Enzymes in Food Processing (eBook)

Front Cover 1
Enzymes in Food Processing 4
Copyright Page 5
Table of Contents 6
FOOD SCIENCE AND TECHNOLOGY 18
Preface to the Third Edition 20
Preface to the Second Edition 22
Preface to the First Edition 24
CHAPTER 1. Introduction 26
GERALD REED 26
CHAPTER 2. General Characteristics of Enzymes 32
I. Introduction 32
II. Primary Features of Enzymes and Enzyme Reactions 32
III. Nomenclature 43
IV. Enzyme Kinetics 45
V. Inhibition 54
VI. Cofactors 57
VII. Enzyme Assays and Units 59
References 61
CHAPTER 3. Environmental Effects on Enzyme Activity 64
I. Introduction 64
II. Effect of pH 64
III. Effect of the Aqueous Environment 71
V. Effect of Other Environmental Conditions 89
VI. Summary 91
References 92
CHAPTER 4. Modern Methods of Enzyme Expression and Design 96
I. Summary 96
II. Background 97
III. Genetic Engineering 101
IV. Commercialization of Genetically Engineered Products 113
V. Implications for the Future 123
Supplemental Reading 125
References 125
CHAPTER 5. Immobilized Enzymes 128
I. Introduction 128
II. Immobilization Methods 129
III. Effects of Immobilization 135
IV. Applications 140
V. Free or Immobilized Enzyme? 142
References 143
CHAPTER 6. Carbohydrases 146
I. Introduction 146
II. Food-Processing Carbohydrases 146
References 172
CHAPTER 7. Proteases 184
I. Introduction 184
II. Substrates 186
III. Enzymes 192
IV. General Issues in Protein Hydrolysis Processes 207
V. Individual Proteases 213
VI. Summary of the Food Uses of Proteases 221
References 224
CHAPTER 8. Lipases 230
SVEN ERIK GODTFREDSEN 230
References 239
CHAPTER 9. Oxidoreductases 246
I. Polyphenol Oxidase 246
II. Peroxidase 258
III. Lactoperoxidase 269
IV. Catalase 271
V. Sulfhydryl Oxidase 273
VI. Glucose Oxidase 276
VII. Pyranose Oxidase 279
VIII. Xanthine Oxidase 280
IX. Lipoxygenase 282
X. Dehydrogenases 290
References 292
CHAPTER 10. Applications of Oxidoreductases 304
I. Alcohol Oxidase 304
II. Catalase 305
III. Glucose Oxidase /Catalase 308
IV. Lactoperoxidase 314
V. Sulfhydryl Oxidase 314
References 314
CHAPTER 11. Milling and Baking 318
I. Introduction 318
II. Enzymes in Flour 319
III. Use in the Baking Industry 327
IV. Conclusion 341
References 341
CHAPTER 12. Starches, Sugars, and Syrups 346
I. Introduction 346
II. Starch Production and Application 349
III. Sweetener and Syrup Production 351
IV. Applications of Sweeteners and Syrups 365
References 369
CHAPTER 13. Dairy Products 372
I. Natural Enzymes of Milk 372
II. Milk Clotting 373
III. Cheese Ripening 377
IV. Lactase 379
V. Hydrogen Peroxide and Catalase Treatment 380
VI. Miscellaneous Application of Enzymes in Dairy Processing 381
References 382
CHAPTER 14. Pecttc Enzymes in Fruit and Vegetable Juice Manufacture 388
I. Introduction 388
II. Pectic Substances and Pectic Enzymes 388
III. Occurrence and Microbial Production of Pectic Enzymes 391
IV. Food-Processing-Related Properties of Pectic Enzymes 391
V. Methods Used in Technological Pectic Enzyme Research 397
VI. Use of Commercial Fungal Enzymes as Processing Aids 399
VII. Quality Aspects of Clear Fruit Juices Obtained by Enzyme Treatment of Juices or Pulp 407
VIII. Technological Functions of Endogenous Pectic Enzymes 411
References 417
CHAPTER 15. Enzymes Associated with Savory Flavor Enhancement 426
I. Introduction 426
II. Enzymatic Hydrolysis of Nuclear Material 429
III. Commercial Production of Extracts Rich in Flavor Enhancers 441
IV. Conclusion 444
References 446
CHAPTER 16. Wine 448
I. Introduction 448
II. Endogenous Enzymes 449
III. Use of Commercial Enzyme Preparations in Wine Making 452
IV. Future Developments 460
References 460
CHAPTER 17. Enzymes in Brewing 464
I. Introduction 464
II. Malt and Its Reactions during Brewing 465
III. Use of Brewer's Adjuncts 469
IV. Brewing with Very High Adjunct Levels 471
V. Keeping Beer Clear with Chillproofing Enzymes 473
VI. Making New and Special Types of Beer with Enzymes 475
VII. Improving Filtration with Enzymes 479
VIII. Extension of Shelf Life of Packaged Beer 480
References 481
CHAPTER 18. Fish Processing 484
I. Introduction 484
II. Traditional Processes 484
III. New Applications of Enzymes in Fish Processing 489
References 493
Index 496