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Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries
Mohamed Ghoul (Edited by), Ghoul (Author)
9781789451375, Wiley
Hardback, published 17 September 2024
320 pages
23.5 x 15.6 x 2 cm, 0.717 kg
Consumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satisfy this demand. Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry. The first part of the book is devoted to the presentation of different classes of enzymes, production and application processes, ways of improving enzymes and the main industrial applications using biocatalysts. The second part of the book describes a family of micro-organisms widely used in health food processing and formulation: lactic acid bacteria and bifidobacteria. Then, the most commonly used encapsulation matrices, encapsulation processes and the process of bacterial adhesion to these matrices are discussed. Finally, the best-known fermented foods and new approaches developed in this field are presented.
Preface xi Introduction xiii Part 1. Enzymatic Processes in the Food Industry 1 Introduction to Part 1 3 Chapter 1. General Characteristics of Enzymes 5 1.1. Notion of catalysis 5 1.2. Notion of specificity 7 1.3. Nomenclature 7 1.4. Mechanism of enzyme catalysis 9 1.5. Single-substrate enzyme kinetics 11 1.6. Effects of the environment on activity 13 1.7. Multi-substrate enzyme kinetics 18 Chapter 2. Classification of Enzymes Used in the Food Industry 21 2.1. Oxidoreductases (CE1) 22 2.2. Transferases (CE2) 22 2.3. Hydrolases (CE3) 23 2.4. Lyases (CE4) 24 2.5. Isomerases (CE5) 24 2.6. Ligases (CE6) 25 Chapter 3. Mode of Action of the Main Enzymes Used in the Food Industry 27 3.1. Enzymes involved in the starch degradation reaction 27 3.2. Enzymes involved in the degradation of lignocellulosic substrates 29 3.3. Enzymes involved in the degradation of pectin-type substrates 33 3.4. Enzymes involved in the degradation of lipid substrates 36 3.5. Enzymes involved in protein degradation 37 Chapter 4. Enzyme Production for Food Applications 41 4.1. Amylases 42 4.2. Pullulases 44 4.3. Lignocellulases 44 4.4. Pectinases 49 4.5. Lipases 52 4.6. Proteases 54 4.7. Conclusion 58 Chapter 5. Ways to Improve Enzymatic Processes 59 5.1. Enzyme engineering 59 5.2. Process engineering 89 Chapter 6. Main Enzymatic Processes in the Food Industry 107 6.1. Baking and pastry 107 6.2. Malting and brewing 110 6.3. Starch and its by-products 114 6.4. Milk 116 6.5. Fat 120 6.6. Meat and seafood products 124 6.7. Flavors and additives 127 6.8. Fruit juices and wines 130 Part 1 References 137 Part 2. Lactic Acid Bacteria and Bifidobacteria: A Fermented Food Source 163 Introduction to Part 2 165 Chapter 7. Lactic Acid Bacteria and Bifidobacteria 167 7.1. Taxonomic notions and the definition of "probiotic" 167 7.2. The probiotics market and health claims 170 7.3. Prebiotics 172 Chapter 8. Bifidobacteria: From Commensal Bacteria to Probiotics and Metabiotics/Postbiotics 175 8.1. Taxonomy and ecological aspects of commensal bifidobacteria: discovery and identification criteria 175 8.2. Production of probiotics and metabiotics/postbiotics 191 8.3. Industrial applications 196 8.4. Prospects for development and innovation: metabiotics/postbiotics (bifidobacterial lipoproteins), therapeutic targets 199 Chapter 9. Lactobacilli: Strain Selection and Probiotic Effects 211 9.1. Species, strain identity and origin 211 9.2. Physiology of probiotic strains 213 9.3. Impact of lactobacilli on digestive health 215 Chapter 10. Encapsulation Processes 225 10.1. Definition and aims of encapsulation 225 10.2. Atomization 227 10.3. Extrusion 230 10.4. Emulsification 232 10.5. Coating 233 Chapter 11. Encapsulation Matrices 237 11.1. Polysaccharides 237 11.2. Proteins 239 11.3. Bacterial adhesion to encapsulation materials 240 11.4. Conclusion 243 Chapter 12. Fermented Foods 245 12.1. Traditional fermented foods 246 12.2. New approaches to fermentation 254 Part 2 References 257 Conclusion 291 List of Authors 293 Index 295
Mohamed GHOUL
Mohamed GHOUL
Isabelle CHEVALOT
Isabelle CHEVALOT, Mohamed GHOUL and Seraphim PAPANIKOLAOU
Latifa CHEBIL and Mohamed GHOUL
Catherine HUMEAU, Mohamed GHOUL and Seraphim PAPANIKOLAOU
Mohamed GHOUL and Seraphim PAPANIKOLAOU
Isabelle CHEVALOT and Catherine HUMEAU
Latifa CHEBIL and Mohamed GHOUL
Marie-Bénédicte ROMOND
Jennifer BURGAIN and Marie-Bénédicte ROMOND
Frank PIVA and Marie-Bénédicte ROMOND
Jennifer BURGAIN and Marie-Bénédicte ROMOND
Jennifer BURGAIN, Joël SCHER and Claire GAIANI
Jennifer BURGAIN, Joël SCHER and Claire GAIANI
Frank PIVA and Marie-Bénédicte ROMOND
Mohamed GHOUL
Subject Areas: Science: general issues [PD]
