20 Part I: Principles
better processing aids. At least six biotechnology-
derived enzymes have been developed: acetolactate
decarboxylase, -amylase, amylo-1,6-glucosidase,
chymosin, lactase, and maltogenic -amylase (Table
1.17). Chymosin has now been well adopted by the
cheese industry because of reliable supply and rea-
sonable cost. Lactase is also well accepted by the
dairy industry for the production of lactose-free milk
and as a dietary supplement for lactose-intolerant
consumers. Amylases are also being used for the
production of high fructose corn syrup and as an
anti-staling agent for bread. The application of pec-
tic enzymes in genetically modified tomatoes was
mentioned earlier. It should be noted that each coun-
try has its own regulations governing the use of
these biotechnology-derived enzymes.
GENETICALLYMODIFIEDMICROORGANISMS
USEFUL INFOODPROCESSING
Like the biotechnology-derived food enzymes, ge-
netically modified microorganisms are being devel-
oped for specific needs. Lactic acid bacteria and
yeast have been developed to solve problems in the
dairy, baking, and brewing industries (Table 1.18).
As with the biotechnology-derived food enzymes,
their use is governed by the regulations of individual
countries.CONCLUSION
The Institute of Food Technologists (IFT), formed in
the United States in 1939, was the world’s first such
organization to pull together those working in food
processing, chemistry, engineering, microbiology,
and other subdisciplines who were trying to better
understand food and help solve some of its related
problems. Now, most countries have similar organi-
zations, and the IFT has developed into a world
organization and the leader in this field.
When we look back into the history of food sci-
ence as a discipline, we see that it started out with a
few universities in the United States, mainly in com-
modity departments, such as animal science, dairy
science, horticulture, cereal science, poultry science,
and fishery. Now, in the United States and Canada,
most of these programs (about 50 in total) have
evolved into a food science or food science andTable 1.16.Ethylene BiosynthesisEnzyme Reaction
Methionine adenosyltransferase L-methionine ATP H 2 O →S-adenosyl--
(adenosylmethionine synthase, EC 2.5.1.6) methionine diphosphate phosphate
Aminocyclopropane carboxylate synthetase S-adenosyl--methionine →1-aminocyclopropane-
(EC 4.4.1.14) 1-carboxylate 5 -methylthio-adenosine
Aminocyclopropane carboxylate oxidase 1-aminocyclopropane-1-carboxylate ascorbate
(EC 4.14.17.4) ^1 ⁄ 2 O 2 →ethylene dedroascorbate CO 2
HCN H 2 O
Sources:Eskin 1990, Bryce and Hill 1999, Crozier et al. 2000, Dangl et al. 2000, IUBMB-NC website
(www.iubmb.org).
Table 1.17.Selected Commercial Biotechnology-Derived Food Enzymes
Enzyme Application
Acetolactate decarboxylase (EC 4.1.1.5) Beer aging and diacetyl reduction
-amylase (EC 3.2.1.1) High fructose corn syrup (HFCS) production
Amylo-1,6-glucosidase (EC 3.2.1.33) High fructose corn syrup (HFCS) production
Chymosin (EC 3.4.23.4) Milk clotting in cheese manufacturing
Lactase (EC 3.2.1.108) Lactose hydrolysis
Glucan 1,4--maltohydrolase (maltogenic Anti-staling in bread
-amylase, EC 3.2.1.133)
Sources:Roller and Goodenough 1999, Anonymous 2000, IUBMB-NC website (www.iubmb.org).