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.
Table of Contents:
Preface xi
Mohamed GHOUL
Introduction xiii
Mohamed GHOUL
Part 1. Enzymatic Processes in the Food Industry 1
Introduction to Part 1 3
Isabelle CHEVALOT
Chapter 1. General Characteristics of Enzymes 5
Isabelle CHEVALOT, Mohamed GHOUL and Seraphim PAPANIKOLAOU
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
Latifa CHEBIL and Mohamed GHOUL
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
Catherine HUMEAU, Mohamed GHOUL and Seraphim PAPANIKOLAOU
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
Mohamed GHOUL and Seraphim PAPANIKOLAOU
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
Isabelle CHEVALOT and Catherine HUMEAU
5.1. Enzyme engineering 59
5.2. Process engineering 89
Chapter 6. Main Enzymatic Processes in the Food Industry 107
Latifa CHEBIL and Mohamed GHOUL
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
Marie-Bénédicte ROMOND
Chapter 7. Lactic Acid Bacteria and Bifidobacteria 167
Jennifer BURGAIN and Marie-Bénédicte ROMOND
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
Frank PIVA and Marie-Bénédicte ROMOND
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
Jennifer BURGAIN and Marie-Bénédicte ROMOND
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
Jennifer BURGAIN, Joël SCHER and Claire GAIANI
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
Jennifer BURGAIN, Joël SCHER and Claire GAIANI
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
Frank PIVA and Marie-Bénédicte ROMOND
12.1. Traditional fermented foods 246
12.2. New approaches to fermentation 254
Part 2 References 257
Conclusion 291
Mohamed GHOUL
List of Authors 293
Index 295
