Handbook of Food Enzymology presents current methods of enzyme purification, characterization, isolation, and identification, as well as the latest biotechnological strategies for enzyme discovery and development—detailing the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture appearance, shelf-life, nutritional value, and process tolerance of foods and food products.

Offering numerous applications and examples of enzyme technology in many areas of the cereal, bakery, beverage, fruit, vegetable, and dairy industries, the Handbook of Food Enzymology contains techniques to:

• increase the stability of enzymes at higher temperatures and pH levels
• tailor the structural and functional properties of enzymes
• design, control, and model the kinetic inactivation of enzymes
• determine the role of specific anzymes

and discusses:

• the history of enzyme kinetics
• factors contributing to the catalytic efficiency of enzymes
• standards governing the production and marketing of enzyme products
• the genetic manipulation of nitrogen fixation
• the role of fatty acid oxidation in flavor generation
• the use of plants as bioreactors for the production of enzymes
• aroma enrichment techniques for fruit juices and wine
• new directions for the use of enzymes to tailor-make foods, as well as improve the stability and activity of enzyme catalysts via DNA shuffling and recombinant technologies

Contents

PART I: GENERAL ASPECTS

Introduction

1. Protein Structure and Kinetics of Enzyme Reactions: A Historical Perspective
2. History of Enzymology with Emphasis on Food Production
3. What Enzymes Do and Why They Are Highly Specific and Efficient Catalysts
4. Enzyme-Catalyzed Reactions: Experimental Factors that Affect Rates
5. Inactivation of Enzymes: From Experimental Design to Kinetic Modeling

Regulatory Issues

6. Regulatory Issues of Enzymes Used in Foods from the Perspective of the E.U. Market
7. Regulatory Issues of Food Enzymes Used in the United States

Extremophilic Enzymes

8. Properties of Extremophilic Enzymes and Their Importance in Food Science and Technology

The Food Chain and Enzymes

9. Nitrogen Fixation and the Enzyme Nitrogenase
10. Enzymes in Amylose and Amylopectin Biosynthesis
11. Fatty Acid Biosynthesis and Triacylglycerol Assembly
12. Phospholipid Biosynthetic Enzymes in Plants
13. Applications of Oxidoreductases in Foods
14. Transgenic Plants for Production of Enzymes
15. Enzymes in Protein Biosynthesis
16. Nucleic Acid Biosynthesis

Enzymes as Tools to Modify Food Components

17. Protein Modification to Optimize Functionality: Protein Hydrolysates
18. Production and Modification of Acylglycerides

Enzymes in Foods Postharvest

19. Significance of Indigenous Enzymes in Milk and Dairy Products
20. Exogenous Enzymes in Dairy Technology
21. Flavor Enhancement in Fruit Juices and Derived Beverages by Exogenous Glycosidases and Consequences of the Use of Enzyme Preparations

Immobilized Enzymes and Their Applications

22. Entrapment of Biocatalysts by Prepolymer Methods
23. Genetic Immobilization of Enzymes on Yeast Cell Surface
24. Use of Immobilized Enzymes in the Food Industry

Enzyme Utilization and Development

25. Enzymes and Food Analysis
26. Recent Advances in Enzyme Development

Part II: SPECIFIC ENZYMES

Oxidoreductases

27. Catalase
28. Horseradish peroxidase
29. Glutathione Peroxidase
30. Glucose Oxidase
31. Lactate Dehydrogenase
32. Alcohol Dehydrogenase
33. Alcohol Dehydrogenase
34. Amine Oxidase
35. Prolyl 4-Hydroxylase
36. Lysyl Hydroxylase
37. Lysyl Oxidase
38. Superoxide Dismutase
39. Polyphenol Oxidase
40. Laccase
41. Mammalian Sulfhydryl Oxidase
42. Xanthine Oxidase
43. Lipoxygenase and Associated Enzymes
44. Sorbitol Oxidase

Transferases

45. Starch Phosphorylases
46. Amylosucrase
47. Dextransucrase
48. Levansucrase
49. Cyclodextrin Glycosyltransferase
50. Limonoid glucosyltransferase
51. Transglutaminase

Hydrolases

52. Feruloyl Esterases
53. Lipase
54. Chlorophyllase
55. Phytase
56. α-Amylases
57. ß-Amylases
58. Glucoamylase
59. Limit Dextrinase/Pullulanase
60. Limit Dextrinase
61. Methodologies for Assaying the Hydrolysis of Cellulose by Cellulases
62. Cellulases in Food Processing
63. ß-Glucosidase
64. ß-D-Fructofuranoside Fructohydrolase
65. ß;-Galactosidase
66. Pectic Polysaccharides
67. Pectic Enzymes
68. Pectic Esterases
69. Polygalacturonases
70. Enzymes Releasing L-Arabinose and D-galactose from the Side Chains of Pectin
71. Xylanolytic Enzymes
72. Enzymes with Activity Toward Xyloglucan
73. Enzymes Degrading Rhamnogalacturonan and Xylogalacturonan
74. Enzymic Hydrolysis of Cereal (1→3, 1→4)-ß-Glucans
75. Enzymology of Endo-1,4-ß-Mannanases
76. Lysozyme
77. Ribonucleases
78. Proteolytic Enzymes
79. Thermolysin

Lyases

80. Pectate and Pectin Lyases
81. Alliinases
82. Cystine Lyases in Plants

Isomerases

83. Xylose (Glucose) Isomerase

Index

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