Enzymes in Food and Beverage Processing 1st Edition by Muthusamy Chandrasekaran ISBN 1482221284 9781482221305

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ISBN 10: 1482221284 

ISBN 13: 9781482221305

Author: Muthusamy Chandrasekaran

Table of contents: 

Section I: Enzymes: Basics and Development of Novel Biocatalysts
1 Enzymes: Concepts, Nomenclature, Mechanism of Action and Kinetics, Characteristics and Sources of Food-Grade Enzymes
1.1 Introduction
1.2 Enzyme Nomenclature and Classification
1.3 Enzyme Structure and Chemistry
1.4 Solubility of Enzymes
1.5 Mechanism of Enzyme Action
1.5.1 Mechanism of Catalysis by Enzymes
1.6 Specificity of Enzymes
1.7 Bioenergetics and Enzyme Catalysis
1.7.1 Concepts of Bioenergetics
1.7.2 Enthalpy, Entropy, and Free Energy
1.7.3 Standard Free Energy
1.7.4 Factors Affecting Rates of Chemical Reactions
1.7.5 Reaction Catalysis
1.7.6 Kinetics of Uncatalyzed Reactions
1.7.7 Order of Reactions
1.7.8 Initial Velocity
1.7.9 Catalysis Causes Reduction of Energy Barriers
1.7.9.1 Nature of Enzyme Catalysis
1.8 Kinetics of Enzyme-Catalyzed Reactions
1.8.1 Michaelis-Menten Equation
1.8.1.1 Briggs-Haldane Modification of Michaelis-Menten Equation
1.8.1.2 Significance of Michaelis-Menten Equation
1.8.1.3 Michaelis-Menten Constant (Km)
1.8.1.4 Turnover Number (kcat)
1.8.1.5 Catalytic Efficiency (kcat/Km)
1.8.2 Lineweaver-Burk Plot
1.8.3 Eadie-Hoftree and Hanes Plots
1.9 Enzyme Inhibition
1.10 Factors Affecting Enzyme Activity
1.10.1 Role of Prosthetic Groups, Cofactors, and Coenzymes
1.11 Sources of Enzymes in the Food Industry
1.12 Conclusion
References
Further Readings
2 Enzyme Technologies: Current and Emerging Technologies for Development of Novel Enzyme Catalysts
2.1 Introduction
2.2 Technologies Facilitating Industrial Use of Enzymes
2.2.1 Enzyme Stabilization
2.2.1.1 Stabilization by Chemical Modification of the Enzyme
2.2.1.2 Stabilization by Modification of the Solvent Environment
2.2.2 Enzyme Immobilization: Novel Methods and Applications
2.2.2.1 Carrier-Free Immobilized Enzymes
2.3 Development of Novel Enzyme Catalysts: Current and Emerging Technologies
2.3.1 Discovery of Previously Undescribed Enzyme Activities from Nature
2.3.1.1 Bioprospecting Extremophiles
2.3.1.2 Metagenomics for Enzymes from Uncultivable Microbes
2.3.2 Development of Novel Biocatalysts: Rational Methods, Directed Evolution and De Novo Design
2.3.2.1 Rational Approaches in Biocatalyst Development
2.3.2.2 Directed Evolution
2.3.2.3 Semirational/Combinatorial Methods
2.3.2.4 De Novo Design of Enzymes
2.4 New and Emerging Avenues of Enzyme Technology and Enzyme Applications
2.4.1 Nanotechnology in Enzymes: Nanobiocatalysts
2.4.1.1 Nanoparticles
2.4.1.2 Nanofibers
2.4.1.3 Nanotubes
2.4.1.4 Nanosheets
2.4.1.5 Other Nanoscale Carriers
2.4.2 Multienzyme Systems/Reaction Cascades and Cofactor Regeneration
2.4.3 Artificial Metalloenzymes
