Kooperativer Bibliotheksverbund

UID:

Format: 1 online resource (380 pages)

Edition: Second edition.

ISBN: 9780443154386 , 0443154384

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition Series

Content: This book, 'Improving and Tailoring Enzymes for Food Quality and Functionality,' explores the role of enzymes in the food industry. Edited by Rickey Y. Yada and Derek R. Dee, the book provides a comprehensive overview of enzyme applications, history, and design related to food processing. It examines enzyme activity, factors influencing their effectiveness, and the latest methods for enzyme separation and preparation. The text delves into microbial biosynthesis, enzymatic biosensors for detecting pesticides, and enzymes' use in waste treatment and valorization. Through detailed discussions on enzymes in breadmaking, meat, and fish processing, it highlights the importance of enzymes in enhancing food quality and safety. The book is intended for researchers, practitioners, and students in food science, offering insights into current practices and future trends in enzyme technology.

Note: Intro -- Improving and Tailoring Enzymes for Food Quality and Functionality -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1: A history of enzymes and their applications in the food industry -- 1.1. Introduction -- 1.2. A brief history of enzymology -- 1.3. Common enzymes and their categorization -- 1.3.1. Classification of enzymes -- 1.3.2. A list of common enzymes for food processing -- 1.4. Enzyme uses in the food industry -- 1.4.1. Food quality -- 1.4.2. Food fragrance and flavor -- 1.4.3. Food texture -- 1.4.4. Shelf life -- 1.4.5. Clarification -- 1.4.6. Food safety -- 1.4.7. Dairy enzymes -- 1.4.8. Biotechnology and enzymes -- References -- Chapter 2: Factors affecting enzyme activity and design -- 2.1. Introduction -- 2.2. Principles of enzyme catalysis -- 2.2.1. Thermodynamic and kinetic considerations of enzyme-catalyzed reactions -- 2.3. Catalytic mechanism -- 2.3.1. General acid-base catalysis -- 2.3.2. Covalent catalysis -- 2.3.3. Electrostatic catalysis -- 2.3.4. Catalysis by approximation -- 2.4. Formation of the enzyme-substrate complex -- 2.4.1. Electrostatics -- 2.4.2. Hydrogen bonding -- 2.4.3. Hydrophobic effect -- 2.4.4. Geometric complementarity -- 2.5. Transition state structure -- 2.5.1. Theories on specificity and selectivity -- 2.6. Enzyme kinetics -- 2.6.1. Reaction rates of chemical reactions -- 2.6.2. Progression of a kinetic reaction -- 2.6.3. Michaelis-Menten equation -- 2.6.4. Graphing data to determine kinetic parameters -- 2.7. Factors modulating enzyme activity -- 2.7.1. Inhibition -- 2.7.2. Cofactors -- 2.7.3. Environmental considerations -- 2.8. Considerations for industrial applications of enzymes -- 2.9. Enzyme design, discovery, and screening -- 2.9.1. Synthetic biology -- 2.9.2. Directed evolution for enzyme design and discovery -- 2.9.3. Advances in computational tools. , 2.9.4. Bioprospecting -- 2.9.5. Methods for enzyme screening -- 2.9.6. Further expanding enzyme design -- 2.10. Future of enzyme design for the food industry -- References -- Part One: Separation, preparation and biosynthesis of enzyme sources -- Chapter 3: Enzyme separation and preparation: Traditional to advanced methods -- 3.1. Introduction -- 3.2. Brief history of enzymes -- 3.3. Enzyme sources -- 3.3.1. Separation of enzymes from a source -- 3.4. Enzyme preparation techniques: Crude