The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes currently exist on the market, none offer the specialized focus on fruits and vegetables like this one. With contributions from more than 25 contributors who are experts in their respective fields, Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications focuses on the most promising international research developments and their current and potential industrial applications. This book is devoted to enzymes in fruit and vegetable processing: from chemistry to engineering aspects. It discusses the effect of enzymatic reactions on color, flavor, and texture; enzyme-assisted production of value-added products from fruit and vegetable processing; the effects of non-thermal technologies on fruit and vegetable enzymes; biosensors for fruit and vegetable processing; and future trends for the industrial use of enzymes. This complete reference discusses the latest enzyme-assisted technologies and potential applications of cutting-edge approaches to help fruit and vegetable processors remain competitive in a fast-paced global market. It is also valuable for graduate students and novice researchers who will undoubtedly play an important role in future research of enzymes in fruit and vegetable processing.
Author(s): Alev Bayindirli
Publisher: CRC Press
Year: 2010
Language: English
Commentary: index is missing
Pages: 373
Tags: Пищевая промышленность;Пищевые и биологически активные добавки;
Enzymes in Fruit and Vegetable Processing - Chemistry and Engineering Applications......Page 4
Contents......Page 6
Preface......Page 8
The Editor......Page 10
List of Contributors......Page 12
1.1 Nature of enzymes......Page 16
1.2 Enzyme classification and nomenclature......Page 17
1.3 Enzyme kinetics......Page 18
1.4 Factors affecting enzyme activity......Page 22
1.5 Enzyme inactivation......Page 25
1.6 Enzymes in fruit and vegetable processing......Page 28
References......Page 31
Contents......Page 34
2.2.1 Phenolic oxidation......Page 35
2.2.1.1 Phenolic oxidation in fruits......Page 37
2.2.1.2 Phenolic oxidation in vegetables......Page 42
2.2.2.1 Garlic greening......Page 45
2.2.2.3 Radish pickle yellowing......Page 46
2.2.3.1 Potato browning......Page 47
2.3.1.1 Blueberry browning......Page 48
2.3.2 Betalain degradation......Page 49
2.3.4 Chlorophyll degradation......Page 50
2.3.4.1 Broccoli yellowing......Page 51
2.4 Conclusions......Page 52
References......Page 53
3.1 Introduction......Page 60
3.2 Aroma volatile compounds in fruits......Page 61
3.3.1 Alcohol acetyl transferase (AAT)......Page 63
3.3.2 Lipoxygenase......Page 68
3.3.3 Alcohol dehydrogenase (ADH) and pyruvate decarboxylase (PDC)......Page 70
3.3.4 Other enzymes......Page 72
3.4 Enzymes of flavor volatiles production and regulation in vegetables—carrot......Page 75
3.5 Conclusions......Page 76
Abbreviations......Page 77
References......Page 78
Contents......Page 86
4.1.1 Describing texture......Page 87
4.1.2 Textural Properties of fruits and vegetables......Page 88
4.2.1.1 Representations of the primary cell wall......Page 90
4.2.1.2 Pectic matrix......Page 92
4.2.1.3 Hemicellulose-cellulose network......Page 94
4.2.2 Changes in cell wall structure and composition......Page 95
4.2.3.1 Enzymes that act on the pectic network......Page 99
4.2.3.2 Enzymes that act on the hemicellulose-cellulose network......Page 106
4.2.3.3 Molecular, biochemical, and hormonal regulation......Page 108
4.2.4.1 Water loss......Page 111
4.2.4.2 Loss of membrane integrity......Page 112
4.2.5 Wounding and the case of fresh-cut produce......Page 113
4.3.1 Conventional breeding......Page 114
4.3.2 Genetic engineering......Page 116
4.3.3 Additives to interfere with texture-related enzymes......Page 117
4.4 Conclusion......Page 119
Abbreviations......Page 120
References......Page 121
5.1 Introduction......Page 138
5.2 Blanching systems......Page 140
5.3 Enzymes responsible for quality deterioration in vegetables......Page 141
5.4.1 Selection of blanching indicator enzyme......Page 142
5.4.2 Thermal stability of indicator enzymes......Page 144
5.4.2.1 Loglinear (monophasic) model......Page 146
5.4.2.2 Biphasic model......Page 147
5.5.1.1 Color and pigments......Page 149
