Verfügbarkeit: Enzymes in industry

Enzymes in industry: production and applications

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Format:	Buch
Sprache:	English
Veröffentlicht:	Weinheim WILEY-VCH 2007
Ausgabe:	3., completely rev. edition
Schlagworte:	Biotechnology Enzymes Enzymes > Biotechnology Enzymes > Industrial applications Industry Enzymtechnologie
Online-Zugang:	Inhaltstext Inhaltsverzeichnis
Beschreibung:	XXVI, 489 S. Ill., graph. Darst.
ISBN:	9783527316892 3527316892

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245	1	0	\|a Enzymes in industry \|b production and applications \|c ed. by Wolfgang Aehle
250			\|a 3., completely rev. edition
264		1	\|a Weinheim \|b WILEY-VCH \|c 2007
300			\|a XXVI, 489 S. \|b Ill., graph. Darst.
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337			\|b n \|2 rdamedia
338			\|b nc \|2 rdacarrier
650		4	\|a Biotechnology
650		4	\|a Enzymes
650		4	\|a Enzymes \|x Biotechnology
650		4	\|a Enzymes \|x Industrial applications
650		4	\|a Industry
650	0	7	\|a Enzymtechnologie \|0 (DE-588)4135962-8 \|2 gnd \|9 rswk-swf
689	0	0	\|a Enzymtechnologie \|0 (DE-588)4135962-8 \|D s
689	0		\|5 DE-604
700	1		\|a Aehle, Wolfgang \|e Sonstige \|4 oth
856	4	2	\|q text/html \|u http://deposit.dnb.de/cgi-bin/dokserv?id=2945668&prov=M&dok_var=1&dok_ext=htm \|3 Inhaltstext
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Datensatz im Suchindex

_version_	1805089475192160256
adam_text	Contents Preface to the Third Edition XV List of Contributors XVII Abbreviations ХХШ 1 Introduction 1 1 History 1 1.2 Enzyme Nomenclature 4 1.2.1 General Principles of Nomenclature 5 1 .2.2 Classification and Numbering of Enzymes 5 1.3 Structure of Enzymes 7 1.3.1 Primary Structure 7 1.3.2 Three-Dimensional Structure 7 1.3.3 Quaternary Structure, Folding, and Domains 8 1.3.4 The Ribozyme 11 1.4 Enzymes and Molecular Biology 12 1.4.1 Biosynthesis of Enzymes 12 1.4.2 Enzymes and DNA 12 2 Catalytic Activity of Enzymes 13 2.1 Factors Governing Catalytic Activity 15 2.1.1 Temperature IS 2.1.2 Value of pH 16 2.1.3 Activation 16 2.1.4 Inhibition 16 2.1.5 Allostery 18 2.1.6 Biogenic Regulation of Activity 19 2.2 Enzyme Assays 21 2.2.1 Reaction Rate as a Measure of Catalytic Activity 21 2.2.2 Definition of Units 21 2.2.3 Absorption Photometry 22 2.2.4 Fluorometry 24 2.2.5 Luminometry 24 2.2.6 Radiometry 25 Enzymes in Industry. Edited by Wolfgang Aehle Copyright © 2007 W1LEY-VCH Verlag GmbH & Co. KGaA, Weinheim ISBN: 978-3-527-31689-2 vi Contents 2.2.7 Potentiometry 25 2.2.8 Conductometry 26 2.2.9 Calorimetry 26 2.2.10 Polarimetry 26 2.2.11 Manometry 26 2.2.12 Viscosimetry 26 2.2.13 Turbidìmetry 27 2.2.14 Immobilized Enzymes 27 2.2.15 Electrophoresis 27 2.3 Quality Evaluation of Enzyme Preparations 29 2.3.1 Quality Criteria 29 2.3.2 Specific Activity 29 2.3.3 Protein Determination 30 2.3.4 Contaminating Activities 31 2.3.5 Electrophoretic Purity 31 2.3.6 High-Performance Liquid Chromatography 32 2.3.7 Performance Test 32 2.3.8 Amino Acid Analysis and Protein Sequence Analysis 32 2.3.9 Stability 33 2.3.10 Formulation of Enzyme Preparations 33 3 General Production Methods 35 3.1 Microbial Production 35 3.1.1 Organism and Enzyme Synthesis 35 3.1.2 Strain Improvement 38 3.1.3 Physiological Optimization 39 3.1.4 The Fermentar and its Limitations 42 3.1.5 Process Design 44 3.1.6 Modeling and Optimization 46 3.1.7 Instrumentation and Control 47 3.2 Isolation and Purification 48 3.2.1 Preparation of Biological Starting Materials 48 3.2.1.1 Cell Disruption by Mechanical Methods 50 3.2.1.2 Cell Disruption by Nonmechanical Methods 50 3.2.2. Separation of Solid Matter 52 3.2.2.1 Filtration 51 3.2.2.2 Centrifugation 52 3.2.2.3 Extraction 54 3.2.2.4 Flocculation and Flotation 54 3.2.3 Concentration 55 3.2.3.1 Thermal Methods 55 