sample preparation -- 3.4.1. Crude separation of extracellular enzymes -- 3.4.2. Cell disruption to recover intracellular enzymes -- 3.4.2.1. Frozen cells -- 3.4.2.2. Salt concentration difference -- 3.4.2.3. Mechanical (physical) disruption -- Ball milling methods -- High-pressure homogenizer -- Ultrasonication -- 3.4.2.4. Chemical treatment -- 3.5. Enzyme preparation techniques: Purification from crude preparations -- 3.5.1. Solubility differences -- 3.5.2. Heat treatment -- 3.5.3. Chromatographic protein separation -- 3.5.3.1. Utilization of static charge-charge interaction -- 3.5.3.2. Hydrophobic interaction -- 3.5.3.3. Combination of a variety of specific affinities -- 3.5.3.4. Size exclusion chromatography -- 3.5.3.5. Membrane chromatography -- 3.5.3.6. Two-dimensional chromatography -- 3.5.4. Electrophoresis -- 3.5.5. New methods -- 3.5.5.1. Aqueous two-phase separation -- 3.5.5.2. Counter-current chromatography -- 3.5.5.3. Reverse micelle formation -- 3.5.5.4. Magnetic immobilized metal affinity -- 3.5.5.5. Asymmetrical flow field-flow fractionation -- 3.6. Last words -- References -- Chapter 4: Microbial biosynthesis of enzymes for food applications -- 4.1. Introduction -- 4.2. Food enzymes -- 4.3. Bioprocessing technology of microbial enzymes for food applications -- 4.3.1. Production. , 4.3.2. Intrinsic and extrinsic factors influencing the microbial biosynthesis of enzymes -- 4.4. Applications of microbial enzymes -- 4.4.1. Traditional applications -- 4.4.2. Novel and potential uses -- 4.5. Final remarks -- References -- Part Two: Enzyme processing, packaging, analysis, and valorization -- Chapter 5: Enzymes in food processing: Present uses and future prospects -- 5.1. Introduction -- 5.2. Production of enzymes for food uses -- 5.2.1. Traditional methods -- 5.2.2. Biotechnological methods -- 5.2.3. Characterization of produced enzymes -- 5.3. Enzymes in food bioprocessing -- 5.3.1. General information -- 5.3.2. Oxidoreductases -- 5.3.3. Transferases -- 5.3.4. Hydrolases -- 5.3.5. Lyases -- 5.3.6. Isomerases -- 5.3.7. Ligases -- 5.3.8. Translocases -- 5.4. Enzymatic catalysis under special food processing conditions -- 5.5. Artificial enzymes in the food industry -- 5.6. Concluding remarks -- Acknowledgments -- References -- Chapter 6: Enzymes for treatment, remediation, and valorization of wastewater and food wastes -- 6.1. Introduction -- 6.2. Food waste: Sources and statistics -- 6.3. Role of enzymes in the treatment of drinking water -- 6.4. Bioremediation of wastewater -- 6.4.1. Polyphenol-rich wastewaters -- 6.4.2. Oil and grease-rich wastewater -- 6.4.3. Sugar-rich wastewaters -- 6.4.4. Wastewater as a raw material for enzyme production -- 6.5. Waste valorization -- 6.5.1. Whey waste treatment and valorization -- 6.5.1.1. Uses of whey lactose -- 6.5.1.2. Use of whey proteins -- 6.5.1.3. Production of bioactive peptides from whey protein waste -- 6.5.1.4. Production of emulsifying peptides from whey protein -- 6.5.2. Generation of animal feed from keratinous proteins -- 6.5.3. Valorization of lipid waste -- 6.5.4. Conversion of biomass macromolecules into bulk chemicals. , 6.6. Challenges to enzyme-based waste remediation and valorization -- 6.7. Perspectives and conclusions -- References -- Chapter 7: Detection of pesticides and herbicides in foods by enzymatic biosensors -- 7.1. Introduction -- 7.2. Enzymatic biosensors for signal generation -- 7.2.1. Inhibition-based biosensors