Effect of High-Pressure Technologies on Enzymes
Science and Applications
- 1st Edition - February 6, 2023
- Imprint: Academic Press
- Editors: Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst
- Language: English
- 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 homogeniz… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteEffect 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
- Cover
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- Chapter 1: Use of high-pressure technologies on enzymes
- Abstract
- 1.1: Introduction
- 1.2: High-pressure processing
- 1.3: High-pressure homogenization
- 1.4: Enzymes
- 1.5: Enzyme reactions assisted by HPP
- 1.6: Challenges, future perspectives, and final remarks
- References
- Chapter 2: Effects of high pressure on protein stability, structure, and function—Theory and applications
- Abstract
- 2.1: Introduction
- 2.2: How does pressure modify proteins?
- 2.3: From two-state folding to energy landscapes
- 2.4: Pressure-induced configurational variety—Theory and applications
- 2.5: Concluding remarks
- References
- Chapter 3: Effect of high-pressure technologies on enzyme activity and stability
- Abstract
- 3.1: Introduction
- 3.2: High-pressure processing and high-pressure homogenization technologies
- 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
- 3.5: Effect of physical parameters on enzyme stability in solutions, foods, and other matrices
- 3.6: Effect of high pressure on different enzymes
- 3.7: Inactivation kinetics
- 3.8: Application of high-pressure-processed enzymes in food and nonfood applications
- 3.9: Conclusion
- References
- Chapter 4: Effect of high-pressure processing on the kinetic parameters of enzymes
- Abstract
- 4.1: Introduction
- 4.2: Inactivation of enzymes by HPP
- 4.3: Enhancement of enzyme activity by HPP
- 4.4: Conclusion
- References
- Chapter 5: Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction
- Abstract
- Acknowledgments
- 5.1: Introduction
- 5.2: HPP-assisted hydrolysis of 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
- 5.5: Conclusions
- References
- Chapter 6: High-pressure processing associated with other technologies to change enzyme activity
- Abstract
- 6.1: Introduction
- 6.2: Combination of high-pressure technology and temperature
- 6.3: Combination of high-pressure technology and additives
- 6.4: Combination of high-pressure technology and ultrasound/thermosonication
- 6.5: Carbon dioxide-assisted high-pressure processing
- 6.6: Concluding remarks
- References
- Chapter 7: Effects of high-pressure processing on enzyme activity in milk and dairy products
- Abstract
- 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
- 7.5: Effects of high-pressure processing on enzymes used for milk processing
- 7.6: General assessment regarding high-pressure processing on enzymes in milk and dairy products
- 7.7: Challenges, future perspectives, and final remarks
- References
- Chapter 8: Effects of high-pressure homogenization on enzyme activity in milk and dairy products
- Abstract
- 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
- 8.5: Conclusions and future remarks
- References
- Chapter 9: Effects of high-pressure processing on enzyme activity in meat, fish, and egg
- Abstract
- 9.1: Introduction
- 9.2: Meat
- 9.3: Fish
- 9.4: Egg
- 9.5: Conclusion
- References
- Chapter 10: Effect of high-pressure homogenization on enzyme activity in juices
- Abstract
- Acknowledgments
- 10.1: Introduction
- 10.2: High-pressure homogenization
- 10.3: Enzymes
- 10.4: High-pressure homogenization mechanisms involved in enzyme activity and stabilization
- 10.5: High-pressure homogenization effect on physical and chemical characteristics of juices
- 10.6: Future challenges and final remarks
- References
- Chapter 11: Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products
- Abstract
- 11.1: Introduction
- 11.2: Roots
- 11.3: Cereals
- 11.4: Nuts
- 11.5: Current outlook and future directions
- 11.6: Concluding remarks
- References
- Chapter 12: Applications of high-hydrostatic-pressure processing on microbial enzymes
- Abstract
- Acknowledgment
- 12.1: Introduction
- 12.2: Microbial enzymes applied in food and nonfood industries
- 12.3: Effects of high-hydrostatic-pressure processing (HPP) on enzyme stability and catalytic activity
- 12.4: Effects of high-hydrostatic-pressure processing (HPP) on selected microbial enzymes
- 12.5: Conclusions and future perspectives
- References
- Chapter 13: Applications of high-pressure homogenization on microbial enzymes
- Abstract
- 13.1: Introduction
- 13.2: Microbial enzymes
- 13.3: Basic principles of high-pressure homogenization
- 13.4: High-pressure homogenization of enzymes
- 13.5: Application of HPH to microbial enzymes
- 13.6: Conclusion
- References
- Chapter 14: Effect of high-pressure technologies on enzymes used in nonfood processing applications
- Abstract
- 14.1: Introduction
- 14.2: Theoretical considerations
- 14.3: Application of HHP to medical research, pharmaceuticals, and health
- 14.4: Effect of HHP on enzyme catalysis in organic solvents and ionic liquids
- 14.5: Other effects of HHP on other nonfood enzymes
- 14.6: Conclusions
- References
- Chapter 15: Future challenges of using high-pressure technologies on enzymes
- Abstract
- 15.1: Introduction
- 15.2: High-pressure technologies applied in food focusing on enzyme activity
- 15.3: Drawbacks, challenges, and opportunities
- 15.4: Conclusion
- References
- Index
- Edition: 1
- Published: February 6, 2023
- No. of pages (Paperback): 464
- No. of pages (eBook): 464
- Imprint: Academic Press
- Language: English
- 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 consumersRead Effect of High-Pressure Technologies on Enzymes on ScienceDirect