3.2.3.2 Precipitation 55 3.2.3.3 ■ Ultrafiltration 56 3.2.4 Purification 58 Contents VII 3.2.4.1 Crystallization 59 3.2.4.2 'Electrophoresis 60 3.2.4.3 Chromatography 60 3.2.5 Product Formulation 65 3.2. G Waste Disposal 68 3.3 Immobilization 68 3.3.1 Definitions 69 3.3.2 History 69 3.3.3 Methods 70 3.3.3.1 Carrier Binding 70 3.3.3.2 Cross-linking 74 3.3.3.3 Entrapment 74 3.3.4 Characterization 77 3.3.5 Application 78 4 Discovery and Development of Enzymes 81 4.1 Enzyme Screening 82 4.1.1 Overview 82 4.1.2 Natural Isolate Screening 82 4.1.3 Molecular Screening 84 4.1.4 Environmental Gene Screening 85 4.1.5 Genomic Screening 86 4.1.6 Proteomic Screening 89 4.2 Protein Engineering 90 4.2.1 Introduction 90 4.2.2 Application of Protein Engineering in Academia and Industry 94 4.2.3 Outlook 97 5 Industrial Enzymes 99 5.1 Enzymes in Food Applications 99 5.1.1 Enzymes in Baking 99 5.1.1.1 Introduction 99 5.1.1.2 Amylases 204 5.1.1.3 Xylanases 205 5.1.1.4 Oxidoreductases 206 5.1.1.5 Lipases 208 5.1.1.6 Proteases 209 5.1.1.7 Transglutaminase 222 5.1.2 Enzymes in Fruit juice Production and Fruit Processing 222 5.1.2.1 Introduction 2 22 5.1.2.2 Biochemistry of Fruit Cell Walls 2 22 5.1.2.3 Cell-Wall-Degrading Enzymes 125 5.1.2.4 Apple Processing 2 27 5.1.2.4.1 Apple Pulp Maceration 227 VIII Contents 5.1.2.4.2 Apple Juice Depectinization 118 5.1.2.5 Red-Berry Processing 120 5.1.2.6 Tropical Fruit and Citrus Processing 121 5.1.2.7 Conclusion 123 5.1.3 Enzymes in Brewing 123 5.1.3.1 Introduction 123 5.1.3.2 Enzymes in Malting and Mashing 125 5.1.3.3 Enzymes for Problem Prevention or Solving 128 5.1.3.3.1 Bacterial α -Amylase in Mashing 128 5.1.3.3.2 Fungal oc- Amylase in Fermentation 129 5.1.3.3.3 ß-Glucanase in Mashing 129 5.1.3.3.4 Cysteine Endopeptidases (Postfermentation) 130 5.1.3.3.5 Glucoamylase in Mashing 130 5.1.3.4 Enzymes for Process Improvement 130 5.1.3.4.1 Adjunct Brewing 130 5.1.3.4.2 Improved Mashing Processes 131 5.1.3.4.3 Shelf-Life Improvement 132 5.1.3.4.4 Accelerated Maturation 133 5.1.3.4.5 Starch-Haze Removal 134 5.1.3.5 Special Brewing Processes 134 5.1.4 Enzymes in Dairy Applications 135 5.1.4.1 Introduction 135 5.1.4.2 Cheesemaking 135 5.1.4.2.1 Cheesemaking Process 135 5.1.4.2.2 Mechanism of Renneting 135 5.1.4.2.3 Types of Coagulants 136 5.1.4.2.4 Properties of Coagulating Enzymes 136 5.1.4.2.5 . Cheese Ripening 138 5.1.4.2.6 Cheese Flavors and Ripening Acceleration 139 5.1.4.2.7 Lipase 140 5.1.4.2.8 Lysozyme 140 5.1.4.2.9 Milk Protein Hydrolysates 141 5.1.4.2.10 Transglutaminase 141 5.1.4.3 Milk Processing 142 5.1.4.3.1 ß-Galactosidase 142 5.1.4.3.2 Other Enzymes 143 5.1.5 Other Food Applications 143 5.1.5.1 Introduction 143 5.1.5.2 Meat and Fish 143 5.1.5.2.1 Meat Processing 143 5.1.5.2.2 Fish Processing 144 5.1.5.3 Protein Cross-linking 145 5.1.5.4 Flavor Development 146 5.1.5.4.1 Protein Hydrolysis 146 5.1.5.4.2 Lipid Hydrolysis 147 Contents IX 5.1.5.5 Egg Powder 148 5.1.5.6 Oils and Fats 149 5.1.5.6.1 Fat Splitting 149 5.1.5.6.2 Interesterification 150 5.1.5.6.3 Esterification 153 5.1.5.6.4 Oil Degumming 153 5.2 Enzymes in Nonfood Applications 154 5.2.1 Enzymes in Household Detergents 154 5.2.1.1 Historical Development 154 5.2.1.2 Laundry Soils 155 5.2.1.3 Detergent Composition and Washing Process 157 5.2.1.3.1 Washing Process 157 5.2.1.3.2 Detergent Compositions 158 5.2.1.4 Enzyme-Aided Detergency and Soil Removal 160 5.2.1.5 Detergent Enzyme Performance Evaluation and Screening 160 5.2.1.6 Enzyme Types 164 5.2.1.6.1 Proteases 164 5.2.1.6.2 Amylases 167 5.2.1.6.3 Lipases 171 5.2.1.6.4 Cellulases 173 5.2.1.6.5 Mannanase 176 5.2.1.7 Future Trends 177 5.2.2 Enzymes in Automatic Dishwashing 178 5.2.2.1 Introduction 178 5.2.2.2 Characteristics of Enzymes for ADDs 179 5.2.2.3 Proteases 180 5.2.2.3.1 Proteins: