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Chapter 16 Enzyme kinetics and mechanisms in food processing

  • Frank Abimbola Ogundolie ORCID logo , Titilayo Ibironke Ologunagba und Christiana Eleojo Aruwa
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Food Biotechnology
Ein Kapitel aus dem Buch Food Biotechnology

Abstract

The requirement of enzymes in the improvement of organoleptic and sensory propertiessensory properties of processed food as well as food quality and shelf lifeshelf-life has positioned them as key players in the food processingfood processing industry. Application of enzymes span industries such as breweries, beverage, and cheesecheese production, dairy, and meat industries. Industrial applications in these industries such as starch debranching, hydrolysis during fermentation, juice clarification, casein coagulation, deskinning, loaf volume and texture improvement, removal of polyphenol compounds, removal of sugar from candy scraps, and aging of wines utilize different enzymes such as glucose oxidase, amylasesamylases, phytases, pullulanasepullulanase, transglutaminases, cellulases, glucose isomerasesisomerase, lactases, invertases, and pectinases. These enzymes have high specificityspecificity and their activities are largely affected by factors, which include presence of metal ions, pressure, and temperaturetemperature, presence of inhibitors, substratesubstrate concentration, and pHpH. This chapter reviews the kineticskinetics and mechanisms of some of these enzymes in food industries.

Abstract

The requirement of enzymes in the improvement of organoleptic and sensory propertiessensory properties of processed food as well as food quality and shelf lifeshelf-life has positioned them as key players in the food processingfood processing industry. Application of enzymes span industries such as breweries, beverage, and cheesecheese production, dairy, and meat industries. Industrial applications in these industries such as starch debranching, hydrolysis during fermentation, juice clarification, casein coagulation, deskinning, loaf volume and texture improvement, removal of polyphenol compounds, removal of sugar from candy scraps, and aging of wines utilize different enzymes such as glucose oxidase, amylasesamylases, phytases, pullulanasepullulanase, transglutaminases, cellulases, glucose isomerasesisomerase, lactases, invertases, and pectinases. These enzymes have high specificityspecificity and their activities are largely affected by factors, which include presence of metal ions, pressure, and temperaturetemperature, presence of inhibitors, substratesubstrate concentration, and pHpH. This chapter reviews the kineticskinetics and mechanisms of some of these enzymes in food industries.

Kapitel in diesem Buch

  1. Frontmatter I
  2. Foreword V
  3. Acknowledgement
  4. Contents IX
  5. List of contributing authors XII
  6. Introduction 1
  7. Chapter 1 Biotechnological advancements in food systems 5
  8. Chapter 2 Emerging technologies in food biotechnology and personalized nutrition 23
  9. Chapter 3 Processing of hypoallergenic foods with biotechnological approach 37
  10. Chapter 4 Safety and commercialization of gene-edited foods 75
  11. Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods 93
  12. Chapter 6 Functional foods and nutraceuticals: health benefits and innovations 117
  13. Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement 139
  14. Chapter 8 The gut microbiota, nutrigenomics, and digestive health 157
  15. Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability 177
  16. Chapter 10 Microbial engineering tools for improved fermentation processes 195
  17. Chapter 11 Artificial intelligence and machine learning applications in food system optimization 219
  18. Chapter 12 Food informatics: genomic data in food safety, data privacy, and security 243
  19. Chapter 13 Sensory analysis and data integration using food informatics approach 267
  20. Chapter 14 Predictive modeling in food safety enhancement 291
  21. Chapter 15 Gene–nutrient interactions for enhancement of health indices 317
  22. Chapter 16 Enzyme kinetics and mechanisms in food processing 353
  23. Chapter 17 Emerging protein sources for future foods and security challenges 373
  24. Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy 399
  25. Chapter 19 Food packaging innovations: current and future applications in smart food development 419
  26. Chapter 20 Ethical and regulatory perspectives on food biotechnology 443
  27. Chapter 21 Conclusion and outlook 463
  28. Index 469
https://doi.org/10.1515/9783111441238-017

Kapitel in diesem Buch

  1. Frontmatter I
  2. Foreword V
  3. Acknowledgement
  4. Contents IX
  5. List of contributing authors XII
  6. Introduction 1
  7. Chapter 1 Biotechnological advancements in food systems 5
  8. Chapter 2 Emerging technologies in food biotechnology and personalized nutrition 23
  9. Chapter 3 Processing of hypoallergenic foods with biotechnological approach 37
  10. Chapter 4 Safety and commercialization of gene-edited foods 75
  11. Chapter 5 Molecular, biochemical, and metabolic approaches to functional foods 93
  12. Chapter 6 Functional foods and nutraceuticals: health benefits and innovations 117
  13. Chapter 7 Food microbiome and related biological systems: metabolism for food and health enhancement 139
  14. Chapter 8 The gut microbiota, nutrigenomics, and digestive health 157
  15. Chapter 9 Blockchain in the food value chain: enhancing traceability, security, and sustainability 177
  16. Chapter 10 Microbial engineering tools for improved fermentation processes 195
  17. Chapter 11 Artificial intelligence and machine learning applications in food system optimization 219
  18. Chapter 12 Food informatics: genomic data in food safety, data privacy, and security 243
  19. Chapter 13 Sensory analysis and data integration using food informatics approach 267
  20. Chapter 14 Predictive modeling in food safety enhancement 291
  21. Chapter 15 Gene–nutrient interactions for enhancement of health indices 317
  22. Chapter 16 Enzyme kinetics and mechanisms in food processing 353
  23. Chapter 17 Emerging protein sources for future foods and security challenges 373
  24. Chapter 18 Food system waste remediation: waste reduction processes for a regenerative economy 399
  25. Chapter 19 Food packaging innovations: current and future applications in smart food development 419
  26. Chapter 20 Ethical and regulatory perspectives on food biotechnology 443
  27. Chapter 21 Conclusion and outlook 463
  28. Index 469
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Heruntergeladen am 9.9.2025 von https://www.degruyterbrill.com/document/doi/10.1515/9783111441238-017/html
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