Enzymes in Food Processing

1 Fundamentals of enzyme activity.- 1.1 Introduction.- 1.2 What is an enzyme?.- 1.3 Enzyme nomenclature.- 1.4 Enzyme purification and assay.- 1.5 Enzyme kinetics.- 1.6 Enzyme immobilisation.- 1.7 Genetic engineering.- References.- 2 Enzymes in the food industry.- 2.1 Introduction.- 2.2 Commercialisation of enzyme processes.- 2.3 Alternative methods to the use of enzymes.- 2.4 Accessibility of substrate to enzyme.- 2.5 Types of reaction.- 2.6 Reaction conditions.- 2.7 Source of enzymes.- 2.8 Legal and safety implications.- 2.9 Use of enzymes.- References.- 3 Food enzymes and the new technology.- 3.1 Overview of the new technologies.- 3.2 Understanding how protein structure controls function.- 3.3 Relating structure to function.- 3.4 A rational approach to reactions in organic solvents.- 3.5 Can abzymes become as efficient and economical as enzymes?.- Acknowledgements.- References.- 4 Enzymes in milk and cheese production.- 4.1 Introduction.- 4.2 Enzymes in relation to milk production.-4.3 Enzymes in relation to cheese manufacture.- 4.4 Concluding remarks.- Acknowledgements.- References.- 5 Enzymes in the meat industry.- 5.1 Introduction.- 5.2 Development of rigor.- 5.3 Loss of rigor stiffness.- 5.4 Ultrastructural modifications in the myofibril.- 5.5 Connective-tissue weakening.- 5.6 Muscle proteinase.- 5.7 Interaction of muscle proteinases in conditioning.- 5.8 Effect of age and growth rate on muscle proteinases and meat quality.- 5.9 Tenderising enzymes.- 5.10 Enzymic recovery processes.- 5.11 Conclusions.- References.- 6 Enzymes in the baking industry.- 6.1 Introduction.- 6.2 The need for problem solvers.- 6.3 Sources of technical enzymes.- 6.4 Regulations.- 6.5 The use of enzymes in the baking industry.- 6.6 Starch-degrading enzymes.- 6.7 Proteinases.- 6.8 Pentosanases.- 6.9 Lipases.- 6.10 Oxidoreductases.- 6.11 General considerations.- References.- 7 Enzymes in the production of beverages and fruit juices.- 7.1 Introduction.- 7.2 Tea.- 7.3 Cocoa.- 7.4 Beer andwhisky.- 7.5 Wine.- 7.6 Cider.- 7.7 Apple juice.- 7.8 Endogenous fruit enzymes.- 7.9 Other non-citrus fruits.- 7.10 Citrus juice processing.- 7.11 Citrus de-bittering.- 7.12 Other enzymic applications.- 7.13 Conclusion.- References.- 8 Enzymes in the starch and sugar industries.- 8.1 Introduction.- 8.2 Applications of hydrolytic enzymes in starch and sugar conversions.- 8.3 Applications of non-hydrolytic enzymes in starch and sugar conversions.- 8.4 Production of fine chemicals by enzymic conversions of starch and sugars.- 8.5 Conclusion.- References.- 9 Enzymes in the processing of fats and oils.- 9.1 Introduction.- 9.2 Structure and function of lipases.- 9.3 Specificity of lipases.- 9.4 Stability of lipases.- 9.5 Lipases in the interface.- 9.6 Non-interfacial uses of lipases.- 9.7 Applications.- 9.8 The dairy industry.- 9.9 Lipases as process aids.- 9.10 Hydrolysis of triglycerides.- 9.11 Interesterification and randomisation.- 9.12 Manipulation of fats other than by lipases.- 9.13 Lipoxygenases.- 9.14 Glycolipids.- 9.15 Phospholipids.- 9.16 Manipulation of raw materials.- 9.17 Conclusions.- References.- 10 Enzymes as diagnostic tools.- 10.1 Introduction.- 10.2 Enzyme kinetics in relation to diagnosis.- 10.3 Unlabelled enzymes in diagnosis.- 10.4 Enzymes as analytical aids.- 10.5 Enzyme conjugates used in diagnosis.- 10.6 Applications of enzyme conjugates in microbiology.- 10.7 Non-microbiological applications of enzyme conjugates.- 10.8 Future trends and perspectives.- References.