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Effect of High-Pressure Technologies on Enzymes
Science and Applications
1st Edition - February 6, 2023
Editors: Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 8 3 8 6 - 0
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 8 5 8 2 - 6
Effect of High-Pressure Technologies on Enzyme: Science and Applications provides a deep, practical discussion of high-pressure processing (HPP) and high-pressure homogenization… Read more
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Effect of High-Pressure Technologies on Enzyme: Science and Applications provides a deep, practical discussion of high-pressure processing (HPP) and high-pressure homogenization (HPH) technologies and biochemical approaches, applied across research and industry, with applications ranging from food to pharmaceuticals and commercial enzyme production. Early chapters discuss foundational aspects of HPP and HPH approaches; the science of enzyme modification; and basic aspects of enzyme activity, stability, and structure as studied in biochemical processes. Later chapters consider the effect of HPP and HPH technologies and their mechanisms of controlling enzyme modification to improve enzyme performance for chosen applications. Special attention is paid to the application of HPP and HPH technologies and enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes, as well as the challenges of undesirable enzyme inactivation. The final chapter discusses future directions of the field and technologies, and expanded applications.
- Offers a broad overview of HPP and HPH approaches and technologies applied in enzyme modification
- Introduces fundamental aspects of enzyme activity, stability, and structure as studied in biochemical processes and applications
- Discusses applications of HPP- and HPH-based enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes
- Includes chapter contributions from international leaders in the field, across research and industry
Researchers and professionals (in university and industrial settings) in Biochemistry, Enzymology, Food Science, Food Technology, Biotechnology, and Chemical Biology
1. Use of high-pressure technologies on enzymes
Isabela Soares Magalha˜es, Alline Artigiani Lima Tribst, and Bruno Ricardo de Castro Leite Ju´nior
1.1 Introduction
1.2 High-pressure processing
1.3 High-pressure homogenization
1.4 Enzymes
1.4.1 Changes induced in enzymes by high-pressure technologies
1.4.2 Effects of process parameters on enzyme activity
1.4.3 Effects of the food matrix/dilution system on enzyme activity
1.5 Enzyme reactions assisted by HPP
1.6 Challenges, future perspectives, and final remarks
References
2. Effects of high pressure on protein stability, structure, and function—Theory and applications
Lennie K.Y. Cheung, Andrew D. Sanders, Anubhav Pratap-Singh, Derek R. Dee, John H. Dupuis, Alberto Baldelli, and Rickey Y. Yada
2.1 Introduction
2.2 How does pressure modify proteins?
2.2.1 Simple models of proteins under pressure
2.2.2 Contributions of solvent-excluded volume (VvdW +Vvoid)
2.2.3 Contributions of hydration volume
2.2.4 Contributions of thermal volume
2.3 From two-state folding to energy landscapes
2.3.1 Stabilizing forces under pressure
2.3.2 Pressure-assisted exploration of the protein energy landscape
2.4 Pressure-induced configurational variety—Theory and applications
2.4.1 Native state stabilization
2.4.2 Pressure-induced intermediate, unfolded, and aggregate structures
2.5 Concluding remarks
References
3. Effect of high-pressure technologies on enzyme activity and stability
Ashutosh Kumar Hemker, Loc Thai Nguyen, and Deepti Salvi
3.1 Introduction
3.2 High-pressure processing and high-pressure homogenization technologies
3.2.1 High-pressure processing: Principle and operation
3.2.2 High-pressure homogenization: Principle and operation
3.3 Science of enzyme modification and catalytic activity under pressure
3.4 Effect of physical parameters on enzyme activity in solutions, food, and other matrices
3.4.1 Pressure
3.4.2 Time
3.4.3 Temperature
3.4.4 pH
3.5 Effect of physical parameters on enzyme stability in solutions, foods, and other matrices
3.5.1 Pressure
3.5.2 Time
3.5.3 Temperature
3.5.4 pH
3.6 Effect of high pressure on different enzymes
3.6.1 Fruit and vegetable enzymes
3.6.2 Cereal and legume enzymes
3.6.3 Milk enzymes
3.6.4 Meat enzymes
3.6.5 Microbial enzymes
3.7 Inactivation kinetics
3.8 Application of high-pressure-processed enzymes in food and nonfood applications
3.9 Conclusion
References
4. Effect of high-pressure processing on the kinetic parameters of enzymes
Somnath Basak and Snehasis Chakraborty
4.1 Introduction
4.2 Inactivation of enzymes by HPP
4.2.1 Primary kinetic model
4.2.2 Secondary kinetic model