The Substrate of Proteases 180 5.2.2.3.2 Proteases for ADDs 181 5.2.2.4 Amylases 182 5.2.2.4.1 Starch: The Substrate of Amylases 182 5.2.2.4.2 Amylases for ADDs 183 5.2.2.5 Other Enzymes 186 5.2.2.6 Automatic Dishwashing Detergents 186 5.2.2.6.1 Composition of Automatic Dishwashing Detergents 186 5.2.2.6.2 Application of Enzymes in ADD 187 5.2.2.6.3 Stability and Compatibility 192 5.2.3 Enzymes in Grain Wet-Milling 193 5.2.3.1 Introduction 193 5.2.3.2 Overview of the Conversion of Corn to HFCS 193 5.2.3.2.1 Corn Steeping 195 5.2.3.2.2 Coarse Grinding and Germ Removal by Cyclone Separation 196 5.2.3.2.3 Fine Grinding and Fiber Removal by Screening 196 5.2.3.2.4 Centrifugation and Washing to Separate Starch from Protein 196 5.2.3.2.5 Hydrolysis with я -Amylase (Liquefaction) 196 5.2.3.2.6 Hydrolysis with Glucoamylase (Saccharification) 197 Contents 5.2.3.2.7 Isomerization with Glucose Isomerase 197 5.2.3.2.8 Fructose Enrichment and Blending 198 5.2.3.3 ot-Amylase 298 5.2.3.3.1 Origin and Enzymatic Properties J 98 5.2.3.3.2 Structure 199 5.2.3.3.3 Industrial Use 201 5.2.3.4 Glucoamylase 201 5.2.3.4.1 Origin and Enzymatic Properties 201 5.2.3.4.2 Structure 202 5.2.3.4.3 Industrial Use 203 5.2.3.5 Pullulanase 204 5.2.3.5.1 Origin and Enzymatic Properties 204 5.2.3.5.2 Structure 204 5.2.3.5.3 Industrial Use 205 5.2.3.6 Glucose Isomerase 205 5.2.3.6.1 Origin and Enzymatic Properties 205 5.2.3.6.2 Structure 206 5.2.3.6.3 Industrial Use of Glucose Isomerase 207 5.2.3.7 Use of Wheat Starch 208 5.2.3.8 New Technology for Fuel Ethanol Production 209 5.2.4 Enzymes in Animal Feeds 209 5.2.4.1 Introduction 209 5.2.4.2 Enzymes Used in Animal Feed 211 5.2.4.2.1 Fiber-Degrading Enzymes 211 5.2.4.2.2 Phytic Acid Degrading Enzymes (Phytases) 214 5.2.4.2.3 Protein-Degrading Enzymes (Proteases) 226 5.2.4.2.4 Starch-Degrading Enzymes (Amylases) 217 5.2.4.3 Future Developments 218 5.2.5 Enzymes in Textile Production 228 5.2.5.1 Introduction 228 5.2.5.2 . Cellulose Fibers 229 5.2.5.2.1 Desizing of Cotton Cellulose Fibers 219 5.2.5.2.2 Scouring of Cotton 219 5.2.5.2.3 Bleaching of Cotton 222 5.2.5.2.4 Removal of Hydrogen Peroxide 222 5.2.5.2.5 Cotton Finishing 222 5.2.5.2.6 Ageing of Denim 223 5.2.5.2.7 Processing of Man-Made Cellulose Fibers 224 5.2.5.2.8 Processing of Bast Fibers 225 5.2.5.3 Proteinous Fibers 225 5.2.5.3.1 Wool Processing 225 5.2.5.3.2 Degumming of Silk 227 5.2.5.4 Textile Effluent Treatment and Recycling 228 5.2.5.5 Outlook 230 5.2.6 Enzymes in Pulp and Paper Processing 231 Contents XI 5.2.6.1 Introduction 231 5.2.6.2 Enzymes 233 5.2.6.2.1 Cellulases 233 5.2.6.2.2 Hemicellulases 233 5.2.6.2.3 Lignin-Modifymg, Oxidative Enzymes 235 5.2.6.3 Enzymes in Pulp and Paper Processing 237 5.2.6.3.1 Mechanical Pulping 237 5.2.6.3.2 Chemical Pulping 238 5.2.6.3.3 Bleaching 239 5.2.6.3.4 Papermaking 242 5.2.6.3.5 Deinking 243 5.3 Development of New Industrial Enzyme Applications 244 5.3.1 Introduction 244 5.3.2 Enzymes in Cosmetics 246 5.3.2.1 Hair Dyeing 246 5.3.2.1.1 Oxidases 247 5.3.2.1.2 Peroxidases 248 5.3.2.1.3 Polyphenol Oxidases 248 5.3.2.2 Hair Waving 249 5.3.2.3 Sldn Care 249 5.3.2.4 Toothpastes and Mouthwashes 250 5.3.2.5 Enzymes in Cleaning of Artificial Dentures 251 5.3.3 Enzymes for Preservation 251 5.3.4 Enzymes in Hard-Surface Cleaning 252 5.3.4.1 Enzymes in Membrane Cleaning 252 5.3.4.1.1 Proteases 253 5.3.4.1.2 Hemicellulases 253 5.3.5 Enzymes Generating a pH Shift 253 5.3.6 Enzymes in Cork Treatment 254 5.3.7 Enzymes in Oil-Field Applications 255 5.3.8 Enzymes in Wastewater Treatment 255 5.3.9 Enzymes for Polymerisation: Wood Fiberboard Production 256 5.3.10 Enzymes in Composting 256 5.3.11 Application of Bacteriorhodopsin in Security Printing and Data Storage 257 5.4 Overview of Industrial Enzyme Applications 257 6 Nonindustrial