Enzyme food technology

Press, 1973. Lee, Y. Y. and G. T. Tsao, Engineering Problems of Immobilized Enzymes, ]. Food Technol, 39, 667 (1974). Messing, R. A., Immobilized Enzymes for Industrial Reactors, Academic Press, 1975. Torry, S., Enzyme Technology, Noyes DataCorp., Park Ridge, New Jersey, 1983. 

S. Saval and C. Huitrdn. Use of enzymes in food technology. P. Dupuy (ed.) Technique et Documentation Lavoisier. 1983. 

Neidleman, S.L. (1991) Enzymes in the food industry abackward glance. Food Technology, 45(1), 88-91. 

Glucose syrups have been used in the food industry for a long time. Fructose is significantly sweeter than glucose. No effective chemical isomerisation methods are possible, and other sources of fructose, for instance by the hydrolysis of inulin, are not yet performed on large scale. Therefore an enzyme isomerisation technology has been developed (Jensen and Rugh, 1987 White, 1992 Pedersen, 1993). 

The application of enzymes in food technology has been widely reviewed (Fox, 1991 Nagodawithana and Reed, 1993). Reviews on applications of exogenous enzymes in dairy technology include Fox and Grufferty (1991), Fox (1993) and Brown (1993). 

Seguro, K., Nio, N., Motoki, M. 1996b. Some characteristics of a microbial protein cross-linking enzyme Transglutaminase. In Parris, N., Kato, A., Creamer, L.K., Pearce, J. (Eds.), Macromolecular Interactions in Food Technology. American Chemical Society, Washington D.C., pp. 271-280. 

The food technology literature contains a substantial number of references to enzyme activity at low water content (Acker, 1962 Drapron, 1985 Potthast etal., 1975). Drapron (1985) gives tables of the hydradon level for the onset of activity of various enzymes. Much of this work consisted of monitoring the activity of a particular enzyme, as a function of relative humidity, for a sample (e.g., a food product) in which the enzyme was not the principal component. Such measurements have the difficulties of interpretation associated with multicomponent systems—... 

One of the more dramatic growth areas within the food industry has been food fabrication, and this approach to food technology has placed a great demand not only for diverse food ingredients but more specifically for a broader and more complete line of fiavored products. Dwivedi 24), has reviewed some of the results of applying enzymes to food flavors. Though a number of articles have been published in this area, there is a limited volume of commercial business. 

This book provides an introduction to general enzymology for the industrial enzymologist and then deals, chapter by chapter, with enzymes or application areas specific to food technology. For each enzyme, basic data are provided on chemistry, kinetics, sources, pH optima, and the like. In addition, specific food application data are given. Production and legal aspects are also mentioned. This is a How to Use Enzymes in Foods book. 

Food Enzymes, DeBecze, G. L, Critical Reviews in Food Technology... 

Enzymatic reactions are commonly observed or practiced in various kinds of food and biotechnology products. With the goals of reducing operating costs and improving product quality, a number of enzyme immobilization techniques have been developed in recent decades [Woodward, 1985]. The availability of robust membranes, particularly porous inorganic membranes, has improved the enzyme immobilization technology. One type of membrane bioieactors immobilizes enzyme in the membrane pores by dead-end filtration of the enzyme solution. 

Enzymes immobilized on clays have been applied in various industrial processes including food technology [51], peptide synthesis [42, 43], pharmaceuticals [66], biosensors [39, 41, 46, 48], construction of modified electrodes [40, 52] as well as in bioremediation processes [50]. Table 2.1 presents some examples concerning the use of immobilized enzymes on clays. 

Since the pioneering work of Buchner (1897), it has been known that enzymes do not require the environment of a living cell to be active. This opened the way to many applications in food technology, in the production of leather, textiles and paper, in... 

Enzymes in Food Technology, Japanese Assoc. Food Technol., Tokyo, Japan, 1974, p. 31. 

Figure 1 Principle of the competitive lA. In the first format with immobilized Ab (a) the plates are coated with Ab. Analyte and enzyme-labeled analyte compete for the Ab binding sites. In the second format a hapten-protein conjugate is immobilized in the soUd phase (b). This protein conjugate and the free analyte compete for the binding sites of the Ab in solution. (Reproduced from Dankwardt and Hock with permission from Food Technology and Biotechnology.)...

Enzymes in food technology. CRC Press, Boca Raton, pp 76-10 Lawung R, Danielsson, Prachayasittiku V et al. (2001) Calorimetric analysis of cephalosporins using an immobilized TEM-1 b-lactamase on Ni21chelating Sepharose fast flow. Anal Biochem... 

Okamoto S, Eltis LD (2007) Purification and characterization of a novel nitrile hydratase from Rhodococcus sp. RHAl. Molec Microbiol 65(3) 828-838 O Learys M, Brummund W (1974) pH jump studies of glutamate decarboxylase. Evidence for a pH-dependent conformation change. The J Biol Chem 249(12) 3737-3745 Olsen HS (2002) Enzymes in starch modification. In Whitehurst RJ, Law BA (eds). Enzymes in food technology. CRC Press, Boca Raton, pp 200-22... 

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