Progress in Biotechnology 17 FOOD BIOTECHNOLOGY

447 Pages·2007·20.81 MB·English

FOOD BIOTECHNOLOGY
Progress in Biotechnology
Volume 1 New Approaches to Research on Cereal Carbohydrates (Hill and Munck, Editors)
Volume 2 Biology of Anaerobic Bacteria (Dubourguier et al., Editors)
Volume 3 Modifications and Applications of Industrial Polysaccharides (Yalpani, Editor)
Volume 4 lnterbiotech '87. Enzyme Technologies (Blaiej and Zemek, Editors)
Volume 5 In Vitro Immunization in Hybridoma Technology (Borrebaeck, Editor)
Volume 6 lnterbiotech '89. Mathematical Modelling in Biotechnology
(Blaiej and Ottova, Editors)
Volume 7 Xylans and Xylanases (Visser et al., Editors)
Volume 8 Biocatalysis in Non-Conventional Media (Tramper et al., Editors)
Volume 9 ECB6: Proceedings of the 6th European Congress on Biotechnology
(Alberghina et al., Editors)
Volume 10 Carbohydrate Bioengineering (Petersen et al., Editors)
Volume 11 Immobilized Cells: Basics and Applications (Wijffels et al., Editors)
Volume 12 Enzymes for Carbohydrate Engineering (Kwan-Hwa Park et al., Editors)
Volume 13 High Pressure Bioscience and Biotechnology (Hayashi and Balny, Editors)
Volume 14 Pectins and Pectinases (Visser and Voragen, Editors)
Volume 15 Stability and Stabilization of Biocatalysts (Ballesteros et al., Editors)
Volume 16 Bioseparation Engineering (Endo et al., Editors)
Volume 17 Food Biotechnology (Bielecki et al., Editors)
Progress in Biotechnology 17
FOOD
BIOTECHNOLOGY
Proceedings of an International Symposium organized by the
Institute of Technical Biochemistry, Technical University of Lodz,
Poland, under the auspices of the Committee of Biotechnology,
Polish Academy of Sciences (PAS), Committee of Food Chemistry
and Technology, PAS, Working Party on Applied Biocatalysis and
Task Group on Public Perception of Biotechnology of the
European Federation of Biotechnology, Biotechnology Section of
the Polish Biochemical Society
Zakopane, Poland, May 9-12, 1999
Edited by
Stanislaw Bielecki
Technical University of Lodz, Institute of Technical Biochemistry,
Stefanowskiego 4/10,90-924 Lodz, Poland
Johannes Tramper
Wageningen Agricultural University, Food and Bioprocess Engineering Group,
P.O. Box 8129, NL-6700 EV Wageningen, The Netherlands
Jacek Polak
Technical University of Lodz, Institute of Technical Biochemistry,
Stefanowskiego 4/10,90-924 Lodz, Poland
2000
ELSEVIER
- - - - -
Amsterdam Lausanne New York Oxford Shannon Singapore -Tokyo
ELSEVIER SCIENCE B.V.
Sara Burgerhartstraat 25
P.O. Box 21 1, IOOOAE Amsterdam, The Netherlands
02 000 Elsevier Science B.V. All rights reserved.
This work is protected under copyright by Elsevier Science, and the following terms and conditions apply to its use
Photocopying
Single photocopies of single chapters may be made for personal use as allowed by national copyright laws.
Permission of the Publisher and payment of a fee is required for all other photocopying, including multiple or
systematic copying, copying for advertising or promotional purposes, resale, and all forms of document delivery.
Special rates are available for educational institutions that wish to make photocopies for non-profit educational
classroom use.
Permissions may be sought directly from Elsevier Science Rights & Permissions Department, PO Box 800, Oxforc
OX5 IDX, UK; phone: [phone], fax: [phone], e-mail: [email protected]. You ma!
also contact Rights & Permissions directly through Elsevier’s home page (http://www.elsevier.nl), selecting first
‘Customer Support’, then ‘General Information’, then ‘Permissions Query Form’.
In the USA, users may clear permissions and make payments through the Copyright Clearance Center, Inc., 222
Rosewood Drive, Danvers, MA 01923, USA; phone: [phone], fax: [phone], and in the UK through th
Copyright Licensing Agency Rapid Clearance Service (CLARCS), 90 Tottenham Court Road, London W I P OLP,
UK; phone: [phone]; fax: [phone]. Other countries may have a local reprographic rights
agency for payments
Derivative Works
Tables of contents may be reproduced for internal circulation, but permission of Elsevier Science is required for
external resale or distribution of such material.