for pesticides -- 7.2.2. Catalytic biosensors for pesticides -- 7.2.3. Plant tissue biosensors for herbicides -- 7.2.4. Photosynthesis-based biosensors for herbicides -- 7.3. Transducers for signal conversion -- 7.3.1. Optical transducers -- 7.3.2. Electrochemical transducers -- 7.4. Parameters affecting biosensor performance -- 7.4.1. Substrate concentration -- 7.4.2. Enzyme concentration -- 7.4.3. Incubation time -- 7.4.4. Environment -- 7.4.5. Immobilization -- 7.5. Conclusion -- References -- Chapter 8: Enzymes for food-packaging applications -- 8.1. Introduction -- 8.2. Enzyme-enabled intelligent and active packaging systems -- 8.2.1. Enzyme carriers -- 8.2.2. Enzyme-enabled intelligent packaging -- 8.2.2.1. Time-temperature indicator -- 8.2.2.2. Oxygen indicator -- 8.2.3. Enzyme-enabled active packaging -- 8.2.3.1. Antimicrobial packaging -- 8.2.3.2. Oxygen scavenger -- 8.3. Enzymatic recycling and composting of packaging plastics -- 8.3.1. Poly(ethylene terephthalate) -- 8.3.1.1. Cutinase -- 8.3.1.2. PETase -- 8.3.2. Poly(lactic acid) -- 8.3.2.1. Biodegradation of PLA -- 8.3.2.2. Recycling of lactic acid through enzymatic hydrolysis -- 8.4. Commercial case study: Commercialization of PETase for PET recycling-Carbios -- 8.5. Conclusion -- References -- Part Three: Applications of enzymes in foods -- Chapter 9: Enzymes in breadmaking -- 9.1. Introduction -- 9.1.1. The wheat kernel and flour -- 9.1.2. Dough -- 9.1.3. Bread processing -- 9.1.4. Functions of enzymes in bread processing -- 9.2. Plant-derived enzyme systems -- 9.2.1. Malt. , 9.2.2. Soy flour -- 9.2.3. Disadvantages of plant-derived enzyme systems -- 9.3. Microbial and fungal enzymes -- 9.3.1. Amylases -- 9.3.2. Proteases -- 9.3.3. Hemicellulases -- 9.3.4. Lipases -- 9.3.5. Glucose oxidase -- 9.3.6. Other enzymes -- 9.3.7. Disadvantages of microbial and fungal enzymes -- 9.4. A case study in optimizing bakery enzyme systems for bread production -- 9.5. Future trends -- 9.6. Further information -- References -- Chapter 10: Enzymes in meat and fish -- 10.1. Introduction -- 10.2. Major classes of endogenous enzymes in muscle foods -- 10.2.1. Peptidases -- 10.2.2. Lipolytic enzymes -- 10.3. Major enzymatic postmortem changes in muscle foods -- 10.3.1. Proteolysis -- 10.3.2. Lipolysis -- 10.3.3. Nucleotides degradation -- 10.4. Enzymes and quality and safety of meat and fish -- 10.4.1. Enzymes and flavor -- 10.4.2. Enzymes and oxidation -- 10.4.3. Enzymes for improved tenderness -- 10.4.4. Enzymes and antimicrobial action -- 10.5. Enzymes involved in restructured meat and fish -- 10.5.1. Thrombin -- 10.5.2. Transglutaminase -- 10.6. Enzymes and nutrition -- 10.7. Effects of processing on enzyme activity -- Acknowledgments -- References -- Sources for further information -- Chapter 11: Enzyme immobilization and engineering for food applications -- 11.1. Introduction -- 11.2. Immobilization technologies -- 11.2.1. Adsorption -- 11.2.2. Affinity adsorption -- 11.2.3. Cross-linking -- 11.2.4. Entrapment and encapsulation -- 11.2.5. Covalent binding -- 11.3. Reactive groups and immobilization carriers -- 11.3.1. Reactive functional groups -- 11.3.2. Immobilization carriers -- 11.4. Applications and scope of enzyme immobilization -- 11.4.1. Case study-Enzymatic hydrolysis of lactose from food products -- 11.4.2. Case study-Milk protein hydrolysis by immobilized enzymes. , 11.4.2.1. Food protein hydrolysates with potential bioactive functions.