2.5 Conclusions and Future Perspectives
References
3 Enzymes as Analytical Tools for the Assessment of Food Quality, Food Safety, and Monitoring of Food Processing
3.1 Introduction
3.2 Need for Analysis of Food and Beverages
3.3 Enzymes as Analytical Tools
3.4 Enzyme Immunoassays (EIAs)
3.5 Enzyme-Linked Immunosorbent Assay (ELISA)
3.5.1 Sandwich ELISA
3.5.2 Competitive ELISA
3.6 Enzyme-Based Biosensors
3.7 Enzymes in Determination of Food Quality
3.7.1 Assay of Residual Enzymes as Indices of Quality
3.7.2 Enzymes for Analyzing Metabolites
3.7.3 Detection of Microbial Contaminants and Pathogens
3.7.4 Determination of Major Components of Food
3.7.4.1 Proteins
3.7.4.2 Gluten
3.7.4.3 Amino Acids
3.7.4.4 Sugars
3.7.4.5 Cholesterol
3.7.4.6 Antioxidants
3.7.4.7 Lactic Acid
3.7.4.8 Alcohol
3.7.5 Contaminants and Residues in Food
3.7.5.1 Toxins
3.7.5.2 Biogenic Amines
3.7.5.3 Sodium Saccharin
3.7.5.4 Dipropyl Phthalate (DPrP)
3.7.5.5 Pharmaceuticals
3.7.6 Process-Induced Toxins
3.7.7 Environmental Toxins
3.7.8 Pesticides
3.8 Enzymes in Determination of Analytes during Processing of Food and Beverages
3.9 Future Prospects
References
4 Enzyme Engineering and Protein Modifications
4.1 Introduction
4.2 Enzyme Engineering by Molecular Biology
4.3 Enzyme Engineering by Means of Supporting Heterogeneous Materials
4.4 Applications of Engineered Biocatalysts in Food and Beverage
4.4.1 Naringinase for Debittering Citrus Juice
4.4.2 | β-Glucosiclase for Increasing Aroma
4.4.3 Lactose-Free Milk with β-Galactosidases
4.4.4 Prebiotics as Functional Ingredients
4.4.5 Lipases
4.5 Conclusion
References
Section II: Applications of Enzymes in Food and Beverage Industries
5 Enzymes in Food and Beverage Production: An Overview
5.1 Introduction
5.2 Food and Beverage Processing Industries: Global Scenario 5.2.1 Starch Processing
5.2.1 Starch Processing
5.2.2 Bakery
5.2.3 Confectioneries
5.2.4 Beverages
5.2.5 Dairy and Milk
5.2.6 Meat and Poultry
5.2.7 Seafood
5.2.8 Food Stabilizers
5.2.9 Nutraceuticals
5.2.10 Digestive Health Enzymes, Prebiotics, and Probiotics
5.2.11 Sports and Energy Drinks
5.2.12 Natural Colors and Flavors
5.2.13 Ready-to-Drink (RTD) Tea and Coffee
5.3 World’s Major Players in the Food and Beverage Processing Industries
5.4 Applications of Enzymes in the Food and Beverage Industry
5.4.1 Types of Enzyme Applications
5.4.2 Starch Processing and Production of Sugar Syrups
5.4.3 Bakery
5.4.4 Confectioneries
5.4.5 Fruit Juices
5.4.6 Beverages
5.4.7 Dairy
5.4.8 Meat
5.4.9 Seafood
5.4.10 Digestive Aids
5.5 Food Enzyme Market Trends
5.6 Major Enzyme Manufacturing Companies
5.7 Conclusion
References
6 : Enzymes in Starch Processing
6.1 Introduction
6.1.1 Starch
6.1.2 Starch Industry
6.1.2.1 Native Starch
6.1.2.2 Hydrolyzed Starch
6.1.2.3 Modified Starch
6.2 Enzymes Involved in Starch Conversion
6.2.1 History of Amylolytic Enzymes
6.2.2 Reactions Catalyzed by Amylolytic Enzymes