Enzyme Usage 263 6.1 Enzymes in Organic Synthesis 263 6.1.1 Introduction 263 6.1.2 Examples of Enzymatic Conversions 264 6.1.2.1 Syntheses by Means of Hydrolases 264 6.1.2.2 Reduction of C=O and C=C Bonds 268 6.1.2.3 Oxidation of Alcohols and Oxygénation of G-H and C=C Bonds 6.1.2.4 C -С Coupling 272 270 XII Contents 6.1.2.5 Formation of Glycosidic Bonds 274 6.1.2.6 Enzymatic Protecting Proup Techniques 274 6.1.3 Enzyme-Analogous Catalysts 276 6.1.4 Commercial Applications 280 6.1.4.1 General 280 6.1.4.2 Nonstereoselective Biocatalytic Reactions 280 6.1.4.3 Biocatalytic Resolution Processes 282 6.1.4.3.1 * Enzymatic Acylation of Amino Groups 287 6.1.4.3.2 Enzymatic Hydrolysis of Hydantoins 287 6.1.4.3.3 Enzymatic Hydrolysis of Lactams 291 6.1.4.3.4 Enzymatic Hydrolysis of C-0 Bonds 291 6.1.4.3.5 Enzymatic Hydrolysis of Nitriles 294 6.1.4.3.6 Enzymatic Cleavage of threo Aldol Products 294 6.1.4.4 Biocatalytic Asymmetric Synthesis 294 6.1.4.4.1 - Biocatalytic Reductive Amination of C=O Bonds 295 6.1.4.4.2 Biocatalytic Hydrocyanation of C=O Bonds 296 6.1.4.4.3 Biocatalytic Addition of Water to C=O Bonds 297 6.1.4.4.4 Biocatalytic Amination of C=C Bonds 297 6.1.5 Outlook 297 6.2 Therapeutic Enzymes 298 6.2.1 Requirements for the Use of Enzymes in Therapy 298 6.2.2 Coping with Peculiar Protein Properties 299 6.2.3 Sources of Enzymes and Production Systems 301 6.2.4 Overview of Therapeutic Enzymes 303 6.2.4.1 Oxidoreductases 303 6.2.4.2 Transferases 309 6.2.4.3 Esterases 310 6.2.4.4 Nucleases 310 6.2.4.5 Glycosidases 311 6.2.4.6 Proteases 324 6.2.4.6.1 Pancreatic and Gastric Proteases 314 6.2.4.6.2 Plasma Proteases 314 6.2.4.6.3 Coagulation Factors 315 6.2.4.6.4 Plasminogen Activators 336 6.2.4.6.5 Proteases from Snake Venoms 319 6.2.4.6.6 Plant and Microbial Proteases 329 6.2.4.7 Amidases 320 6.2.4.8 Lyases 321 6.3 Analytical Applications of Enzymes 322 6.3.1 Determination of Substrate Concentration 322 6.3.2 Determination of Enzyme Activity 324 6.3.3 Immunoassays 325 6.3.4 Enzyme Dipsticks and Enzyme Sensors 327 6.4 Enzymes for Food Analysis 328 6.4.1 Carbohydrates 329 Contents XIII 6.4.2 Organic Acids 332 6.4.3 Alcohols 336 6.4.4 Other Food Ingredients 338 6.5 Enzymes in Genetic Engineering 340 6.5.1 Restriction Endonucleases and Methylases 343 6.5.1.1 Classification 343 6.5.1.2 Activity of Class II Restriction Endonucleases 354 6.5.1.2.1 Reaction Parameters 354 6.5.1.2.2 Additional Structural Requirements Influencing Activity 355 6.5.1.3 Specificity of Class II Restriction Endonucleases 356 6.5.1.3.1 Palindromic Recognition Sequences 356 6.5.1.3.2 Nonpalindromic Recognition Sequences 358 6.5.1.3.3 Isoschizomers 359 6.5.1.4 Changes in Sequence Specificity 360 6.5.1.5 Novel Class II Restriction Endonucleases 362 6.5.2 DNA Polymerases 363 6.5.2.1 Escherichia coli DNA Polymerase I 363 6.5.2.2 Klenow Enzyme 365 6.5.2.3 T4 DNA Polymerase 365 6.5.2.4 Reverse Transcriptase 367 6.5.2.5 Terminal Transferase 368 6.5.3 -RNA Polymerases 370 6.5.3.1 SP6 RNA Polymerase 370 6.5.3.2 T7 RNA Polymerase 372 6.5.4 DNA Nucleases 373 6.5.4.1 DNase I 373 6.5.4.2 Exonuclease III 374 6.5.4.3 Nuclease SI 374 6.5.4.4 Nuclease Bal 31 375 6.5.5 RNA Nucleases 377 6.5.5.1 RNase H 377 6.5.5.2 Site-Specific RNases 378 6.5.5.2.1 RNase A 378 6.5.5.2.2 RNase CL3 378 6.5.5.2.3 RNase T, 378 6.5.5.2.4 RNase U2 379 6.5.5.2.5 Nuclease S7 379 6.5.5.2.6 Site-Specific RNases in RNA Sequence Analysis 379 6.5.6 Modifying Enzymes 382 6.5.6.1 Alkaline Phosphatase 382 6.5.6.2 T4 DNA Ligase 402 6.5.6.3 Escherichia coli DNA Ligase 403 6.5.6.4 ·Τ4 Polynucleotide Kinase 403
