Table Of ContentAbhishek Dutt Tripathi
Kianoush Khosravi-Darani
Suresh Kumar Srivastava Editors
Novel Food
Grade
Enzymes
Applications in Food Processing and
Preservation Industries
Novel Food Grade Enzymes
(cid:129)
Abhishek Dutt Tripathi
(cid:129)
Kianoush Khosravi-Darani
Suresh Kumar Srivastava
Editors
Novel Food Grade
Enzymes
Applications in Food Processing and
Preservation Industries
Editors
AbhishekDuttTripathi KianoushKhosravi-Darani
DepartmentofDairyScience&Food DepartmentofFoodTechnologyResearch
Technology NationalNutritionandFoodTechnology
BanarasHinduUniversity ResearchInstitute
Varanasi,UttarPradesh,India Tehran,Iran
SureshKumarSrivastava
SchoolofBiochemicalEngineering
IndianInstituteofTechnologyBHU
Varanasi,India
ISBN978-981-19-1287-0 ISBN978-981-19-1288-7 (eBook)
https://doi.org/10.1007/978-981-19-1288-7
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Preface
Enzymesplayasignificantroleinpharma,agriculture,andotheralliedindustries.In
the modern era, there is significant application of enzymes in food processing
industriesandourproposedbookwillgivedeeperinsightintofoodapplicationsof
enzymes. This book covers all the aspects of enzyme including its classification,
kinetics, microbial production, biosynthetic pathways, commodity-wise industrial
applications,anditsdownstreamprocessingstrategies.Thebroadfocusofthisbook
willbeontheapplicationofvariousclassesofenzymesindairy,fruitsandvegeta-
ble,cerealsandoilseeds,meatandpoultry,brewingandfoodpackagingindustries.
Thefirstchapterofthisbookgivesabriefintroductionaboutenzymesclassifications
andtheirkinetics.Chapters2,3,5,6,7,and8provideinformationregardingenzyme
applications in different food commodities like fruits and vegetables, dairy, bever-
age, and meat processing industries. These chapters also focus on different food
gradeenzymebiosynthesismechanisminsimplerandillustrativeway.Besidesthat,
this book will also allow the readers to understand the biosynthesis, production,
optimization, and purification of certain less known enzymes such as CGTase and
naringinase.Chapters9and12ofthisbookwillbegivingsomenovelinformation
related to application of enzymes specifically for improvement of flavor, color,
organoleptic attributes, shelf-life extension, and consumer acceptability of value-
added diversified food products. Chapters 10 and 11 also cover some of the very
interestingaspectsofenzymesapplicationinthefoodpackaginganddevelopmentof
biosensorswhichwillbehighlybeneficialforthoseresearchersandstudentswhoare
interestedinlearningthefoodsafetyissuesandindulgedinproductqualityimprove-
ment. Enzymes play a significant role in the development of GM (Genetically
Modified)foodproduction.Chapters13and14providedetailedinformationrelated
to enzymes application in GM foods. Chapter 15 highlights the various enzyme
infusion strategies adopted in the food processing industries that will enable the
students and entrepreneurs to understand the basic concept of enzyme activity and
stability after infusion in food. Future prospects of enzymes and their
nanotechnological applications have been discussed in Chapters 16 and 17 of this
book. The illustrated case studies related to certain novel enzymes will allow the
academicians and researchers to broaden their knowledge and will provide an
opportunity to carry out extensive research work pertaining to the applications of
such enzymes. The authors contributing to this book have already done extensive
v
vi Preface
research work in the proposed area and the contributed chapters will also be
highlighting some of the salient research work already published in the reputed
journals by internationally recognized authors in the proposed area. The flowchart
describedincertainchapterswillprovideallthenecessaryinformationrelatedtothe
production, optimization, and characterization of food grade enzymes in simpler
manner. This book will not only cover the basic enzyme kinetics part but also
provide information related to the efficient enzyme recovery and purification pro-
cess. It also gives broad information on the factors affecting enzyme activity and
stability as well as involvement of enzyme in the development of functional food
combatingchronicdiseasesanddisorders.