Additional Edition: ISBN 9780443154379

Additional Edition: ISBN 0443154376

Language: English

UID:

Format: 1 online resource (380 pages)

Edition: 2nd ed.

ISBN: 0-443-15438-4

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition Series

Note: Intro -- Improving and Tailoring Enzymes for Food Quality and Functionality -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1: A history of enzymes and their applications in the food industry -- 1.1. Introduction -- 1.2. A brief history of enzymology -- 1.3. Common enzymes and their categorization -- 1.3.1. Classification of enzymes -- 1.3.2. A list of common enzymes for food processing -- 1.4. Enzyme uses in the food industry -- 1.4.1. Food quality -- 1.4.2. Food fragrance and flavor -- 1.4.3. Food texture -- 1.4.4. Shelf life -- 1.4.5. Clarification -- 1.4.6. Food safety -- 1.4.7. Dairy enzymes -- 1.4.8. Biotechnology and enzymes -- References -- Chapter 2: Factors affecting enzyme activity and design -- 2.1. Introduction -- 2.2. Principles of enzyme catalysis -- 2.2.1. Thermodynamic and kinetic considerations of enzyme-catalyzed reactions -- 2.3. Catalytic mechanism -- 2.3.1. General acid-base catalysis -- 2.3.2. Covalent catalysis -- 2.3.3. Electrostatic catalysis -- 2.3.4. Catalysis by approximation -- 2.4. Formation of the enzyme-substrate complex -- 2.4.1. Electrostatics -- 2.4.2. Hydrogen bonding -- 2.4.3. Hydrophobic effect -- 2.4.4. Geometric complementarity -- 2.5. Transition state structure -- 2.5.1. Theories on specificity and selectivity -- 2.6. Enzyme kinetics -- 2.6.1. Reaction rates of chemical reactions -- 2.6.2. Progression of a kinetic reaction -- 2.6.3. Michaelis-Menten equation -- 2.6.4. Graphing data to determine kinetic parameters -- 2.7. Factors modulating enzyme activity -- 2.7.1. Inhibition -- 2.7.2. Cofactors -- 2.7.3. Environmental considerations -- 2.8. Considerations for industrial applications of enzymes -- 2.9. Enzyme design, discovery, and screening -- 2.9.1. Synthetic biology -- 2.9.2. Directed evolution for enzyme design and discovery -- 2.9.3. Advances in computational tools. , 2.9.4. Bioprospecting -- 2.9.5. Methods for enzyme screening -- 2.9.6. Further expanding enzyme design -- 2.10. Future of enzyme design for the food industry -- References -- Part One: Separation, preparation and biosynthesis of enzyme sources -- Chapter 3: Enzyme separation and preparation: Traditional to advanced methods -- 3.1. Introduction -- 3.2. Brief history of enzymes -- 3.3. Enzyme sources -- 3.3.1. Separation of enzymes from a source -- 3.4. Enzyme preparation techniques: Crude sample preparation -- 3.4.1. Crude separation of extracellular enzymes -- 3.4.2. Cell disruption to recover intracellular enzymes -- 3.4.2.1. Frozen cells -- 3.4.2.2. Salt concentration difference -- 3.4.2.3. Mechanical (physical) disruption -- Ball milling methods -- High-pressure homogenizer -- Ultrasonication -- 3.4.2.4. Chemical treatment -- 3.5. Enzyme preparation techniques: Purification from crude preparations -- 3.5.1. Solubility differences -- 3.5.2. Heat treatment -- 3.5.3. Chromatographic protein separation -- 3.5.3.1. Utilization of static charge-charge interaction -- 3.5.3.2. Hydrophobic interaction -- 3.5.3.3. Combination of a variety of specific affinities -- 3.5.3.4. Size exclusion chromatography -- 3.5.3.5. Membrane chromatography -- 3.5.3.6. Two-dimensional chromatography -- 3.5.4. Electrophoresis -- 3.5.5. New methods -- 3.5.5.1. Aqueous two-phase separation -- 3.5.5.2. Counter-current chromatography -- 3.5.5.3. Reverse micelle formation -- 3.5.5.4. Magnetic immobilized metal affinity -- 3.5.5.5. Asymmetrical flow field-flow fractionation -- 3.6. Last words -- References -- Chapter 4: Microbial biosynthesis of enzymes for food applications -- 4.1. Introduction -- 4.2. Food enzymes -- 4.3. Bioprocessing technology of microbial enzymes for food applications -- 4.3.1. Production. , 4.3.2. Intrinsic and extrinsic factors influencing the microbial biosynthesis of enzymes -- 4.4. Applications of microbial enzymes -- 4.4.1. Traditional applications -- 4.4.2. Novel and potential uses -- 4.5. Final remarks -- References -- Part Two: Enzyme processing, packaging, analysis, and valorization -- Chapter 5: Enzymes in food processing: Present uses and future prospects -- 5.1. Introduction -- 5.2. Production of enzymes for food uses -- 5.2.1. Traditional methods -- 5.2.2. Biotechnological methods -- 5.2.3. Characterization of produced enzymes -- 5.3. Enzymes in food bioprocessing -- 5.3.1. General information -- 5.3.2. Oxidoreductases -- 5.3.3. Transferases -- 5.3.4. Hydrolases -- 5.3.5. Lyases -- 5.3.6. Isomerases -- 5.3.7. Ligases -- 5.3.8. Translocases -- 5.4. Enzymatic catalysis under special food processing conditions -- 5.5. Artificial enzymes