5.5.1.2 Vitamins......Page 153
References......Page 156
6.1 Introduction......Page 160
6.2 Effects of morphological and physiological characteristics of citrus fruits on enzymatic peeling......Page 163
6.3 Citrus species used in enzymatic peeling studies......Page 165
6.4 Treatments prior to enzymatic peeling of citrus fruits......Page 168
6.5 Effect of the pattern of flavedo cuts on peeling efficiency......Page 170
6.6 Effect of vacuum conditions (pressure and time) on citrus fruit peeling efficiency......Page 173
6.7 Enzymatic preparations for the enzymatic peeling of citrus fruits......Page 177
6.8 Influence of temperature and pH on enzymatic peeling......Page 182
6.9 Reuse of the enzyme preparation in an industrial peeling process......Page 184
6.10 Conclusions......Page 186
References......Page 187
7.1 Introduction......Page 190
7.1.1 Non-citrus fruit juice production: World market......Page 191
7.2.1 Extraction methods......Page 192
7.2.2 Clarification and fining......Page 194
7.3 Enzymes in the non-citrus fruit industry......Page 196
7.3.1 Mash enzymatic treatment......Page 197
7.4.1 Temperature dependence on the pectic enzyme activities......Page 198
7.4.2 pH dependence on the pectic enzymes activities......Page 199
7.4.3 Enzymatic hydrolysis of starch in fruit juices......Page 201
7.4.4 pH and temperature dependences on amylases activities......Page 203
7.5.2 Application of immobilized enzymes in fruit juice ultrafiltration......Page 204
7.6 Conclusions......Page 207
References......Page 208
8.1 Introduction......Page 212
8.2 Overview of citrus processing technologies......Page 213
8.3 Pectin methylesterase (PME) in citrus juice......Page 216
8.4 Kinetic parameters of PME thermal inactivation in citrus juices......Page 219
8.5 Clear citrus juice processing......Page 222
8.7 Conclusions......Page 225
References......Page 226
9.1 Introduction......Page 230
9.2 Use of pectinases in winemaking......Page 231
9.2.1 The increase of yield......Page 232
9.2.2 Clarification and filterability of musts and wines......Page 233
9.2.3 Maceration of grapes for red wine vinification......Page 235
9.3 β-Glucosidases......Page 240
9.4 The presence of cinnamyl esterase activity in enzyme preparations......Page 242
9.5 Glucanases......Page 246
9.6 Ureases......Page 247
9.7 Utilization of lysozyme......Page 248
9.8 Conclusions......Page 250
Abbreviations......Page 251
References......Page 252
10.1 Introduction......Page 260
10.2.1 High hydrostatic pressure (HP) processing......Page 262
10.2.2 High-intensity pulsed electric field (PEF) processing......Page 263
10.3.1 Understanding of HP processing effect on stability of enzyme as a protein molecule......Page 264
10.3.2 Effect of HP processing on stability of fruit and vegetable enzymes......Page 267
10.3.3 Understanding of pressure effect on enzymatic reactions in fruit and vegetables......Page 287
10.3.3.1 Case study on texture improvement of fruit and vegetables under pressure......Page 295
10.3.3.2 Case study on health benefit enhancement of Brassicaceae vegetables under pressure......Page 298
10.4.1 Understanding of PEF processing effect on stability of enzyme as a protein molecule......Page 299
10.4.2 Effect of PEF on stability of fruit and vegetable enzymes......Page 300
References......Page 320
11.1 Introduction......Page 328
11.2.1 Biosensor recognition elements......Page 330
11.2.2 Immobilization procedures......Page 331
11.2.3 Transducers......Page 334
11.3 Use of biosensors as analytical tools for fruit and vegetable processing......Page 337
Abbreviations......Page 348
References......Page 349
Contents......Page 356
12.1 Introduction......Page 357
12.2.1 Genome sequencing......Page 358
12.2.2 Omics-facilitated enzyme discovery......Page 359
12.3.1 Structure-function relation......Page 361
12.3.3 High-throughput screening for improved functionality......Page 362
12.4.1 Developing high-producing cell lines......Page 363
12.4.3 Enzyme production and purification......Page 365
12.5.2 Whole fruits......Page 367
12.5.6 Wine mouthfeel......Page 368
12.5.8 Synergistic applications in white wine making......Page 369
12.6 Conclusions......Page 370
References......Page 371
