Novel enzyme technology for food applications:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla.
CRC Press
2007
|
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead publishing in food science, technology and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 320 S. Ill., graph. Darst. |
| ISBN: | 9781845691325 9781420043969 |
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Datensatz im Suchindex
| _version_ | 1804140831550996480 |
|---|---|
| adam_text | Contents
Contributor contact details ....................................... xi
Preface....................................................... xv
Part I Principles of industrial enzyme technology
1 Discovering new industrial enzymes for food applications ......... 3
Thomas Schafer, Novozymes A/S, Denmark
1.1 Introduction........................................... 3
1.2 Where to screen for new enzymes.......................... 4
1.3 How to screen for new enzymes........................... 8
1.4 Summary: which option to choose?....................... 13
1.5 References........................................... 13
2 Improving enzyme performance in food applications ............ 16
Ronnie Machielsen, Sjoerd Dijkhuizen and John van der Oost,
Wageningen University, The Netherlands; Thijs Kaper and Loren
Looger, Carnegie Institution of Washington, USA
2.1 Introduction.......................................... 16
2.2 Laboratory evolution................................... 17
2.3 Examples of improving enzyme stability and functionality by
laboratory evolution ................................... 24
2.4 Rational and computational protein engineering ............. 28
2.5 Examples of improving enzyme stability and ability by rational
protein engineering.................................... 30
2.6 Examples of combined laboratory evolution and computational
design............................................... 34
vi Contents
2.7 Summary and future trends.............................. 35
2.8 Sources of further information and advice.................. 35
2.9 References...........................................36
3 Industrial enzyme production for food applications..............43
Carsten Hjort, Novozymes A/S, Denmark
3.1 Introduction..........................................43
3.2 Traditional sources and processes for industrial
enzyme production....................................44
3.3 Design of expression systems for industrial
enzyme production.................................... 46
3.4 Development of an enzyme production process.............. 54
3.5 Future trends......................................... 56
3.6 Sources of further information and advice.................. 56
3.7 References........................................... 57
4 Immobilized enzyme technology for food applications............ 60
Marie K. Walsh, Utah State University, USA
4.1 Introduction.......................................... 60
4.2 Immobilized enzyme technology for modification of
acylglycerols......................................... 62
4.3 Immobilized enzyme technology for modification of
carbohydrates......................................... 68
4.4 Immobilized enzyme technology protein modification ........ 73
4.5 Immobilized enzyme technology for production of flavor
compounds........................................... 75
4.6 Future trends......................................... 77
4.7 References........................................... 78
5 Consumer attitudes towards novel enzyme technologies in food
processing................................................. 85
Helle S0ndergaard, Klaus G. Grunert and Joachim Scholderer,
MAPP, University of Aarhus, Denmark
5.1 Introduction.......................................... 85
5.2 Theoretical approaches to how consumers form attitudes to
new food production technologies........................ 86
5.3 Studies of consumer attitudes to enzyme technologies......... 88
5.4 Implications of consumer attitudes to enzyme technologies..... 94
5.5 Future trends......................................... 95
5.6 Sources of further information and advice.................. 95
5.7 Acknowledgements.................................... 96
5.8 References........................................... 96
Contents vii
Part II Novel enzyme technology for food applications
6 Using crosslinking enzymes to improve textural and
other properties of food .................................... 101
Johanna Buchert, Emilia Selinheimo, Kristiina Kruus, Maija-Liisa
Mattinen, Raija Lantto and Karin Autio, VTT, Finland
6.1 Introduction......................................... 101
6.2 Types of crosslinking enzymes.......................... 103
6.3 Application of crosslinking enzymes in baking and pasta
manufacture......................................... 109
6.4 Application of crosslinking enzymes in meat and fish
processing.......................................... 114
6.5 Application of crosslinking enzymes in dairy applications .... 118
6.6 Other applications of crosslinking enzymes in food
manufacture......................................... 122
6.7 Analysing the chemistry of crosslinks formed by enzymes .... 122
6.8 Effect of biopolymer crosslinking on nutritional properties
of food............................................. 124
6.9 Conclusions......................................... 126
6.10 References.......................................... 126
7 Enzymatically modified whey protein and other protein-based fat
replacers ................................................ 140
Jacek Leman, University of Warmia and Mazury in Olsztyn, Poland
7.1 Introduction......................................... 140
7.2 Enhancing the fat mimicking properties of proteins.......... 142
7.3 Applications in low-fat foods........................... 149
7.4 Future trends........................................ 152
7.5 References.......................................... 153
8 Enzymatic production of bioactive peptides from milk and whey
proteins ................................................. 160
Paola A. Ortiz-Chao and Paula Jauregi, University of Reading,
UK
8.1 Introduction......................................... 160
8.2 Angiotensin I-converting enzyme inhibitory peptides........ 161
8.3 Other bioactive peptides and their health benefits........... 165
8.4 Production of bioactive peptides from milk and
whey proteins ....................................... 170
8.5 Future trends........................................ 177
8.6 Sources of further information and advice................. 177
8.7 References.......................................... 177
viii Contents
9 Production of flavours, flavour enhancers and other protein-based
