Fundamental Food Microbiology, Third Edition - Fuad Fathir

243
CHAPTER 17
Food Ingredients and Enzymes of Microbial
Origin
CONTENTS
I. Introduction ..............................................................................................244
II. Microbial Proteins and Food Additives ...................................................244
A. Single-Cell Proteins (SCPs) .............................................................244
B. Amino Acids ....................................................................................245
C. Nutraceuticals and Vitamins ............................................................245
D. Flavor Compounds and Flavor Enhancers .......................................246
E. Colors ...............................................................................................247
F. Exopolysaccharides (EPS) ...............................................................247
G. Organic Acids ...................................................................................247
H. Preservatives .....................................................................................247
III. Microbial Enzymes in Food Processing ..................................................248
A. Enzymes Used ..................................................................................248
1. a-Amylase, Glucoamylase, and Glucose Isomerase .................248
2. Catalase ......................................................................................248
3. Cellulase, Hemicellulose, and Pectinase ...................................248
4. Invertase .....................................................................................249
5. Lactase ........................................................................................249
6. Lipases ........................................................................................249
7. Proteases .....................................................................................250
B. Enzyme Production by Recombinant DNA Technology ................250
C. Immobilized Enzymes ......................................................................250
1. Adsorption on a Solid Support ..................................................250
2. Covalent Bonding .......................................................................251
3. Entrapping ..................................................................................251
4. Crosslinking ...............................................................................251
D. Thermostable Enzymes ....................................................................252
E. Enzymes in Food Waste Treatment .................................................253