adam_txt	Contents Preface to the Third Edition XV List of Contributors XVII Abbreviations ХХШ 1 Introduction 1 1 History 1 1.2 Enzyme Nomenclature 4 1.2.1 General Principles of Nomenclature 5 1 .2.2 Classification and Numbering of Enzymes 5 1.3 Structure of Enzymes 7 1.3.1 Primary Structure 7 1.3.2 Three-Dimensional Structure 7 1.3.3 Quaternary Structure, Folding, and Domains 8 1.3.4 The Ribozyme 11 1.4 Enzymes and Molecular Biology 12 1.4.1 Biosynthesis of Enzymes 12 1.4.2 Enzymes and DNA 12 2 Catalytic Activity of Enzymes 13 2.1 Factors Governing Catalytic Activity 15 2.1.1 Temperature IS 2.1.2 Value of pH 16 2.1.3 Activation 16 2.1.4 Inhibition 16 2.1.5 Allostery 18 2.1.6 Biogenic Regulation of Activity 19 2.2 Enzyme Assays 21 2.2.1 Reaction Rate as a Measure of Catalytic Activity 21 2.2.2 Definition of Units 21 2.2.3 Absorption Photometry 22 2.2.4 Fluorometry 24 2.2.5 Luminometry 24 2.2.6 Radiometry 25 Enzymes in Industry. Edited by Wolfgang Aehle Copyright © 2007 W1LEY-VCH Verlag GmbH & Co. KGaA, Weinheim ISBN: 978-3-527-31689-2 vi Contents 2.2.7 Potentiometry 25 2.2.8 Conductometry 26 2.2.9 Calorimetry 26 2.2.10 Polarimetry 26 2.2.11 Manometry 26 2.2.12 Viscosimetry 26 2.2.13 Turbidìmetry 27 2.2.14 Immobilized Enzymes 27 2.2.15 Electrophoresis 27 2.3 Quality Evaluation of Enzyme Preparations 29 2.3.1 Quality Criteria 29 2.3.2 Specific Activity 29 2.3.3 Protein Determination 30 2.3.4 Contaminating Activities 31 2.3.5 Electrophoretic Purity 31 2.3.6 High-Performance Liquid Chromatography 32 2.3.7 Performance Test 32 2.3.8 Amino Acid Analysis and Protein Sequence Analysis 32 2.3.9 Stability 33 2.3.10 Formulation of Enzyme Preparations 33 3 General Production Methods 35 3.1 Microbial Production 35 3.1.1 Organism and Enzyme Synthesis 35 3.1.2 Strain Improvement 38 3.1.3 Physiological Optimization 39 3.1.4 The Fermentar and its Limitations 42 3.1.5 Process Design 44 3.1.6 Modeling and Optimization 46 3.1.7 Instrumentation and Control 47 3.2 Isolation and Purification 48 3.2.1 Preparation of Biological Starting Materials 48 3.2.1.1 Cell Disruption by Mechanical Methods 50 3.2.1.2 Cell Disruption by Nonmechanical Methods 50 3.2.2. Separation of Solid Matter 52 3.2.2.1 Filtration 51 3.2.2.2 Centrifugation 52 3.2.2.3 Extraction 54 3.2.2.4 Flocculation and Flotation 54 3.2.3 Concentration 55 3.2.3.1 Thermal Methods 55 3.2.3.2 Precipitation 55 3.2.3.3 ■ Ultrafiltration 56 3.2.4 Purification 58 Contents VII 3.2.4.1 Crystallization 59 3.2.4.2 'Electrophoresis 60 3.2.4.3 Chromatography 60 3.2.5 Product Formulation 65 3.2. G Waste Disposal 68 3.3 Immobilization 68 3.3.1 Definitions 69 3.3.2 History 69 3.3.3 Methods 70 3.3.3.1 Carrier Binding 70 3.3.3.2 Cross-linking 74 3.3.3.3 Entrapment 74 3.3.4 Characterization 77 3.3.5 Application 78 4 Discovery and Development of Enzymes 81 4.1 Enzyme Screening 82 4.1.1 Overview 82 4.1.2 Natural Isolate Screening 82 4.1.3 Molecular Screening 84 4.1.4 Environmental Gene Screening 85 4.1.5 Genomic Screening 86 4.1.6 Proteomic Screening 89 4.2 Protein Engineering 90 4.2.1 Introduction 90 4.2.2 Application of Protein Engineering in Academia and Industry 94 4.2.3 Outlook 97 5 Industrial Enzymes 99 5.1 Enzymes in Food Applications 99 5.1.1 Enzymes in Baking 99 5.1.1.1 Introduction 99 5.1.1.2 Amylases 204 5.1.1.3 Xylanases 205 5.1.1.4 Oxidoreductases 206 5.1.1.5 Lipases 208 5.1.1.6 Proteases 209 5.1.1.7 Transglutaminase 222 5.1.2 Enzymes in Fruit juice Production and Fruit Processing 222 5.1.2.1 Introduction 2 22 5.1.2.2 Biochemistry of Fruit Cell Walls 2 22 5.1.2.3 Cell-Wall-Degrading Enzymes 125 5.1.2.4 Apple Processing 2 27 5.1.2.4.1 Apple Pulp Maceration 227 VIII Contents 5.1.2.4.2 Apple Juice Depectinization 118 5.1.2.5 Red-Berry Processing 120 5.1.2.6 Tropical Fruit and Citrus Processing 121 5.1.2.7 Conclusion 123 5.1.3 Enzymes in Brewing 123 5.1.3.1 Introduction 123 5.1.3.2 Enzymes in Malting and Mashing 125 5.1.3.3 Enzymes for Problem Prevention or Solving 128 5.1.3.3.1 Bacterial α -Amylase in