Novel Enzyme Technology for Food Applications

✍ Scribed by Robert Rastall

• Year: 2007
• Tongue: English
• Leaves: 337
• Category: Library

✦ Synopsis

The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications. Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates. Novel enzyme technology for food applications will be a standard reference for all those in industry and academia concerned with improving food products with this advanced technology.

✦ Table of Contents

Contents......Page 6
Contributor contact details......Page 12
Preface......Page 16
Part I Principles of industrial enzyme technology......Page 18
1.1 Introduction......Page 20
1.2 Where to screen for new enzymes......Page 21
1.3 How to screen for new enzymes......Page 25
1.5 References......Page 30
2.1 Introduction......Page 33
2.2 Laboratory evolution......Page 34
2.3 Examples of improving enzyme stability and functionality by laboratory evolution......Page 41
2.4 Rational and computational protein engineering......Page 45
2.5 Examples of improving enzyme stability and ability by rational protein engineering......Page 47
2.6 Examples of combined laboratory evolution and computational design......Page 51
2.8 Sources of further information and advice......Page 52
2.9 References......Page 53
3.1 Introduction......Page 60
3.2 Traditional sources and processes for industrial enzyme production......Page 61
3.3 Design of expression systems for industrial enzyme production......Page 63
3.4 Development of an enzyme production process......Page 71
3.6 Sources of further information and advice......Page 73
3.7 References......Page 74
4.1 Introduction......Page 77
4.2 Immobilized enzyme technology for modification of acylglycerols......Page 79
4.3 Immobilized enzyme technology for modification of carbohydrates......Page 85
4.4 Immobilized enzyme technology protein modification......Page 90
4.5 Immobilized enzyme technology for production of flavor compounds......Page 92
4.6 Future trends......Page 94
4.7 References......Page 95
5.1 Introduction......Page 102
5.2 Theoretical approaches to how consumers form attitudes to new food production technologies......Page 103
5.3 Studies of consumer attitudes to enzyme technologies......Page 105
5.4 Implications of consumer attitudes to enzyme technologies......Page 111
5.6 Sources of further information and advice......Page 112
5.8 References......Page 113
Part II Novel enzyme technology for food applications......Page 116
6.1 Introduction......Page 118
6.2 Types of crosslinking enzymes......Page 120
6.3 Application of crosslinking enzymes in baking and pasta manufacture......Page 126
6.4 Application of crosslinking enzymes in meat and fish processing......Page 131
6.5 Application of crosslinking enzymes in dairy applications......Page 135
6.7 Analysing the chemistry of crosslinks formed by enzymes......Page 139
6.8 Effect of biopolymer crosslinking on nutritional properties of food......Page 141
6.10 References......Page 143
7.1 Introduction......Page 157
7.2 Enhancing the fat mimicking properties of proteins......Page 159
7.3 Applications in low-fat foods......Page 166
7.4 Future trends......Page 169
7.5 References......Page 170
8.1 Introduction......Page 177
8.2 Angiotensin I-converting enzyme inhibitory peptides......Page 178
8.3 Other bioactive peptides and their health benefits......Page 182
8.4 Production of bioactive peptides from milk and whey proteins......Page 187
8.7 References......Page 194
9.1 Introduction......Page 200
9.2 Production and usage of monosodium glutamate (MSG)......Page 203
9.3 Chondroitin sulphate......Page 205
9.4 Production of aspartame......Page 207
9.5 Enzymes for vanilla extraction......Page 208
9.6 Enzyme modified cheese as a flavour ingredient......Page 210
9.7 Enzymes used in savoury flavouring......Page 215
9.8 Enzymes used in yeast extract manufacture......Page 216
9.9 Future trends......Page 217
9.10 Sources of further information and advice......Page 219
9.11 References......Page 220
10.1 Introduction......Page 222
10.2 Use of proteolytic enzymes in food processing......Page 225
10.3 Application of cold-adapted serine proteases in food processing......Page 226
10.4 Modifying marine proteases for industrial use......Page 228
10.6 References......Page 229
11.2 Dietary fibre......Page 232
11.3 Prebiotics......Page 234
11.4 Inulin......Page 236
11.5 Transgalacto-oligosaccharides......Page 239
11.6 Gluco-oligosaccharides......Page 240
11.7 Alternansucrase-maltose acceptor oligosaccharides......Page 241
11.8 Resistant starch......Page 243
11.9 Arabinoxylan......Page 245
11.10 Oligosaccharides from non-starch polysaccharides......Page 247
11.11 Pectins......Page 249
11.12 Oligodextran......Page 251
11.14 References......Page 254
12.1 Introduction......Page 260
12.2 Di- and oligosaccharides from sucrose......Page 261
12.3 Polysaccharides from sucrose......Page 274
12.4 Other products......Page 277
12.5 Future trends......Page 278
12.7 References......Page 279
13.1 Introduction......Page 287
13.2 Production of diglyceride oils......Page 288
13.3 Production of healthy oils containing medium chain fatty acids......Page 295
13.6 References......Page 299
14.1 Introduction......Page 302
14.2 Lipase selectivity......Page 303
14.3 Fatty acid harvesting......Page 311
14.4 Structured triacylglycerols......Page 312
14.5 Single reaction step process for the production of STAG......Page 318
14.7 Nutritional and other uses of structured lipids......Page 324
14.8 Summary and future trends......Page 325
14.9 References......Page 326
Index......Page 332