Enzyme inactivation

Enzymes are biological catalysers. They control a large number of chemical and biochemical processes. In some cases, enzymes must be specifically inactivated. This is done to prevent undesirable changes in raw materials or products. Inactivation is usually carried out using heat. Steam sterilisation is a particularly gentle and effective method. The product is treated with hot, sterilised steam.

The amixon® sterile reactor is ideal for this. The products are gently mixed and evenly pressurised with steam. Subsequent vacuuming is used for drying and cooling

Industrial applications of enzyme inactivation: Spices and herbs: Inactivation of flavour- or colour-altering enzymes.

• Tea and coffee: Prevention of enzymatic post-ripening, which could lead to bitterness or colour changes.
• Cereals and flours: Inactivation of enzymes such as lipases or amylases to improve storage stability.
• Fruit and vegetable powder: Prevention of enzymatic brown colouring (polyphenol oxidase).
• Milk powder and whey products: Elimination of enzyme activities that can affect texture or flavour.
• Cosmetic raw materials: Inactivation of enzymes in plant extracts for stabilisation.
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