Nagodawithana / Reed / Taylor Enzymes in Food Processing

3. Auflage 2013
ISBN: 978-0-08-057145-4
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 480 Seiten, Web PDF

Reihe: Food Science and Technology

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

Autoren/Hrsg.

Nagodawithana, Tilak

Reed, Gerald

Taylor, Steve

Inhaltsverzeichnis

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