Enzymes Beyond Traditional Applications in Dairy Science and Technology

著者名：Rajput, Y.S. (EDT)/Sharma, Rajan (EDT)

Academic Press（2023/01/26発売）

• 言語：ENG
• ISBN：9780323960106
• eISBN：9780323960090

Description

A volume in the series on Foundations and Frontiers of Enzymology, Enzymes Beyond Traditional Applications in Dairy Science and Technology presents the applications of enzymes in dairy science and technology. Broken into four sections, this book provides a brief account of traditional applications of indigenous milk enzymes, the actions of exogenous enzymes on milk proteins for generating bioactive peptides and lactose for value addition, and methods and approaches for ensuring milk quality or cleaning milk plants.　This book is an excellent resource for postgraduate students, academics, food scientists, and dairy professionals engaged in milk processing.- Provides coverage on in-vitro generation and in-silico prediction of bioactive peptides by action of proteolytic enzymes on major milk proteins and peptides generated during fermentation and cheese manufacturing, and their downstream processing- Presents the enzymatic conversion of lactose into β-galactooligosaccharides, or tagatose or producing low lactose milk- Discusses indigenous enzymes in normal and mastitis milk- Covers regulatory policies on enzyme use in food science

Table of Contents

1. Milk enzymes2. Enzymes in mastitis milk3. Effect of high-pressure processing on milk enzymes4. Traditional applications of enzymes in dairy science and technology5. Methods of Bioactive Peptides Identification6. In-silico methods for milk-derived Bioactive Peptides prediction7. Production of bioactive peptides from bovine caseins8. Production of bioactive peptides from bovine whey proteins9. Bioactive peptides derived from camel milk10. Bioactive peptides from fermented milk products11. Downstream processing of therapeutic bioactive peptide12. Enzyme actions during cheese ripening and production of bioactive compounds13. Immobilization of β-galactosidases14. Low lactose milk production using β--galactosidases15. Production of oligosaccharides, a prebiotic from lactose, using β-galactosidase16. Production of lactulose from cheese whey17. Lactose estimation in milk using glucose biosensor18. Enzyme based analytical methods applicable to the dairy industry19. Lactate biosensor for assessing milk microbiological load20. Enzymes for cleaning-in-place (CIP) in dairy industry21. Regulatory policies on use of food enzymes