in the food industry -- 5.6. Concluding remarks -- Acknowledgments -- References -- Chapter 6: Enzymes for treatment, remediation, and valorization of wastewater and food wastes -- 6.1. Introduction -- 6.2. Food waste: Sources and statistics -- 6.3. Role of enzymes in the treatment of drinking water -- 6.4. Bioremediation of wastewater -- 6.4.1. Polyphenol-rich wastewaters -- 6.4.2. Oil and grease-rich wastewater -- 6.4.3. Sugar-rich wastewaters -- 6.4.4. Wastewater as a raw material for enzyme production -- 6.5. Waste valorization -- 6.5.1. Whey waste treatment and valorization -- 6.5.1.1. Uses of whey lactose -- 6.5.1.2. Use of whey proteins -- 6.5.1.3. Production of bioactive peptides from whey protein waste -- 6.5.1.4. Production of emulsifying peptides from whey protein -- 6.5.2. Generation of animal feed from keratinous proteins -- 6.5.3. Valorization of lipid waste -- 6.5.4. Conversion of biomass macromolecules into bulk chemicals. , 6.6. Challenges to enzyme-based waste remediation and valorization -- 6.7. Perspectives and conclusions -- References -- Chapter 7: Detection of pesticides and herbicides in foods by enzymatic biosensors -- 7.1. Introduction -- 7.2. Enzymatic biosensors for signal generation -- 7.2.1. Inhibition-based biosensors for pesticides -- 7.2.2. Catalytic biosensors for pesticides -- 7.2.3. Plant tissue biosensors for herbicides -- 7.2.4. Photosynthesis-based biosensors for herbicides -- 7.3. Transducers for signal conversion -- 7.3.1. Optical transducers -- 7.3.2. Electrochemical transducers -- 7.4. Parameters affecting biosensor performance -- 7.4.1. Substrate concentration -- 7.4.2. Enzyme concentration -- 7.4.3. Incubation time -- 7.4.4. Environment -- 7.4.5. Immobilization -- 7.5. Conclusion -- References -- Chapter 8: Enzymes for food-packaging applications -- 8.1. Introduction -- 8.2. Enzyme-enabled intelligent and active packaging systems -- 8.2.1. Enzyme carriers -- 8.2.2. Enzyme-enabled intelligent packaging -- 8.2.2.1. Time-temperature indicator -- 8.2.2.2. Oxygen indicator -- 8.2.3. Enzyme-enabled active packaging -- 8.2.3.1. Antimicrobial packaging -- 8.2.3.2. Oxygen scavenger -- 8.3. Enzymatic recycling and composting of packaging plastics -- 8.3.1. Poly(ethylene terephthalate) -- 8.3.1.1. Cutinase -- 8.3.1.2. PETase -- 8.3.2. Poly(lactic acid) -- 8.3.2.1. Biodegradation of PLA -- 8.3.2.2. Recycling of lactic acid through enzymatic hydrolysis -- 8.4. Commercial case study: Commercialization of PETase for PET recycling-Carbios -- 8.5. Conclusion -- References -- Part Three: Applications of enzymes in foods -- Chapter 9: Enzymes in breadmaking -- 9.1. Introduction -- 9.1.1. The wheat kernel and flour -- 9.1.2. Dough -- 9.1.3. Bread processing -- 9.1.4. Functions of enzymes in bread processing -- 9.2. Plant-derived enzyme systems -- 9.2.1. Malt. , 9.2.2. Soy flour -- 9.2.3. Disadvantages of plant-derived enzyme systems -- 9.3. Microbial and fungal enzymes -- 9.3.1. Amylases -- 9.3.2. Proteases -- 9.3.3. Hemicellulases -- 9.3.4. Lipases -- 9.3.5. Glucose oxidase -- 9.3.6. Other enzymes -- 9.3.7. Disadvantages of microbial and fungal enzymes -- 9.4. A case study in optimizing bakery enzyme systems for bread production -- 9.5. Future trends -- 9.6. Further information -- References -- Chapter 10: Enzymes in meat and fish -- 10.1. Introduction -- 10.2. Major classes of endogenous enzymes in muscle foods -- 10.2.1. Peptidases -- 10.2.2. Lipolytic enzymes -- 10.3. Major enzymatic postmortem changes in muscle foods -- 10.3.1. Proteolysis -- 10.3.2. Lipolysis -- 10.3.3. Nucleotides degradation -- 10.4. Enzymes and quality and safety of meat and fish -- 10.4.1. Enzymes and flavor -- 10.4.2. Enzymes and oxidation -- 10.4.3. Enzymes for improved tenderness -- 10.4.4. Enzymes and antimicrobial action -- 10.5. Enzymes involved in restructured meat and fish -- 10.5.1. Thrombin -- 10.5.2. Transglutaminase -- 10.6. Enzymes and nutrition -- 10.7. Effects of processing on enzyme activity -- Acknowledgments -- References -- Sources for further information -- Chapter 11: Enzyme immobilization and engineering for food applications -- 11.1. Introduction -- 11.2. Immobilization technologies -- 11.2.1. Adsorption -- 11.2.2. Affinity adsorption -- 11.2.3. Cross-linking -- 11.2.4. Entrapment and encapsulation -- 11.2.5. Covalent binding -- 11.3. Reactive groups and immobilization carriers -- 11.3.1. Reactive functional groups -- 11.3.2. Immobilization carriers -- 11.4. Applications and scope of enzyme immobilization -- 11.4.1. Case study-Enzymatic hydrolysis of lactose from food products -- 11.4.2. Case study-Milk protein hydrolysis by immobilized enzymes. , 11.4.2.1. Food protein hydrolysates with potential bioactive functions.

Additional Edition: ISBN 0-443-15437-6

Language: English