Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry
Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food
The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.
Progress in Food Biotechnology covers recent advances in the food processing sector. Readers will gain an academic and industrial perspective on how biotechnology improves food product quality, yield, and process efficiency. Novel opportunities for utilizing value-added products in the food industry, such as microbial cultures, enzymes, flavour compounds, and other food ingredients are also explained. Chapters in the volume cover topics related to (1) food bioactive peptides and functional properties of proteins, (2) classification, biosynthesis, and application of bacterial exopolysaccharides, (3) enzymatic modification of phospholipids, and related applications, (4) microbial culture research and application in food fermentation, (5) probiotics, prebiotics, and synbiotics, (6) biotechnological production of food additives, (7) phenolic-based nanoparticles and relevant applications, (8) enzyme discovery approaches and industrial dairy enzyme applications, (9) bioconversion of major industrial and agro-industrial by-products into various bio-products as examples of a bio-based economy, and (10) plant epigenetics and future prospects of epigenetics to improve crop quality. Information is presented in a simple language supported by graphs, tables, numbers, market trends, and accounts of successful product launches. This volume is a handy resource for a broad range of industrial researchers, students, and biotech professionals from both academia and industry who are involved in the multidisciplinary fields of food biotechnology and food chemistry.
The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are considered safe as compared to synthetic and chemical formulations. Microbial products are used in the processing or manufacturing of a variety of food products. These days, fermented foods have become very common. Enzymes, pigments, and organic acids of microbial origin are common in the food industry. Demand for microbial products and metabolites are continuously increasing, and microbial products are an area of commercial interest for the food biotechnology and microbial biotechnology industries. This book covers microbial enzymes along with their utilization in the food industry. Important enzymes including amylase, inulinase, pullulanase, protease, aspartase, naringinase, cellulose, xylanase, pectinase, and asparaginase have been discussed, along with their potent applications in the food industry. Also, microbial polysaccharides, organic acids, and pigments of microbial origin have been discussed. This book will provide important insight regarding microbial enzymes and additives for the food industry now and in the future. This text will be helpful for graduate, post graduate students, researchers, and industry professionals, extensively engaged in the area of food science and technology, food biotechnology, and industrial biotechnology.
This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practioners in food science and food technology, it presents the latest research and development in the discipline. It is easy-to-understand and can be used directly by readers interested in practical and commercial applications. So this book is important for researchers as a reference guide, and it can be used in various disciplines as microbiology, chemistry, biochemistry and engineering. 'Food Biotechnology' also is interesting for the industries, in addition to food processing, because commercial products and services affected include fine chemicals, enzymes, cultures, equipment and supplies.
This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.
Fundamentals of enzyme activity; Enzymes in the food industry; Food enzymes and the new technology; Enzymes in milk and cheese production; Enzymes in the meat industry; Enzymes in the production of beverages and fruit juices; Enzymes in the starch and sugar industries; Enzymes in the processing of fats and oils; Enzymes as diagnostic tools.
This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.
Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valuable traits from one plant to another. This process results in tangible environmental and economic benefits that are passed on to the farmer and the consumer. This book on Food Biotechnology is divided into seven sections and contains 24 chapters and a case study. The book caters to the requirement of the syllabus prescribed by various Indian universities for undergraduate and postgraduate courses in engineering. It has been prepared with meticulous care, aiming at making the book error-free. Constructive suggestions are always welcome from users of this book.