4.3 Enhancement of enzyme activity by HPP
4.4 Conclusion
References
5. Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction
Gustavo Polenta, Vanina Ambrosi, Luciana Costabel, Analı´a Colletti, Sergio Vaudagna, and Gabriela Denoya
5.1 Introduction
5.2 HPP-assisted hydrolysis of proteins
5.2.1 Effects of HPP + enzymatic hydrolysis on the potential allergenicity of food proteins
5.3 Effect of high-pressure treatment on plasmin and residual coagulant activity in cheese and its impact on primary proteolysis
5.4 Effect of HPP on reactions with carbohydrates as substrates
5.4.1 Effect of HPP on reactions involving pectins and other dietary fibers
5.4.2 Effect of HPP on reactions involving starch
5.5 Conclusions
Acknowledgments
References
6. High-pressure processing associated with other technologies to change enzyme activity
Liliana G. Fidalgo, Silvia A. Moreira, Paula Ormando, Carlos A. Pinto, Rui P. Queiro´s, and Jorge A. Saraiva
6.1 Introduction
6.2 Combination of high-pressure technology and temperature
6.2.1 Oxidative enzymes
6.2.2 Pectic enzymes
6.2.3 Nonpectic and nonoxidative enzymes
6.3 Combination of high-pressure technology and additives
6.3.1 Physiological aging and enzyme changes
6.4 Combination of high-pressure technology and ultrasound/thermosonication
6.4.1 Enzyme modification
6.4.2 Enzyme inactivation
6.5 Carbon dioxide-assisted high-pressure processing
6.5.1 High-pressure processing conditions
6.5.2 Carbon dioxide level
6.5.3 Influence of the type of enzyme and the matrix
6.5.4 Shelf-life
6.6 Concluding remarks
References
7. Effects of high-pressure processing on enzyme activity in milk and dairy products
Luma Rossi Ribeiro, Isabela Soares Magalha˜es, Alline Artigiani Lima Tribst, and Bruno Ricardo de Castro Leite Ju´ nior
7.1 Introduction
7.2 High-pressure processing: Technology and milk processing
7.3 General effects of high pressure processing on enzymes
7.4 Effects of high-pressure processing on milk enzymes
7.4.1 Lactoperoxidase (LPO)
7.4.2 Xanthine oxidase (XO)
7.4.3 Lipase
7.4.4 Alkaline phosphatase (ALP) and acid phosphatase (ACP)
7.4.5 γ-Glutamyl transferase (GGTP)
7.4.6 Phosphohexose isomerase (PHI)
7.4.7 Lysozyme
7.4.8 Plasmin
7.5 Effects of high-pressure processing on enzymes used for milk processing
7.5.1 Milk-clotting enzymes
7.5.2 Enzymes in cheese ripening
7.6 General assessment regarding high-pressure processing on enzymes in milk and dairy products
7.7 Challenges, future perspectives, and final remarks
References
8. Effects of high-pressure homogenization on enzyme activity in milk and dairy products
Essam Hebishy, Jessika Gonc¸alves dos Santos Aguilar, Luma Rossi Ribeiro, Genaro Gustavo Amador Espejo, and Antonio-Jose Trujillo
8.1 Introduction
8.2 Enzymology of milk and dairy products
8.3 Effects of HPH on the activity of milk enzymes (activation or inactivation)
8.4 Effects of HPH on milk enzymes: Functional and structural modifications to milk enzymes
8.4.1 Major enzymes
8.4.2 Minor enzymes (lysozyme)
8.4.3 Exogenous enzymes
8.5 Conclusions and future remarks
References
9. Effects of high-pressure processing on enzyme activity in meat, fish, and eggs
Karsten Olsen, Tomas Bolumar, Tone Mari Rode, and Vibeke Orlien
9.1 Introduction
9.2 Meat
9.2.1 Lipolytic enzymes
9.2.2 Proteolytic activities
9.3 Fish
9.3.1 Proteolytic enzymes
9.3.2 Oxidative spoilage
9.3.3 Nucleotide degradation
9.3.4 Trimethylamide oxidase demethylase
9.3.5 Phosphatase activity
9.4 Egg
9.5 Conclusion
References
10. Effect of high-pressure homogenization on enzyme activity in juices
Meliza L. Rojas, Mirian T.K. Kubo, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Ju´nior, and Pedro E.D. Augusto
10.1 Introduction
10.2 High-pressure homogenization
10.3 Enzymes
10.4 High-pressure homogenization mechanisms involved in enzyme activity and stabilization
10.4.1 HPH to promote enzyme inactivation in juices
10.4.2 HPH to promote the increase in enzyme activity
10.4.3 HPH to modify the stability of enzymes
10.5 High-pressure homogenization effect on physical and chemical characteristics of juices
10.5.1 Effect on quality parameters and physical stability
10.5.2 Effect on rheology
10.5.3 Effect on phytochemical profile
10.6 Future challenges and final remarks
Acknowledgments
References
11. Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products
Lennie K.Y. Cheung, Andrew D. Sanders, Ronit Mandal, Derek R. Dee, Anubhav Pratap-Singh, and Rickey Y. Yada
11.1 Introduction
11.2 Roots
11.2.1 Alliums
11.2.2 Carrots and beetroots
11.2.3 Horseradish, radish, and ginger
11.2.4 Potato, sweet potato, and cocoyam
11.2.5 HPP combined with exogenous enzymes on roots
11.3 Cereals
11.3.1 Barley and wheat
11.3.2 Oats and rice
11.4 Nuts
11.5 Current outlook and future directions
11.6 Concluding remarks
References
