Food Biochemistry and Food Processing (2 edition)

BLBS102-c09 BLBS102-Simpson March 21, 2012 11:15 Trim: 276mm X 219mm Printer Name: Yet to Come

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Enzymes in Food Processing

Benjamin K. Simpson, Xin Rui, and Sappasith Klomklao

Introduction

Some Terms and Definitions

Rationale for Interest in Food Enzymes

Beneficial Effects

Undesirable Effects

Sources of Food Enzymes (Plant, Animal, Microbial, and

Recombinant)

Major Food Enzymes By Groups

Oxidoreductases

Glucose Oxidase

Polyphenol Oxidase

Lipoxygenase

Peroxidase and Catalase

Xanthine Oxidase

Ascorbic Acid Oxidase

Lactate Dehydrogenase

Sulfhydryl Oxidase

Transferases

Fructosyl Transferase

Cyclodextrin Glycosyl Transferase

Amylomaltase

Transglutaminase

Proteases

Acid Proteases

Serine Proteases

Sulfhydryl Proteases

Metalloproteases

Carbohydrases

Amylases, Glucanases, and Pullulanases

Galactosidases and Lactases

Maltases

Cellulases

Invertases and Sucrases

Pectinases

Fructosidases

Lipases

Lipase Specificity, Mechanism of Action, and Some

General Properties

Conventional Sources of Lipases—Mammalian,

Microbial, and Plant

Some Applications of Lipases

Dairy Products

Oleo Products

Lipases in Human Health and Disease

Isomerases

Enzymes in Food and Feed Manufacture

Baked Goods

Dairy Products

Meat and Fish Products

Meat Tenderization

Fish Processing

Enzymes in Beverages

Enzymes in Candies and Confectioneries

Enzymes in Animal Feed and Pet Care

Controlling Enzymatic Activity in Foods

Temperature Effects

Heat Treatments

Low Temperature Treatments

Effect of pH

Effect of Inhibitors

Effect of Water Activity

Effect of Irradiation

Effects of Pressure

Concluding Remarks: Future Prospects

References

Abstract:Enzymes have been used as food processing aids since

time immemorial. Enzyme action in foods manifests as sensory,

textural, and color changes that may or may not be desirable in the

products, depending on the nature of the transformation. Their use

as food processing aids is desirable, perhaps preferable to other food

processing methods, because they are perceived as natural compo-

nents of food; they are also more specific and can be used in low

concentrations under mild reaction conditions. The products for-

mulated with enzymes tend to be more uniform, and their action in

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.

©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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