Byong H. Lee

Fundamentals of Food Biotechnology (eBook, ePUB)

• Format: ePub

Produktbeschreibung

Fundamentals of Food Biotechnology Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food; for example, through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author's 25 years of experience in teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/ nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a "New Trends and Tools" section and selected references, questions, and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products, and trends that have emerged since the original book. Many new aspects highlight the short- and longer-term commercial potential of food biotechnology. Food Biochemistry and Food Processing, 2nd Edition Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldra, et al. ISBN 978-0-8138-0874-1 Food Processing: Principles and Applications, 2nd Edition Edited by Stephanie Clark (Editor), Stephanie Jung, Buddhi Lamsal ISBN 978-0-470-67114-6

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 544
• Erscheinungstermin: 1. Dezember 2014
• Englisch
• ISBN-13: 9781118384916
• Artikelnr.: 41941479

Autorenporträt

Dr Byong H. Lee is Distinguished Professor, School of Biotechnology Jiangnan University, Wuxi, China. Invited Distinguished Professor, Department of Food Science & Biotechnology, Kangwon National University, Chuncheon, Korea. Adjunct Professor, Department of Food Science & Agric Chemistry McGill University, Montreal, Quebec, Canada.

Inhaltsangabe

Preface xi What Is Biotechnology? xiii What Is Food Biotechnology? xvii
Part I New Trends and Tools of Food Biotechnology 1 1 Fundamentals and New
Aspects 3 1.1 Biotechnological applications of animals, plants, and
microbes 3 1.2 Cellular organization and membrane structure 6 1.3 Bacterial
growth and fermentation tools 11 1.3.1 Classification and reproduction of
biotechnologically important bacterial system 11 1.3.2 Bacterial growth 12
1.3.3 Environmental factors affecting bacterial growth 16 1.4 Fungal growth
and fermentation tools 19 1.5 Classical strain improvement and tools 22
1.5.1 Natural selection and mutation 22 1.5.2 Recombination 27 Summary 30
1.6 Systems/synthetic biology and metabolic engineering 31 Summary 36 1.7
Bioengineering and scale-up process 36 1.7.1 Microbial and process
engineering factors affecting performance and economics 38 1.7.2 Fermentor
and bioreactor systems 39 1.7.3 Mass transfer concept 50 1.7.4 Heat
transfer concept 53 1.7.5 Mass and heat transfer practice 57 1.7.6 Scale-up
and scale-down of fermentations 71 1.7.7 Scale-up challenges 81 Summary 84
1.8 Molecular thermodynamics for biotechnology 85 1.8.1 Protein folding and
stability 85 Summary 92 1.8.2 Downstream processes on crystallization and
chromatography 93 Summary 96 1.9 Protein and enzyme engineering 96 Summary
100 1.10 Genomics, proteomics, and bioinformatics 100 Summary 108 1.11
Biosensors and nanobiotechnology 109 1.11.1 Biosensor 109 1.11.2
Nanobiotechnology and nanobiosensor 113 Summary 116 1.12 Quorum sensing and
quenching 116 Summary 120 1.13 Micro- and nano-encapsulations 120 1.13.1
Microencapsulation 122 1.13.2 Nanoencapsulation 129 Summary 138
Bibliography 140 2 Concepts and Tools for Recombinant DNA Technology 147
2.1 Concepts of macromolecules: function and synthesis 147 2.1.1 DNA
replication 147 2.1.2 Roles of RNA 150 2.1.3 Detailed aspects of protein
synthesis 153 2.2 Concepts of recombinant DNA technology 161 2.2.1
Restriction endonucleases 162 2.2.2 Plasmid vectors 164 2.2.3 Purpose of
gene cloning 168 2.3 DNA sequencing 180 2.4 Polymerase chain reaction (PCR)
180 2.5 Manipulation techniques of DNA 183 2.5.1 Isolation and purification
of nucleic acids 183 2.5.2 Agarose gel electrophoresis 184 2.5.3 Blotting
and hybridization 185 2.6 Gene cloning and production of recombinant
