Handbook of food enzymology PDF
Preview Handbook of food enzymology
University of California–Davis Davis, California, U.S.A. Wageningen University Wageningen,The Netherlands U.S. Department of Agriculture Albany, California, U.S.A. Marcel Dekker, Inc. New York Basel • Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. Cover figure reprinted with permission from Figure 3, page 643 of Architecture of RNA Polymerase II and Implications for the TranscriptionMechanism,P.Cramer,D.A.Bushnell,J.Fu,A.L.Gnatt,B.Maier-Davis,N.E.Thompson,R.R.Burgess,A.M. Edwards, P. R. David, and R. D. Kornberg. Science 288(5466): 640–649, 2000. Copyright 2000 American Association for the Advancementof Science. Library ofCongress Cataloging-in-Publication Data Acatalog record forthis bookisavailable from the Libraryof Congress. ISBN:0-8247-0686-2 Thisbookisprintedon acid-free paper. Headquarters MarcelDekker,Inc. 270Madison Avenue, NewYork, NY 10016 tel:212-696-9000;fax: 212-685-4540 Eastern Hemisphere Distribution MarcelDekker AG Hutgasse 4,Postfach 812,CH-4001 Basel, Switzerland tel:41-61-260-6300;fax: 41-61-260-6333 WorldWideWeb http://www.dekker.com The publisher offers discounts on this book when ordered in bulk quantities. For more information, write to Special Sales/ ProfessionalMarketing atthe headquarters addressabove. Copyright #2003byMarcelDekker, Inc.All RightsReserved. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, includingphotocopying,microfilming,andrecording,orbyanyinformationstorageandretrievalsystem,withoutpermissionin writing fromthe publisher. Currentprinting (last digit): 10 9 8 7 6 5 4 3 2 1 PRINTED INTHE UNITED STATES OFAMERICA Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. Preface Enzymes are the catalysts of life. They perform the majority of reactions in all living systems—all animals, plants, and microorganisms. Our lives are absolutely dependent on them. Even inhaling in oxygen and exhaling carbon dioxide are dependent on enzymes. Our plants take up minerals, water, and air, and combine them with carbon dioxide and ammonia to provide our fruits and vegetables, via enzymes. The Handbook of Food Enzymology is a single source that can answer questions about what enzymes are, how they function catalytically, and how we depend on them and use them every minute of our life. This is not a book thatcanbereadinasingleday.Rather,itisahandbooktobeusedtofindtheanswerstovariousquestions:Who arewebiologicallyandchemically?Howdowefunctionbiologically?Howdoourfoods,mostofourclothing,and much of our shelter depend on enzymes? What are enzymes? What do they do? How can we manage them in the most effective way to live a long and healthy life with an abundance of food? The Handbook is divided into two major parts. The first 26 chapters deal with general aspects of enzymology. There are two chapters (1and 2) on the history ofenzymology,which discuss protein structure and the kinetics of enzyme reactions and emphasize food production, and the trail of knowledge that led to this handbook. The next twochapters(3and4)dealwithhowenzymesarehighlyspecificandhighlyefficientcatalystsandtheenvironmental factors that affect their activities. Chapter 5 describes how to inactivate enzymes when their action is no longer desirable.Chapters6and7dealwithregulatoryissuespertainingtousingenzymesinourfoodstochangethetaste, flavor,aroma,color,texture,andnutritionalquality.Chapter8dealswiththeevolutionofenzymesunderextreme conditions of pH, temperature, salinity, toxicity, and pressure, and how these enzymes with special extremophilic characteristicscanbeusedeffectively infoods. Chapters9through16dealwithhowenzymes producethecompo- nents of our foods—the proteins, lipids, carbohydrates, and nucleic acids—as well as the enzymes that make it possible to synthesize our food components rapidly, efficiently, nutritiously, and in the quantity needed to feed 6 billionpersonseachday.Thelast10chapters(17–26)inPartIdealwithmanagementofenzymespostharvestandas tools for increasing the quality and consumability of our foods. Part II describes specific prototypic enzymes of the six chemical types of reactions