Permission of the Publisher is required for all other derivative works, including compilations and translations.
Electronic Storage or Usage
Permission of the Publisher is required to store or use electronically any material contained in this work, including
any chapter or part of a chapter.
Except as outlined above, no part of this work may be reproduced, stored in a retrieval system or transmitted in any
form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written
permission of the Publisher.
Address permissions requests to: Elsevier Science Rights & Permissions Department, at the mail, fax and e-mail
addresses noted above.
Notice
No responsibility is assumed by the Publisher for any injury and/or damage to persons or property as a matter of
products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or
ideas contained in the material herein. Because of rapid advances in the medical sciences, in particular, independen
verification of diagnoses and drug dosages should be made.
First edition 2000
Library of Congress Cataloging in Publication Data
A catalog record from the Library of Congress has been applied for.
ISBN: 0-444-505 19-9
@ The paper used in this publication meets the requirements of ANSI/NISO 239.48-1992
(Permanence of Paper).
Printed in The Netherlands.
Preface
Today it is expected from food biotechnologists that they satisfy many requirements related to
health benefits, sensory properties and possible long-term effects associated with the
consumption of food produced via modem biotechnology. This calls for an interdisciplinary
approach to research, a necessity that can hardly be overemphasised, in view of the current
public concem regarding the entire concept ofbiotechnology.
The aim of the Intemational Symposium on Food Biotechnology held 9-12 May 1999 in
Zakopane, Poland, was
1. to assess the impact ofbiotechnology on food production, and
2. to provide a meeting platform for scientists and engineers, both from academia and
industry, involved in all aspects of food biotechnology, including the disciplines
microbiology, biochemistry, molecular biology, genetic engineering, agro-biotechnology
and food process engineering.
The symposium was organised by the Biotechnology Section of the Polish Biochemical
Society and the Institute of Technical Biochemistry, Technical University of Lodz, under the
auspices of the Working Party on Applied Biocatalysis, European Federation of
Biotechnology, the Task Group on Public Perception of Biotechnology, and the Committee of
Biotechnology and the Committee of Food Chemistry and Technology, Polish Academy of
Sciences.
Over 120 participants with 86 contributions (oral or poster) attended this scientific event.
Delegates had the opportunity to hear lectures on genetically modified organisms, food
processing and novel food products, measurement and quality control, and on legal and social
aspects of food biotechnology. The papers included in these proceedings are categorised
according to these topics.
During the symposium it became clear that much progress has been made in the last few years
as result of the application of modem biotechnology throughout the whole food chain.
However, because of lack of functionality in relation to consumer profits, questionable
economics and difficult public acceptance, the question of better perspectives for modem
biotechnology in that area is still open.
We wish to thank the DSM Food Specialities, The Netherlands, for a sponsorship, which
covers the costs of publication of this book.
We hope that the symposium and this book, which contains most papers presented in
Zakopane, will make a useful contribution to this key area, i.e. modem food biotechnology.
The Editors
Zakopane, Poland, May 1999
Just a little gives you a lot extra When you add our proven skills in food Although the name has changed . Gist-brocades Food Specialties is
ingredients to your product and market know-how Together, they cre- now a part of DSM - our technology and service are as outstandmg as
ate a unique recipe for success. With the ability to enhance appearance, ever That means world-class expertse In fermentation and enzymology
taste, texture and nutrition To improve processing characteristics And With all the backing of a malor company that is committed to your
to Increase efficiency In brief, to meet your specific, market-oriented products. and to your business. 50 add a touch of DSM Food
needs, whether they relate to existing products or totally new concepts Speclalttes And see the difference it makes
DSM Food Specialties
DSM FoodSpeoalber. PO Box 7, 2600 MA DELFT. THE NETHERLANDS, JEL [phone]. FAX [phone], INTERNET www.dsm-foodspeoalbes corn
vii
ACKNOWLEDGEMENTS
The Organizing Committee gratefully acknowledges the support of
the following sponsors:
DSM Food Specialities
State Committee for Scientific Research
ICN Biomedicals
Sugar Plant Ostrowy
Silesian Distillery
Brewery Okocim
Sigma-Aldrich
Technical University of Lodz
This Page Intentionally Left Blank
ix
The Participants of an International Symposium "Food Biotechnology"