12. Applications of high-hydrostatic-pressure processing on microbial enzymes
Yafei Liu, Sze Ying Leong, and Indrawati Oey
12.1 Introduction
12.2 Microbial enzymes applied in food and nonfood industries
12.2.1 Factors affecting the catalytic stability of microbial enzymes
12.2.2 Enzyme immobilization before high-hydrostatic-pressure processing (HPP)
12.3 Effects of high-hydrostatic-pressure processing (HPP) on enzyme stability and catalytic activity
12.3.1 Protein stability under pressure
12.3.2 Pressure-induced enzyme stabilization and catalytic activity enhancement
12.4 Effects of high-hydrostatic-pressure processing (HPP) on selected microbial enzymes
12.4.1 α-Amylase (EC 3.2.1.1)
12.4.2 Glucoamylase (EC 3.2.1.3)
12.4.3 β-Galactosidase (EC 3.2.1.23)
12.4.4 Cellulases
12.4.5 Xylanases
12.4.6 Pectinases
12.4.7 Lipase (EC 3.1.1.3)
12.4.8 Proteases
12.5 Conclusions and future perspectives
Acknowledgment
References
13. Applications of high-pressure homogenization to microbial enzymes
Jessika Gonc¸alves dos Santos Aguilar
13.1 Introduction
13.2 Microbial enzymes
13.2.1 General aspects
13.2.2 Production
13.2.3 Isolation and purification
13.2.4 Industrial uses
13.3 Basic principles of high-pressure homogenization
13.4 High-pressure homogenization of enzymes
13.4.1 High-pressure homogenization of protein structure
13.4.2 High-pressure homogenization of enzymatic reactions
13.5 Application of HPH to microbial enzymes
13.5.1 Amylases
13.5.2 Asparaginases
13.5.3 Glucose oxidase
13.5.4 Lactase
13.5.5 Proteases
13.5.6 Other enzymes
13.6 Conclusion
References
14. Effect of high-pressure technologies on enzymes used in nonfood processing applications
Michael Diehl, Min Jeong Kang, and Jose I. Reyes-De-Corcuera
14.1 Introduction
14.2 Theoretical considerations
14.2.1 Effect of pressure on folding
14.2.2 Effect of pressure on enzyme kinetics
14.3 Application of HHP to medical research, pharmaceuticals, and health
14.3.1 Medical research
14.3.2 Pharmaceuticals
14.3.3 Nutraceuticals
14.3.4 Allergen reduction
14.4 Effect of HHP on enzyme catalysis in organic solvents and ionic liquids
14.4.1 Effect of HHP on enzyme catalysis in organic solvents
14.4.2 Effect of HHP on enzyme catalysis in ionic liquids
14.5 Other effects of HHP on other nonfood enzymes
14.5.1 Effect of HHP on enantioselectivity
14.5.2 Enzymes from the deep sea
14.5.3 Other interesting studies
14.6 Conclusions
References
15. Future challenges of using high-pressure technologies on enzymes
Bruno Ricardo de Castro Leite Ju´nior and Alline Artigiani Lima Tribst
15.1 Introduction
15.2 High-pressure technologies applied in food focusing on enzyme activity
15.2.1 High-pressure processing on enzyme activity
15.2.2 HPP-assisted reaction to produce compounds of commercial interest
15.2.3 High-pressure homogenization on enzyme activity
15.3 Drawbacks, challenges, and opportunities
15.3.1 Economical aspects
15.3.2 Gaps of knowledge and challenges
15.4 Conclusion
References
- No. of pages: 464
- Language: English
- Published: February 6, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323983860
- eBook ISBN: 9780323985826
BL
Bruno Ricardo de Castro Leite Júnior
Dr. Bruno Ricardo de Castro Leite Júnior is Professor at the Federal University of Viçosa (UFV, Brazil). His experience is grounded in emerging technologies, non-thermal processes, and high-pressure processing of enzymes. Bruno has published several chapters and papers in high-impact international journals. He is Head of the Food Processing Innovation Research Group (LIPA) at the University of Viçosa. Dr. Leite Júnior has been developing projects focused on the use of ultrasound, high-pressure homogenization, high-pressure processing, and ozone in enzyme processing in collaboration with other institutions. Dr. Leite Júnior was the Winner of the CAPES Thesis Award in the area of food science in Brazil in 2018.
Affiliations and expertise
Professor, Federal University of Vicosa, Vicosa, BrazilAT
Alline Artigiani Lima Tribst
Dr. Alline Artigiani Lima Tribst is Researcher and Coordinator of the Center for Food Studies and Research (NEPA) at the University of Campinas (UNICAMP) and works on the development of new food products, innovations in enzyme processing, and studies with consumers. Alline has published several chapters of books and scientific articles in high-impact international journals. She was the Winner of the CREA 2006 Award for Academic Excellence in the area of Food Engineering and the CAPES Thesis Award 2013, for the best thesis in the area of food science in Brazil in 2012.
Affiliations and expertise
Researcher and Coordinator of the Center for Food Studies and Research (NEPA) at University of Campinas (UNICAMP) and works with the development of new food products, innovations in enzyme processing and studies with consumers