Mashing 128 5.1.3.3.2 Fungal oc- Amylase in Fermentation 129 5.1.3.3.3 ß-Glucanase in Mashing 129 5.1.3.3.4 Cysteine Endopeptidases (Postfermentation) 130 5.1.3.3.5 Glucoamylase in Mashing 130 5.1.3.4 Enzymes for Process Improvement 130 5.1.3.4.1 Adjunct Brewing 130 5.1.3.4.2 Improved Mashing Processes 131 5.1.3.4.3 Shelf-Life Improvement 132 5.1.3.4.4 Accelerated Maturation 133 5.1.3.4.5 Starch-Haze Removal 134 5.1.3.5 Special Brewing Processes 134 5.1.4 Enzymes in Dairy Applications 135 5.1.4.1 Introduction 135 5.1.4.2 Cheesemaking 135 5.1.4.2.1 Cheesemaking Process 135 5.1.4.2.2 Mechanism of Renneting 135 5.1.4.2.3 Types of Coagulants 136 5.1.4.2.4 Properties of Coagulating Enzymes 136 5.1.4.2.5 . Cheese Ripening 138 5.1.4.2.6 Cheese Flavors and Ripening Acceleration 139 5.1.4.2.7 Lipase 140 5.1.4.2.8 Lysozyme 140 5.1.4.2.9 Milk Protein Hydrolysates 141 5.1.4.2.10 Transglutaminase 141 5.1.4.3 Milk Processing 142 5.1.4.3.1 ß-Galactosidase 142 5.1.4.3.2 Other Enzymes 143 5.1.5 Other Food Applications 143 5.1.5.1 Introduction 143 5.1.5.2 Meat and Fish 143 5.1.5.2.1 Meat Processing 143 5.1.5.2.2 Fish Processing 144 5.1.5.3 Protein Cross-linking 145 5.1.5.4 Flavor Development 146 5.1.5.4.1 Protein Hydrolysis 146 5.1.5.4.2 Lipid Hydrolysis 147 Contents IX 5.1.5.5 Egg Powder 148 5.1.5.6 Oils and Fats 149 5.1.5.6.1 Fat Splitting 149 5.1.5.6.2 Interesterification 150 5.1.5.6.3 Esterification 153 5.1.5.6.4 Oil Degumming 153 5.2 Enzymes in Nonfood Applications 154 5.2.1 Enzymes in Household Detergents 154 5.2.1.1 Historical Development 154 5.2.1.2 Laundry Soils 155 5.2.1.3 Detergent Composition and Washing Process 157 5.2.1.3.1 Washing Process 157 5.2.1.3.2 Detergent Compositions 158 5.2.1.4 Enzyme-Aided Detergency and Soil Removal 160 5.2.1.5 Detergent Enzyme Performance Evaluation and Screening 160 5.2.1.6 Enzyme Types 164 5.2.1.6.1 Proteases 164 5.2.1.6.2 Amylases 167 5.2.1.6.3 Lipases 171 5.2.1.6.4 Cellulases 173 5.2.1.6.5 Mannanase 176 5.2.1.7 Future Trends 177 5.2.2 Enzymes in Automatic Dishwashing 178 5.2.2.1 Introduction 178 5.2.2.2 Characteristics of Enzymes for ADDs 179 5.2.2.3 Proteases 180 5.2.2.3.1 Proteins: The Substrate of Proteases 180 5.2.2.3.2 Proteases for ADDs 181 5.2.2.4 Amylases 182 5.2.2.4.1 Starch: The Substrate of Amylases 182 5.2.2.4.2 Amylases for ADDs 183 5.2.2.5 Other Enzymes 186 5.2.2.6 Automatic Dishwashing Detergents 186 5.2.2.6.1 Composition of Automatic Dishwashing Detergents 186 5.2.2.6.2 Application of Enzymes in ADD 187 5.2.2.6.3 Stability and Compatibility 192 5.2.3 Enzymes in Grain Wet-Milling 193 5.2.3.1 Introduction 193 5.2.3.2 Overview of the Conversion of Corn to HFCS 193 5.2.3.2.1 Corn Steeping 195 5.2.3.2.2 Coarse Grinding and Germ Removal by Cyclone Separation 196 5.2.3.2.3 Fine Grinding and Fiber Removal by Screening 196 5.2.3.2.4 Centrifugation and Washing to Separate Starch from Protein 196 5.2.3.2.5 Hydrolysis with я -Amylase (Liquefaction) 196 5.2.3.2.6 Hydrolysis with Glucoamylase (Saccharification) 197 Contents 5.2.3.2.7 Isomerization with Glucose Isomerase 197 5.2.3.2.8 Fructose Enrichment and Blending 198 5.2.3.3 ot-Amylase 298 5.2.3.3.1 Origin and Enzymatic Properties J 98 5.2.3.3.2 Structure 199 5.2.3.3.3 Industrial Use 201 5.2.3.4 Glucoamylase 201 5.2.3.4.1 Origin and Enzymatic Properties 201 5.2.3.4.2 Structure 202 5.2.3.4.3 Industrial Use 203 5.2.3.5 Pullulanase 204 5.2.3.5.1 Origin and Enzymatic Properties 204 5.2.3.5.2 Structure 204 5.2.3.5.3 Industrial Use 205 5.2.3.6 Glucose Isomerase 205 5.2.3.6.1 Origin and Enzymatic Properties 205 5.2.3.6.2 Structure 206 5.2.3.6.3 Industrial Use of Glucose Isomerase 207 5.2.3.7 Use of Wheat Starch 208 5.2.3.8 New Technology for Fuel Ethanol Production 209 5.2.4 Enzymes in Animal Feeds 209 5.2.4.1 Introduction 209 5.2.4.2 Enzymes Used