catalyzed by enzymes: oxidoreductases, transferases, hydrolases, lyases, isomerases, and ligases. The contributors of these 57 chapters have followed a common format in which they discuss what the enzyme(s), does, its importance to feed and food production, its chemical and biological properties, how to measure activity of the enzyme(s) and how to purify it from raw animal, plant, or microbial sources. Being catalysts, the enzymes are produced in rather small amounts (0.01 to 1% by weight of the total protein). Thecontributorswerecarefullyselectedonthebasisoftheirspecificknowledgeoftheimportanceofenzymology to food production, food preservation, and food quality. We are very proud and fortunate to have attracted first- Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. rate, active scientists worldwide (20 countries are represented) as contributors to the Handbook. We hope the Handbook will be prominently displayed in all college and university libraries, especially those in which food production, nutrition, and food quality are important subjects, on the bookshelves of all food manufacturing companies, and in many faculty offices at major universities worldwide. When questions arise as to what enzymes are, what they do, and their importance in food supply and quality, we hope students, educators, and researchers will find the answers rapidly and satisfactorily in the Handbook. We thank all the authors for joining us in this endeavor. Their contributions are excellent, up-to-date, and well written. Bringing together over 100 first-rate, active contributors to provide chapters in their selected area of food enzymologywasourfirstobjective.Wewishtothankalltheeditorsandauthorswhopermitteduseofcopyrighted material, as well as those who typed the manuscripts. Marcel Dekker, Inc., and its staff were especially helpful as editors and contributors alike struggled to meet deadlines that extended over four years. To the reader, may you find answers to all your questions on food enzymology in this handbook. If you don’t, please ask any of us to help you find additional material and/or clarification. John R. Whitaker Alphons G. J. Voragen Dominic W. S. Wong Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. Contents Preface PART I. GENERAL ASPECTS INTRODUCTION Protein Structure and Kinetics of Enzyme Reactions: A Historical Perspective John R. Whitaker History of Enzymology with Emphasis on Food Production Poul Børge Poulsen and Klaus Buchholz What Enzymes Do and Why They Are Highly Specific and Efficient Catalysts John R. Whitaker Enzyme-Catalyzed Reactions: Experimental Factors that Affect Rates John R. Whitaker Inactivation of Enzymes: From Experimental Design to Kinetic Modeling Ann Van Loey, Indrawati, Chantal Smout, and Marc Hendrickx REGULATORY ISSUES Regulatory Issues of Enzymes Used in Foods from the Perspective of the E.U. Market Danielle P. Praaning Regulatory Issues of Food Enzymes Used in the United States John R. Whitaker Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. EXTREMOPHILIC ENZYMES Properties of Extremophilic Enzymes and Their Importance in Food Science and Technology Magnu´s M. Kristja´nsson and Bjarni A´sgeirsson THE FOOD CHAIN AND ENZYMES Nitrogen Fixation and the Enzyme Nitrogenase William E. Newton Enzymes in Amylose and Amylopectin Biosynthesis Bruce P. Wasserman and Ying Yu Fatty Acid Biosynthesis and Triacylglycerol Assembly Allan Keith Stobart and Gareth Griffiths Phospholipid Biosynthetic Enzymes in Plants Ralph E. Dewey and Anthony J. Kinney Applications of Oxidoreductases in Foods Colja Laane, Yvonne Bruggeman, and Chris Winkel Transgenic Plants for Production of Enzymes Anne S. Ponstein, Rob F. Beudeker, and Jan Pen Enzymes in Protein Biosynthesis John R. Whitaker Nucleic Acid Biosynthesis Dominic W. S. Wong ENZYMES AS TOOLS TO MODIFY FOOD COMPONENTS Protein Modification to Optimize Functionality: Protein Hydrolysates Ton Kunst Production and Modification of Acylglycerides Rob M. M. Diks ENZYMES IN FOODS POSTHARVEST Significance of Indigenous Enzymes in Milk and Dairy Products Patrick F. Fox Exogenous Enzymes in Dairy Technology Patrick F. Fox