6.2.3 Reaction Mechanism
6.2.3.1 Hydrolysis
6.2.3.2 Isomerization
6.2.3.3 Cyclization
6.2.3.4 Transglycosylation
6.2.4 Enzymes Used in Starch Conversion
6.2.4.1 α-Amylase
6.2.4.1.1 Catalytic Activity
6.2.4.1.2 Source
6.2.4.1.3 Structure and Catalytic Domains
6.2.4.1.4 Mechanism
6.2.4.1.5 Applications in Starch Processing
6.2.4.1.6 Commercial a -Amylase
6.2.4.2 β-Amylases
6.2.4.2.1 Catalytic Activity
6.2.4.2.2 Source
6.2.4.2.3 Structure and Catalytic Domain
6.2.4.2.4 Mechanism
6.2.4.2.5 Applications in Starch Processing
6.2.4.2.6 Commercial β-Amylases
6.2.4.3 Glucoamylase
6.2.4.3.1 Catalytic Activity
6.2.4.3.2 Source
6.2.4.3.3 Structure and Catalytic Domain
6.2.4.3.4 Mechanism
6.2.4.3.5 Applications in Starch Processing
6.2.4.3.6 Commercial Glucoamylases
6.2.4.4 α-Glucosidase
6.2.4.4.1 Catalytic Activity
6.2.4.4.2 Source
6.2.4.4.3 Structure and Catalytic Domain
6.2.4.4.4 Mechanism
6.2.4.4.5 Applications in Starch Processing
6.2.4.4.6 Commercial a-Glucosidase
6.2.4.5 Pullulanase
6.2.4.5.1 Catalytic Activity
6.2.4.5.3 Structure and Catalytic Domain
6.2.4.5.4 Catalytic Mechanism
6.2.4.5.5 Applications
6.2.4.5.6 Commercial Pullulanase
6.2.4.6 Xylose Isomerase
6.2.4.6.1 Catalytic Activity
6.2.4.6.2 Source
6.2.4.6.3 Structure and Catalytic Domain
6.2.4.6.4 Mechanism
6.2.4.6.5 Applications in Starch Processing
6.2.4.6.6 Commercial Glucose Isomerase
6.2.4.7 Cyclodextrin Glycosyltransferase
6.2.4.7.1 Catalytic Activity
6.2.4.7.2 Source
6.2.4.7.3 Structure and Catalytic Domain
6.2.4.7.4 Catalytic Mechanism
6.2.4.7.5 Applications
6.2.4.7.6 Commercial CGTase
6.3 Starch Processing with Amylolytic Enzymes
6.3.1 Liquefaction
6.3.2 Saccharification
6.3.3 Glucose Isomerization
6.3.4 Cyclodextrin Production
6.4 Starch Derivatives Manufactured with Amylolytic Enzymes
6.4.1 Glucose
6.4.2 High-Fructose Corn Syrup
6.4.3 High-Maltose Corn Syrup
6.4.4 Isomalto-Oligosaccharide
6.4.5 Maltodextrin
6.4.6 Cyclodextrin
References
7 : Enzymes in Bakeries
7.1 Introduction
7.2 Enzymes in Baking Industries
7.2.1 Starch-Degrading Enzymes
7.2.1.1 Starch
7.2.1.2 Amylases
7.2.1.3 Glucoamylase
7.2.2 NSP-Degrading Enzymes
7.2.2.1 Nonstarch Polysaccharides (NSP) in Cereal Flours
7.2.2.2 Nonstarch Hydrolyses
7.2.3 Enzymes Acting on Cereal Proteins
7.2.3.1 Proteins
7.2.3.2 Proteases
7.2.3.3 Transglutaminase
7.2.3.4 Asparaginase
7.2.4 Lipid Enzymes
7.2.4.1 Lipids
7.2.4.2 Lipases
7.2.5 Other Enzymes That Can Be Involved in Bakery Performance
7.2.5.1 Phytase
7.2.5.2 Oxidases
7.3 Effect of Enzymes in the Bread-Making Process
7.3.1 Enzymes Added for Improving Processing
7.3.2 Enzyme Combinations for Improving Bread Quality
7.3.3 Enzymes Acting as Antistaling Agents
7.3.4 Enzyme Combinations for Different Bread Specialties
7.3.5 Enzyme Supplementation for Producing Nutritional Benefits
7.4 Enzymes in “Gluten-Free” Products
7.4.1 Transglutaminase
7.4.2 Protease
7.4.3 Oxidases
