Enzymes in food processing

G. Reed, ed.. Enzymes in Food Processing, Academic Press, Inc., New York, 1975. 

Brown, R.J. (1993) Dairy products, in Enzymes in Food Processing, 3rd edn (eds T. Nagodawithana and G. Reed), Academic Press, San Diego, pp. 347-61. 

Herbert Stone and Joel L. Sidel, Sensory Evaluation Practices, second edition. 1993. Tilak Nagodawithana and Gerald Reed, Enzymes in Food Processing, third edition. 1993. Dallas G. Hoover and Larry R. Steenson, Bacteriocins. 1993. 

Yamamoto, A. Enzymes in Food Processing Reed, G., Ed. Academic ... 

Food science s emphasis in the study of enzymes differs from that in biochemistry. The former deals mostly with decomposition reactions, hydrolysis, and oxidation the latter is more concerned with synthetic mechanisms. Whitaker (1972) has prepared an extensive listing of the uses of enzymes in food processing (Table 10-1) and this gives a good summary of the many and varied possible applications of enzymes. 

Table 10-1 Uses and Suggested Uses of Enzymes in Food Processing...

Many examples of the use of immobilized enzymes in food processing have been reported. One of the most important of these is the use of immobilized glucose isomerase obtained from Streptomyces for the production of high-fructose com syrup (Mermel-stein 1975). In this process, the enzyme is bound to an insoluble carrier such as diethyl amino ethyl cellulose or a slurry of the fixed... 

Examples of the use of immobilized enzymes in food processing and analysis have been listed by Olson and Richardson (1974) and Hultin (1983). L-aspartic acid and L-malic acid are produced by using enzymes contained in whole microorganisms that are immobilized in a polyacrylamide gel. The enzyme aspartase from Escherichia coli is used for the production of aspartic acid. Fumarase from Brevibacterium ammoni-agenes is used for L-malic acid production. 

It is to be expected that the use of immobilized enzymes in food processing will continue to grow rapidly in the near future. 

Adlercreutz, P. 1993. Immobilized enzymes. In Enzymes in food processing, ed. T. Nagodaurithana and G. Reed. San Diego, CA Academic Press, Inc. 

This is a good teaching text which fulfills its stated purpose of dealing with the academic enzymology principles. Methodology, theory, and kinetics are developed in the first portion of the book and are then applied to elucidate the properties and chemistry of specific enzymes of importance. The book does not deal with specifics of using enzymes in food processing. 

Enzymes in Food Processing and Products, Wieland, H., Noyes Data... 

WHITAKER J R (1990), Ncw and future uses of enzymes in food processing . Food Biotech, 4, 669-691. 

Nagodawithana, T., Reed, G. (1993). Enzymes in food processing (3rd ed.). San Diego Academic Press. 

Hammer, F.E. 1993. Oxidoreductases, in Enzymes in Food Processing, Nagodawithana, T. and Reed, G., Eds., Academic Press, New York, 221-271. 

Tsuchiya K, Gomi K, Kitamoto K et al. (1993) Secretion of calf chymosin from the filamentous fungus Aspergillus oryzae. Appl Microbiol Biotechnol 40(2-3) 327-332 Tucker GA, Woods LFJ (1995) Enzymes in food processing. Blackie Academic Professional,... 

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