speciality products ........................................ 183
Stuart West, Biocatalysts Ltd, UK
9.1 Introduction......................................... 183
9.2 Production and usage of monosodium glutamate (MSG)...... 186
9.3 Chondroitin sulphate.................................. 188
9.4 Production of aspartame............................... 190
9.5 Enzymes for vanilla extraction.......................... 191
9.6 Enzyme modified cheese as a flavour ingredient............ 193
9.7 Enzymes used in savoury flavouring ..................... 198
9.8 Enzymes used in yeast extract manufacture................ 199
9.9 Future trends........................................ 200
9.10 Sources of further information and advice................. 202
9.11 References.......................................... 203
10 Applications of cold-adapted proteases in the food industry......205
A. Gudmundsdottir and J. Bjarnason, University of Iceland, Iceland
10.1 Introduction......................................... 205
10.2 Use of proteolytic enzymes in food processing ............. 208
10.3 Application of cold-adapted serine proteases in food
processing.......................................... 209
10.4 Modifying marine proteases for industrial use.............. 211
10.5 Future trends........................................ 212
10.6 References.......................................... 212
11 Health-functional carbohydrates: properties and enzymatic
manufacture ............................................. 215
Simon Hughes and Robert A. Rastall, University of Reading, UK
11.1 Introduction......................................... 215
11.2 Dietary fibre ........................................ 215
11.3 Prebiotics........................................... 217
11.4 Inulin.............................................. 219
11.5 Transgalacto-oligosaccharides .......................... 222
11.6 Gluco-oligosaccharides................................ 223
11.7 Alternansucrase-maltose acceptor oligosaccharides.........224
11.8 Resistant starch...................................... 226
11.9 Arabinoxylan........................................ 228
11.10 Oligosaccharides from non-starch polysaccharides..........230
11.11 Pectins............................................. 232
11.12 Oligodextran........................................ 234
11.13 Conclusion.......................................... 237
11.14 References.......................................... 237
Contents ix
12 Flavorings and other value-added products from sucrose........ 243
Gregory L. Cote, United States Department of Agriculture, USA
12.1 Introduction......................................... 243
12.2 Di- and oligosaccharides from sucrose.................... 244
12.3 Polysaccharides from sucrose........................... 257
12.4 Other products....................................... 260
12.5 Future trends........................................ 261
12.6 Sources of further information and advice................. 262
12.7 References.......................................... 262
13 Production of structured lipids with functional health benefits .... 270
Xuebing Xu, Janni B. Kristensen and Hong Zhang, BioCentrum-
DTU, Technical University of Denmark, Denmark
13.1 Introduction......................................... 270
13.2 Production of diglyceride oils........................... 271
13.3 Production of healthy oils containing medium chain fatty acids 278
13.4 Future trends........................................ 282
13.5 Acknowledgements................................... 282
13.6 References.......................................... 282
14 Lipase-catalyzed harvesting and/or enrichment of industrially and
nutritionally important fatty acids ...........................285
George J. Piazza and Thomas A. Foglia, US Department of Agricul-
ture, USA; and Xuebing Xu, BioCentrum-DTU, Technical University
of Denmark, Denmark
14.1 Introduction......................................... 285
14.2 Lipase selectivity..................................... 286
14.3 Fatty acid harvesting.................................. 294
14.4 Structured triacylglycerols ............................. 295
14.5 Single reaction step process for the production of STAG.....301
14.6 Multiple reaction step processes for the production of STAG .. 307
14.7 Nutritional and other uses of structured lipids.............. 307
14.8 Summary and future trends............................. 308
14.9 References.......................................... 309
Index....................................................315
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| spelling | Novel enzyme technology for food applications Ed. by Robert Rastall 1. publ. Boca Raton, Fla. CRC Press 2007 XVI, 320 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead publishing in food science, technology and nutrition Enzymes Industrial applications Food Biotechnology Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Enzym (DE-588)4014988-2 gnd rswk-swf Enzymtechnologie (DE-588)4135962-8 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelverarbeitung (DE-588)4167045-0 s Enzymtechnologie (DE-588)4135962-8 s DE-604 Lebensmitteltechnologie (DE-588)4034901-9 s Enzym (DE-588)4014988-2 s b DE-604 Rastall, Robert A. Sonstige (DE-588)13597917X oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018713536&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Novel enzyme technology for food applications Enzymes Industrial applications Food Biotechnology Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Enzym (DE-588)4014988-2 gnd Enzymtechnologie (DE-588)4135962-8 gnd |
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| title | Novel enzyme technology for food applications |
| title_auth | Novel enzyme technology for food applications |
| title_exact_search | Novel enzyme technology for food applications |
| title_full | Novel enzyme technology for food applications Ed. by Robert Rastall |
| title_fullStr | Novel enzyme technology for food applications Ed. by Robert Rastall |
| title_full_unstemmed | Novel enzyme technology for food applications Ed. by Robert Rastall |
| title_short | Novel enzyme technology for food applications |
| title_sort | novel enzyme technology for food applications |
| topic | Enzymes Industrial applications Food Biotechnology Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Enzym (DE-588)4014988-2 gnd Enzymtechnologie (DE-588)4135962-8 gnd |
| topic_facet | Enzymes Industrial applications Food Biotechnology Lebensmittelverarbeitung Lebensmitteltechnologie Enzym Enzymtechnologie Aufsatzsammlung |
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