Asperoursurvey,onlyfew booksareavailable ontherole ofenzymesinfood
processing although this is a prominent area of study and needs to be covered in
detail.Theearlierbooksprimarilyfocusedonthegeneralenzymepropertiesandits
application.However,nodeepinsightknowledgepertainingtothecommodity-wise
applicationoffoodgradeenzymeshasbeenpreviouslyillustrated.Wehavetriedto
coveralltheaspectsoffoodgradeenzymesincludingitsgeneralproperties,kinetics,
wide application in all the food processing and packaging industries. Although
numerousbooksonmedicalandtherapy-basedapplicationofenzymesareavailable
inthemarket,nobooksonwiderperspectiveoffoodgradeenzymesapplicationsare
available till now. The simpler language, clearly illustrated concepts, and broadly
discussedcasestudiesrelatedtovariousfoodgradeenzymeswillenablethereaders
to strengthen their concept and knowledge. This book will be beneficial for the
facultymembers, undergraduate,postgraduate,and PhD students of Microbiology,
Food Technology, Dairy Technology, Horticulture, Biotechnology, Biochemistry,
andotherallieddisciplineofLifeScience.Thisbookwillalsobebeneficialtothose
authors who are indulged in the research activities related to the above-mentioned
subjectareassuchasfoodscience,enzymeandfermentationtechnology,bioprocess
technology, and biochemical engineering. The involvement of foreign authors and
editorswillprovidedeeperinsightaboutthesubjectknowledgeandwillimprovethe
qualityofbookcontentmakingitreadableandacceptableatgloballevel.Ihopethe
readerswillenjoyreadingthisbookandwilldevelopinterestintheareaofenzyme
technology.
Varanasi,UttarPradesh,India AbhishekDuttTripathi
Tehran,Iran KianoushKhosravi-Darani
Varanasi,UttarPradesh,India SureshKumarSrivastava
Acknowledgments
Iamgratefultomyco-editors,Prof.SureshKumarSrivastava,SchoolofBiochemi-
cal Engineering Indian Institute of Technology (IIT), Banaras Hindu University,
India, and Prof. Kianoush Khosravi-Darani, National Nutrition and Food Technol-
ogyResearchInstituteofIranforprovidingtheimmensesupportincompilationof
this book. I am thankful to all my authors from India, Iran, and Nigeria who
contributed different chapters for this book as per their expertise. I am grateful to
SpringerNaturegroupforselectingourbookproposalandpermittingustocomplete
thistask.Iamthankfultoexternalreviewerswhoapprovedthebookproposalafter
thoroughevaluation.IpaymysinceregratitudetoourDirectorandEsteemedDean
fortheirconstantencouragement.IamgratefultomyHeadoftheDepartmentProf.
DineshChandraRai,DepartmentofDairyScienceandFoodTechnology,Institute
ofAgriculturalSciences,BanarasHinduUniversity,India,forhisimmensemotiva-
tionandprovidingnecessaryfacilitiesrequiredforcompilationofthisbook.Iwould
like to pay my sincere thanks to my parents Shri Vishnu Dutt Tripathi and Mrs.
UrmilaTripathifortheirencouragementandsupport.Iwouldliketopaymysincere
thankstomybelovedwifeMrs.PriyanakaUpadhyayandmykidsMasterOjasand
BabyPrajulfortheirkindsupportandcooperation.Lastly,Iamthankfultoalmighty
whoblessedmewiththecompletionofthistask.
