Effect of High-Pressure Technologies on Enzymes

Science and Applications
Herausgeber: Leite Júnior, Bruno Ricardo de Castro; Tribst, Alline Artigiani Lima

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 464
• Erscheinungstermin: 16. Februar 2023
• Englisch
• Gewicht: 970g
• ISBN-13: 9780323983860
• ISBN-10: 0323983863
• Artikelnr.: 64370026

Inhaltsangabe

1. Use of high-pressure technologies on enzymes 2. Effects of high pressure
on protein stability, structure, and function-Theory and applications 3.
Effect of high-pressure technologies on enzyme activity and stability 4.
Effect of high-pressure processing on the kinetic parameters of enzymes 5.
Strategies to improve enzyme performance: Effect of high pressure on the
substrate and pressure-assisted reaction 6. High-pressure processing
associated with other technologies to change enzyme activity 7. Effects of
high-pressure processing on enzyme activity in milk and dairy products 8.
Effects of high-pressure homogenization on enzyme activity in milk and
dairy products 9. Effects of high-pressure processing on enzyme activity in
meat, fish, and eggs 10. Effect of high-pressure homogenization on enzyme
activity in juices 11. Effect of high-pressure processing on enzyme
activity in roots, cereals, nuts, and their products 12. Applications of
high-hydrostatic-pressure processing on microbial enzymes 13. Applications
of high-pressure homogenization to microbial enzymes 14. Effect of
high-pressure technologies on enzymes used in nonfood processing
applications 15. Future challenges of using high-pressure technologies on
enzymes