Effect of High-Pressure Technologies on Enzyme Structure and Function
Science and Applications
Free Global Shipping
No minimum orderDescription
Effect of High-Pressure Technologies on Enzyme Structure and Function: 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, and in 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. A final chapter discusses future directions of the field and technologies, and expanded applications.
Key Features
- Offers a broad overview of high-pressure processing (HPP) and high-pressure homogenization (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 in the industry
Readership
Researchers and professionals (in university and industrial settings) in Biochemistry, Enzymology, Food Science, Food Technology, Biotechnology, and Chemical Biology
Table of Contents
- Part 1: Introduction
1. Use of high-pressure technologies on enzymes
Part 2: Effect of high-pressure technologies on the structure, activity, stability and kinetic parameters of enzymes
2. High-pressure processing on enzyme structure, crystallization, and refolding
3. High-pressure homogenization on enzyme structure, crystallization, and refolding
4. Effect of high-pressure processing on enzyme activity and stability
5. Effect of high-pressure homogenization on enzyme activity and stability
6. Effect of high-pressure technologies on the kinetic parameters of enzymes
7. Strategies to improve enzyme performance: effect of high-pressure on the substrate and pressure-assisted reaction
8. High-pressure processing associated with other technologies to improve enzyme performance
9. High-pressure homogenization associated with other technologies to improve enzyme performance
Part 3: Effects of high-pressure technologies on enzyme activity
10. Effects of high-pressure processing on enzyme activity in milk and dairy products
11. Effects of high-pressure homogenization on enzyme activity in milk and dairy products
12. Effects of high-pressure processing on enzyme activity in meat, fish and eggs
13. Effect of high-pressure processing on enzyme activity in fruit, juice and vegetables
14. Effect of high-pressure homogenization on enzyme activity in juices
15. Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their product
Part 4: Applications of high-pressure technologies for enzyme modifications
16. Applications of high-pressure processing on microbial enzymes
17. Applications of high-pressure homogenization on microbial enzymes
18. Effects of high-pressure processing and high-pressure homogenization on enzymes extract from vegetables and animal sources
19. Effect of high-pressure technologies on enzymes used in non-food processing applications
Part 5: Future challenges of using high-pressure technologies on enzymes
20. A24Future challenges of using high-pressure technologies on enzymes
Product details
- Language: English
- Copyright: © Academic Press 2023
- Published: February 1, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323983860
About the Editors
Bruno Leite Júnior
Professor Dr. Bruno Ricardo de Castro Leite Júnior is a Professor at the Federal University of Viçosa (UFV - Brazil). His experience is grounded in emerging technologies, non-thermal processes, and high-pressure processing of enzymes. He is a reviewer of 20 scientific journals, has published several chapters of books and scientific articles in high-impact international journals. He is also Head of the Food Processing Innovation Research Group – LIPA, at the University of Viçosa, and has been developing projects focused on enzymes, ultrasound, high-pressure homogenization; high-pressure processing and ozone in enzyme processing in collaboration with other institutions. Dr. de Castro Leite was the Winner of the CAPES Doctoral Thesis Award 2018.
Affiliations and Expertise
Professor, Federal University of Vicosa, Vicosa, Brazil
Alline Tribst
Dr. Alline Artigiani Lima Tribst is a Researcher and Coordinator of the Center for Food Studies and Research (NEPA) at University of Campinas (UNICAMP) and works with the development of new food products, innovations in enzyme processing and studies with consumers. Alline has published several chapters of books and scientific articles in high-impact international journals. She was the Winner of the CREA 2006 Award for Academic Excellence in the area of Food Engineering and the CAPES thesis award 2013, as the best thesis in the area of food science in Brazil in 2012.
Affiliations and Expertise
Researcher and Coordinator of the Center for Food Studies and Research (NEPA) at University of Campinas (UNICAMP) and works with the development of new food products, innovations in enzyme processing and studies with consumers
Ratings and Reviews
There are currently no reviews for "Effect of High-Pressure Technologies on Enzyme Structure and Function"