Improving and Tailoring Enzymes for Food Quality and Functionality

1: Introduction

1.1 Historical perspective on enzymes1.2 Some of the basics1.3 Classification of enzymes1.4 Common food enzymes1.5 Enzyme uses in the food industry1.6 Food quality1.7 Food fragrance and flavor1.8 Food texture1.9 Shelf life1.10 Clarification1.11 Food safety1.12 Dairy enzymes1.13 Biotechnology and enzymes


2: Factors affecting enzyme activity

2.1 Fundamentals of thermodynamics 2.2 Formation of an enzyme–substrate complex 2.3 General principles of chemical kinetics 2.4 Enzymatic catalysis 2.5 Enzyme kinetics 2.6 Inhibition 2.7 Environmental considerations 2.8 An alternative view of enzyme catalysis References Part One Separation, Preparation and Biosynthesis of Enzyme Sources


3: Traditional enzyme separation and preparation

3.1 A brief history of enzymes 3.2 The sources 3.3 Enzyme preparation techniques: crude sample preparation 3.4 Enzyme preparation techniques: purification from crudepreparations on affinity3.5 Enzyme preparation techniques: purification from crude preparations through physical fractionation3.6 Last words References


4: Microbial biosynthesis of enzymes for food applications

4.1 Introduction 4.2 Food Enzymes4.3 Bioprocessing Technology of Microbial enzymes for food applications4.3.1 Production4.3.2 Intrinsic and extrinsic factors influencing the enzyme biosynthesis4.3.3 Recovery4.3.4 Stability and commercialization 4.4 Applications of microbial enzymes 4.4.1 Traditional applications4.4.2 Novel and potential uses4.5 Final remarks Part Two Enzyme Processing, Packaging, Analysis, and Valorization


5: Current and future uses of enzymes in food processing

5.1 Introduction 5.2 Methods of producing enzymes 5.3 Biotechnological methods 5.4 Enzymes in food processing 5.5 Artificial enzymes 5.6 Concluding remarks References


6: Enzymes for food waste remediation and valorisation

6.1 Introduction 6.2 Food waste: sources and values 6.3 Bioremediation of wastewater 6.4 Waste valorisation 6.5 Perspectives and conclusions References


7: Detection of pesticides in foods by enzymatic biosensors

7.1 Introduction 7.2 Enzymatic biosensors for signal generation 7.3 Transducers for signal conversion 7.4 Parameters affecting biosensor performance 7.5 Conclusion References


8: Enzymes for food-packaging applications

8.1 Overview: basic concepts of packaging and shelf life 8.2 Active and intelligent packaging: key concepts 8.3 Carrier systems for enzymes 8.4 Enzyme-enabled active packaging 8.5 Enzyme-enabled intelligent packaging 8.6 Conclusion References Part Three: Applications of Enzymes in Foods


9: Enzymes in breadmaking

9.1 Introduction 9.2 Plant-derived enzyme systems 9.3 Microbial and fungal enzymes 9.4 Future trends 9.5 Further information References


10: Enzymes in meat and fish

10.1 Introduction 10.2 Major classes of endogenous enzymes in muscle foods 10.3 Major enzymatic postmortem changes in muscle foods 10.4 Main roles of enzymes in the quality and safety of meat and fish 10.5 Enzymes involved in restructured meat and fish 10.6 Effects of processing on enzyme activity References


11: Enzyme engineering (immobilization) for food applications 213

11.1 Introduction 11.2 Immobilization technologies 11.3 Reactive groups and immobilization carriers 11.4 Applications and scope of enzyme immobilization 11.5 Recent advances and emerging trends in enzyme immobilization 11.6 Conclusions References Index


12: High pressure effects on enzyme catalysis and enzyme stability

12.1 Enzymes at High Hydrostatic Pressure 12.2 Effects of High Hydrostatic Pressure on Protein Folding – Fundamentals12.3 High Hydrostatic Pressure and Enzymes in the Food Industry


13: Proteolytic enzymes for functional protein hydrolysates and bioactive peptides production

13.1 Introduction13.2 Source and specificities of proteolytic enzymes13.3 Food proteins as substrates13.4 Functional properties of protein hydrolysates13.5 Solubility13.6 Emulsification properties13.7 Foaming properties13.8 Gelation properties13.9 Others13.10 Bioactive properties of peptides13.11 Antihypertensive peptides13.12 Antiobesogenic peptides13.13 Antidiabetic peptides13.14 Antioxidant peptides13.15 Others13.16 Protein hydrolysates as plant biostimulants