Recent Advances in Enzymes in Grain Processing

Hardcover  452 pages; 195 figures; 95 tables  ISBN 9090166718      £85.00

Scientists are rapidly gaining insight into the function and specificity of enzymes. Furthermore, new enzymes are being developed that allow for novel applications or significant improvements in existing applications. This book will help food scientists improve the selection of enzymes for meeting the requirements of specific processes.

This comprehensive title, provides sections on amylolytic enzymes, cell wall hydrolysing enzymes, non-hydrolytic enzymes, endogenous enzymes, endogenous enzyme inhibitors, food applications, beverage applications, feed applications, as well as the significance and general applications of enzymes.

This reference will be valuable to researchers in academia and industry and vital to professionals involved in biotechnological processes in which grains are used, including milling, bread making, malting and brewing, animal feed production, and gluten starch separation.

Contents

Foreword

Preface

PART I: AMYLOLYTIC ENZYMES: What Makes Cyclodextrin Glycosyltransferase a Transferase?; Docking Exploration of ?-(1,6) Branched Maltodextrins in Barley Amylase; Barley Amylase Isozyme 3D Structures at Work Reveal Remarkable Differences and a Novel Role of Their C-Terminal Domain; Action Pattern of Maltose-Forming Amylase from Streptomyces sp. and its Application in Baking; Is the Hagberg Falling Number Always Linked to the Amylase Activity of Wheat?

PART II: CELL WALL HYDROLYSING ENZYMES: The Structural Basis for the Ligand Promiscuity Displayed by Family 29 Carbohydrate-Binding Modules; A Novel Xylanase XYN IV from Trichoderma Reesei and its Action on Different Xylans; endo-Xylanase Activity Assessment: a State of the Art; Three Types of endo-Xylanase Produced by Schizophyllum commune; A Screening Method for Endo-Xylanase Substrate Selectivity; Mode of Action of Two Thermophilic Endoxylanases on Water-Unextractable Arabinoxylan; Relative Activity of Endoxylanases towards Water-Unextractable Arabinoxylan in Wheat Bran; Characerisation of Arabinofuranosidases from Aspergillus kawachii and Aspergillus awamori; Feruloyl Esterases for Studying Plant Cell Wall Structure and Polymer Interactions

PART III: NON-HYDROLYTIC ENZYMES: Enzymes for Cross-linking of Cereal Polymers; Improvement of Cereal Protein Networks through Enzymes; Studies on the Effects of Microbial Transglutaminase on Gluten Proteins of Wheat; Oxidation of Glutathione by Purified Wheat and Soybean Lipoxygenasesin the Presence of Linoleic Acid at Various pH; Kinetic Studies of the Oxidation of Ferulic Acid Isomers and its Dehydrodimers by purified Peroxidases; Disulphide Formation Catalysed by Aspergillus niger Sulfhydryl Oxidase and Wheat Glutathione Dehydrogenase in Thiol Mixtures: Comparison with the Potassium Bromate Effect; Crosslinking of Oat Proteins with Transglutaminase and Oxidative Enzymes

PART IV: ENDOGENOUS ENZYMES: Enzymes Involved in Biosynthesis/Degradation of Avenantramides in Oat Grains; Phytase from Wheat, Barley and Rice Belongs to the Purple Acid Phosphatase Family; Structure and Function of ?-Glucosidase in Grains; The Effect of Germination on Some Hydrolytic Enzyme Activities in Rye Kernels; Enzymatic Activities in Dormant and Germinated Rye and Wheat Grains;

PART V: ENDOGENOUS ENZYME INHIBITORS: The Interaction of Barley Amylases /Subtilisin Inhibitor and of Other Amylases with Proteinaceous Inhibitors of Cereal Origin; Study of XIP-I, a Xylanase Inhibitor Protein from Wheat, and its Interaction with Xylanases; Characterisation of a Family 11 Xylanase Binding Site with the Wheat Proteinaceous Inhibitor, XIP-I; TAXI-Type Xylanase Inhbitors in Cereals: Occurrence, Structure and Properties; Heterologous Expression of Wheat Xylanase Inhibitor TAXI-I; Preliminary Crystallographic Analysis of Triticum aestivum Xylanase Inhibitor (TAXI); Affinity Chromatography based Purification of Aspergillus niger Xylanases and their Inhibition by Wheat Xylanase Inhibitors

PART VI: FOOD APPLICATIONS: Amylases in Baking; Utilisation of Thermostable Mutant Amylases for Breadmaking; Comparison of effects of Xylanases with Fungal Amylases in Five Flour Types; Novel Tailor-made Xylanases: their Characterisation, Performance in Cereal Processing and Use as a Tool to Understand Xylanase Functionality in Baking; Impact of Endoxylanases With Different Substrate Selectivity on Gluten-Starch Separation; Improvement of Texture and Volume in White Wheat Bread Rolls by Incorporation of Microbial Hemicellulase Preparations; Explaining the Synergy Between Pentosanase and Glucose-Oxidase; Generation of Lipases with Different Specificities and Functionalities in Baking; Nutritional Improvement of Whole Wheat Bread through Phytase Activity during Breadmaking; Degradation of High Molecular Weight Glutenin Subunits during Wheat Sourdough Fermentation; Interactions Between Enzymes and Components of Flour in Breadmaking Processes; Effects of Various Kinds of Enzymes on Dough Properties and Bread Qualities; Biochemical Factors of Importance in the Oxygen Consumption of Unyeasted and Yeasted Wheat Flours during Dough Mixing; Kinetic Study of Thiol Consumption by Potassium Bromate in Aqueous Solutions, in Water-Flour Suspensions and in Wheat doughs; Study of Various Enzymes Using Chopin Devices; Rye and Rye Bread in Lithuania: Situation and Perspectives; Application of a Multi-enzyme Composition in Mixed Wheat-Oat Breadmaking

PART VII: BEVERAGE APPLICATIONS: Modification of the Cell Walls of the Starchy Endosperm of Barley by the Enzymic Activity of a Microbial Starter Culture During Malting; Effects of Addition of Exogenous Enzymes when Mashing with 100% Unmalted Barley; Effects of Endogenous Enzymes on Final Wort Quality when Mashing with Increasing Levels of Unmalted Barley as Adjunct; Proteolytic Activity of Lactic Acid Bacteria and their Effect on Beer Quality; Enzymic Processing of Brewer's Spent Grain; The Influence of Steam Treatment of -Glucanase Activity of Malt Barley and the Use of a Starter Culture

PART VIII: FEED APPLICATIONS: Factors Influencing the Use of Enzymes in Cereal-Based Diets; The Presence of Carbohydrate Binding Modules is Important for the Function of Recombinant Xylanases Used to Supplement Cereal-Based Diets; In Vitro Test to Evaluate Protein Degradation by Feed Enzymes; In Vitro Analysis of Feed Enzymes

PART IX: SIGNIFICANCE AND GENERAL APPLICATIONS: The Enzymes Market for Grain Processing; How Enzymes Could Affect Wheat Grain Processing; Non-Starch Polysaccharide Hydrolysing Microbial Enzymes in Grain Processing; Application of Recombinant E. coli Cells Expressing the Gene Encoding Glucosyl Transfer Enzyme of Xanthomonas campestris WU-9701 for Anomer-Selective Glucosylation of Menthol; Anomer-Selective Glucosylation of (+)-Catechin and Hydroquinone Using Glucosyl Transfer Enzyme of Xanthomonas campestris WU-9701;Enzymatic Processing and Technical Applications of Rice Grain;

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American Association of Cereal Chemists : analytical methods : baking : cereals : enzymology : starch