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Enzyme-assisted food processing

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Book cover Green Technologies in Food Production and Processing

Part of the book series: Food Engineering Series ((FSES))

Abstract

Enzymes, as biological catalysts, have been used extensively as processing aids in the food industry for the past several decades. They help to achieve desired attributes such as texture, color, flavor, and other important qualities of food materials, thus enabling raw materials and ingredients to be transformed into finished products. Compared with most traditional methods, utilization of enzymes in food processing provides a greener food chemistry approach as enzymes are natural proteins and have very high selectivity and specificity. The chapter provides detailed information on enzymatic modifications of foodstuffs and is structured in four main parts to answer the following questions (1) What are the major sources of enzymes? (2) What are their key properties? (3) How are they used in food processing? and (4) How can they be controlled when used in the development of food products and ingredients? The mode of action of the major enzyme groups (i.e., oxidoreductases, transferases, proteases, carbohydrases, lipases, and isomerases) is discussed in detail. In addition, for each group, examples are given of particular uses of the enzymes in the food and feed industries. The impact of different conditions, that is, temperature, pH, and inhibitors, as well as water activity on enzymatic activity of the different enzymes, is further provided.

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Author information

Authors and Affiliations

  1. Food Science and Agricultural Chemistry Department, McGill University (Macdonald Campus), Quebec, Canada, H9X 3V9

    Benjamin K. Simpson

  2. Bioresource Engineering Department, McGill University (Macdonald Campus), Quebec, Canada, H9X 3V9

    Xin Rui

  3. Hei Long Jiang Ba Yi Agricultural University College of Food Science, Da Qing, PR China

    Jiang XiuJie

Authors
  1. Benjamin K. Simpson
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  2. Xin Rui
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  3. Jiang XiuJie
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Corresponding author

Correspondence to Benjamin K. Simpson .

Editor information

Editors and Affiliations

  1. Food Research & Development Centre, Agriculture and Agri-Food Canada, Casavant Boulevard W. 3600, St.-Hyacinthe, J2S 8E3, Québec, Canada

    Joyce I. Boye

  2. Food Research & Development Centre, Agriculture and Agri-Food Canada, Casavant Boulevard W. 3600, St.-Hyacinthe, J2S 8E3, Québec, Canada

    Yves Arcand

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Simpson, B.K., Rui, X., XiuJie, J. (2012). Enzyme-assisted food processing. In: Boye, J., Arcand, Y. (eds) Green Technologies in Food Production and Processing. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-1587-9_13

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