of industrial applications. These enzymes are renowned for their ability to break down proteins with precision, making them suitable for industries seeking gentle yet effective alternatives to harsh chemical processes. In food processing , papain and bromelain serve as natural meat tenderisers, enhancing product texture without affecting flavour. Their enzymatic action improves digestibility, shortens cooking time, and ensures a consistent, high-quality eating experience. Beyond meat, these enzymes are used in beer clarification, baking, and reducing haze in fruit juices. In pharmaceuticals , they offer more than just digestive support. Bromelain exhibits anti-inflammatory properties and is often prescribed to aid post-surgical recovery. Papain is used in wound care for enzymatic debridement and has demonstrated antimicrobial benefi...