Food Biotechnology

427 Pages·2017·8.88 MB·English

by  Bhatia

Food Biotechnology

Food Biotechnology
S. C. Bhatia
BE (Chemical), MBA
WOODHEAD PUBLISHING INDIA PVT LTD
New Delhi
Published by Woodhead Publishing India Pvt. Ltd.
Woodhead Publishing India Pvt. Ltd.,
303, Vardaan House, 7/28, Ansari Road,
Daryaganj, New Delhi - 110002, India
www.woodheadpublishingindia.com
First published 2016, Woodhead Publishing India Pvt. Ltd.
© Woodhead Publishing India Pvt. Ltd., 2016
This book contains information obtained from authentic and highly regarded
sources. Reprinted material is quoted with permission. Reasonable efforts have
been made to publish reliable data and information, but the authors and the
publishers cannot assume responsibility for the validity of all materials. Neither
the authors nor the publishers, nor anyone else associated with this publication,
shall be liable for any loss, damage or liability directly or indirectly caused or
alleged to be caused by this book.
Neither this book nor any part may be reproduced or transmitted in any
form or by any means, electronic or mechanical, including photocopying,
microfilming and recording, or by any information storage or retrieval system,
without permission in writing from Woodhead Publishing India Pvt. Ltd.
The consent of Woodhead Publishing India Pvt. Ltd. does not extend to
copying for general distribution, for promotion, for creating new works, or for
resale. Specific permission must be obtained in writing from Woodhead
Publishing India Pvt. Ltd. for such copying.
Trademark notice: Product or corporate names may be trademarks or registered
trademarks, and are used only for identification and explanation, without intent
to infringe.
Woodhead Publishing India Pvt. Ltd. ISBN: 978-93-85059-18-6
Woodhead Publishing India Pvt. Ltd. e-ISBN: 978-93-85059-67-4
Woodhead Publishing India Pvt. Ltd. Master e-ISBN: 978-1-315-15649-1
Typeset by Mind Box Solutions, New Delhi
Contents
Preface xi
Section I: General considerations 1
1. Food biotechnology: A review 3
1.1 Introduction 3
1.2 Biotechnology contributes to the social, economic, 4
and environmental sustainability of agriculture
1.3 Branches of biotechnology 4
1.4 Benefits of biotechnology 8
1.5 Facts about biotechnology 9
1.6 Risks of biotech foods 11
1.7 Food biotechnology safety and regulations 16
1.8 Different techniques associated with food biotechnology 16
2. Microorganisms associated with food 19
2.1 Introduction 19
2.2 Bacteria, yeast and molds 19
2.3 Primary sources of microorganisms commonly 21
associated with food
2.4 Factors influencing microbial activity 23
2.5 Micro-organisms important in food industry 29
2.6 Importance of bacteria in the food industry 32
2.7 Importance of yeasts in foods 33
3. Fermentation biotechnology 37
3.1 Introduction 37
3.2 Types of fermentation 38
4. Genetically modified foods 59
4.1 Introduction 59
4.2 Advantages of GM foods 59
4.3 Criticisms against GM foods 61
vi Food biotechnology
4.4 Regulation of GM foods and role of government 64
4.5 Labelling of GM foods 66
4.6 Most common genetically modified foods 68
4.7 Pros and cons of genetically modified foods 69
Section II: Proteins and enzymes 73
5. Cross-linking of proteins 75
5.1 Introduction 75
5.2 Maillard Reaction 77
5.3 Cross-linking of proteins 82
5.4 Role of cross-linking enzymes in meat systems 86
6. Enzymes as biocatalysts 93
6.1 Introduction 93
6.2 Characteristics of enzymes 93
6.3 Enzyme catalysis 94
6.4 Enzyme inhibitors 98
6.5 Biocatalysis 99
7. Enzymes in food industry 105
7.1 Introduction 105
7.2 Production of food enzymes from microorganisms 105
7.3 Rennet 106
7.4 Lactases 109