in Animal Feed 211 5.2.4.2.1 Fiber-Degrading Enzymes 211 5.2.4.2.2 Phytic Acid Degrading Enzymes (Phytases) 214 5.2.4.2.3 Protein-Degrading Enzymes (Proteases) 226 5.2.4.2.4 Starch-Degrading Enzymes (Amylases) 217 5.2.4.3 Future Developments 218 5.2.5 Enzymes in Textile Production 228 5.2.5.1 Introduction 228 5.2.5.2 . Cellulose Fibers 229 5.2.5.2.1 Desizing of Cotton Cellulose Fibers 219 5.2.5.2.2 Scouring of Cotton 219 5.2.5.2.3 Bleaching of Cotton 222 5.2.5.2.4 Removal of Hydrogen Peroxide 222 5.2.5.2.5 Cotton Finishing 222 5.2.5.2.6 Ageing of Denim 223 5.2.5.2.7 Processing of Man-Made Cellulose Fibers 224 5.2.5.2.8 Processing of Bast Fibers 225 5.2.5.3 Proteinous Fibers 225 5.2.5.3.1 Wool Processing 225 5.2.5.3.2 Degumming of Silk 227 5.2.5.4 Textile Effluent Treatment and Recycling 228 5.2.5.5 Outlook 230 5.2.6 Enzymes in Pulp and Paper Processing 231 Contents XI 5.2.6.1 Introduction 231 5.2.6.2 Enzymes 233 5.2.6.2.1 Cellulases 233 5.2.6.2.2 Hemicellulases 233 5.2.6.2.3 Lignin-Modifymg, Oxidative Enzymes 235 5.2.6.3 Enzymes in Pulp and Paper Processing 237 5.2.6.3.1 Mechanical Pulping 237 5.2.6.3.2 Chemical Pulping 238 5.2.6.3.3 Bleaching 239 5.2.6.3.4 Papermaking 242 5.2.6.3.5 Deinking 243 5.3 Development of New Industrial Enzyme Applications 244 5.3.1 Introduction 244 5.3.2 Enzymes in Cosmetics 246 5.3.2.1 Hair Dyeing 246 5.3.2.1.1 Oxidases 247 5.3.2.1.2 Peroxidases 248 5.3.2.1.3 Polyphenol Oxidases 248 5.3.2.2 Hair Waving 249 5.3.2.3 Sldn Care 249 5.3.2.4 Toothpastes and Mouthwashes 250 5.3.2.5 Enzymes in Cleaning of Artificial Dentures 251 5.3.3 Enzymes for Preservation 251 5.3.4 Enzymes in Hard-Surface Cleaning 252 5.3.4.1 Enzymes in Membrane Cleaning 252 5.3.4.1.1 Proteases 253 5.3.4.1.2 Hemicellulases 253 5.3.5 Enzymes Generating a pH Shift 253 5.3.6 Enzymes in Cork Treatment 254 5.3.7 Enzymes in Oil-Field Applications 255 5.3.8 Enzymes in Wastewater Treatment 255 5.3.9 Enzymes for Polymerisation: Wood Fiberboard Production 256 5.3.10 Enzymes in Composting 256 5.3.11 Application of Bacteriorhodopsin in Security Printing and Data Storage 257 5.4 Overview of Industrial Enzyme Applications 257 6 Nonindustrial Enzyme Usage 263 6.1 Enzymes in Organic Synthesis 263 6.1.1 Introduction 263 6.1.2 Examples of Enzymatic Conversions 264 6.1.2.1 Syntheses by Means of Hydrolases 264 6.1.2.2 Reduction of C=O and C=C Bonds 268 6.1.2.3 Oxidation of Alcohols and Oxygénation of G-H and C=C Bonds 6.1.2.4 C -С Coupling 272 270 XII Contents 6.1.2.5 Formation of Glycosidic Bonds 274 6.1.2.6 Enzymatic Protecting Proup Techniques 274 6.1.3 Enzyme-Analogous Catalysts 276 6.1.4 Commercial Applications 280 6.1.4.1 General 280 6.1.4.2 Nonstereoselective Biocatalytic Reactions 280 6.1.4.3 Biocatalytic Resolution Processes 282 6.1.4.3.1 * Enzymatic Acylation of Amino Groups 287 6.1.4.3.2 Enzymatic Hydrolysis of Hydantoins 287 6.1.4.3.3 Enzymatic Hydrolysis of Lactams 291 6.1.4.3.4 Enzymatic Hydrolysis of C-0 Bonds 291 6.1.4.3.5 Enzymatic Hydrolysis of Nitriles 294 6.1.4.3.6 Enzymatic Cleavage of threo Aldol Products 294 6.1.4.4 Biocatalytic Asymmetric Synthesis 294 6.1.4.4.1 - Biocatalytic Reductive Amination of C=O Bonds 295 6.1.4.4.2 Biocatalytic Hydrocyanation of C=O Bonds 296 6.1.4.4.3 Biocatalytic Addition of Water to C=O Bonds 297 6.1.4.4.4 Biocatalytic Amination of C=C Bonds 297 6.1.5 Outlook 297 6.2 Therapeutic Enzymes 298 6.2.1 Requirements for the Use of Enzymes in Therapy 298 6.2.2 Coping with Peculiar Protein Properties 299 6.2.3 Sources of Enzymes and Production Systems 301 6.2.4 Overview of Therapeutic Enzymes 303 6.2.4.1 Oxidoreductases 303 6.2.4.2 Transferases 309 6.2.4.3 Esterases 310 6.2.4.4 Nucleases 310 6.2.4.5 Glycosidases 311 6.2.4.6 Proteases 324 6.2.4.6.1 Pancreatic and Gastric Proteases 314 6.2.4.6.2 Plasma Proteases 