ENZYMOLOGY AND ENZYME TECHNOLOGY
CONTENTS PART I PRINCIPLES OF INDUSTRIAL ENZYME TECHNOLOGY DISCOVERING NEW INDUSTRIAL ENZYMES FOR FOOD APPLICATIONS INTRODUCTION WHERE TO SCREEN FOR NEW ENZYMES HOW TO SCREEN FOR NEW ENZYMES SUMMARY: WHICH OPTION TO CHOOSE? REFERENCES IMPROVING ENZYME PERFORMANCE IN FOOD APPLICATIONS LABORATORY EVOLUTION EXAMPLES OF IMPROVING ENZYME STABILITY AND FUNCTIONALITY BY LABORATORY EVOLUTION RATIONAL AND COMPUTATIONAL PROTEIN ENGINEERING EXAMPLES OF IMPROVING ENZYME STABILITY AND ABILITY BY RATIONAL PROTEIN ENGINEERING EXAMPLES OF COMBINED LABORATORY EVOLUTION AND COMPUTATIONAL DESIGN SUMMARY AND FUTURE TRENDS SOURCES OF FURTHER INFORMATION AND ADVICE INDUSTRIAL ENZYME PRODUCTION FOR FOOD APPLICATIONS TRADITIONAL SOURCES AND PROCESSES FOR INDUSTRIAL ENZYME PRODUCTION DESIGN OF EXPRESSION SYSTEMS FOR INDUSTRIAL ENZYME PRODUCTION DEVELOPMENT OF AN ENZYME PRODUCTION PROCESS FUTURE TRENDS IMMOBILIZED ENZYME TECHNOLOGY FOR FOOD APPLICATIONS IMMOBILIZED ENZYME TECHNOLOGY FOR MODIFICATION OF ACYLGLYCEROLS IMMOBILIZED ENZYME TECHNOLOGY FOR MODIFICATION OF CARBOHYDRATES IMMOBILIZED ENZYME TECHNOLOGY PROTEIN MODIFICATION IMMOBILIZED ENZYME TECHNOLOGY FOR PRODUCTION OF FLAVOR COMPOUNDS CONSUMER ATTITUDES TOWARDS NOVEL ENZYME TECHNOLOGIES IN FOOD PROCESSING THEORETICAL APPROACHES TO HOW CONSUMERS FORM ATTITUDES TO NEW FOOD PRODUCTION TECHNOLOGIES STUDIES OF CONSUMER ATTITUDES TO ENZYME TECHNOLOGIES IMPLICATIONS OF CONSUMER ATTITUDES TO ENZYME TECHNOLOGIES ACKNOWLEDGEMENTS PART II NOVEL ENZYME TECHNOLOGY FOR FOOD APPLICATIONS USING CROSSLINKING ENZYMES TO IMPROVE TEXTURAL AND OTHER PROPERTIES OF FOOD TYPES OF CROSSLINKING ENZYMES APPLICATION OF CROSSLINKING ENZYMES IN BAKING AND PASTA MANUFACTURE APPLICATION OF CROSSLINKING ENZYMES IN MEAT AND FISH PROCESSING APPLICATION OF CROSSLINKING ENZYMES IN DAIRY APPLICATIONS OTHER APPLICATIONS OF CROSSLINKING ENZYMES IN FOOD MANUFACTURE ANALYSING THE CHEMISTRY OF CROSSLINKS FORMED BY ENZYMES EFFECT OF BIOPOLYMER CROSSLINKING ON NUTRITIONAL PROPERTIES OF FOOD CONCLUSIONS ENZYMATICALLY MODIFIED WHEY PROTEIN AND OTHER PROTEIN-BASED FAT REPLACERS ENHANCING THE FAT MIMICKING PROPERTIES OF PROTEINS APPLICATIONS IN LOW-FAT FOODS ENZYMATIC PRODUCTION OF BIOACTIVE PEPTIDES FROM MILK AND WHEY PROTEINS ANGIOTENSIN I-CONVERTING ENZYME INHIBITORY PEPTIDES OTHER BIOACTIVE PEPTIDES AND THEIR HEALTH BENEFITS PRODUCTION OF BIOACTIVE PEPTIDES FROM MILK AND WHEY PROTEINS PRODUCTION OF FLAVOURS, FLAVOUR ENHANCERS AND OTHER PROTEIN-BASED SPECIALITY PRODUCTS PRODUCTION AND USAGE OF MONOSODIUM GLUTAMATE (MSG) CHONDROITIN SULPHATE PRODUCTION OF ASPARTAME ENZYMES FOR VANILLA EXTRACTION ENZYME MODIFIED CHEESE AS A FLAVOUR INGREDIENT ENZYMES USED IN SAVOURY FLAVOURING ENZYMES USED IN YEAST EXTRACT MANUFACTURE 10 APPLICATIONS OF COLD-ADAPTED PROTEASES IN THE FOOD INDUSTRY USE OF PROTEOLYTIC ENZYMES IN FOOD PROCESSING APPLICATION OF COLD-ADAPTED SERINE PROTEASES IN FOOD PROCESSING MODIFYING MARINE PROTEASES FOR INDUSTRIAL USE 11 HEALTH-FUNCTIONAL CARBOHYDRATES: PROPERTIES AND ENZYMATIC MANUFACTURE DIETARY FIBRE PREBIOTICS INULIN TRANSGALACTO-OLIGOSACCHARIDES GLUCO-OLIGOSACCHARIDES ALTERNANSUCRASE–MALTOSE ACCEPTOR OLIGOSACCHARIDES RESISTANT STARCH ARABINOXYLAN 11 10 OLIGOSACCHARIDES FROM NON-STARCH POLYSACCHARIDES 11 11 PECTINS 11 12 OLIGODEXTRAN 11 13 CONCLUSION 11 14 REFERENCES 12 FLAVORINGS AND OTHER VALUE-ADDED PRODUCTS FROM SUCROSE DI- AND OLIGOSACCHARIDES FROM SUCROSE POLYSACCHARIDES FROM SUCROSE OTHER PRODUCTS 13 PRODUCTION OF STRUCTURED LIPIDS WITH FUNCTIONAL HEALTH BENEFITS PRODUCTION OF DIGLYCERIDE OILS PRODUCTION OF HEALTHY OILS CONTAINING MEDIUM CHAIN FATTY ACIDS 14 LIPASE-CATALYZED HARVESTING AND/OR ENRICHMENT OF INDUSTRIALLY AND NUTRITIONALLY IMPORTANT FATTY ACIDS LIPASE SELECTIVITY FATTY ACID HARVESTING STRUCTURED TRIACYLGLYCEROLS SINGLE REACTION STEP PROCESS FOR THE PRODUCTION OF STAG MULTIPLE REACTION STEP PROCESSES FOR THE PRODUCTION OF STAG NUTRITIONAL AND OTHER USES OF STRUCTURED LIPIDS