Industrial Enzymes

Industrial Enzymes

Author: Julio Polaina

Publisher: Springer Science & Business Media

Published: 2007-05-16

Total Pages: 629

ISBN-13: 1402053770

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Recent developments in genetic engineering and protein chemistry are bringing ever more powerful means of analysis to bear on the study of enzyme structure. This volume reviews the most important types of industrial enzymes. In a balanced manner it covers three interrelated aspects of paramount importance for enzyme performance: three-dimensional protein structure, physicochemical and catalytic properties, and the range of both classical and novel applications.


Microbial Fermentation and Enzyme Technology

Microbial Fermentation and Enzyme Technology

Author: Hrudayanath Thatoi

Publisher: CRC Press

Published: 2020-04-29

Total Pages: 269

ISBN-13: 0429590229

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The discovery of enzymes as biocatalysts has led to various biotechnological developments. The capability of enzymes to catalyse various chemical reactions both in vivo and in vitro has led them to applications in various industries, such as food, feed, pharmaceutical, diagnostics, detergent, textile, paper, leather, and fine chemical industries. Microbial Fermentation and Enzyme Technology mainly focuses on production and application of enzymes in various industries. Further, it also discusses recent developments in enzyme engineering particularly those involved in creating and improving product formations through enzyme and fermentation technology. Salient features: Includes current research and developments in the area of microbial aspects in different fields like food, chemicals, pharmaceutical, bioprocess, etc. Discusses various enzymes that are used in refinement of environmental pollutions and its application in different industrial sectors Focuses on production and application of enzymes in various industries Highlights recent developments in enzyme engineering with respect to its application in textile, pharmaceutical, nanobiotechnology, bioremediation and many other related fields.


Encyclopedia of Microbiology

Encyclopedia of Microbiology

Author: Thomas M. Schmidt

Publisher: Academic Press

Published: 2019-09-11

Total Pages: 3248

ISBN-13: 0128117370

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Encyclopedia of Microbiology, Fourth Edition, Five Volume Set gathers both basic and applied dimensions in this dynamic field that includes virtually all environments on Earth. This range attracts a growing number of cross-disciplinary studies, which the encyclopedia makes available to readers from diverse educational backgrounds. The new edition builds on the solid foundation established in earlier versions, adding new material that reflects recent advances in the field. New focus areas include `Animal and Plant Microbiomes’ and ‘Global Impact of Microbes`. The thematic organization of the work allows users to focus on specific areas, e.g., for didactical purposes, while also browsing for topics in different areas. Offers an up-to-date and authoritative resource that covers the entire field of microbiology, from basic principles, to applied technologies Provides an organic overview that is useful to academic teachers and scientists from different backgrounds Includes chapters that are enriched with figures and graphs, and that can be easily consulted in isolation to find fundamental definitions and concepts


Carbohydrate-Active Enzymes

Carbohydrate-Active Enzymes

Author: K.-H. Park

Publisher: Elsevier

Published: 2008-09-23

Total Pages: 312

ISBN-13: 1845695755

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Recent advances in biochemistry and biotechnology have enabled significant progress in basic research on carbohydrate-active enzymes and advances in their effective application. The mechanism of catalytic reaction of carbohydrate-active enzymes is not fully understood, though, as they often show unusual substrate specificity and modes of action. This comprehensive collection summarises some of the most important research in the field of carbohydrate-active enzymes, focusing on the enzymatic reaction mechanism, structure-function relationship and role in the living organismThe book is based on papers presented in the 2008 Agricultural Biotechnology Symposium Carbohydrate-active enzymes: structure, function and applications held on September 26th-27th 2008 in Seoul National University, Korea. This symposium was organized by the Center for Agricultural Biomaterials, Seoul National University, Korea, which has organized symposia on agricultural biotechnology annually since 1990. Many important results on new types of carbohydrate-active enzymes and their applications have been reported at these meetings. Papers in Part one of this collection focus on structure-function relationships of carbohydrate-active enzymes. Papers in Part two discuss functions and applications of carbohydrate-active enzymes, such as enzymes for grain processing and glycosidases and their mutants as useful tools for glycoside synthesis.With its distinguished editor and international team of contributors, Carbohydrate-active enzymes: structure, function and applications is an essential reference for research scientists, post-graduate students and those in the food industry with an interest in enzymes. - Summarises some of the most important research in the field of carbohydrate-active enzymes - Covers topics ranging from enzyme classification and structural elucidation to applications of enzymes in food processing and other industries


Carbohydrates in Food

Carbohydrates in Food

Author: Ann-Charlotte Eliasson

Publisher: CRC Press

Published: 1996-01-02

Total Pages: 586

ISBN-13: 9780824795429

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This work offers comprehensive coverage of the chemical analysis, structure, functional properties and nutritional relevance of monosaccharides, disaccharides and polysaccharides used in food. It presents current information on the significance of carbohydrates in diet, and furnishes both chemical and biochemical methods for carbohydrate analysis.


Fundamentals of Enzyme Engineering

Fundamentals of Enzyme Engineering

Author: Young Je Yoo

Publisher: Springer

Published: 2017-01-12

Total Pages: 208

ISBN-13: 9402410260

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This book provides a comprehensive introduction to all aspects of enzyme engineering, from fundamental principles through to the state-of-the-art in research and industrial applications. It begins with a brief history, describing the milestones of advancement in enzyme science and technology, before going on to cover the fundamentals of enzyme chemistry, the biosynthesis of enzymes and their production. Enzyme stability and the reaction kinetics during enzymatic reactions are presented to show how enzymes function during catalysis and the factors that affect their activity. Methods to improve enzyme performance are also presented, such as cofactor regeneration and enzyme immobilization. The book emphasizes and elaborates on the performance and characteristics of enzymes at the molecular level. Finally, the book presents recent advances in enzyme engineering and some key industrial application of enzymes addressing the present needs of society. This book presents essential information not only for undergraduate and graduate students, but also for researchers in academia and industry, providing a valuable reference for the development of commercial applications of enzyme technology.


Exploring Indonesian : MICROBAL GENETIC RESOURCES

Exploring Indonesian : MICROBAL GENETIC RESOURCES

Author: Endang Sukara & Puspita Lisdiyanti

Publisher: LIPI Press

Published: 2016-12-10

Total Pages: 235

ISBN-13: 9797998649

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Exploring Indonesian : MICROBAL GENETIC RESOURCES As a scientific publisher, LIPI Press holds on high responsibility to provide high-quality scientific publication. The provision of qualified publication is the epitome of our works to participate in enlightening society intelligence and awareness as stated in The 1945 Constitution of the Republic of Indonesia. The edited book, Exploring Indonesian Microbial Genetic Re- sources for Industrial Application offers some important findings on the exploration and utilization on the microbial genetic resources in Indonesia. Through this book, some intensive exploration on micro- bial genetic resources in Indonesia, many new species and even new genus of important microbial taxa have continuously been discovered. This book serves to highlight the significant achievements, especially in the area of microbiology, carried out by the microbiologists in Indonesian Institute of Sciences (LIPI). We surely hope this book could give new insights and infor- mation, especially on diversity of the microbial genetic resources in Indonesia and its potential utilization. As a final note, we would like to deliver our heartfelt gratitude to everyone taking part in the process of this book.


Starch in Food

Starch in Food

Author: A-C Eliasson

Publisher: Elsevier

Published: 2004-08-01

Total Pages: 622

ISBN-13: 1855739097

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Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.Starch in food is a standard reference book for those working in the food industry. - Reviews starch structure and functionality - Extensive coverage of the growing range of starch ingredients - Examines how starch ingredients are used to improve the nutritional and sensory quality of food