Effect of High Pressure Technologies on Enzymes: Science and Applications

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. 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 INDICE: Part 1: Introduction 1. Use of high-pressure technologies on enzymesPart 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 reaction8. High-pressure processing associated with other technologies to improve enzyme performance 9. High-pressure homogenization associated with other technologies to improve enzyme performancePart 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 productPart 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 applicationsPart 5: Future challenges of using high-pressure technologies on enzymes 20. A24Future challenges of using high-pressure technologies on enzymes

• ISBN: 978-0-323-98386-0
• Editorial: Academic Press
• Encuadernacion: Rústica
• Fecha Publicación: 01/02/2023
• Nº Volúmenes: 1
• Idioma: Inglés