![Cover image for Enzymes in Food Technology [electronic resource].](/client/assets/5.1326/ctx//client/images/no_image.png "Cover image for Enzymes in Food Technology [electronic resource].")
Enzymes in Food Technology [electronic resource].
ISBN:
9781444309942
Title:
Enzymes in Food Technology [electronic resource].
Author:
Whitehurst, Robert J.
Personal Author:
Edition:
2nd ed.
Publication Information:
Chicester : John Wiley & Sons, Ltd., 2009.
Physical Description:
1 online resource (388 p.)
General Note:
Description based upon print version of record.
Contents:
Enzymes in Food Technology; Contents; Contributors; Preface; 1 Enzymes in food technology - introduction; 1.1 History; 1.2 Nomenclature of enzymes; 1.3 Enzymology; 1.3.1 The function of enzymes in nature; 1.3.2 Chemistry of enzymes; 1.3.3 Specificity of enzymes; 1.3.4 Mechanisms; 1.3.5 The enzyme substrate complex; 1.3.6 Chemical equilibrium; 1.4 Enzyme kinetics; 1.5 Factors affecting enzyme activity; 1.5.1 Enzyme concentration; 1.5.2 Substrate concentration; 1.5.3 Allostery; 1.5.4 Cofactors; 1.5.5 Coenzymes; 1.5.6 Inhibitors; 1.6 Industrial enzymes; 1.7 Food enzymes; 1.7.1 Food biotechnology
1.7.2 Food enzyme application1.8 Genetic engineering; 1.9 Enzyme allergy; 1.10 Summary and conclusions; 2 GMO and protein engineering; 2.1 Introduction; 2.2 Recombinant DNA technology; 2.2.1 'Shotgun' cloning; 2.2.2 Self-cloning; 2.2.3 Cloning by PCR; 2.2.4 Application examples; 2.3 Protein engineering; 2.3.1 Strategies of protein engineering; 2.3.2 Gene expression systems; 2.3.3 Selection and screening; 2.3.4 Applications of protein engineering - a powerful tool for the development of enzymes as applied biocatalysts; 2.3.5 Safety concerns; 2.4 Regulations; 2.4.1 Regulations on self-cloning
2.4.2 Cloning and expression of genes between Streptomyces should be considered as 'self-cloning'2.5 Future prospects; 3 Production of industrial enzymes; 3.1 Applications research and protein engineering; 3.2 Strain development; 3.2.1 Introduction; 3.2.2 GMO verusus non-GMO; 3.2.3 Example: construction of a Bacillus subtilis production host; 3.2.4 Goals of genetic engineering; 3.2.5 Food enzyme production in the 'omics' era; 3.3 Microbial fermentation; 3.3.1 Culture maintenance and storage; 3.3.2 Seed preparation; 3.3.3 Production fermentation; 3.4 Downstream processing
3.4.1 Bridging the gap3.4.2 Basic downstream process; 3.4.3 Purification; 3.4.4 Sustainability; 3.5 Enzyme formulation; 3.5.1 Solid product formulation; 3.5.2 Liquid product formulation; 3.5.3 Blends; 3.5.4 Preservatives; 3.6 Summary; 4 Asparaginase - an enzyme for acrylamide reduction in food products; 4.1 Introduction; 4.2 Asparaginase; 4.3 Acrylamide analysis; 4.4 Applications; 4.4.1 Application testing in cereal food products; 4.4.2 Application testing in potato products; 4.4.3 Application testing in coffee; 5 Enzymes in dairy product manufacture; 5.1 Introduction
5.2 Milk-clotting enzymes5.2.1 The nature and identity of rennets and coagulants; 5.2.2 Main characteristics of rennets and coagulants from different sources; 5.2.3 Production of rennets and coagulants; 5.2.4 Formulation and standardization of rennets and coagulants; 5.3 Lactoperoxidase; 5.4 Cheese-ripening enzymes; 5.4.1 Types of enzyme available commercially; 5.4.2 Enzyme addition technology; 5.4.3 Enzyme-modified cheese technology; 5.5 Lysozyme; 5.6 Transglutaminase; 5.7 Lipase; 5.7.1 Lipolyzed milk fat (LMF); 5.7.2 Lipase-catalyzed intra- and intermolecular modification of milk fat
5.8 Lactase
Added Author:
Format:
Electronic Resources
Electronic Access:
Click here to view book
Publication Date:
2009
Publication Information:
Chicester : John Wiley & Sons, Ltd., 2009.