Immobilized Enzymes as Processing Aids or Analytical Tools

Immobilized enzyme technology for food applications

“…Many excellent reviews on the use of immobilized enzymes for food processing have been written, mainly by Harold Swaisgood (Swaisgood, 2004;Swaisgood, 2003;Swaisgood, 1991;Swaisgood and Horton, 1989;Swaisgood, 1985). This author has addressed the factors that determine the economics as well as the use of immobilized enzyme for food processing for over 20 years.…”

Enzymes and food flavor‐A review

“…This enzyme oxidizes sulphydryl or thiol groups to disulfides, the former being responsible forthe cooked flavor of sterilized milk (Snipe 1976, Swaisgood and Horton 1989). However, a big limitation is the lack of an abundant source of the enzyme.…”

Carbohydrases

“…In the United States, corn is the preferred raw material for the production of such glucose syrups by the hydrolysis of starch with microbial amylases (Casey, 1977;Antrim et al, 1979;MacAllister, 1979MacAllister, ,1980Pancoast and Junk, 1980;Bücke, 1981Bücke, ,1983aLuesner, 1983;Carasik and Carroll, 1983;Landis and Beery, 1984;Barker and Petsch, 1985;Coker and Venkatasubramanian, 1985;Verhoff et ai, 1985;Long, 1986;Linko, 1987;Swaisgood and Horton, 1989;Pomerantz, 1991). New alternative low-caloric sweeteners could join saccharine, xylitol, aspartame, and acesulfame K as substitutes for cane-, beet-, and corn-based caloric sweeteners in the United States and abroad.…”

“…In the case of ripened cheeses, lactase supplementation significantly shortens the ripening process and reduces costs, while also enhancing flavor development. Other enzymes such as proteases that accompany lactase also may contribute to the ripening process (Woychik and Holsinger, 1977;Barker and Shirley, 1980;Coughlan and Charles, 1980;Moore, 1980;Nijpels, 1981;Böing, 1982;Burgess and Shaw, 1983;Crueger and Crueger, 1984;Moulin and Galzy, 1984;Mahoney, 1985;Swaisgood and Horton, 1989).…”