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Food Enzymology Handbook from C.H.I.P.S.

Novel Enzyme Technology for Food Applications
edited by Robert Rastall

Novel Enzyme Technology for Food Applications covers the latest advanced methods to develop specific enzymes and discusses their applications.

Part 1 discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology.

Part 2 covers enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavor enhancers, and health-functional carbohydrates.

Features

  • reviews the latest advanced methods to develop specific enzymes
  • discusses ways of producing higher quality food products
  • explores the improvement and production of enzymes
  • analyses enzyme technology for specific food applications

Contents

Part 1: Principles of Industrial Enzyme Technology

Discovering new industrial enzymes for food applications

  • Where to screen for new enzymes
  • How to screen for new enzymes
  • Which option to choose?

Improving enzyme performance in food applications

  • Evolution in the laboratory
  • Examples of improving enzyme stability and functionality by laboratory evolution
  • Rational and computational protein engineering
  • Examples of improving enzyme stability and functionality by rational protein engineering
  • Examples of combined laboratory evolution and computational design

Industrial enzyme production for food applications

  • Traditional sources and processes for industrial enzyme production
  • Design of expression systems for industrial enzyme production
  • Development of an enzyme production process

Immobilized enzyme technology for food applications

  • Immobilised enzyme technology for modification of acylglycerols
  • Immobilised enzyme technology for modification of carbohydrates
  • Immobilised enzyme technology for protein modification
  • Immobilised enzyme technology for production of flavor compounds

Consumer attitudes towards novel enzyme technologies in food processing

  • How consumers form attitudes to new food production technologies
  • Studies of consumer attitudes to enzyme technologies
  • Implications of consumer attitudes to enzyme technologies

Part 2: Novel Enzyme Technology for Food Applications

Using cross-linking enzymes to improve textural and other properties of food

  • Types of cross-linking enzymes
  • Using cross-linking enzymes in baking and pasta manufacture
  • Using cross-linking enzymes in meat and fish processing
  • Using cross-linking enzymes in dairy applications
  • Other applications of cross-linking enzymes in food manufacture
  • Analysing the chemistry of cross-links formed by enzymes
  • Effect of biopolymer cross-linking on nutritional properties of food

Enzymatically-modified whey protein and other protein-based fat replacers

  • Enhancing the fat mimicking properties of proteins
  • Applications in low-fat foods

Enzymatic production of bioactive peptides from milk and whey proteins

  • Milk protein-derived bioactive peptides
  • Enzymatic production of bioactive peptides from milk and whey proteins

Production of flavours, flavour enhancers and other protein-based speciality products

  • Production of mono-sodium glutamate (MSG)
  • Production of chondroitin sulphate
  • Production of aspartame
  • Enzymes for vanilla extraction
  • Enzyme modified cheese (EMC) as a flavour ingredient
  • Enzymes used in savoury flavourings
  • Enzymes used in yeast extract manufacture

Applications of cold adapted proteases in the food industry

  • Use of proteolytic enzymes in food processing
  • Use of cold-adapted serine proteases in food processing
  • Modifying marine proteases for industrial use

Health-functional carbohydrates: properties and enzymatic manufacture

  • Dietary fibre
  • Prebiotics
  • Inulin
  • Transgalacto-oligosaccharides
  • Gluco-oligosaccharides
  • Alternansucrase-maltose acceptor oligosaccharides
  • Resistant starch
  • Arabinoxylan
  • Oligosaccharides from non-starch polysaccharides
  • Pectins
  • Oligodextran

Flavourings and other value added products from sucrose

  • Di- and oligosaccharides from sucrose
  • Polysaccharides from sucrose
  • Other products

Production of novel lipids with functional health benefits

  • Production of diglyceride (DAG) oils
  • Production of healthy oils containing medium chain fatty acids

The selectivity of lipases: harvesting of fatty acids and preparation of structured lipids

  • Lipase selectivity
  • Fatty acid harvesting
  • Structured triacylglycerols (STAG)
  • Single reaction step process for the production of STAG
  • Multiple reaction step processes for the production of STAG
  • Nutritional and other uses of structured lipids

Index

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Novel Enzyme Technology for Food Applications
edited by Robert Rastall
2007 336 pages $248.95 + shipping
Texas residents please add 6.75 % sales tax

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