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Novel enzyme technology for food applications

Edited by R Rastall, 
Woodhead Publishing  September 2007  



Hardback  336 pp  ISBN 9781845691325      £145.00
  • 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

The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.

Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.

Novel enzyme technology for food applications will be a standard reference for all those in industry and academia concerned with improving food products with this advanced technology.

Contents

PART 1 PRINCIPLES OF INDUSTRIAL ENZYME TECHNOLOGY

Discovering new industrial enzymes for food applications T Schäfer, Novozymes A/S, Denmark
- Introduction - Where to screen for new enzymes - How to screen for new enzymes - Summary: which option to choose? - References

Improving enzyme performance in food applications R Machielsen and S Dijkhuizen, Wageningen University, The Netherlands, T Kaper and L Looger, Carnegie Institution of Washington, USA and J van der Oost, Wageningen University, The Netherlands
- Introduction - 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 - Summary and future trends - Sources of further information and advice - References

Industrial enzyme production for food applications C Hjort, Novoenzymes A/S, Denmark
- Introduction - Traditional sources and processes for industrial enzyme production - Design of expression systems for industrial enzyme production - Development of an enzyme production process - Future trends - Sources of further information and advice - References

Immobilized enzyme technology for food applications M K Walsh, Utah State University, USA
- Introduction - 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 - Future trends - References

Consumer attitudes towards novel enzyme technologies in food processing H Sondergaard, K Grunert and J Scholderer, Aarhus School of Business, Denmark
- Introduction - How consumers form attitudes to new food production technologies - Studies of consumer attitudes to enzyme technologies - Implications of consumer attitudes to enzyme technologies - Future trends - Sources of further information and advice - Acknowledgements - References

PART 2 NOVEL ENZYME TECHNOLOGY FOR FOOD APPLICATIONS

Using cross-linking enzymes to improve textural and other properties of food J Buchert, E Selinheimo, K Kruus, M-L Mattinen, R Lantto and K Autio, VTT, Finland
- Introduction - 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 - Summary and future trends - References

Enzymatically-modified whey protein and other protein-based fat replacers J Leman, University of Warmia and Mazury in Olsztyn, Poland
- Introduction - Enhancing the fat mimicking properties of proteins - Applications in low-fat foods - Future trends - References

Enzymatic production of bioactive peptides from milk and whey proteins P Ortiz-Chao and P Jauregi, The University of Reading, UK
- Introduction - Milk protein-derived bioactive peptides - Enzymatic production of bioactive peptides from milk and whey proteins - Future trends - Sources of further information and advice - References

Production of flavours, flavour enhancers and other protein-based speciality products B West, Biocatalysts Limited, UK
- Introduction - 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 - Future trends - Sources of further information and advice - References

Applications of cold adapted proteases in the food industry A Gudmundsdóttir and J Bjarnason, University of Iceland, Iceland
- Introduction - Use of proteolytic enzymes in food processing - Use of cold-adapted serine proteases in food processing - Modifying marine proteases for industrial use - Future trends - References

Health-functional carbohydrates: properties and enzymatic manufacture S A W Hughes and R A Rastall, The University of Reading, UK
- Introduction - Dietary fibre - Prebiotics - Inulin - Transgalacto-oligosaccharides - Gluco-oligosaccharides - Alternansucrase-maltose acceptor oligosaccharides - Resistant starch - Arabinoxylan - Oligosaccharides from non-starch polysaccharides - Pectins - Oligodextran - Conclusion - References

Flavourings and other value added products from sucrose G L Côté, United States Department of Agriculture, USA
- Introduction - Di- and oligosaccharides from sucrose - Polysaccharides from sucrose - Other products - Future trends - Sources of further information and advice - References

Production of novel lipids with functional health benefits X Xu, J Kristensen, and H Zhang, Technical University of Denmark, Denmark
- Introduction - Production of diglyceride (DAG) oils - Production of healthy oils containing medium chain fatty acids - Future trends - Acknowledgements - References

The selectivity of lipases: harvesting of fatty acids and preparation of structured lipids G J Piazza and T A Foglia, United States Department of Agriculture, USA and X Xu, Technical University of Denmark, Denmark
- Introduction - 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 - Summary and future trends - References

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