Effect of High-Pressure Technologies on Enzymes

Science and Applications
Erscheinungsjahr 2023
ISBN: 978-0-323-98386-0
Verlag: Elsevier Science

Buch, Englisch, 464 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 970 g

Effect of High-Pressure Technologies on Enzyme: Science and Applications provides a deep, practical discussion of high-pressure processing (HPP) and high-pressure homogenization (HPH) technologies and biochemical approaches, applied across research and industry, with applications ranging from food to pharmaceuticals and commercial enzyme production. Early chapters discuss foundational aspects of HPP and HPH approaches; the science of enzyme modification; and basic aspects of enzyme activity, stability, and structure as studied in biochemical processes. Later chapters consider the effect of HPP and HPH technologies and their mechanisms of controlling enzyme modification to improve enzyme performance for chosen applications. Special attention is paid to the application of HPP and HPH technologies and enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes, as well as the challenges of undesirable enzyme inactivation. The final chapter discusses future directions of the field and technologies, and expanded applications.

Zielgruppe

Researchers and professionals (in university and industrial settings) in Biochemistry, Enzymology, Food Science, Food Technology, Biotechnology, and Chemical Biology

Autoren/Hrsg.

Leite Júnior, Bruno Ricardo de Castro

Tribst, Alline Artigiani Lima

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
• Naturwissenschaften Biowissenschaften Molekularbiologie
• Naturwissenschaften Biowissenschaften Biowissenschaften
• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Verfahrenstechnik, Chemieingenieurwesen

Inhaltsverzeichnis

1. Use of high-pressure technologies on enzymes 2. Effects of high pressure on protein stability, structure, and function-Theory and applications 3. Effect of high-pressure technologies on enzyme activity and stability 4. Effect of high-pressure processing on the kinetic parameters of enzymes 5. Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction 6. High-pressure processing associated with other technologies to change enzyme activity 7. Effects of high-pressure processing on enzyme activity in milk and dairy products 8. Effects of high-pressure homogenization on enzyme activity in milk and dairy products 9. Effects of high-pressure processing on enzyme activity in meat, fish, and eggs 10. Effect of high-pressure homogenization on enzyme activity in juices 11. Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products 12. Applications of high-hydrostatic-pressure processing on microbial enzymes 13. Applications of high-pressure homogenization to microbial enzymes 14. Effect of high-pressure technologies on enzymes used in nonfood processing applications 15. Future challenges of using high-pressure technologies on enzymes

Über Autor(innen)

Tribst, Alline Artigiani Lima
Dr. Alline Artigiani Lima Tribst is Researcher and Coordinator of the Center for Food Studies and Research (NEPA) at the University of Campinas (UNICAMP) and works on the development of new food products, innovations in enzyme processing, and studies with consumers. Alline has published several chapters of books and scientific articles in high-impact international journals. She was the Winner of the CREA 2006 Award for Academic Excellence in the area of Food Engineering and the CAPES Thesis Award 2013, for the best thesis in the area of food science in Brazil in 2012.

Leite Júnior, Bruno Ricardo de Castro
Dr. Bruno Ricardo de Castro Leite Júnior is Professor at the Federal University of Viçosa (UFV, Brazil). His experience is grounded in emerging technologies, non-thermal processes, and high-pressure processing of enzymes. Bruno has published several chapters and papers in high-impact international journals. He is Head of the Food Processing Innovation Research Group (LIPA) at the University of Viçosa. Dr. Leite Júnior has been developing projects focused on the use of ultrasound, high-pressure homogenization, high-pressure processing, and ozone in enzyme processing in collaboration with other institutions. Dr. Leite Júnior was the Winner of the CAPES Thesis Award in the area of food science in Brazil in 2018.