Enzymes in Food Processing

List of ContributorsPrefacePreface to the First Edition (Excerpt)Chapter 1 Introduction I. The Subject Matter II. Natural Occurrence of Enzymes in Raw Materials and Foods III. Fermentations IV. Traditional Sources of Enzymes for Use in Food Processing ReferencesChapter 2 The Nature of Enzymatic Reactions I. Illustration of Enzyme Action by Analogy II. Historical Development of the Enzyme Concept III. Food Enzymes IV. Immobilized Enzymes V. Future Developments ReferencesChapter 3 General Characteristics of Enzymes I. Enzyme Units II. Enzyme Kinetics III. Enzyme Specificity IV. Isoenzymes V. Nomenclature ReferencesChapter 4 Effect of Temperature and pH I. Introduction II. Effect of Temperature III. Regeneration of Enzyme Activity IV. Effect of Moisture V. Effect of pH ReferencesChapter 5 Enzyme Inhibition and Activation I. Enzyme Inhibition II. Enzyme Activation ReferencesChapter 6 Carbohydrases I. Scope II. Chemistry of Carbohydrates III. General Characteristics of the Action of Carbohydrases IV. Amylases V. Transglycosylation VI. Debranching Enzymes VII. Invertases VIII. Lactases IX. Cellulases X. Pectic Enzymes XI. Pectin Methylesterases ReferencesChapter 7 Proteolytic Enzymes I. The Substrate II. Specificity of Proteases III. Major Uses of Proteases and Criteria for the Choice of Enzymes IV. Papain and Chymopapain V. Ficin VI. Bromelain VII. Trypsin VIII. Chymotrypsin IX. Pepsin X. Rennin XI. Cathepsins XII. Exopeptidases XIII. Enzymes Hydrolyzing Scleroproteins XIV. Microbial Proteases ReferencesChapter 8 Lipases and Esterases I. Introduction II. Lipases and Esterases III. Pancreatic Lipases IV. Milk Lipase V. Lipases of Botanical Origin VI. Microbial Lipases ReferencesChapter 9 Oxidoreductases I. Glucose Oxidase II. Galactose Oxidase III. Lipoxygenase (Lipoxidase) IV. Ascorbic Acid Oxidase V. Xanthine Oxidase VI. Catecholase (Polyphenol Oxidase) VII. Peroxidase VIII. Catalase ReferencesChapter 10 Production of Microbial Enzymes I. Introduction II. Proteases III. Amylases IV. Pectinolytic Enzymes ReferencesChapter 11 Enzyme Uses in the Milling and Baking Industries I. Introduction II. Amylases III. Proteases IV. Lipoxidase and Lipase V. Lactase VI. Pentosanase ReferencesChapter 12 Modified Starches, Corn Syrups Containing Glucose and Maltose, Corn Syrups Containing Glucose and Fructose, and Crystalline Dextrose I. Introduction II. Technologies Based on Inorganic Catalysts III. Technologies Based on Enzymatic Catalysis ReferencesChapter 13 Dairy Industry I. Natural Enzymes of Milk II. Hydrogen Peroxide-Catalase Treatment III. Rennin and the Formation of Milk Curd IV. Lipolysis and Proteolysis during Cheese Ripening V. Lactase VI. Miscellaneous Applications of Enzymes in the Dairy Industry ReferencesChapter 14 Fruits, Fruit Products, and Wines I. Introduction II. Distribution of Pectic Substances and Pectic Enzymes in Fruits III. Commercially Available Pectic Enzymes IV. Specific Applications of Enzymes in Fruit Juice Technology ReferencesChapter 15 Distilled Alcoholic Beverages I. Introduction II. Experimental Work with Fungal Amylases III. Industrial Use of Fungal Amylases IV. Conversion as a Limiting Factor in Fermentation V. World-Wide Use of Fungal Amylases ReferencesChapter 16 Beer I. Introduction II. The Brewing Process III. Indigenous Enzymes in the Mashing Process IV. Exogenous Enzymes in the Mashing Process V. Exogenous Enzymes in Beer Finishing Operations VI. Miscellaneous Enzymes ReferencesChapter 17 Meat and Other Proteinaceous Foods I. The Tenderization of Meat II.