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Advances in Enzyme Technology For the Food Industry

Published by: Food Technology Intelligence

Published: Jun. 1, 2008 - 102 Pages


Table of Contents


1. Executive Summary

Perspective

The Realm of Potential Applications

Hydrolysis/Synthesis

Removing Undesirable Compounds

Baking

Conclusions

Methodology and Scope of Report

2. Analysis of New Technologies

Fruits and Vegetables

Control Enzymes To Improve Vegetable Flavor, Quality

Vacuum Infusion of Plant Enzyme Maintains Fruit Texture, Mouthfeel

Lipooxygenase May Be More Appropriate for Some Vegetable Blanching

Cholesterol Reduction

Use Enzymes To Cut Cholesterol Content of Foods

Microbial Enzymes Reduce Cholesterol Content of Beef Fat

Low- or Noncaloric Carbohydrate Polymers from Beet or Cane Sugar

Agriculture

Enzymes Extract Proteins from Rice Bran Efficiently

Rice Breeding Gets Marker Assistance

Apply Starch-modifying Amylomaltases

Enzymes Convert Corn Fiber to Xylitol

Enzymatic Hydrolysis Makes Corn Gluten Meal More Soluble

Using Enzymes To Improve Whey Protein Gelation

Oats as Lipase Bioreactors

Enzymatic Phosphorylation to Extend Solubility of Soy Proteins

Enzymes in Microaqueous Media Hold Potential for Lipid Modification, Flavor Generation

Filtering Inhibits Enzymatic Browning in Juices

Dairy

Enzyme to Reduce Bitterness in Cheese

High Pressures Increase Cheese Yield

Optimize Cheese’s Ability to Retain Its Flavor

Brevibacteria Increase Cheese Flavor

Use Plasmid Curing To Construct Foodgrade Starter Culture

Enzymatic Hydrolysis of Low-phenylanine Skim Milk Powder

Increase Cheese Yield Using Recombinant Chymosin as a Milk-clotting Enzyme

Peptides Control Emulsion Strength, Stability

Fat-like Perception Enhancer

Coagulating Enzyme Improves Appearance of Skim Milk

Generate Bioactive Ingredients from Lactic Acid Bacteria

Baking

Enzymes: Key Formulation Tools for Bakers

Enzymes Substitute for Bromate

Enzyme Mix Slows Staling of Baked Goods

Enzymes Improve Bread Dough Quality

Enzymatic Method Reduces Acrylamide Levels in Baked and Fried Foods

Enzymatically Modify Gluten to Improve Its Functional Properties

Proteolytic Enzymes Limited as Predictors of Beef, Pork Quality

Use Enzymes to Catalyze Synthesis of Low-calorie Triglycerides

Tapping Marine Enzymes for Use in Products

Genetically Engineer an Industrially-useful Fungal Lipase

Apply Enzymes and Glycobiology to Product Development

Enzymatic Route to Flavors Is Alternative to Acid Hydrolysis

Cyclodextrins Optimize Renaturing of Enzymes

Investigations of Extremophiles May Lead to Highly Stable Enzymes

Novel Enzyme Infusion Technique Uses Positive Pressure

Infrared Dry Blanching Offers Alternative to Steam, Water or Microwave Blanching

Enzymatic Treatment Form Resistant Starch from Rice

Novel Enzyme Immobilization Technique Uses Energy-curable Materials for Bioactive Packaging

Enzymatic Treatments Improve Quality of Black Tea

Abstract

  • Enzyme reduces cheese bitterness
  • Lipase bioreactors
  • Enzymes find use as bromate substitutes.
On almost a daily basis, new developments such as these in the field of enzymology are emerging from research labs around the world. As you know, enzymes are used in foods and beverages to improve processing efficiency and the quality of finished products. But enzymes have a greater potential.

Food Technology Intelligence, Inc., publisher of the international monthly newsletter Emerging Food R&D Report, offers a revised and updated in-depth report analyzing several new developments in enzyme research. The report will give you a first-hand look at many commercially-viable enzymatic-based processes that have practical food applications. Many of these technologies are available for licensing from their developers; in other cases, scientists are seeking industrial support to help commercialize them in the near term.

Why all the interest in enzymes? New advances in enzymatic processing hold even more significant potential for the food industry. For example, biocatalysis, the use of enzymes to cause precise modifications of substances, has several advantages over alternative chemical processing.

Enzymes operate under mild reactions and afford high specificity, yielding purer products than those that are the result of chemical synthesis. Biocatalysis often affects natural flavors and colors less than nonenzymatic processes do. Of course, foods often contain naturally occurring enzymes that cause the foods to degrade. It may be possible to develop ingredients that inhibit this enzymatic activity and improve shelf life and other sensory qualities of a product.

An Opportunity To Learn

Now you have an opportunity to learn more about several enzyme-based technologies under development at universities, companies and government research labs that will help you advance your company’s own work in the field. This report reviews key processes and highlights significant data, including the potential applications for each process, its status of development, and when it will be commercially available.

You’ll also learn how to take advantage of these technologies, either through licensing or other collaborative arrangements, so that you can use them commercially before your competitors do.

Learn about several developments, including:
  • A process that uses cholesterol reductase to cut the cholesterol content of products. The enzyme reacts with cholesterol and converts it to coprostanol, a sterol that passes through the body when consumed. Industrial support is sought.
  • Blends of enzymes are finding growing use as bromate substitutes in baking applications. Companies are starting to market these enzymes and are looking to work with others to tailor them to specific applications.
Advances in Enzyme Technology for the Food Industry will enable you to track important developments in applied enzyme research. This report will help you establish key contacts with researchers and learn about projects that will help you and your company stay competitive. Return your completed order form today.

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