Improving and Tailoring Enzymes for Food Quality and Functionality
- 2nd Edition - March 21, 2024
- Imprint: Woodhead Publishing
- Editors: Rickey Y. Yada, Derek R. Dee
- Language: English
- Hardback ISBN:9 7 8 - 0 - 4 4 3 - 1 5 4 3 7 - 9
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 5 4 3 8 - 6
Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and applic… Read more
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Request a sales quoteImproving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.
- Thoroughly updated revision covering a broad range of topics related to enzymes and their use in the food industry
- Presents both the fundamental theory and recent examples from the literature, including the fundamentals of protein folding and enzyme catalysis, the preparation of enzymes from natural and recombinant sources, immobilizing enzymes, and a range of specific food applications
- Covers new research directions in enzymes, thus helping those trying to solve a technical issue or develop a new product
R&D managers in the food industry, food engineering professionals, Postgraduate students and academic researchers in enzymes and food processing
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- Chapter 1 A history of enzymes and their applications in the food industry
- Abstract
- 1.1 Introduction
- 1.2 A brief history of enzymology
- 1.3 Common enzymes and their categorization
- 1.4 Enzyme uses in the food industry
- References
- Chapter 2 Factors affecting enzyme activity and design
- Abstract
- 2.1 Introduction
- 2.2 Principles of enzyme catalysis
- 2.3 Catalytic mechanism
- 2.4 Formation of the enzyme-substrate complex
- 2.5 Transition state structure
- 2.6 Enzyme kinetics
- 2.7 Factors modulating enzyme activity
- 2.8 Considerations for industrial applications of enzymes
- 2.9 Enzyme design, discovery, and screening
- 2.10 Future of enzyme design for the food industry
- References
- Part I: Separation, preparation and biosynthesis of enzyme sources
- Chapter 3 Enzyme separation and preparation: Traditional to advanced methods
- Abstract
- 3.1 Introduction
- 3.2 Brief history of enzymes
- 3.3 Enzyme sources
- 3.4 Enzyme preparation techniques: Crude sample preparation
- 3.5 Enzyme preparation techniques: Purification from crude preparations
- 3.6 Last words
- References
- Chapter 4 Microbial biosynthesis of enzymes for food applications
- Abstract
- 4.1 Introduction
- 4.2 Food enzymes
- 4.3 Bioprocessing technology of microbial enzymes for food applications
- 4.4 Applications of microbial enzymes
- 4.5 Final remarks
- References
- Part II: Enzyme processing, packaging, analysis, and valorization
- Chapter 5 Enzymes in food processing: Present uses and future prospects
- Abstract
- Acknowledgments
- 5.1 Introduction
- 5.2 Production of enzymes for food uses
- 5.3 Enzymes in food bioprocessing
- 5.4 Enzymatic catalysis under special food processing conditions
- 5.5 Artificial enzymes in the food industry
- 5.6 Concluding remarks
- References
- Chapter 6 Enzymes for treatment, remediation, and valorization of wastewater and food wastes
- Abstract
- 6.1 Introduction
- 6.2 Food waste: Sources and statistics
- 6.3 Role of enzymes in the treatment of drinking water
- 6.4 Bioremediation of wastewater
- 6.5 Waste valorization
- 6.6 Challenges to enzyme-based waste remediation and valorization
- 6.7 Perspectives and conclusions
- References
- Chapter 7 Detection of pesticides and herbicides in foods by enzymatic biosensors
- Abstract
- 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
- Chapter 8 Enzymes for food-packaging applications
- Abstract
- 8.1 Introduction
- 8.2 Enzyme-enabled intelligent and active packaging systems
- 8.3 Enzymatic recycling and composting of packaging plastics
- 8.4 Commercial case study: Commercialization of PETase for PET recycling—Carbios
- 8.5 Conclusion
- References
- Part III: Applications of enzymes in foods
- Chapter 9 Enzymes in breadmaking
- Abstract
- 9.1 Introduction
- 9.2 Plant-derived enzyme systems
- 9.3 Microbial and fungal enzymes
- 9.4 A case study in optimizing bakery enzyme systems for bread production
- 9.5 Future trends
- 9.6 Further information
- References
- Chapter 10 Enzymes in meat and fish
- Abstract
- Acknowledgments
- 10.1 Introduction
- 10.2 Major classes of endogenous enzymes in muscle foods
- 10.3 Major enzymatic postmortem changes in muscle foods
- 10.4 Enzymes and quality and safety of meat and fish
- 10.5 Enzymes involved in restructured meat and fish
- 10.6 Enzymes and nutrition
- 10.7 Effects of processing on enzyme activity
- References
- Sources for further information
- Chapter 11 Enzyme immobilization and engineering for food applications
- Abstract
- 11.1 Introduction
- 11.2 Immobilization technologies
- 11.3 Reactive groups and immobilization carriers
- 11.4 Applications and scope of enzyme immobilization
- 11.5 Advances and emerging trends in enzyme immobilization
- 11.6 Protein engineering approaches
- 11.7 Enzyme engineering to improve activity and stability
- 11.8 Conclusions
- References
- Chapter 12 Enzymes at high hydrostatic pressure
- Abstract
- 12.1 Brief history
- 12.2 Effects of high hydrostatic pressure on protein structure and kinetics
- 12.3 High hydrostatic pressure and enzymes in the food industry
- 12.4 Pressure for food enzyme stabilization
- 12.5 Enhanced enzyme catalysis for food applications
- 12.6 Summary and future perspectives
- References
- Chapter 13 Proteolytic enzymes for production of functional protein hydrolysates and bioactive peptides
- Abstract
- 13.1 Introduction
- 13.2 Sources and specificities of proteolytic enzymes
- 13.3 Food proteins as substrates
- 13.4 Functional properties of protein hydrolysates
- 13.5 Protein hydrolysates for special nutrition
- 13.6 Bioactive properties of peptides
- 13.7 Enzymatic protein hydrolysates for use in the animal feed industry
- 13.8 Protein hydrolysates as plant biostimulants
- 13.9 Innovative assisted processes to improve enzymatic protein hydrolysis
- 13.10 Final remarks
- References
- Index
- Edition: 2
- Published: March 21, 2024
- No. of pages (Hardback): 378
- No. of pages (eBook): 280
- Imprint: Woodhead Publishing
- Language: English
- Hardback ISBN: 9780443154379
- eBook ISBN: 9780443154386
RY
Rickey Y. Yada
Professor Rickey Yada is Dean of The University of British Columbia, Canada, and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology. Prior to his appointment at UBC, he was a Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, the Scientific Director of the Food Institute at the University of Guelph and the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Prof. Yada is the EiC for Trends in Food Science and Technology (Elsevier Food Science journal), and is on the editorial boards for several journals. He is the author of over 200 refereed journal publications and several book chapters.
Affiliations and expertise
Dean, Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, CanadaDD
Derek R. Dee
Professor Derek Dee is an Assistant Professor in the Food, Nutrition and Health Program, University of British Columbia, Canada. His research seeks to understand the forces that govern protein structure and function, with an emphasis on potential applications in food, biomaterials and medicine.
Affiliations and expertise
Assistant Professor in the Food, Nutrition and Health Program, University of British Columbia, CanadaRead Improving and Tailoring Enzymes for Food Quality and Functionality on ScienceDirect