7.4.4 Other Enzymes
7.5 Use of Enzymes in Making Cakes, Cookies, and Pastries
7.5.1 Cakes
7.5.2 Biscuits or Cookies
7.5.3 Pastries and Croissants
7.6 Future Trends
Acknowledgments
References
8 : Enzymes in Confectioneries
8.1 Introduction
8.2 Types of Confectionery
8.3 Ingredients of Confectionery
8.3.1 Sweetening Ingredients
8.3.1.1 Function of Sugars in Confectionery
8.3.2 Other Raw Materials
8.3.2.1 Oils and Fats
8.3.2.2 Dairy Ingredients
8.3.2.3 Major Energy Storage
8.3.3 Minor Ingredients
8.4 Enzymes in Confectionery Production
8.4.1 Invertase
8.4.2 Sucrose Syrup
8.4.2.1 Starch-Derived Syrups
8.4.3 Glucose Syrup
8.4.4 Glucose-Fructose Syrups
8.4.5 High-Fructose Corn Syrup Production
8.4.6 Malto-Oligosaccharide Syrup
8.4.7 Maltodextrins
8.4.8 Cyclodextrins
8.4.9 Hydrogenated Starch Hydrolysate
8.5 Date Syrup
8.6 Chocolates
8.6.1 Chocolate Flavor
8.6.1.1 Polyphenol Oxidase in Cocoa Processing
8.6.2 Cocoa Butter Substitutes and Cocoa Butter Equivalents
8.7 Conclusion and Future Prospects
References
9 : Enzymes in Oil- and Lipid-Based Industries
9.1 Introduction
9.2 Enzyme Application in Oil Extraction
9.2.1 Principle of Enzyme-Assisted Aqueous Extraction from Oilseeds
9.2.1.1 Microstructure of Oilseeds
9.2.1.2 Mechanical Comminution
9.2.1.3 Enzymatic Treatment
9.2.1.4 Separation
9.2.1.5 Cream Demulsification
9.2.2 AEP/EAEP Applications in Major Oilseeds
9.2.2.1 Rice Bran
9.2.2.2 Corn Germ
9.2.2.3 Soybeans
9.2.2.4 Peanuts
9.2.2.5 Sunflower Seeds
9.2.2.6 Rapeseed
9.2.3 Summary
9.3 Enzyme Application in Oil Refining
9.3.1 Principle of Enzyme Degumming
9.3.2 Enzymatic Degumming Process
9.3.3 Summary
9.4 Enzyme Application in Lipid Modification
9.4.1 Lipase and Its Specificity
9.4.2 Immobilization and Reactors
9.4.3 Factors Affecting Lipase-Catalyzed Reaction
9.4.4 Typical Examples
References
10: Enzymes in Fruit Juice and Vegetable Processing
10.1 Fruit and Vegetable Global Overview
10.2 Enzymes in the Processing of Fruits and Vegetables
10.2.1 Pectinases
10.2.1.1 Pectinase Case Studies
10.2.2 Cellulases
10.2.2.1 Cellulase Case Studies
10.2.3 Xylanases (Hemicellulases)
10.2.3.1 Xylanase Case Studies
10.2.4 Amylases
10.2.4.1 Amylase Case Studies
10.3 Enzymes Involved in Flavor and Aromas of Fruits and Vegetables
10.4 Enzymes Acting in Fruit and Vegetable Browning
10.4.1 Polyphenol Oxidases
10.4.2 Peroxidases
10.5 Future Perspectives
References
11: Enzymes in Beverage Processing
11.1 Introduction
11.2 Alcoholic Beverages
11.2.1 General Aspects
11.2.2 Brewing
11.2.3 Wine
11.2.4 Distilled Spirits
11.3 Nonalcoholic Beverages
11.3.1 General Aspects
11.3.2 Fruit Juice Industry
11.3.2.1 Application of Important Enzymes
11.3.2.1.1 Pectinases
11.3.2.1.2 Amyloglucosidases
11.3.2.1.3 Cellulases
11.3.2.1.4 α-L-rhamnosidase
11.3.2.1.5 Tannases
11.3.2.2 Juice Production: From Research to Industry
11.3.2.2.1 Orange Juice
11.3.2.2.3 Other Fruit Juices
