Enzymes in Food Processing

Description

Food processing enzymes are used as food additives to modify food properties like digestability, texture and shelf life. Major enzymes used in the food industry are for starch liquefaction, saccharification and isomerization reaction. Food Processing enzymes are used in meat processing, dairy industry and in manufacture of pre-digested foods. Enzymes are also used for natural breaking of large sized molecules of carbohydrates, fats and proteins, in fermentation and preparing predigested protein food or preparing amino-acids and specialty foods. The role played by enzymes in the production and processing of foods and food ingredients is of acknowledged relevance. The application of these biocatalysts has been often associated to traditional products and processes, viz brewing, cheese or yogurt making. Their use has been incorporated into both new products, such as functional foods, as well as new or improved processes, such as combining microwave irradiation and lipolytic activity to obtain additives for the food sector. Electron irradiation uses electrons accelerated in an electric field to a velocity close to the speed of light. Electrons are particulate radiation and, hence, have cross section many times larger than photons, so that they do not penetrate the product beyond a few inches, depending on product density. Electron facilities rely on substantial concrete shields to protect workers and the environment from radiation exposure. This book makes a thorough and comprehensive examination of all these details, giving insightful information to the readers on nearly every dimension of the subject. It then proceeds on to the discussion of nutrition, making sure that the needs of current times are kept in mind with regard to this issue. This paper aims to provide an updated and succinct overview on the applications of enzymes in the food sector, and of progresses made, namely, within the scope of tapping for more efficient biocatalysts, through screening, structural modification, and immobilization of enzymes.