314 6.2.4.6.3 Coagulation Factors 315 6.2.4.6.4 Plasminogen Activators 336 6.2.4.6.5 Proteases from Snake Venoms 319 6.2.4.6.6 Plant and Microbial Proteases 329 6.2.4.7 Amidases 320 6.2.4.8 Lyases 321 6.3 Analytical Applications of Enzymes 322 6.3.1 Determination of Substrate Concentration 322 6.3.2 Determination of Enzyme Activity 324 6.3.3 Immunoassays 325 6.3.4 Enzyme Dipsticks and Enzyme Sensors 327 6.4 Enzymes for Food Analysis 328 6.4.1 Carbohydrates 329 Contents XIII 6.4.2 Organic Acids 332 6.4.3 Alcohols 336 6.4.4 Other Food Ingredients 338 6.5 Enzymes in Genetic Engineering 340 6.5.1 Restriction Endonucleases and Methylases 343 6.5.1.1 Classification 343 6.5.1.2 Activity of Class II Restriction Endonucleases 354 6.5.1.2.1 Reaction Parameters 354 6.5.1.2.2 Additional Structural Requirements Influencing Activity 355 6.5.1.3 Specificity of Class II Restriction Endonucleases 356 6.5.1.3.1 Palindromic Recognition Sequences 356 6.5.1.3.2 Nonpalindromic Recognition Sequences 358 6.5.1.3.3 Isoschizomers 359 6.5.1.4 Changes in Sequence Specificity 360 6.5.1.5 Novel Class II Restriction Endonucleases 362 6.5.2 DNA Polymerases 363 6.5.2.1 Escherichia coli DNA Polymerase I 363 6.5.2.2 Klenow Enzyme 365 6.5.2.3 T4 DNA Polymerase 365 6.5.2.4 Reverse Transcriptase 367 6.5.2.5 Terminal Transferase 368 6.5.3 -RNA Polymerases 370 6.5.3.1 SP6 RNA Polymerase 370 6.5.3.2 T7 RNA Polymerase 372 6.5.4 DNA Nucleases 373 6.5.4.1 DNase I 373 6.5.4.2 Exonuclease III 374 6.5.4.3 Nuclease SI 374 6.5.4.4 Nuclease Bal 31 375 6.5.5 RNA Nucleases 377 6.5.5.1 RNase H 377 6.5.5.2 Site-Specific RNases 378 6.5.5.2.1 RNase A 378 6.5.5.2.2 RNase CL3 378 6.5.5.2.3 RNase T, 378 6.5.5.2.4 RNase U2 379 6.5.5.2.5 Nuclease S7 379 6.5.5.2.6 Site-Specific RNases in RNA Sequence Analysis 379 6.5.6 Modifying Enzymes 382 6.5.6.1 Alkaline Phosphatase 382 6.5.6.2 T4 DNA Ligase 402 6.5.6.3 Escherichia coli DNA Ligase 403 6.5.6.4 ·Τ4 Polynucleotide Kinase 403
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spelling	Enzymes in industry production and applications ed. by Wolfgang Aehle 3., completely rev. edition Weinheim WILEY-VCH 2007 XXVI, 489 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Biotechnology Enzymes Enzymes Biotechnology Enzymes Industrial applications Industry Enzymtechnologie (DE-588)4135962-8 gnd rswk-swf Enzymtechnologie (DE-588)4135962-8 s DE-604 Aehle, Wolfgang Sonstige oth text/html http://deposit.dnb.de/cgi-bin/dokserv?id=2945668&prov=M&dok_var=1&dok_ext=htm Inhaltstext Digitalisierung UB Augsburg application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016072836&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Enzymes in industry production and applications Biotechnology Enzymes Enzymes Biotechnology Enzymes Industrial applications Industry Enzymtechnologie (DE-588)4135962-8 gnd
subject_GND	(DE-588)4135962-8
title	Enzymes in industry production and applications
title_auth	Enzymes in industry production and applications
title_exact_search	Enzymes in industry production and applications
title_exact_search_txtP	Enzymes in industry production and applications
title_full	Enzymes in industry production and applications ed. by Wolfgang Aehle
title_fullStr	Enzymes in industry production and applications ed. by Wolfgang Aehle
title_full_unstemmed	Enzymes in industry production and applications ed. by Wolfgang Aehle
title_short	Enzymes in industry
title_sort	enzymes in industry production and applications
title_sub	production and applications
topic	Biotechnology Enzymes Enzymes Biotechnology Enzymes Industrial applications Industry Enzymtechnologie (DE-588)4135962-8 gnd
topic_facet	Biotechnology Enzymes Enzymes Biotechnology Enzymes Industrial applications Industry Enzymtechnologie
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