11.3.3 Other Products of Nonalcoholic Beverage Industries
11.3.3.1 Milk
11.3.3.2 Tea
11.3.3.3 Readγ-to-Drink (RTD) Tea
11.3.3.4 Coffee
11.3.3.5 Functional Foods
11.4 Concluding Remarks
References
12: Enzymes in Flavors and Food Additives
12.1 Introduction
12.2 Sweeteners
12.2.1 High-Fructose Corn Syrup
12.2.2 Coupling Sugar
12.2.3 Fructo-Oligosaccharide
12.2.4 Trehalose
12.2.5 Galacto-Oligosaccharide
12.2.6 Psicose
12.2.7 Aspartame
12.3 Glycosides
12.3.1 Ascorbic Acid Glycoside
12.3.2 Narindine
12.4 Umami
12.4.1 Glutamic Acid
12.4.2 Theanine
12.4.3 Kokumi Peptides
12.4.4 Salty Peptides
12.4.5 IMP and CMP
12.5 Enzymes Controlling Food Texture and Quality
12.5.1 Pectinase
12.5.2 Transglutaminase
12.5.3 Asparaginase
References
13: Enzymes in Milk, Cheese, and Associated Dairy Products
13.1 Introduction
13.2 Cold Active Enzymes: Utility in Dairy Industry
13.3 Enzymes in Dairy Industry
13.3.1 Lactase
13.3.2 Lipases
13.3.3 Rennet
13.3.3.1 Source of Rennet
13.3.3.2 Cheese
13.3.4 Proteinases and Peptidases
13.3.5 Lactoperoxidase
13.3.6 Lysozyme
13.3.7 Glucose Oxidase
13.3.8 Other Enzymes Used in Dairy Products
13.4 Conclusions
References
14: Enzymes in Meat Processing
14.1 Introduction
14.2 Application of Proteases in Meat Products
14.2.1 Papain
14.2.2 Bromelain
14.2.3 Ficin
14.2.4 Actinidin
14.2.5 Zingibain
14.2.6 Cucumin
14.2.7 Fungal Protease
14.2.8 Elastase
14.2.9 Animal Proteases
14.3 Application of Protease Inhibitors in Meat Products
14.4 Production of Bioactive Peptides
14.5 Phytase as Feed Additive in Meat Animal Production
14.6 Transglutaminase: Use in the Manufacture of Meat Products
14.7 Conclusion
References
15: Enzymes in Seafood Processing
15.1 Introduction
15.2 Enzymes in Seafood Processing: Sources and Applications
15.2.1 Proteases
15.2.2 Transglutaminase
15.2.3 Lipases
15.3 Enzymes in Seafood Process Development
15.3.1 Enzymes in Removal of Scales from Fish
15.3.2 Enzymes in Removal of Skin from Fish
15.3.3 Enzymes in Removal of Skin from Squid and Tenderization of Squid
15.3.4 Enzymes in Peeling of Shrimp and Shucking of Clams
15.3.5 Enzymes in Ripening of Salted Fish
15.3.6 Enzymes in Production of Fish Sauce
15.3.7 Enzymes in Caviar Production
15.3.8 Enzymes in Surimi and Restructured Fishery Products
15.4 Enzymes in Seafood By-Product Processing
15.4.1 Enzymes in the Recovery of Protein and Protein Hydrolysate from Seafood By-Products
15.4.2 Enzymes in the Recovery of Oil, Lipids, and Fatty Acids from Seafood By-Products
15.4.3 Enzymes in the Recovery of Chitin and Its Derivatives from Seafood Processing By-Products
15.4.4 Enzymes in Recovery of Flavor from Seafood By-Products
15.4.5 Enzymes in Recovery of Pigment from Seafood By-Products
15.4.6 Enzymes in Recovery of Calcium and Minerals from Seafood By-Products
15.4.7 Enzymes in Recovery of Collagen from Seafood By-Products
15.4.8 Enzymes in Recovery of Bioactive Peptides from Seafood By-Products
