BLBS102-c09 BLBS102-Simpson March 21, 2012 11:15 Trim: 276mm X 219mm Printer Name: Yet to Come
202 Part 2: Biotechnology and Enzymologymore useful biosensors for food analysis and other analytical
work (Chaplin and Burke 1990), stimulate the manufacture of
more immobilized enzymes that are also endowed with superior
properties for reuse and cost savings in food processing, produce
new enzymes that can function well in nonaqueous milieu, and
facilitate the synthesis of new molecules with predetermined
structures and functions (as was achieved with the synthesis
of aspartame by thermolysin) for use in foods. Recombinant
enzyme technology is also expected to facilitate the discovery
of newer applications for enzymes as food-processing aids
and also produce new enzymes to assist the incorporation of
specific essential molecules in food products to meet specific
dietary needs, as use as dietary supplements to manipulate
ingested carbohydrates, lipids, and cereal proteins (e.g., gluten)
for improved human health and wellness.
The undesirable effects of enzymes in foods are controlled to
some extent by traditional practices such as thermal treatments,
cold storage, water activity (Aw) reduction, pH control, and
treatment with chemicals. However, there are various limitations
with these methods, such as destruction of heat-labile essential
components in foods, continued enzymatic activity (albeit at a
reduced rate) even under iced, refrigerated, or frozen storage;
and the adverse effects ofAwreducing agents such as salt or
sugar as well as chemicals on human health. Novel approaches
based on nonthermal treatments for controlling enzymes (such
as HPP and PEF) are promising, and studies to optimize their
use either exclusively or in combination with each other or other
barriers would be useful. Enzyme engineering provides a unique
opportunity for exploiting the distinct capacity of enzymes from
animals with no anatomical stomachs to inactivate native pro-
tein (and enzymes) molecules (Pfleiderer et al. 1967, Simpson
and Haard 1987, Guizani et al. 1992, Brown 1995) in food pro-
cessing. Thus, new enzymes designed to specifically recognize
and bind undesirable native enzyme molecules (e.g., PME in
fruit juices) could have a major impact on the use of nonthermal
strategies to control the deleterious effects elicited by certain
food enzymes.REFERENCES
Abd-El-Al A, Pfaff HF. 1968. Exo-beta-glucanases in yeast.
Biochem J109: 347–360.
Adıguzel AC et al. 2009. Sequential secretion of collagenolytic, ̈
elastolytic, and keratinolytic proteases in peptide-limited cul-
tures of twoBacillus cereusstrains isolated from wool.J Appl
Microbiol107(1): 226–234.
Almeida do Nascimento WC, Martins MLL. 2004. Production and
properties of an extracellular protease from thermophilicBacillus
sp.Brazilian J Microbiol35: 91–96.
Anthonsen HW et al. 1995. Lipases and esterases—a review of their
sequences, structure and evolution. In: MR Gewely (ed.)Biotech-
nology Annual Review, vol. 1. Elsevier, Amsterdam, pp. 315–
371.
Armand M. 2007. Lipases and lipolysis in the human digestive
tract: where do we stand?Curr Opin Clin Nutr Metab Car10(2):
156–164.Ashie INA, Simpson BK. 1995. Effects of hydrostatic pressure on
alpha 2-macroglobulin and selected proteases.J Food Biochem
18: 377–391.
Ashie INA et al. 1996. Control of endogenous enzyme activity by
inhibitors and hydrostatic pressure using RSM.J Food Sci61:
350–356.
Bachman ES, McClay DR. 1996. Molecular cloning of the first
metazoan beta-1,3-glucanase from eggs of the sea urchinStrongy-
locentrotus purpuratus.Proc Natl Acad Sci USA93: 6808–6813.
Barros TG et al. 2009. Pseudo-peptides derived from isomannide:
inhibitors of serine proteases.Amino Acids38(3): 701–709.
Benjakul S et al. 2010. Enzymes in fish processing. In: RJ White-
hurst, MV Oort (eds.)Enzymes in Food Technology, 2nd edn.
Wiley-Blackwell, Ames, IA, Chapter 10, pp. 211–235.
Beschin A et al. 1998. Identification and cloning of a glucan- and
lipopolysaccharide-binding protein fromEisenia fetidaearth-
worm involved in the activation of prophenoloxidase cascade.
J Biol Chem273: 24948–24954.
Beuk JF et al. 1962. Improvement in or relating to meat products.
UK Patent No. 913202.
Bills DD, Day EA. 1964. Determination of the major free fatty acids
of cheddar cheese.J Dairy Sci47: 733–738.
Bloomer S et al. 1983. Triglyceride interesterification by lipases. 1.
Cocoa butter equivalents from a fraction of palm oil.JAmOil
Chem Soc67(8): 519–524.
Bogs J, Geider K. 2000. Molecular analysis of sucrose metabolism
ofErwinia amylovoraand influence on bacterial virulence.J
Bacteriol182: 5351–5358.
Bonilha PRM et al. 2006. Cyclodextrin glycosyltransferase from
Bacillus licheniformis: optimization of production and its prop-
erties.Brazilian J Microbiol37: 317–323.
Brown PB. 1995. Physiological adaptations in the gastrointestinal
tract of crayfish.Am Zool35: 20–17.
Burgess K, Shaw M. 1983. Dairy. In: T Godfrey and J Reichelt (eds.)
Industrial Enzymology. The Application of Enzymes in Industry.
The Nature Press, New York, Chapters 4.6, pp. 260–283.
Carriere F et al. 2000. The specific activities of human digestive
lipases measured from the in vivo and in vitro lipolysis of test
meals.Gastroenterology119: 949–960.
Chaplin MF, Bucke C. 1990. Enzyme preparation and use. In: MF
Chaplin, C Bucke (eds.)Enzyme Technology, Cambridge Univer-
sity Press, Cambridge, Chapter 2, pp. 40–79.
Cheetham PSJ et al. 1989. Synthesis of novel disaccharides by a
newly isolated fructosyltransferase fromBacillus subtilis.En-
zyme Microbiol Technol11: 212–219.
Cheftel JC. 1992. Effects of high hydrostatic pressure on food con-
stitutes: an overview. In: C Balny et al.(eds.)High Pressure and
Biotechnology, pp. 195–209.
Chen Y-X et al. 1999. Kinetically controlled synthesis catalyzed by
proteases in reverse micelles and separation of precursor dipep-
tides of RGD.Enzyme Microbiol Technol25(3): 310–315.
Clare DA, Blakistone BA, Swaisgood HE, et al. 1981. Sulfhydryl
oxidase-catalyzed conversion of xanthine dehydrogenase to xan-
thine oxidase.Arch Biochem Biophys11: 44–47.
Coleman GS. 1985. The cellulase content of 15 species of ento-
diniomorphid protozoa, mixed bacteria and plant debris isolated
from the ovine rumen.J Agric Sci104: 349–360.
Cooper RA, Greenshields RN. 1961. Sucrases inPhaseolus vul-
garis.Nature5(191): 601–602.