Food Biochemistry and Food Processing (2 edition)

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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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