Microbial Enzyme Technology in Food Applications

ISBN-13: 9781498749831 / Angielski / Twarda / 2016 / 520 str.

Ramesh C. Ray; Cristina M. Rosell

Opis

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.

Spis treści

HISTORY Microbial Enzymes in Food Applications: History of Progress Swati S. Mishra, Ramesh C. Ray, Cristina M. Rosell and Debabrata Panda CHARACTERIZATION PRODUCTION AND APPLICATIONS OF MICROBIAL ENZYMES Insight of The Α-Amylase Family of Enzymes: Endo- and Exo-Acting Α, 1-4 Hydrolyses Mario M. Martínez and Manuel Gómez Starch-active debranching and α-glucanotransferase enzymes Mario M. Martínez and Manuel Gómez Glucose Isomerising Enzymes Savitha S. Desai, Dhanashree B. Gachhi and Basavaraj S. Hungund Sucrose Transforming Enzymes: Hydrolysis & Isomerization Harish B.S. and Kiran Babu Uppuluri Sucrose Transforming Enzymes: Hydrolysis & Isomerization Harish B.S. and Kiran Babu Uppuluri β- Galactosidases for Lactose Hydrolysis and Galactooligosaccharide Synthesis Francisco J. Plou, Julio Polaina and Julia Sanz-Aparicio Pectinases and their Biotechnological Applications Anuja Vohra and Reena Gupta Proteases Olga Luisa Tavano Microbial Transglutaminase and Applications in Food Industry Marek Kieliszek and Stanisław Błażejak Microbial Milk Coagulants Ekaterini Moschopoulou Lipase: Properties, functions and food application Maria Antonia Pedrine Colabone Celligoi, Cristiani Baldo, Thiago Andrade Marques Marcelo Rodrigues de Melo, Fabiana Guillen Moreira Gasparin and Márcio de Barros Catalases: Types, structure, applications and future outlook Balwinder Singh Sooch, Baljinder Singh Kauldhar, Munish Puri Microbial Laccases as Potential Eco-friendly Biocatalysts for the Food Processing Industries Susana Rodríguez-Couto 　 　 　 MICROBIAL ENZYMES IN FOOD FERMENTATION Role of intrinsic and supplemented enzymes in brewing and beer properties Sergio O. Serna-Saldivar and Monica Rubio-Flores Enzymes in Baking Angela Dura and Cristina M. Rosell Enzymes in Winemaking José Manuel Rodriguez-Nogales, Encarnación Fernández-Fernández and Josefina Vila-Crespo Microbial Linamarase in Cassava Fermentation Sudhanshu S. Behera and Ramesh C. Ray Dairy Processing Ashok Kumar Mohanty and Pradip Behare 　 ADVANCEMENT IN MICROBIAL ENZYME TECHNOLOGY Recombinant Enzymes in the Meat Industry and the Regulations of Recombinant Enzymes in Food Processing Kelly Dong, Yapa A. Himeshi Samarasinghe, Wenjing Hua, Leah Kocherry and Jianping Xu Recombinant Enzymes Used in Fruit and Vegetable Juice Industry Yapa A. Himeshi Samarasinghe, Wenjing Hua, Kelly Dong, Leah Kocherry and Jianping Xu Marine Microbial Enzymes in Food Application Arunachalam Cinnathambi and Chandrasekaran Muthusamy Extremophiles as potential resource for food processing enzymes Archana Sharma and T. Satyanarayana Production of Microbial Enzymes by Solid-State Fermentation for Food Applications Quentin Carboué, Marie-Stéphane Tranier, Isabelle Perraud-Gaime and Sevastianos Roussos Scaling-up and Modelling Applications of Solid State Fermentation and Demonstration in Microbial Enzyme Production Related to Food Industries: An Overview Steve C. Z. Desobgo, Swati S. Mishra, Sunil K. Behera and Sandeep K. Panda Biotechnology of Microbial Xylanase: Overview Hooi Ling Ho Encapsulation Technology of Enzymes and Applications in Food Processing Steva Lević1,, Verica Đorđević, Zorica Knežević-Jugović, Ana Kalušević, Nikola Milašinović, Branko Bugarsk2 and Viktor Nedović