Improving and Tailoring Enzymes for Food Quality and Functionality

Professor Rickey Yada is Dean of The University of British Columbia, Canada, and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology. Prior to his appointment at UBC, he was a Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, the Scientific Director of the Food Institute at the University of Guelph and the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Prof. Yada is the EiC for Trends in Food Science and Technology (Elsevier Food Science journal), and is on the editorial boards for several journals. He is the author of over 200 refereed journal publications and several book chapters.

• List of contributors1: Introduction 1.1 Introduction2: Factors affecting enzyme activity Abstract2.1 Fundamentals of thermodynamics2.2 Formation of an enzyme–substrate complex2.3 General principles of chemical kinetics2.4 Enzymatic catalysis2.5 Enzyme kinetics2.6 Inhibition2.7 Environmental considerations2.8 An alternative view of enzyme catalysisPart One: Separation, Preparation and Biosynthesis of Enzyme Sources 3: Traditional enzyme separation and preparation Abstract3.1 A brief history of enzymes3.2 The sources3.3 Enzyme preparation techniques: crude sample preparation3.4 Enzyme preparation techniques: purification from crude preparations3.5 Last words4: Microbial biosynthesis of enzymes for food applications Abstract4.1 Introduction4.2 Production of microbial enzymes for food applications4.3 Intrinsic and extrinsic factors influencing the microbial biosynthesis of enzymes4.4 Applications of microbial enzymes4.5 Final remarksPart Two: Enzyme Processing, Packaging, Analysis, and Valorization 5: Current and future uses of enzymes in food processing Abstract5.1 Introduction5.2 Methods of producing enzymes5.3 Biotechnological methods5.4 Enzymes in food processing5.5 Artificial enzymes5.6 Concluding remarks6: Enzymes for food waste remediation and valorisation Abstract6.1 Introduction6.2 Food waste: sources and values6.3 Bioremediation of wastewater6.4 Waste valorisation6.5 Perspectives and conclusions7: Detection of pesticides in foods by enzymatic biosensors Abstract7.1 Introduction7.2 Enzymatic biosensors for signal generation7.3 Transducers for signal conversion7.4 Parameters affecting biosensor performance7.5 Conclusion8: Enzymes for food-packaging applications Abstract8.1 Overview: basic concepts of packaging and shelf life8.2 Active and intelligent packaging: key concepts8.3 Carrier systems for enzymes8.4 Enzyme-enabled active packaging8.5 Enzyme-enabled intelligent packaging8.6 ConclusionPart Three: Applications of Enzymes in Foods 9: Enzymes in breadmaking Abstract9.1 Introduction9.2 Plant-derived enzyme systems9.3 Microbial and fungal enzymes9.4 Future trends9.5 Further information10: Enzymes in meat and fish Abstract10.1 Introduction10.2 Major classes of endogenous enzymes in muscle foods10.3 Major enzymatic postmortem changes in muscle foods10.4 Main roles of enzymes in the quality and safety of meat and fish10.5 Enzymes involved in restructured meat and fish10.6 Effects of processing on enzyme activity11: Enzyme engineering (immobilization) for food applications Abstract11.1 Introduction11.2 Immobilization technologies11.3 Reactive groups and immobilization carriers11.4 Applications and scope of enzyme immobilization11.5 Recent advances and emerging trends in enzyme immobilization11.6 ConclusionsIndex