Enzyme engineering in food processing

Front Cover......Page 1
Enzymes in Food Processing......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
List of Contributors......Page 12
Preface......Page 14
Preface to the First Edition (Excerpt)......Page 16
I. The Subject Matter......Page 18
II. Natural Occurrence of Enzymes in Raw Materials and Foods......Page 19
IV. Traditional Sources of Enzymes for Use in Food Processing......Page 20
References......Page 22
I. Illustration of Enzyme Action by Analogy......Page 24
II. Historical Development of the Enzyme Concept......Page 25
III. Food Enzymes......Page 26
IV. Immobilized Enzymes......Page 27
V. Future Developments......Page 28
References......Page 30
I. Enzyme Units......Page 32
II. Enzyme Kinetics......Page 34
III. Enzyme Specificity......Page 41
IV. Isoenzymes......Page 42
V. Nomenclature......Page 43
References......Page 46
I. Introduction......Page 48
II. Effect of Temperature......Page 49
IV. Effect of Moisture......Page 54
V. Effect of pH......Page 55
References......Page 58
I. Enzyme Inhibition......Page 60
II. Enzyme Activation......Page 64
References......Page 67
CHAPTER 6. Carbohydrases......Page 70
II. Chemistry of Carbohydrates......Page 71
III. General Characteristics of the Action of Carbohydrases......Page 76
IV. Amylases......Page 79
V. Transglycosylation......Page 99
VI. Debranching Enzymes......Page 101
VII. Invertases......Page 103
VIII. Lactases......Page 109
IX. Cellulases......Page 114
X. Pectic Enzymes......Page 124
XI. Pectin Methylesterases......Page 130
References......Page 134
CHAPTER 7. Proteolytic Enzymes......Page 140
I. The Substrate......Page 141
II. Specificity of Proteases......Page 150
III. Major Uses of Proteases and Criteria for the Choice of Enzymes......Page 154
IV. Papain and Chymopapain......Page 157
V. Ficin......Page 161
VI. Bromelain......Page 163
VII. Trypsin......Page 165
VIII. Chymotrypsin......Page 168
IX. Pepsin......Page 169
X. Rennin......Page 171
XI. Cathepsins......Page 175
XII. Exopeptidases......Page 177
XIII. Enzymes Hydrolyzing Scleroproteins......Page 178
XIV. Microbial Proteases......Page 183
References......Page 191
CHAPTER 8. Lipases and Esterases......Page 198
I. Introduction......Page 199
II. Lipases and Esterases......Page 200
III. Pancreatic Lipases......Page 212
IV. Milk Lipase......Page 215
V. Lipases of Botanical Origin......Page 222
VI. Microbial Lipases......Page 225
References......Page 231
CHAPTER 9. Oxidoreductases......Page 236
I. Glucose Oxidase......Page 239
II. Galactose Oxidase......Page 248
III. Lipoxygenase (Lipoxidase)......Page 249
V. Xanthine Oxidase......Page 252
VI. Catecholase (Polyphenol Oxidase)......Page 253
VII. Peroxidase......Page 260
VIII. Catalase......Page 264
References......Page 269
I. Introduction......Page 272
II. Proteases......Page 274
III. Amylases......Page 293
IV. Pectinolytic Enzymes......Page 311
References......Page 315
I. Introduction......Page 318
II. Amylases......Page 319
III. Proteases......Page 334
IV. Lipoxidase and Lipase......Page 341
VI. Pentosanase......Page 344
References......Page 345
CHAPTER 12. Modified Starches, Corn Syrups Containing Glucose and Maltose, Corn Syrups Containing Glucose and Fructose, and Crystalline Dextrose......Page 348
I. Introduction......Page 349
II. Technologies Based on Inorganic Catalysts......Page 351
III. Technologies Based on Enzymatic Catalysis......Page 356
References......Page 375
CHAPTER 13. Dairy Industry......Page 378
I. Natural Enzymes of Milk......Page 379
II. Hydrogen Peroxide–Catalase Treatment......Page 381
III. Rennin and the Formation of Milk Curd......Page 383
IV. Lipolysis and Proteolysis during Cheese Ripening......Page 393
V. Lactase......Page 400
VI. Miscellaneous Applications of Enzymes in the Dairy Industry......Page 406
References......Page 408
I. Introduction......Page 414
II. Distribution of Pectic Substances and Pectic Enzymes in Fruits......Page 415
III. Commercially Available Pectic Enzymes......Page 419
IV. Specific Applications of Enzymes in Fruit Juice Technology......Page 422
References......Page 455
I. Introduction......Page 460
II . Experimental Work with Fungal Amylases......Page 462
III. Industrial Use of Fungal Amylases......Page 463
IV. Conversion as a Limiting Factor in Fermentation......Page 464
V. World-Wide Use of Fungal Amylases......Page 469
References......Page 470
I. Introduction......Page 472
II. The Brewing Process......Page 473
III. Indigenous Enzymes in the Mashing Process......Page 475
IV. Exogenous Enzymes in the Mashing Process......Page 476
V. Exogenous Enzymes in Beer Finishing Operations......Page 480
VI. Miscellaneous Enzymes......Page 484
References......Page 487
I. The Tenderization of Meat......Page 490
II. Other Applications of Enzymes in the Meat Industry......Page 505
References......Page 508
CHAPTER 18. Miscellaneous Applications of Enzymes......Page 510
II. Solubilizing Tea Solids......Page 511
III. Detoxifying Thioglucoside-Containing Seed......Page 512
IV. Beet Sugar Processing......Page 513
V. Degreasing Bones for Gelatin Production......Page 515
VI. Lysozyme......Page 519
VIII. Elimination of Flatulence Factor......Page 521
IX. Simultaneous Gelatinization and Enzymatic Thinning of Starch......Page 522
X. Peeling and Cleaning Shellfish......Page 525
XII. Clouding Agent from Citrus Peel......Page 526
XIII. Candied Fruits......Page 527
XIV. Inhibiting Softening of Pickles......Page 528
XV. Digestive Aids......Page 529
XVII. Macerating or Cooking Enzymes......Page 530
References......Page 533
I. Applications of Glucose Oxidase in Food Processing......Page 536
II. \"Desugaring\" Eggs......Page 538
V. Maturing Flour......Page 542
VII. Protecting Animal Fats against Oxidation......Page 543
VIII. Preventing Shrimp Discoloration......Page 545
X. Protection of Water and Oil Emulsions......Page 546
XI. Citrus Drink and Concentrate Stabilization......Page 548
XII. Glucose Oxidase in the Treatment of White Wine......Page 555
XIII. Improved Thermal Stability......Page 559
XIV. Coated Film......Page 561
XV. Miscellaneous Applications......Page 562
References......Page 563
I. General Health Aspects......Page 566
II. Legal Aspects......Page 567
References......Page 571
Index......Page 572