Enzymes in Food Processing (1966)
- 1st Edition - January 1, 1966
- Imprint: Academic Press
- Author: Gerald Reed
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 4 0 5 3 8 8 - 5
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 1 6 3 0 7 - 1
Enzymes in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes applications such as the use of enzymes… Read more
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Request a sales quoteEnzymes in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes applications such as the use of enzymes to tenderize meat, to produce dextrose, to clarify wine, to liquefy candy centers. The first part of this text is an introduction to the chemistry and kinetics of enzyme reactions. Chapters 2 to 5 describe the general nature of enzyme reactions, reaction rates, and the effect of pH and temperature, as well as the effect of inhibitors and activators on enzyme reactions. Chapters 6 to 9 examine specific enzymes, including the carbohydrases, proteases, lipases, and oxidoreductases, while Chapter 10 presents the methods of enzyme production. Considerable chapters are devoted to the application of enzymes in food processing. The chapters are arranged according to commodities, such as milling, baking, starch, dairy products, fruits, fruit products, wines, distilled alcoholic beverages, confectionary, and flavors. Chapter 19 and 20 includes a brief description of the closely related use of enzymes in feeds and as digestive aids, as well as the health and legal aspects of the use of enzymes. Food technologists, microbiologists, and enzyme chemists will find this book invaluable.
Preface1. Introduction I. The Subject Matter II. Natural Occurrence of Enzymes in Raw Materials and Foods III. Fermentations IV. Traditional Sources of Enzymes for Use in Food Processing 2. The Nature of Enzymatic Reactions I. Illustration of Enzyme Action by Analogy II. Historical Development of the Enzyme Concept III. Illustration of Enzyme Action with Malt α-Amylase3. General Characteristics of Enzymes I. Enzyme Units II. Enzyme Kinetics III. Enzyme Specificity IV. Nomenclature 4. Effect of Temperature and pH I. Introduction II. Effect of Temperature III. Regeneration of Enzyme Activity IV. Effect of Radiation V. Effect of Pressure VI. Effect of Moisture VII. Effect of pH 5. Enzyme Inhibition and Activation I. Enzyme Inhibition II. Enzyme Activation6. Carbohydrases I. The Substrate II. Endoamylases III. Exoamylases IV. Starch Synthesis V. Transglucosylase VI. Formation of Dextran and Levan VII. Pectic Enzymes VIII. Cellulases IX. Lactase X. Invertase 7. Proteolytic Enzymes I. The Substrate 1 II. Specificity of Proteases III. Major Uses of Proteases and Criteria for the Choice of Enzymes IV. Papain and Chymopapain V. Ficin VI. Bromelain VII. Trypsin VIII. Chymotrypsin IX. Pepsin X. Rennin XI. Cathepsins XII. Exopeptidases XIII. Enzymes Hydrolyzing Scleroproteins XIV. Microbial Proteases 8. Lipases I. The Substrate II. Lipase and Esterase Activity III. Pancreatic Lipase IV. Milk Lipase V. Plant Lipases VI. Microbial Lipases 9. Oxidoreductases I. Introduction II. Glucose Oxidase III. Catalase IV. Peroxidase V. Polyphenol Oxidase 10. Production of Commercial Enzymes I. Sources of Enzymes and Their Importance II. Enzyme Location III. General Methods for Preparing Enzymes IV. Production of Animal Enzymes V. Production of Plant Enzymes VI. Production of Microbial Enzymes 11. Milling and Baking I. Amylase II. Protease III. Lipoxidase and Lipase IV. Lactase V. Pentosanases VI. Polyphenol Oxidases 12. Starch, Starch Syrups, and Dextrose I. Acid Hydrolysis II. Liquefaction of Starch by Enzymes III. Corn Syrup IV. Dextrose V. Miscellaneous Applications of Amylases VI. Production of Fructose 13. Dairy Industry I. Natural Enzymes of Milk II. Hydrogen Peroxide—Catalase Treatment III. Rennin and the Formation of Milk Curd IV. Lipolysis and Proteolysis during the Ripening of Cheese V. Lactase VI. Glucose Oxidase in the Production of Egg Albumen and Dried Egg Yolk VII. Miscellaneous Applications of Enzymes in the Dairy Industry 14. Fruits, Fruit Products, and Wines I. Introduction II. Pectin Content III. Native Pectic Enzymes IV. Apple Juice V. Grape Juice VI. Wines VII. Other Fruits VIII. Miscellaneous Applications of Pectic Enzymes IX. Glucose Oxidase X. Naringinase XI. Polyphenol Oxidase and O- Methyl transferase XII. Amylase and Invertase 15. Distilled Alcoholic Beverages and Beer I. Distilled Alcoholic Beverages II. Beer 16. Meat and Other Proteinaceous Foods I. Tenderizing of Meat II. Miscellaneous Uses of Proteolytic Enzymes in Meat, Fish, and for the Production of Protein Hydrolyzates 17. Candy, Cacao, Chocolate, Coffee I. The Use of Invertase in the Candy Industry II. Lipase-Produced Flavors in Chocolate Products III. The Curing of Cacao Beans IV. Enzymes in the Production of Green Coffee Beans 18. Flavors I. Flavor Nucleotides II. Enzymes Which Regenerate the Flavor of Processed Foods 19. Miscellaneous Applications of Enzymes in the Food Industry I. Introduction II. Removal of Atmospheric Oxygen by Glucose Oxidase III. Use of Glucose Oxidase as an Analytical Tool IV. Use of Enzymes as Digestive Aids V. Use of Enzymes in the Feed Industry VI. Enzymatic Maceration of Vegetable Matter VII. Clinical Use of Enzymes 20. Health and Legal Aspects of the Use of Enzymes I. Immunochemical Reactions II. General Health Aspects III. Legal Aspects Appendix A. Cost Of Enzymes Appendix B. List Of Microorganisms Appendix C. List Of Symbols And Abbreviations Bibliography Index
- Edition: 1
- Published: January 1, 1966
- No. of pages (eBook): 496
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780124053885
- eBook ISBN: 9780323163071
GR
Gerald Reed
Affiliations and expertise
Milwaukee, Wisconsin