7.5 Catalases 110
7.6 Lipases 112
7.7 Proteases 114
7.8 Amylases 115
Section III: Milk, dairy and bakery products 119
8. Dairy products 121
8.1 Introduction 121
8.2 Properties of milk 121
8.3 Fresh fluid milk 125
8.4 Condensed and dried milk 128
8.5 Butter 130
Contents vii
8.6 Ice cream manufacture 132
8.7 Cultured dairy foods 134
9. Designer milk 143
9.1 Introduction 143
9.2 Modification of milk composition by genetic technology 144
9.3 Designer milk and nutritional significance 144
9.4 Changes in the individual casein content of milk 146
9.5 Designer milk and technological aspects 147
10. Genetically modified cheese 153
10.1 Introduction 153
10.2 Genetic modification 153
10.3 Genetically modified cheeses 154
10.4 Modification in milk composition 154
11. Bakery and cereal products 161
11.1 Introduction 161
11.2 Bread formulation 161
11.3 Bread-making procedure 162
11.4 Functions of mixing 167
11.5 Types of mixers 167
11.6 Functions of molding and dividing 168
11.7 Functions of proving 168
11.8 Changes during mixing, fermentation and baking 168
11.9 Major bread-making processes 171
11.10 Packaging of bread 174
11.11 Variety of bread products 175
11.12 Bread spoilage and stalling 177
11.13 Bread staling 179
11.14 Fermentation of cereals 180
Section IV: Fruits and vegetables 187
12. Fruit and vegetable biotechnology 189
12.1 Introduction 189
12.2 Direct and indirect benefits of biotechnology 190
viii Food biotechnology
12.3 Consumer benefits 191
12.4 Strategies for commercialization 193
12.5 Biotechnology improves nutritional quality and 193
shelf-life of fruits and vegetables
12.6 Future prospects 201
13. Genetically modified fruits 203
13.1 Introduction 203
13.2 Apples 203
13.3 Citrus 205
13.4 Cherry 206
13.5 Guava 207
13.6 Apricots 208
13.7 Papaya 211
13.8 Eggplant 212
14. Genetically modified vegetables 215
14.1 Introduction 215
14.2 Tomatoes 215
14.3 Soyabeans 219
14.4 Corn 223
14.5 Carrot 225
14.6 Potatoes 227
Section V: Meat, fish and poultry products 231
15. Biotechnology of fermented meat 233
15.1 Introduction 233
15.2 Fermented meat 235
15.3 Raw material preparation 236
15.5 Fermented sausages 242
15.6 Finished product 257
16. Genetically engineered fish 265
16.1 Introduction 265
16.2 Fish feed biotechnology 265
16.3 Transgenic fish 266
16.4 Genetically engineered fish and seafood: Environmental 267
concerns
Contents ix
16.5 Environmental concerns and control options 269
16.6 Interbreeding with wild fish 269
16.7 Competition with wild fish 270
16.8 Potential control options 270
16.9 Possible benefits and disadvantages of genetically 271
engineered fish and seafood
16.10 Future applications of biotechnology 272
17. Poultry industry 275
17.1 Introduction 275
17.2 Different varieties of poultry meat 276
17.3 Broilers for meat production 278
17.4 Laying hens for egg production 285
18. Impact of biotechnology on poultry nutrition 291
18.1 Introduction 291
18.2 Impact of biotechnology on poultry nutrition 291
18.3 Mechanisms of action 293
18.4 Criteria for selection of probiotics in the poultry industry 295
18.5 Evaluating probiotic effects on growth performance 297
18.6 Evaluating probiotic effects on the intestinal microbiota 297
and intestinal morphology
18.7 Evaluating probiotic effects on immune response 298
18.8 Evaluating probiotic effects on meat quality 298
Section VI: Beverages 301
19. Beverages 303
19.1 Introduction 303
19.2 Carbonated non-alcoholic beverages 303
19.3 Stimulating beverages 303
19.4 Alcoholic beverages 307
20. Biotechnology of brewer’s yeast 327
20.1 Introduction 327
20.2 Biotechnology of brewer’s yeast 327
20.3 Genetic constitution of brewer’s yeast 327