Biotechnology and Food Quality (eBook)

Front Cover 
1 
Biotechnology and Food Quality 4
Copyright Page 
5 
Table of Contents 
6 
Preface 10
PART 1: AGRICULTURAL BIOTECHNOLOGY 14
Chapter 1. Agricultural Biotechnology: The Benefits for Developed and Developing Countries 16
Introduction 16
References 21
Chapter 2. Food Quality Education 22
Introduction 22
Scope and Future Role of Food Quality 23
Undergraduate Education 25
Graduate Education and Research 27
Improvement of Agricultural Raw Materials 29
Improvement of Processed Foods 31
Conclusion 35
References 36
Chapter 3. Food Quality, Biotechnology, and the Food Company 40
Introduction 40
Qualify and Profitability 42
Demographic and Social Changes 42
Consumer Concerns 44
Biotechnology and Food Quality 49
Conclusion 55
References 55
Chapter 4. Making Technology Transfer Work 58
Introduction 58
Federal Laboratories as a Resource 59
Tapping Laboratory Technology 60
Chapter 5. Biotechnology: Regulatory Considerations 64
Coordination of Biotechnology Activities in USDA 65
USDA Philosophy on Biotechnology 66
Regulation of Meat and Poultry 67
Closing 69
Chapter 6. Biology: Now Is the Time 70
World Change and Biology 70
Era of Biology 72
Products and Processes of the Era of Biology for Food and Food Quality 73
Other Key Factors 75
PART 2: GENETIC ENGINEERING AND FOOD QUALITY 78
Chapter 7. Characterization and Modification of Maize Storage Proteins 80
Introduction 80
Results and Discussion 81
Localization of Zeins Within Protein Bodies 85
Genetic Engineering of Lysine-containing Alpha Zeins 90
References 94
Chapter 8. Genetic Modification of Traits of Interest to Consumers and Processors 96
Introduction 96
Cellular Genetics 97
Molecular Biology 103
Protection of New Developments 104
Application of Technology to Food Products 104
Conclusion 111
References 111
Chapter 9. Omega-3 Fatty Acid Improvements in Plants 116
Introduction 116
PUFA Biosynthesis in Higher Plants 118
PUFA Biosynthesis in Diatoms 120
Genetic Engineering of Fatty Acid Biosynthesis: A Modest Proposal 123
Preconditions for Implementation 123
Conclusion 124
References 124
Chapter 10. Enhancing Meat Quality with Somatotropin (ST): Potentials, Limitations, and Future Research Needs 128
Introduction 128
Overview of Growth Biology 129
Porcine Somatotropin: Historical Information 132
Porcine Somatotropin: Beltsville Studies 134
Conclusions 146
Acknowledgement 146
References 146
Summary 150
PART 3: MOLECULAR COMPONENTS OF FOOD 154
Chapter 11. Cell Wall Dynamics 156
Introduction 156
Experimental 158
Results and Discussion 160
Acknowledgements 166
Abbreviations 167
References 167
Chapter 12. Prospects for the Use of Genetic Engineering in the Manipulation of Ethylene Biosynthesis and Action in Higher Plants 172
Introduction 172
Regulation of Ethylene Synthesis 174
Mode of Action of Ethylene 174
Implication for the Future 175
Acknowledgements 176
References 177
Chapter 13. Tornato Fruit Polygalacturonase: Gene Regulation and Enzyme Function 180
Introduction 180
Regulation of PG Gene Expression 182
Maturation of the PG Protein 184
Function of PG 187
Conclusions 190
Acknowledgements 191
References 191
Chapter 14. Molecular Interactions of Contractile Proteins 194
Introduction 194
Muscle Structure 194
Myofibril Protein Composition and Protein-Protein Interactions 197
Titin and Nebulin 201
Changes in Titin Postmortem 204
Current Knowledge and Future Prospects 210
Acknowledgements 211
References 211
Chapter 15. Molecular Components of Food: Repartitioning Agents or Hormones 214
Introduction 214
Mechanism(s) of Action 216
Effects on Meat Quality 219
Effects on Carcass Quality 222
Conclusions 223
References 223
Summary 226
Reference 228
PART 4: EVALUATION OF FOOD QUALITY 230
Chapter 16. Model Non-Isotopic Hybridization Systems for Detection of Foodborne Bacteria: Preliminary Results and Future Prospects 232
Introduction 233
Experimental 236
Results 240
Discussion 247
References 249
Chapter 17. Use of RFLPs Analysis to Improve Food Quality 252
Introduction 252
References 264
Chapter 18. Hybridoma Technology: The Golden Age and Beyond 266
Introduction 266
Making Hybrids: Today and Tomorrow 267
In vitro Immunization 269
Partner Selection 270
Catalytic Antibodies 272
Specific Antibodies Without Specific Immunization 273
Chimeric Antibodies 274
Anti-idiotype Manipulation 275
What to Expect 277
References 278
Summary 282
PART 5: BIOPROCESSING 284
Chapter 19. Bioprocessing of Meats 286
Introduction 286
Technology of Fermentation 287
Topography of Fermentation 288
Microbiology of Fermentation 289
Protective Cultures 291
New Starter Cultures 293
References 294
Chapter 20. Genetic Modification of Enzymes Used in Food Processing 300
Introduction 300
Food Enzymes 300
Genetic Engineering Technologies 302
Clearly Established Enzymes for Known Applications 302
New or Modified Enzymes for Known Applications 305
New/Modified Enzymes for New/Unknown Applications 312
Acknowledgements 315
References 315
Chapter 21. Impact of Biotechnology on Vegetable Processing 320
Introduction 320
Agricultural Biotechnology Industry 320
Food Industry Needs 322
Processed Vegetable Crops 322
Tomatoes 324
Potatoes 325
Discussion 327
Summary 328
References 329
Chapter 22. Genetic Engineering of Lactic Starter Cultures 330
Introduction 330
Plasmids 331
Gene Transfer Systems 331
Lactose Metabolism 333
Proteinase Activity 334
Construction of Strains for Accelerated Cheese Ripening 335
Production of Antagonistic Proteins 336
Bacteriophage Resistance 339
Exopolymer Production 340
Vector Construction 341
Summary 343
References 344
Chapter 23. Production of Food Additives and Food Processing Enzymes by Recombinant DNA Technology 350
Introduction 350
Cecropin, an Antimicrobial Peptide 350
Pectic Enzymes for Food Processing 362
Concluding Remarks 365
References 367
Summary 368