Improving and Tailoring Enzymes for Food Quality and Functionality
- 2nd Edition - March 26, 2024
- Latest edition
- Editors: Rickey Y. Yada, Derek R. Dee
- Language: English
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
Improving 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
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
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
- Edition: 2
- Latest edition
- Published: March 26, 2024
- Language: English
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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