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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