15.4.9 Enzyme in Recovery of Bioactive Compounds from Other Seafood Resources
15.5 Enzymes in Other Applications in Seafood Processing
15.5.1 Enzymes in Extension of Shelf Life of Fishery Products
15.5.2 Enzymes in Removal of Off-Odor and Fishy Taste
15.5.3 Retention of Color of Cooked Shrimp and Crab
15.5.4 Enzymes in Reduction in the Viscosity of Stick Water
15.6 Seafood By-Product Sources of Enzymes
15.7 Conclusion
References
Section III: Advances in Food Grade Enzyme Biotechnology
16: Enzymes in Synthesis of Novel Functional Food Ingredients
16.1 Introduction
16.2 Classification of Functional Foods and Ingredients
16.3 Functional Food Market, Trends, and Major Products
16.3.1 Market Trends of Functional Foods
16.3.2 Industries Involved in Functional Food Production
16.3.3 Major Functional Foods in the Market
16.3.3.1 Probiotics
16.3.3.2 Prebiotics
16.3.3.3 Functional Drinks
16.3.3.4 Functional Meat
16.3.3.5 Designer Eggs
16.3.3.6 Bakery Products
16.4 Methods of Processing of Functional Foods
16.5 Enzymes in Synthesis of Functional Foods
16.6 Application of Enzymes in Food Industry: Case Studies
16.6.1 Enzyme-Mediated Synthesis of Nondigestible Oligosaccharides
16.6.2 Role of Enzymes in the Synthesis of Functional Meat
16.7 Concluding Remarks
References
17: Enzymes in Processing of Nutraceuticals
17.1 Introduction
17.2 Nutraceuticals: Phytochemicals, Sources, Characteristics
17.2.1 Polyphenols
17.2.2 Anthocyanins
17.2.3 Anthocyanidins
17.2.4 Proanthocyanidins
17.2.5 Flavonoids
17.2.6 Flavanones
17.2.7 Resveratrol
17.2.8 Isoflavones
17.2.9 Ellagic Acid (EA) and Ellagitannins (ETs)
17.2.10 Phytoestrogens
17.2.11 Terpenoids
17.2.12 Carotenoids
17.2.13 Limonoids
17.2.14 Phytosterols
17.2.15 Glucosinolates
17.2.16 Polysaccharides
17.3 Extraction of Nutraceuticals from Plants
17.4 Enzyme-Assisted Extraction Processes
17.5 Enzymes Used in Extraction of Nutraceuticals
17.6 Case Studies
17.6.1 Phenolic Compounds
17.6.2 Flavanoids
17.6.3 Lycopene
17.6.4 Anthocyanins
17.6.5 Response Surface Methodology (RSM) for Optimization of Process Parameters for Extraction
17.7 Conclusion and Future Perspectives
References
18: Enzyme-Mediated Novel Biotransformations in Food and Beverage Production
18.1 Introduction
18.2 Sugars and Sweeteners
18.2.1 Stevioside Derivatives
18.2.2 Difructose Anhydride III
18.2.3 Sucralose
18.2.4 Human Milk Oligosaccharides
18.3 Sugar Esters
18.4 Feed Enzymes
18.5 Detoxification
18.6 Conclusions and Future Developments
References
19: Enzymes in Probiotics
19.1 Introduction
19.2 Concept of Probiotics
19.3 Traditional Fermented Foods That Serve the Role of Probiotics
19.3.1 Cultured Dairy Products
19.4 Microorganisms as Probiotics
19.5 Role of Enzymes in Probiotics
19.6 Prebiotics
19.6.1 Fructooligosaccharides
19.6.2 Inulin
19.6.3 Xylooligosaccharides
19.6.4 Pectic Oligosaccharides (POSs)
19.7 Synbiotics
19.8 Cobiotics