vii
Contents
1 FoodEnzymes:GeneralPropertiesandKinetics. . . . . . . . . . . . . 1
S.M.Khade,S.K.Srivastava,L.H.Kamble,andJ.Srivastava
2 Plants-andAnimal-DerivedEnzymesandTheirPotential
ApplicationinFoodProcessingandPreservation. . . . . . . . . . . . 17
MahmoudAminlari
3 RoleofEnzymesinFruitandVegetableProcessingIndustries:
EffectonQuality,ProcessingMethod,andApplication. . . . . . . 65
MemthoiDeviHeirangkhongjam,KanikaAgarwal,AparnaAgarwal,
andNidhiJaiswal
4 Productionofα,β,andγ-CyclodextrinGluconotransferase
(CGTase)andTheirApplicationsinFoodIndustry. . . . . . . . . . 107
RizulGautamandShailendraKumarArya
5 EnzymeinMilkandMilkProducts:RoleandApplication. . . . . 139
AparnaAgarwal,NamanKaur,NidhiJaiswal,MemthoiDevi
Heirangkhongjam,andKanikaAgarwal
6 EnzymesinBrewingandWineIndustries. . . . . . . . . . . . . . . . . . 165
S.PatiandD.P.Samantaray
7 EnzymesinMeat,Fish,andPoultryProductsProcessing
andPreservation-I. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 183
KhadijehAbhariandHedayatHosseini
8 EnzymesinMeat,Fish,andPoultryProductProcessing
andPreservation-II. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 193
SandeshSureshKarkal,AnushmaVenmarath,
SureshPuthenveetilVelappan,andTanajiG.Kudre
9 EnzymesinFunctionalFoodDevelopment. . . . . . . . . . . . . . . . . 217
IranAlemzadeh,AsmaSadatVaziri,KianoushKhosravi-Darani,
andPierreMonsan
iixx
x Contents
10 EnzymesasActivePackagingSystem. . . . . . . . . . . . . . . . . . . . . 253
AmirHeydariandNeginMahmoodi-Babolan
11 EnzymesasaToolinFoodAnalysisandFoodbornePathogen
Detection. . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 265
PreethiSudhakara,JerrineJoseph,SPriyadharshini,JemmyChirsty,
AlexAnand,DavamaniChristober,andAruniWilsonSanthosh
Kumar
12 EnzymesinFlavorDevelopmentandFoodPreservation. . . . . . . 317
FatanehHashempour-BaltorkandParastouFarshi
13 EnzymesfromGeneticallyModifiedOrganismsandTheir
CurrentApplicationsinFoodDevelopmentandFoodChain. . . 357
SenthilkumarMuthusamy,ShilpaAjit,AshaV.Nath,
J.AnupamaSekar,andT.S.RamyaaLakshmi
14 CurrentApplicationsofEnzymesinGM(GeneticallyModified)
FoodDevelopmentandFoodChain. . . . . . . . . . . . . . . . . . . . . . 383
NafisehSadatNaghavi,FatemehMahmoodsaleh,
andMasoumehMoslemi
15 EnzymeImmobilizationandItsApplicationStrategiesinFood
Products. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 411
NafisehSadatNaghavi,NazaninSanei,andMartinKoller
16 ProspectsandChallengesinFood-GradeEnzymesIndustrial
Production. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 439
MusliuOlusholaSunmonuandMayowaSaheedSanusi
17 NanotechnologyandFoodGradeEnzymes. . . . . . . . . . . . . . . . . 455
ZahraBeigMohammadi,KhadijehKhoshtinat,SanazGhasemi,
andZahraAhmadi
About the Editors
Abhishek Dutt Tripathi is an assistant professor in the Department of Dairy
Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu
University, India. He has published more than 75 research papers and articles in
journals of national and international repute. His field of specialization is food
chemistry, enzyme technology, fermentation technology, and food microbiology.
Hehasalsopublishedtwobooks,twomanuals,andmanybookchaptersassociated
with food and bioprocess technology. He has received several prestigious national
and international awards and is also serving as editor and reviewer with many
internationalandnationaljournals.
KianoushKhosravi-Darani (co-editor)isaprofessorattheNationalNutritionand
FoodTechnologyResearchInstituteofIran.Shehasmorethan20yearsofteaching
and research experience. She has published more than 125 research papers in
journals of national and international repute. She is editor-in-chief of the journal
AppliedFoodBiotechnologyindexedinwebofscience.Shehasreceivedanumber
of prestigious awards in the field of food biotechnology. She has done extensive
research work in the area of food science and technology, enzyme and bioprocess
technology, and biopolymers. She has published number of books in reputed
publication.
Suresh Kumar Srivastava is an institute professor at the School of Biochemical
Engineering, Indian Institute of Technology (BHU), India. He has more than
30 years of teaching and research experience. He has published more than
70researchpapersinjournalsofnationalandinternationalrepute.Hehasreceived
number of prestigious awards from different government organizations and held
prestigious positions in board of studies at different Indian Universities and also
servedasmemberofdifferentadministrativecommitteesrelatedtoR&D.Hisareaof
specialization in enzyme engineering, enzyme technology, food technology, and
biochemicalengineering.
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