Enzymes at work

PPLE TS R TES NE MP RCH TABLES Enzymes at work Rethink Tomorrow... Contents 1. Why use enzymes for industrial processes? 6 . the nature of enzymes 9 2.1 Chemical reactions under mild conditions 9 2.2 Highly specific action 9 5.2.2 Liming 19 5.2.3 Bating 19 5.2.4 Acid bating 19 5.2.5 Degreasing/fat dispersion 19 5.2.6 Area expansion 20 2.3 Very high reaction rates 9 5. forest products 0 2.4 Numerous enzymes for different tasks 9 . industrial enzyme production 10 . enzymes for detergents and personal care 1 4.1 Laundry detergents and automatic 5.3.1 Traditional pulp and paper processing 20 5.3.2 Amylases for starch modification for paper coatings 21 5.3.3 Xylanases for bleach boosting 21 5.3.4 Lipases for pitch control 21 5.3.5 Esterases for stickies control 21 5.3.6 Enzymes for deinking 21 dishwashing detergents 12 5. animal feed 4.1.2 The role of detergent enzymes 4.1.3 Enzymes for cleaning-in-place (CIP) 13 5.4.1 The use of phytases 23 5.4.2 NSP-degrading enzymes 23 and membrane cleaning in the food industry 13 4.2 Personal care 13 5. enzyme applications in nonfood industries 1 5.5 oil and gas drilling 5.6 Biopolymers 5.7 fuel ethanol 5 5.8 enzymes in organic synthesis – Biocatalysis 6 5.1 textiles 15 5.8.1 Enzymes commonly used for organic synthesis 26 5.1.1 Enzymatic desizing of cotton fabric 5.1.2 Enzymes for denim finishing 15 5.8.2 Enantiomerically pure compounds 28 16 5.1.3 Cellulases for the BioPolishing of cotton fabric 5.1.4 Cellulases for the BioPolishing of lyocell 17 6. enzyme applications in the food industry 9 17 6.1 sweetener production 9 5.1.5 Enzymes for wool and silk finishing 5.1.6 Scouring with enzymes 17 6.1.1 Enzymes for starch modification 30 18 6.1.2 Tailor-made glucose syrups 30 5. leather 18 6.1.3 Processing and enzymology 30 5.2.1 Soaking 18 6.1.4 Sugar processing 32 6. Baking 6.7.4 Fruit preparations 45 6.2.1 Flour supplementation 6.2.2 Dough conditioning 34 6.7.5 Winemaking 45 35 6.7.6 Oil extraction 46 6.2.3 The synergistic effects of enzymes 36 6.8 enzymatic modification of lipids 6 6.2.4 Reduction of acrylamide content in food products 36 6.8.1 Enzymatic degumming 46 6. dairy products 6 6.8.2 Enzymes in simple fat production 47 6.3.1 Cheesemaking 6.3.2 Rennet and rennet substitutes 6.3.3 Cheese ripening 6.3.4 Infant milk formulas 36 6.9 Reduction of viscosity in general 47 37 37 7. safety 9 38 6. Brewing 8 8. enzyme regulation and quality assurance 50 6.4.1 Mashing 6.4.2 Brewing with barley 6.4.3 General filtration problems 6.4.4 Enzymes for improving fermentation 6.4.5 Diacetyl control 38 8.1 Detergent enzymes 50 39 8.2 Food enzymes 50 39 39 9. enzyme origin and function 51 40 9.1 Biochemical synthesis of enzymes 51 6.5 distilling – potable alcohol 0 9.2 How enzymes function 51 6.5.1 Starch liquefaction 6.5.2 Starch saccharification 6.5.3 Viscosity reduction – High gravity fermentation 41 9.3 Basic enzyme kinetics 54 41 41 10. a short history of industrial enzymes 56 6.6 protein hydrolysis for food processing 1 6.6.1 Flavor enhancers 6.6.2 Meat extracts 6.6.3 Pet food 42 11. production microorganisms 58 42 43 1. future prospects – in conclusion 59 6.7 extraction of plant material 6.7.1 Plant cell walls and specific enzyme activities 6.7.2 Fruit juice processing 6.7.3 Citrus fruit 43 1. glossary 60 44 44 1. literature 6 5 ... - tailieumienphi.vn