1st Edition
Microbial Enzyme Technology in Food Applications
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.
HISTORY
Microbial Enzymes in Food Applications: History of Progress
Swati S. Mishra, Ramesh C. Ray, Cristina M. Rosell and Debabrata Panda
CHARACTERIZATION PRODUCTION AND APPLICATIONS OF MICROBIAL ENZYMES
Insight of The Α-Amylase Family of Enzymes: Endo- and Exo-Acting Α, 1-4 Hydrolyses
Mario M. Martínez and Manuel Gómez
Starch-active debranching and α-glucanotransferase enzymes
Mario M. Martínez and Manuel Gómez
Glucose Isomerising Enzymes
Savitha S. Desai, Dhanashree B. Gachhi and Basavaraj S. Hungund
Sucrose Transforming Enzymes: Hydrolysis & Isomerization
Harish B.S. and Kiran Babu Uppuluri
Sucrose Transforming Enzymes: Hydrolysis & Isomerization
Harish B.S. and Kiran Babu Uppuluri
β- Galactosidases for Lactose Hydrolysis and Galactooligosaccharide Synthesis
Francisco J. Plou, Julio Polaina and Julia Sanz-Aparicio
Pectinases and their Biotechnological Applications
Anuja Vohra and Reena Gupta
Proteases
Olga Luisa Tavano
Microbial Transglutaminase and Applications in Food Industry
Marek Kieliszek and Stanisław Błażejak
Microbial Milk Coagulants
Ekaterini Moschopoulou
Lipase: Properties, functions and food application
Maria Antonia Pedrine Colabone Celligoi, Cristiani Baldo, Thiago Andrade Marques Marcelo Rodrigues de Melo, Fabiana Guillen Moreira Gasparin and Márcio de Barros
Catalases: Types, structure, applications and future outlook
Balwinder Singh Sooch, Baljinder Singh Kauldhar, Munish Puri
Microbial Laccases as Potential Eco-friendly Biocatalysts for the Food Processing Industries
Susana Rodríguez-Couto
MICROBIAL ENZYMES IN FOOD FERMENTATION
Role of intrinsic and supplemented enzymes in brewing and beer properties
Sergio O. Serna-Saldivar and Monica Rubio-Flores
Enzymes in Baking
Angela Dura and Cristina M. Rosell
Enzymes in Winemaking
José Manuel Rodriguez-Nogales, Encarnación Fernández-Fernández and Josefina Vila-Crespo
Microbial Linamarase in Cassava Fermentation
Sudhanshu S. Behera and Ramesh C. Ray
Dairy Processing
Ashok Kumar Mohanty and Pradip Behare
ADVANCEMENT IN MICROBIAL ENZYME TECHNOLOGY
Recombinant Enzymes in the Meat Industry and the Regulations of Recombinant Enzymes in Food Processing
Kelly Dong, Yapa A. Himeshi Samarasinghe, Wenjing Hua, Leah Kocherry and Jianping Xu
Recombinant Enzymes Used in Fruit and Vegetable Juice Industry
Yapa A. Himeshi Samarasinghe, Wenjing Hua, Kelly Dong, Leah Kocherry and Jianping Xu
Marine Microbial Enzymes in Food Application
Arunachalam Cinnathambi and Chandrasekaran Muthusamy
Extremophiles as potential resource for food processing enzymes
Archana Sharma and T. Satyanarayana
Production of Microbial Enzymes by Solid-State Fermentation for Food Applications
Quentin Carboué, Marie-Stéphane Tranier, Isabelle Perraud-Gaime and Sevastianos Roussos
Scaling-up and Modelling Applications of Solid State Fermentation and Demonstration in Microbial Enzyme Production Related to Food Industries: An Overview
Steve C. Z. Desobgo, Swati S. Mishra, Sunil K. Behera and Sandeep K. Panda
Biotechnology of Microbial Xylanase: Overview
Hooi Ling Ho
Encapsulation Technology of Enzymes and Applications in Food Processing
Steva Lević1,, Verica Đorđević, Zorica Knežević-Jugović, Ana Kalušević, Nikola Milašinović, Branko Bugarsk2 and Viktor Nedović
Biography
Ray, Ramesh C.; Rosell, Cristina M.
