Enzymes in Food Processing

In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing.
- Covers genetic modification of enzymes in the food industry

- Discuss enzyme function and dependence on environmental parameters

- Explores practical applications of food enzymes in industry

1;Front Cover;1 2;Enzymes in Food Processing;4 3;Copyright Page;5 4;Table of Contents;6 5;FOOD SCIENCE AND TECHNOLOGY;18 6;Preface to the Third Edition;20 7;Preface to the Second Edition;22 8;Preface to the First Edition;24 9;CHAPTER 1. Introduction;26 9.1;GERALD REED;26 10;CHAPTER 2. General Characteristics of Enzymes;32 10.1;I. Introduction;32 10.2;II. Primary Features of Enzymes and Enzyme Reactions;32 10.3;III. Nomenclature;43 10.4;IV. Enzyme Kinetics;45 10.5;V. Inhibition;54 10.6;VI. Cofactors;57 10.7;VII. Enzyme Assays and Units;59 10.8;References;61 11;CHAPTER 3. Environmental Effects on Enzyme Activity;64 11.1;I. Introduction;64 11.2;II. Effect of pH;64 11.3;III. Effect of the Aqueous Environment;71 11.4;V. Effect of Other Environmental Conditions;89 11.5;VI. Summary;91 11.6;References;92 12;CHAPTER 4. Modern Methods of Enzyme Expression and Design;96 12.1;I. Summary;96 12.2;II. Background;97 12.3;III. Genetic Engineering;101 12.4;IV. Commercialization of Genetically Engineered Products;113 12.5;V. Implications for the Future;123 12.6;Supplemental Reading;125 12.7;References;125 13;CHAPTER 5. Immobilized Enzymes;128 13.1;I. Introduction;128 13.2;II. Immobilization Methods;129 13.3;III. Effects of Immobilization;135 13.4;IV. Applications;140 13.5;V. Free or Immobilized Enzyme?;142 13.6;References;143 14;CHAPTER 6. Carbohydrases;146 14.1;I. Introduction;146 14.2;II. Food-Processing Carbohydrases;146 14.3;References;172 15;CHAPTER 7. Proteases;184 15.1;I. Introduction;184 15.2;II. Substrates;186 15.3;III. Enzymes;192 15.4;IV. General Issues in Protein Hydrolysis Processes;207 15.5;V. Individual Proteases;213 15.6;VI. Summary of the Food Uses of Proteases;221 15.7;References;224 16;CHAPTER 8. Lipases;230 16.1;SVEN ERIK GODTFREDSEN;230 16.2;References;239 17;CHAPTER 9. Oxidoreductases;246 17.1;I. Polyphenol Oxidase;246 17.2;II. Peroxidase;258 17.3;III. Lactoperoxidase;269 17.4;IV. Catalase;271 17.5;V. Sulfhydryl Oxidase;273 17.6;VI. Glucose Oxidase;276 17.7;VII.
Pyranose Oxidase;279 17.8;VIII. Xanthine Oxidase;280 17.9;IX. Lipoxygenase;282 17.10;X. Dehydrogenases;290 17.11;References;292 18;CHAPTER 10. Applications of Oxidoreductases;304 18.1;I. Alcohol Oxidase;304 18.2;II. Catalase;305 18.3;III. Glucose Oxidase /Catalase;308 18.4;IV. Lactoperoxidase;314 18.5;V. Sulfhydryl Oxidase;314 18.6;References;314 19;CHAPTER 11. Milling and Baking;318 19.1;I. Introduction;318 19.2;II. Enzymes in Flour;319 19.3;III. Use in the Baking Industry;327 19.4;IV. Conclusion;341 19.5;References;341 20;CHAPTER 12. Starches, Sugars, and Syrups;346 20.1;I. Introduction;346 20.2;II. Starch Production and Application;349 20.3;III. Sweetener and Syrup Production;351 20.4;IV. Applications of Sweeteners and Syrups;365 20.5;References;369 21;CHAPTER 13. Dairy Products;372 21.1;I. Natural Enzymes of Milk;372 21.2;II. Milk Clotting;373 21.3;III. Cheese Ripening;377 21.4;IV. Lactase;379 21.5;V. Hydrogen Peroxide and Catalase Treatment;380 21.6;VI. Miscellaneous Application of Enzymes in Dairy Processing;381 21.7;References;382 22;CHAPTER 14. Pecttc Enzymes in Fruit and Vegetable Juice Manufacture;388 22.1;I. Introduction;388 22.2;II. Pectic Substances and Pectic Enzymes;388 22.3;III. Occurrence and Microbial Production of Pectic Enzymes;391 22.4;IV. Food-Processing-Related Properties of Pectic Enzymes;391 22.5;V. Methods Used in Technological Pectic Enzyme Research;397 22.6;VI. Use of Commercial Fungal Enzymes as Processing Aids;399 22.7;VII. Quality Aspects of Clear Fruit Juices Obtained by Enzyme Treatment of Juices or Pulp;407 22.8;VIII. Technological Functions of Endogenous Pectic Enzymes;411 22.9;References;417 23;CHAPTER 15. Enzymes Associated with Savory Flavor Enhancement;426 23.1;I. Introduction;426 23.2;II. Enzymatic Hydrolysis of Nuclear Material;429 23.3;III. Commercial Production of Extracts Rich in Flavor Enhancers;441 23.4;IV. Conclusion;444 23.5;References;446 24;CHAPTER 16. Wine;448 24.1;I. Introduction;448 24.2;II. Endogenous Enzymes;449
24.3;III. Use of Commercial Enzyme Preparations in Wine Making;452 24.4;IV. Future Developments;460 24.5;References;460 25;CHAPTER 17. Enzymes in Brewing;464 25.1;I. Introduction;464 25.2;II. Malt and Its Reactions during Brewing;465 25.3;III. Use of Brewer's Adjuncts;469 25.4;IV. Brewing with Very High Adjunct Levels;471 25.5;V. Keeping Beer Clear with Chillproofing Enzymes;473 25.6;VI. Making New and Special Types of Beer with Enzymes;475 25.7;VII. Improving Filtration with Enzymes;479 25.8;VIII. Extension of Shelf Life of Packaged Beer;480 25.9;References;481 26;CHAPTER 18. Fish Processing;484 26.1;I. Introduction;484 26.2;II. Traditional Processes;484 26.3;III. New Applications of Enzymes in Fish Processing;489 27;References;493 28;Index;496