Effect of High-Pressure Technologies on Enzyme: Science and Applications provides a deep, practical discussion of high-pressure processing (HPP) and high-pressure homogenization (HPH) technologies and biochemical approaches, applied across research and industry, with applications ranging from food to pharmaceuticals and commercial enzyme production. Early chapters discuss foundational aspects of HPP and HPH approaches; the science of enzyme modification; and basic aspects of enzyme activity, stability, and structure as studied in biochemical processes. Later chapters consider the effect of HPP and HPH technologies and their mechanisms of controlling enzyme modification to improve enzyme performance for chosen applications. Special attention is paid to the application of HPP and HPH technologies and enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes, as well as the challenges of undesirable enzyme inactivation. The final chapter discusses future directions of the field and technologies, and expanded applications.
• Offers a broad overview of HPP and HPH approaches and technologies applied in enzyme modification
• Introduces fundamental aspects of enzyme activity, stability, and structure as studied in biochemical processes and applications
• Discusses applications of HPP- and HPH-based enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes
• Includes chapter contributions from international leaders in the field, across research and industry
1. Effect of High-Pressure Technologies on Enzymes: Science and Applications - p. i 2. Cover - p. i 3. Title Page - p. i 4. Copyright Page - p. iv 5. Table of Contents - p. iv 6. Contributors - p. xv 7. Preface - p. xix 8. Chapter 1 Use of high-pressure technologies on enzymes - p. 1 9. Chapter 2 Effects of high pressure on protein stability, structure, and function—Theory and applications - p. 19 10. Chapter 3 Effect of high-pressure technologies on enzyme activity and stability - p. 49 11. Chapter 4 Effect of high-pressure processing on the kinetic parameters of enzymes - p. 77 12. Chapter 5 Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction - p. 109 13. Chapter 6 High-pressure processing associated with other technologies to change enzyme activity - p. 141 14. Chapter 7 Effects of high-pressure processing on enzyme activity in milk and dairy products - p. 169 15. Chapter 8 Effects of high-pressure homogenization on enzyme activity in milk and dairy products - p. 195 16. Chapter 9 Effects of high-pressure processing on enzyme activity in meat, fish, and egg - p. 241 17. Chapter 10 Effect of high-pressure homogenization on enzyme activity in juices - p. 269 18. Chapter 11 Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products - p. 299 19. Chapter 12 Applications of high-hydrostatic-pressure processing on microbial enzymes - p. 331 20. Chapter 13 Applications of high-pressure homogenization on microbial enzymes - p. 373 21. Chapter 14 Effect of high-pressure technologies on enzymes used in nonfood processing applications - p. 405 22. Chapter 15 Future challenges of using high-pressure technologies on enzymes - p. 425 23. Index - p. 441
Effect of High-Pressure Technologies on Enzyme: Science and Applications provides a deep, practical discussion of high-pressure processing (HPP) and high-pressure homogenization (HPH) technologies and biochemical approaches, applied across research and industry, with applications ranging from food to pharmaceuticals and commercial enzyme production. Early chapters discuss foundational aspects of HPP and HPH approaches; the science of enzyme modification; and basic aspects of enzyme activity, stability, and structure as studied in biochemical processes. Later chapters consider the effect of HPP and HPH technologies and their mechanisms of controlling enzyme modification to improve enzyme performance for chosen applications. Special attention is paid to the application of HPP and HPH technologies and enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes, as well as the challenges of undesirable enzyme inactivation. The final chapter discusses future directions of the field and technologies, and expanded applications.
• Offers a broad overview of HPP and HPH approaches and technologies applied in enzyme modification
• Introduces fundamental aspects of enzyme activity, stability, and structure as studied in biochemical processes and applications
• Discusses applications of HPP- and HPH-based enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes
• Includes chapter contributions from international leaders in the field, across research and industry
1. Effect of High-Pressure Technologies on Enzymes: Science and Applications - p. i 2. Cover - p. i 3. Title Page - p. i 4. Copyright Page - p. iv 5. Table of Contents - p. iv 6. Contributors - p. xv 7. Preface - p. xix 8. Chapter 1 Use of high-pressure technologies on enzymes - p. 1 9. Chapter 2 Effects of high pressure on protein stability, structure, and function—Theory and applications - p. 19 10. Chapter 3 Effect of high-pressure technologies on enzyme activity and stability - p. 49 11. Chapter 4 Effect of high-pressure processing on the kinetic parameters of enzymes - p. 77 12. Chapter 5 Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction - p. 109 13. Chapter 6 High-pressure processing associated with other technologies to change enzyme activity - p. 141 14. Chapter 7 Effects of high-pressure processing on enzyme activity in milk and dairy products - p. 169 15. Chapter 8 Effects of high-pressure homogenization on enzyme activity in milk and dairy products - p. 195 16. Chapter 9 Effects of high-pressure processing on enzyme activity in meat, fish, and egg - p. 241 17. Chapter 10 Effect of high-pressure homogenization on enzyme activity in juices - p. 269 18. Chapter 11 Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products - p. 299 19. Chapter 12 Applications of high-hydrostatic-pressure processing on microbial enzymes - p. 331 20. Chapter 13 Applications of high-pressure homogenization on microbial enzymes - p. 373 21. Chapter 14 Effect of high-pressure technologies on enzymes used in nonfood processing applications - p. 405 22. Chapter 15 Future challenges of using high-pressure technologies on enzymes - p. 425 23. Index - p. 441
