Novel Enzyme Technology for Food Applications Reviews the Latest Advanced Methods to Develop Specific Enzymes.
Novel enzyme technology for food applications
- Reviews the latest advanced methods to develop specific enzymes
- Discusses ways of producing higher quality food products
- Explores the improvement and production of enzymes
- Analyses enzyme technology for specific food applications
The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.
Part 1 discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part 2 discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.
Novel enzyme technology for food applications will be a standard reference for all those in industry and academia concerned with improving food products with this advanced technology.
PART 1 PRINCIPLES OF INDUSTRIAL ENZYME TECHNOLOGY
Discovering new industrial enzymes for food applications
T Schafer, Novozymes A/S, Denmark
Introduction. Where to screen for new enzymes. How to screen for new enzymes. Summary: which option to choose? References.
Improving enzyme performance in food applications
R Machielsen and S Dijkhuizen, Wageningen University, The Netherlands, T Kaper and L Looger, Carnegie Institution of Washington, USA and J van der Oost, Wageningen University, The Netherlands
Introduction. Evolution in the laboratory. Examples of improving enzyme stability and functionality by laboratory evolution. Rational and computational protein engineering. Examples of improving enzyme stability and functionality by rational protein engineering. Examples of combined laboratory evolution and computational design. Summary and future trends. Sources of further information and advice. References.
Industrial enzyme production for food applications
C Hjort, Novoenzymes A/S, Denmark
Introduction. Traditional sources and processes for industrial enzyme production. Design of expression systems for industrial enzyme production. Development of an enzyme production process. Future trends. Sources of further information and advice. References.
Immobilized enzyme technology for food applications
M K Walsh, Utah State University, USA
Introduction. Immobilised enzyme technology for modification of acylglycerols. Immobilised enzyme technology for modification of carbohydrates. Immobilised enzyme technology for protein modification. Immobilised enzyme technology for production of flavor compounds. Future trends. References.
Consumer attitudes towards novel enzyme technologies in food processing
H Sondergaard, K Grunert and J Scholderer, Aarhus School of Business, Denmark
Introduction. How consumers form attitudes to new food production technologies. Studies of consumer attitudes to enzyme technologies. Implications of consumer attitudes to enzyme technologies. Future trends. Sources of further information and advice. Acknowledgements. References.
PART 2 NOVEL ENZYME TECHNOLOGY FOR FOOD APPLICATIONS
Using cross-linking enzymes to improve textural and other properties of food
J Buchert, E Selinheimo, K Kruus, M-L Mattinen, R Lantto and K Autio, VTT, Finland
Introduction. Types of cross-linking enzymes. Using cross-linking enzymes in baking and pasta manufacture. Using cross-linking enzymes in meat and fish processing. Using cross-linking enzymes in dairy applications. Other applications of cross-linking enzymes in food manufacture. Analysing the chemistry of cross-links formed by enzymes. Effect of biopolymer cross-linking on nutritional properties of food. Summary and future trends. References.
Enzymatically-modified whey protein and other protein-based fat replacers
J Leman, University of Warmia and Mazury in Olsztyn, Poland
Introduction. Enhancing the fat mimicking properties of proteins. Applications in low-fat foods. Future trends. References.
Enzymatic production of bioactive peptides from milk and whey proteins
P Ortiz-Chao and P Jauregi, The University of Reading, UK
Introduction. Milk protein-derived bioactive peptides. Enzymatic production of bioactive peptides from milk and whey proteins. Future trends. Sources of further information and advice. References.
Production of flavours, flavour enhancers and other protein-based speciality products
Applications of cold adapted proteases in the food industry
Health-functional carbohydrates: properties and enzymatic manufacture
Flavourings and other value added products from sucrose
Production of novel lipids with functional health benefits
The selectivity of lipases: harvesting of fatty acids and preparation of structured lipids
For more information visit http://www.researchandmarkets.com/reports/c66035