19.9 Commercially Available Probiotics
19.9.1 UAS Life Sciences Up4 Kids Cubes
19.9.2 Jarrow Formulas JarɷDophilus EPS
19.9.3 Enzymatic Therapy Probiotic Pearls
19.9.4 Bigelow Lemon Ginger Herbal Tea Plus Probiotics
19.9.5 Probium Probiotics Multi Blend 12B
19.10 Future Prospects
References
20: Enzyme Inhibitors in Regulating Enzyme Processing of Food and Beverages
20.1 Introduction
20.2 Enzyme Inhibitors
20.2.1 Protease Inhibitors
20.2.1.1 Types of Proteases
20.2.1.2 Protease Inhibitors
20.2.1.3 Sources of Protease Inhibitors
20.2.1.4 Classification of Protease Inhibitors
20.2.2 Small Molecule Inhibitors
20.2.3 Proteinaceous Inhibitors
20.2.4 Mechanism of Inhibition
20.3 Applications of Enzyme Inhibitors in Food and Beverage Processing
20.3.1 Protease Inhibitors
20.3.1.1 Milk
20.3.1.2 Meat Tenderization
20.3.1.3 Seafood-Surumi Processing
20.3.1.4 Shrimp Preservation
20.3.2 Polyphenol Oxidase (PPO) Inhibitors
20.3.2.1 Enzymatic Browning of Fruits, Vegetables, and Seafood
20.3.2.2 Antibrowning of Fruits, Vegetables, and Seafood
20.3.3 Lipase Inhibitors
20.3.3.1 Source of Lipase Inhibitors
20.3.3.2 Application of Lipase Inhibitors
20.4 Conclusion
References
21: Enzymes in Valorization of Food and Beverage Wastes
21.1 Introduction
21.2 Glucoamylases
21.2.1 Kinetic Characteristics
21.2.2 Commercial Preparations and Recent Developments in Glucoamylase Preparation
21.3 Proteases
21.3.1 Kinetic Characteristics
21.3.2 Commercial Preparations and Recent Developments in Proteases Preparation
21.4 Lipases
21.4.1 Kinetic Characteristics
21.4.2 Commercial Preparation and Recent Development in Lipase Preparation
21.5 Cellulases
21.5.1 Kinetic Characteristics
21.5.2 Commercial Preparation and Recent Developments in Lipase Preparation
21.6 Case Study
21.6.1 Case Study: Valorization of Food Waste with Glucoamylases and Proteases for Fermentative PHB Production
21.6.1.1 Nutrient Recovery from Food Waste
21.6.1.2 Fermentative PHB Production with Bakery Waste Hydrolysate
21.6.2 Case Study II: Valorization of Food Waste for Biodiesel Production with Lipases
21.6.3 Case Study III: Valorization of Citrus Peel Waste for Ethanol Production with Cellulases
21.7 Conclusions
Acknowledgments
References
Section IV: Future Prospects
22: Emerging Trends and Future Prospectives
22.1 Introduction
22.2 Emerging Trends in Food and Beverage Processing
22.2.1 Enzymes as Analytical Tools: Food Safety Issues and Concerns
22.2.2 Emerging Enzyme Technologies, Genetic Engineering, Enzyme Engineering, and Biotransformations
22.2.3 Enzyme Applications in Various Food Industries
22.2.4 Summary of Emerging Trends in Enzyme Research Relevant to Food and Beverage Processing Industries
22.3 Strategies to Be Adopted toward Successful Harnessing of Enzymes in Food and Beverage Processing in the Future
22.4 Future Prospects
22.5 Conclusion

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