Production, Biocatalysis and Industrial Applications
Author: Goutam Brahmachari
Publisher: Academic Press
Biotechnology of Microbial Enzymes: Production, Biocatalysis and Industrial Applications provides a complete survey of the latest innovations on microbial enzymes, highlighting biotechnological advances in their production and purification along with information on successful applications as biocatalysts in several chemical and industrial processes under mild and green conditions. Applications of microbial enzymes in food, feed, and pharmaceutical industries are given particular emphasis. The application of recombinant DNA technology within industrial fermentation and the production of enzymes over the last 20 years have produced a host of useful chemical and biochemical substances. The power of these technologies results in novel transformations, better enzymes, a wide variety of applications, and the unprecedented development of biocatalysts through the ongoing integration of molecular biology methodology, all of which is covered insightfully and in-depth within the book. Features research on microbial enzymes from basic science through application in multiple industry sectors for a comprehensive approach Includes information on metabolic pathway engineering, metagenomic screening, microbial genomes, extremophiles, rational design, directed evolution, and more Provides a holistic approach to the research of microbial enzymes
Industrial biotechnology is the practice of using cells to generate industrially useful products. An enzyme is a protein that catalyzes, or speeds up, a chemical reaction. Enzymes are the focal point of biotechnological processes, without them biotechnology as a subject would not exist. The main advantage of enzymes compared to most other catalysts is their stereo, region and chemo selectivity and specificity. Enzymes are responsible for many essential biochemical reactions in micro organisms, plants, animals, and human beings. Biotechnology processes may have potential in energy production, specifically in the substitution of renewable plant biomass for fossil feedstock. This will depend on the development of enzymes able to degrade cellulose in plant biomass and designing methods to recycle or dispose of spent biomass. With time, research, and improved protein engineering methods, many enzymes have been genetically modified to be more effective at the desired temperatures, pH, or under other manufacturing conditions typically inhibitory to enzyme activity (e.g. harsh chemicals), making them more suitable and efficient for industrial or home applications. Enzymes are used in the extraction of natural products, as catalysts in organic chemistry, in clinical analysis, in industrial processes, and so on. The application of enzymes is found in many different fields and it is one of the good sectors to venture. In coming few years it is estimated that world enzyme demand will average annual increases of 6.3 percent. This book basically deals with principles of industrial enzymology, basis of utilization of soluble and immobilized, enzymes in industrial processes, principles of immobilization of enzymes, enzymes in clinical analysis principles, practical aspects of large-scale protein purification, the applications of enzymes in industry, use of enzymes in the extraction of natural products, data on techniques of enzyme immobilization and bio affinity procedures etc. In this book you can find all the basic information required on the fundamental aspects of the enzymes, their chemistry, bio chemistry as well as detailed information of their applications a wide variety of industrial processes etc. The book is very useful for research scholars, technocrats, institutional libraries and entrepreneurs who want to enter into the field of manufacturing of enzymes.
Enzymes are highly efficient and naturally occurring catalysts allowing all the biochemical reactions and processes of life to happen. They are present in all food raw materials from both animal and plant origin. Due to the role played by numerous microorganisms in the production of foods and beverages, enzymes have been extensively and unwittingly used in the past centuries. In fact, for many thousands of years man has used naturally occurring microorganisms bacteria, yeasts and moulds and the enzymes they produce to make foods like bread and cheese, or drinks such as beer and wine. The Egyptians and Sumerians (2000 B.C.) developed fermentation for use in brewing and both bread- and cheese-making. Essential in the metabolism of all living organisms, the enzymes can also be used to drive chemical reactions outside their natural localization. When purified and added to food preparations, several enzymes are able to improve their flavor, texture, nutritional value and digestibility. In fact, enzyme efficiency, specificity and environmental friendliness led to their increased use in food processing. Food industry is constantly seeking advanced technologies to meet consumer demand and the enzymes are a useful biotechnological tool whose action can be controlled in the food matrix to prepare high quality products. Moreover, the enzymes facilitate chemical reactions otherwise impossible or requiring conditions that could damage or destroy the end product or which would need a too much high input of energy. Examples are the production of clear apple juice concentrates, which relies on the use of the enzyme pectinase, and the breakdown of starch to sugars. The latter process, originally carried out by boiling the starch with acid and, thus, requiring large energy inputs, takes place in the presence of enzymes in mild conditions, saving energy and preventing pollution of undesirable by-products. However, it was not until the mid of the past century that the rapid development in enzyme technology occurred, and only in the last 30 years the use of commercial enzymes has grown in the food industry, progressively becoming an important aspect of the manufacturing of particular foods, such as meat, vegetables, fruit, baked goods, milk products, and both alcoholic and non-alcoholic beverages. Currently used food enzymes sometimes originate in animals and plants but most come from a range of beneficial microorganisms. Thus, numerous purified enzymes are now being widely used not only in food processing but also as food additives. In this respect, it is noteworthy that the enzymes, like all proteins, can cause reactions only when people have been sensitized through exposure to large quantities. Therefore, since their levels in the food are generally very low, the enzymes are highly unlikely to cause allergies. Finally, the recent advent of biotechnology has also allowed significant refinements in the methodologies offering unpredictable solutions to many persistent problems and opening up exciting new possibilities. Among these, enzymes are proposed as exemplary agents of green technology since they can also be used either to treat biological wastes or to prevent their formation. However, even though the first food application of a product of gene technology (alpha-amylase) took place in 1982, progress in this field is being slowed down because the debate on some other more controversial applications of genetic engineering in animals is continuing throughout Europe. This book highlights the rapidly expanding field of enzyme applications in food technology, explaining how the biocatalysts bring advantages in some food processing improvement and innovation. The properties of different enzymes are linked to the physical and biochemical events that they influence and are related to the key nutritional, organoleptic and shelf-life qualities of food. In this context, the chapters explore also recent developments in the use of some enzymes as well as the discovery of applications of new enzymes.
Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Foo
Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens.