Enzymes As Additives Or Processing Aids in Food Biotechnology

Enzyme Research Enzymes as Additives or Processing Aids in Food Biotechnology Guest Editors: Raffaele Porta, Ashok Pandey, and Cristina M. Rosell Enzymes as Additives or Processing Aids in Food Biotechnology Enzyme Research Enzymes as Additives or Processing Aids in Food Biotechnology Guest Editors: Raffaele Porta, Ashok Pandey, and Cristina M. Rosell Copyright © 2010 SAGE-Hindawi Access to Research. All rights reserved. This is a special issue published in volume 2010 of “Enzyme Research.” All articles are open access articles distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Enzyme Research Editorial Board Sabbir Ahmed, UK D. M. G. Freire, Brazil Michael J. McLeish, USA Mario Amzel, USA Vilmos Fulop, UK Peter Moody, UK Vasu D. Appanna, Canada Giovanni Gadda, USA William David Nes, USA David Ballou, USA J. Guisan, Spain Toshihisa Ohshima, Japan Ulrich Baumann, Switzerland Munishwar Nath Gupta, India Michael Page, UK Fabrizio Briganti, Italy R. S. Gupta, Canada Jose Miguel Palomo, Spain Joaquim Cabral, Portugal Albert Jeltsch, Germany Robert Pike, Australia Gerald M. Carlson, USA Marilyn S. Jorns, USA Raffaele Porta, Italy Sunney I. Chan, USA Mari Kaartinen, Canada Alireza R. Rezaie, USA Christopher Davies, USA Eva Nordberg Karlsson, Sweden Ali Akbar Saboury, Iran Narasimha Rao Desirazu, India Leszek Kleczkowski, Sweden Engin Serpersu, USA John David Dignam, USA William Konigsberg, USA Assia Shisheva, USA Colin Dingwall, UK H. Kuhn, Germany R. D. Tanner, USA Jean-Marie Dupret, France David Lambeth, USA John J. Tanner, USA Paul Engel, Ireland A-Lien Lu-Chang, USA Gianluigi Veglia, USA Roberto Fernandez Lafuente, Spain Paul Malthouse, Ireland Qi-Zhuang Ye, USA Contents Enzymes as Additives or Processing Aids in Food Biotechnology,Raffaele Porta, Ashok Pandey, and Cristina M. Rosell Volume 2010, Article ID 436859, 2 pages Enzymes in Food Processing: A Condensed Overview on Strategies for Better Biocatalysts, Pedro Fernandes Volume 2010, Article ID 862537, 19 pages Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products, Anne y Castro Marques, Mario´ Roberto Marostica´ Jr., and Glaucia´ Maria Pastore Volume 2010, Article ID 480923, 8 pages Enzymatic Strategies to Detoxify Gluten: Implications for Celiac Disease, Ivana Caputo, Marilena Lepretti, Stefania Martucciello, and Carla Esposito Volume 2010, Article ID 174354, 9 pages Uses of Laccases in the Food Industry, Johann F. Osma, Jose´ L. Toca-Herrera, and Susana Rodr´ıguez-Couto Volume 2010, Article ID 918761, 8 pages Fungal Laccases: Production, Function, and Applications in Food Processing, Khushal Brijwani, Anne Rigdon, and Praveen V. Vadlani Volume 2010, Article ID 149748, 10 pages Potential Applications of Immobilized β-Galactosidase in Food Processing Industries, Parmjit S. Panesar, Shweta Kumari, and Reeba Panesar Volume 2010, Article ID 473137, 16 pages Screen-Printed Carbon Electrodes Modified by Rhodium Dioxide and Glucose Dehydrogenase, Vojtechˇ Polan, Jan Soukup, and Karel Vytrasˇ Volume 2010, Article ID 324184, 7 pages Preparation of Antioxidant Enzymatic Hydrolysates from Honeybee-Collected Pollen Using Plant Enzymes, Margarita D. Marinova and Bozhidar P. Tchorbanov Volume 2010, Article ID 415949, 5 pages Characterization of Activity of a Potential Food-Grade Leucine Aminopeptidase from Kiwifruit, A. A. A. Premarathne and David W. M. Leung Volume 2010, Article ID 517283, 5 pages SAGE-Hindawi Access to Research Enzyme Research Volume 2010, Article ID 436859, 2 pages doi:10.4061/2010/436859 Editorial Enzymes as Additives or Processing Aids in Food Biotechnology Raffaele Porta,1 Ashok Pandey,2 and Cristina M. Rosell3 1 Department of Food Science, University of Naples Federico II, Portici, 80055 Napoli, Italy 2 Biotechnology Division, National Institute for Interdisciplinary Science and Technology, CSIR, Trivandrum, Kerala 695019, India 3 Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Paterna, Valencia, Spain Correspondence should be addressed to Raffaele Porta, raff[email protected] Received 31 December 2010; Accepted 31 December 2010 Copyright © 2010 Raffaele Porta et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Essential in the metabolism of all living organisms, the of natural products are altered to fit the nutritional or enzymes are increasingly used to drive chemical reactions technological needs changing. outside their natural localization. In particular, the use of the The economic benefit of using technical enzyme prepa- biocatalysts as food additives and in processing raw materials rations lies in lowered process costs, in the reduction of the has been practiced for a long time. In fact, enzymatic environmental impact by making use of renewable resources, preparations from the extracts of plants or animal tissues and often in increasing the quality of the products. Also, were used well before much was known about the nature and preservation makes a significant impact on the quality of properties of enzymes. food as well of beverages. It is well known, for example, Food industry is constantly seeking advanced technolo- that modern processes convert juices into concentrates that, gies to meet the demand of the consumers, and enzymes have except for aroma, can be stored for a long time without loss long been used by the industrial product makers as major in quality. Stabilizing flavor and color is also an example of tools to transform the raw materials into end-products. improved preservation. Finally, the advent of biotechnology Their clean label (GRAS, generally recognized as safe) has also allowed significant refinements in the methodologies consideration from the legal point of view has prompted offering unpredictable solutions to many persistent problems their extensive use in food technology. When purified and and opening up exciting new possibilities. Among these, added to food preparations, several enzymes are able to enzymes are proposed as exemplary agents of “green” improve their flavor, texture, digestibility, and nutritional technology since they can also be used either to treat the value. However, it was not until the mid of the past century biological wastes or to prevent their formation. Currently that the rapid development in protein technology occurred, used enzymes sometimes originate in animals and plants but and only in the last 30 years, the use of commercial enzymes most come from a range of beneficial microorganisms. Thus, has grown in the food industry, progressively becoming an numerous purified enzymes are now being widely used not important aspect of the manufacturing of meat, vegetables, only in food processing but also as food additives. In this fruit, baked goods, milk products, and both alcoholic and respect, it is noteworthy that the enzymes, like all proteins, nonalcoholic beverages. As a matter of fact, an increasing can cause reactions only when people have been sensitized number of articles, mostly describing the enhanced product through exposure to large quantities. Therefore, since their yields, have been published during the last ten years, both levels in the food are generally very low, the enzymes are in food and beverage manufacturing. Moreover, since it highly unlikely to cause allergies. is desirable in different branches of food technology to This special issue of Enzyme Research is devoted to change the physical and chemical properties of protein, many contribute to highlight some expanding fields of enzyme previously unexplored enzymes are currently employed to applications in food technology, mostly explaining how some produce a variety of foods in which the biocatalysts replace different biocatalysts bring advantages in some food proces- potentially carcinogenic or otherwise harmful chemicals. sing improvement and innovation. It comprises six review This includes also new methods in which the characteristics articles and three research articles. The first review article 2 Enzyme Research is a condensed and concise overview on the applications of enzymes in food and feed processing, outlining the development of better biocatalysts through microbial screening, protein engineering, and immobilization techniques. The second review article summarizes the nutritional, technological, and environmental advances in meat products and, in particular, the application of the proteolytic enzymes, phytases, and transglutaminase in the meat industry. Trans- glutaminase, as well as bacterial-derived endopeptidases, are the subject of the third review article which reports the most recent developments of the attempts to detoxify gluten. The fourth and the fifth review articles describe, respectively, the uses of laccases as additives in food and beverage processing and the production, function, and applications in food industry of fungal laccases. The last review article has been focused on the different types of techniques used for the immobilization of β-galactosidase and its potential applications in food and dairy processing industries. The three research articles describe (i) a new glucose biosensor based on a screen-printed carbon electrode modified by glucose dehydrogenase immobilized on its surface, (ii) the preparation of antioxidant hydrolysates of honeybee- collected pollen

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