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.
Table of Contents
Microbial Enzymes in Food Applications: History of Progress. Insight of The Α-Amylase Family of Enzymes: Endo- and Exo-Acting Α, 1-4 Hydrolyses. Starch-active debranching and α-glucanotransferase enzymes. Glucose Isomerising Enzymes. Sucrose Transforming Enzymes: Hydrolysis & Isomerization. Sucrose Transforming Enzymes: Hydrolysis & Isomerization. β- Galactosidases for Lactose Hydrolysis and Galactooligosaccharide Synthesis. Pectinases and their Biotechnological Applications. Proteases. Microbial Transglutaminase and Applications in Food Industry. Microbial Milk Coagulants. Lipase: Properties, functions and food application. Catalases: Types, structure, applications and future outlook. Microbial Laccases as Potential Eco-friendly Biocatalysts for the Food Processing Industries. Role of intrinsic and supplemented enzymes in brewing and beer properties. Enzymes in Baking. Enzymes in Winemaking. Microbial Linamarase in Cassava Fermentation. Dairy Processing. Recombinant Enzymes in the Meat Industry and the Regulations of Recombinant Enzymes in Food Processing. Recombinant Enzymes Used in Fruit and Vegetable Juice Industry. Marine Microbial Enzymes in Food Application. Extremophiles as potential resource for food processing enzymes. Production of Microbial Enzymes by Solid-State Fermentation for Food Applications. Scaling-up and Modelling Applications of Solid State Fermentation and Demonstration in Microbial Enzyme Production Related to Food Industries: An Overview. Biotechnology of Microbial Xylanase: Overview. Encapsulation Technology of Enzymes and Applications in Food Processing.