Flavor Enhancement in Fruit Juices and Derived Beverages by Exogenous Glycosidases and Consequences of the Use of Enzyme Preparations Ziya Gu¨nata Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. IMMOBILIZED ENZYMES AND THEIR APPLICATIONS Entrapment of Biocatalysts by Prepolymer Methods Takuo Kawamoto and Atsuo Tanaka Genetic Immobilization of Enzymes on Yeast Cell Surface Mitsuyoshi Ueda, Toshiyuki Murai, and Atsuo Tanaka Use of Immobilized Enzymes in the Food Industry Harold E. Swaisgood ENZYME UTILIZATION AND DEVELOPMENT Enzymes and Food Analysis Philip O’Connell and George G. Guilbault Recent Advances in Enzyme Development Dominic W. S. Wong PART II. SPECIFIC ENZYMES OXIDOREDUCTASES Catalase Dominic W. S. Wong and John R. Whitaker Horseradish Peroxidase Zhong Yi Yuan and Tai Jiao Jiang Glutathione Peroxidase Jun-qiu Liu and Gui-min Luo Glucose Oxidase A. J. Vroemen Lactate Dehydrogenase Hayao Taguchi Alcohol Dehydrogenase Sabato D’Auria Alcohol Dehydrogenase Sandrine Dallet, Marie Trovaslet, and Marie Dominique Legoy Amine Oxidase Akio Ito and Jichun Ma Prolyl 4-Hydroxylase Robert B. Rucker, Ana Samimi, and Jerold A. Last Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. Lysyl Hydroxylase Ana Samimi, Jerold A. Last, Lucas C. Armstrong, and Robert B. Rucker Lysyl Oxidase Robert B. Rucker, Alyson E. Mitchell, Eskouhie Tchaparian, and Jerold A. Last Superoxide Dismutase Hirokazu Hara, Tetsuo Adachi, and Kazuyuki Hirano Polyphenol Oxidase Edna C. Ramı´rez, John R. Whitaker, and Victoria M. Virador Laccase William H. Flurkey Mammalian Sulfhydryl Oxidase Harold E. Swaisgood and Violeta G. Janolino Xanthine Oxidase John R. Whitaker Lipoxygenase and Associated Enzymes Harold W. Gardner Sorbitol Oxidase Kohei Oda and Kazumi Hiraga TRANSFERASES Starch Phosphorylases Ying Yu Amylosucrase Volker Bu¨ttcher Dextransucrase Klaus Buchholz and Pierre F. Monsan Levansucrase Ki-Bang Song and Sang-Ki Rhee Cyclodextrin Glycosyltransferase Lubbert Dijkhuizen and Bart A. van der Veen Limonoid Glucosyltransferase Shin Hasegawa, Masayuki Kita, and Mitsuo Omura Transglutaminase Chang-Rak Ha and Ichiro Iuchi Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. HYDROLASES Feruloyl Esterases Craig B. Faulds and Gary Williamson Lipase Dominic W. S. Wong Chlorophyllase Roger F. McFeeters Phytase Onno Misset (cid:1)-Amylases Dominic W. S. Wong and George H. Robertson (cid:2)-Amylases Dominic W. S. Wong and George H. Robertson Glucoamylase Peter J. Reilly Limit Dextrinase/Pullulanase E. Ann MacGregor Limit Dextrinase James Hutchison Bryce Methodologies for Assaying the Hydrolysis of Cellulose by Cellulases David Johnston Cellulases in Food Processing Maija Tenkanen, Marja-Leena Niku-Paavola, Markus Linder, and Liisa Viikari (cid:2)-Glucosidase Asim Esen (cid:2)-D-Fructofuranoside Fructohydrolase Laura Cantarella, Francesco Alfani, and Maria Cantarella (cid:2)-Galactosidase Raymond R. Mahoney Pectic Polysaccharides H. A. Schols and Alphons G. J. Voragen Pectic Enzymes Jacques A. E. Benen, Alphons G. J. Voragen, and Jaap Visser Pectic Esterases Jacques A. E. Benen, Gert-Jan W. M. van Alebeek, Alphons G. J. Voragen, and Jaap Visser Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. Polygalacturonases Jacques A. E. Benen and Jaap Visser Enzymes Releasing L-Arabinose and D-Galactose from the Side Chains of Pectin Ronald P. de Vries and Jaap Visser Xylanolytic Enzymes Peter Biely Enzymes with Activity Toward Xyloglucan Jean-Paul Vincken Enzymes Degrading Rhamnogalacturonan and Xylogalacturonan Jean-Paul Vincken, Alphons G. J. Voragen, and Gerrit Beldman Enzymic Hydrolysis of Cereal (1!3, 1!4)-(cid:2)-Glucans Maria Hrmova and Geoffrey Fincher Enzymology of Endo-1,4-(cid:2)-Mannanases Henrik Sta˚lbrand Lysozyme Akio Kato Ribonucleases Jaap J. Beintema and Wei Zhao Proteolytic Enzymes John R. Whitaker Thermolysin Kuniyo Inouye LYASES Pectate and Pectin Lyases Jacques A. E. Benen and Jaap Visser Alliinases Edna C. Ramı´rez Cystine Lyases in Plants Edna C. Ramı´rez ISOMERASES Xylose (Glucose) Isomerase Onno Misset Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.
The list of books you might like