proteins 186 2.6.1 Cloning and expression of bacterial ²-galactosidase in
E. coli 186 2.6.2 Cloning, expression, and production of bovine chymosin
(rennet) in yeast K. lactis 188 Summary 190 Bibliography 191 Part I
Questions and Answers 193 Part II Applications of Biotechnology to Food
Products 205 3 Yeast-Based Processes and Products 207 3.1 Food yeasts and
derivatives 207 3.1.1 Introduction 207 3.1.2 Industrial processes 207
Summary 212 3.2 Alcoholic beverages 212 3.2.1 Introduction 212 3.2.2
Production and sales of major alcoholic beverages 212 3.2.3 Production
processes 213 Summary 225 3.3 Industrial alcohols 225 3.3.1 Introduction
225 3.3.2 Raw materials and microorganisms 226 3.3.3 Production processes
230 3.3.4 Economics 231 Summary 232 3.4 Bread and related products 232
3.4.1 Introduction 232 3.4.2 Ingredients and formulations 233 3.4.3
Production processes 234 3.4.4 New developments 236 Summary 237
Bibliography 237 4 Bacteria-Based Processes and Products 241 4.1 Dairy
products 241 4.1.1 Introduction 241 4.1.2 Basic knowledge of manufacture of
dairy products 244 4.1.3 Metabolic systems in lactic acid bacteria 249
4.1.4 Genetic modification of lactic acid bacteria 252 4.1.5 Applications
of genetic engineering 254 Summary 262 4.2 Meat and fish products 262 4.2.1
Introduction 262 4.2.2 Fermented meat products 263 4.2.3 New developments
267 4.2.4 Fermented fish products 267 Summary 270 4.3 Vegetable products
270 4.3.1 Introduction 270 4.3.2 Fermented vegetable products 271 4.3.3
Fermented soy products 275 4.3.4 New developments 280 Summary 280 4.4
Vinegar and other organic acids 281 4.4.1 Introduction 281 4.4.2 Acetic
acid 281 4.4.3 Citric acid 283 4.4.4 Lactic acid 284 4.4.5 Malic acid 285
4.4.6 Fumaric acid 286 Summary 286 4.5 Bacterial biomass 287 4.5.1
Introduction 287 4.5.2 Microorganisms for the production of biomass 288
4.5.3 Raw materials for the production of biomass 289 4.5.4 Production
process 292 4.5.5 Nutritional aspects 293 4.5.6 Economics and new
developments 294 Summary 295 4.6 Polysaccharides 296 4.6.1 Introduction 296
4.6.2 Microbial polysaccharides 297 4.6.3 Fermentation process 298 4.6.4
Bacterial polysaccharides 299 4.6.5 Other polysaccharides 304 Summary 304
Bibliography 306 5 Other Organism-Based Processes and Products 313 5.1
Enzymes 313 5.1.1 Introduction 313 5.1.2 Production of enzymes 315 5.1.3
Applications 317 5.1.4 New developments and protein engineering 326 5.1.5
Economics 328 Summary 328 5.2 Sweeteners 329 5.2.1 Introduction 329 5.2.2
Nutritive sweeteners 329 5.2.3 High-intensity sweeteners 333 5.2.4 Low
calorie sweeteners 337 5.2.5 New developments 338 Summary 339 5.3 Flavors
and amino acids 339 5.3.1 Introduction 339 5.3.2 Microbial flavors 340
5.3.3 Enzymatic flavor generation 347 5.3.4 Amino acids 348 5.3.5 Economics
350 Summary 351 5.4 Vitamins and pigments 352 5.4.1 Introduction 352 5.4.2
Production of vitamins 352 5.4.3 Production of pigments 356 5.4.4 Economics
359 Summary 359 5.5 Mushrooms 360 5.5.1 Introduction 360 5.5.2 Cultivation
361 5.5.3 Culture preservation 363 Summary 363 5.6 Cocoa, tea, and coffee
fermentation 364 5.6.1 Introduction 364 5.6.2 Cocoa fermentation 364 5.6.3
Coffee fermentation 367 5.6.4 Tea fermentation 369 Summary 372 5.7
Bacteriocins 372 5.7.1 Introduction 372 5.7.2 Classification 373 5.7.3 Mode
of action 375 5.7.4 Bioengineering of bacteriocins 376 5.7.5 Applications
of bacteriocins 379 5.7.6 Commercial production of bacteriocins 382 Summary
383 5.8 Functional foods and nutraceuticals 383 5.8.1 Probiotics and
prebiotics 384 5.8.2 Health claim regulation 396 Summary 397 Bibliography
397 Part II Questions and Answers 411 Part III Other Potential Applications
of the New Technology 431 6 Plant Biotechnology, Animal Biotechnology, and
Safety Assessment 433 6.1 Plant biotechnology 433 6.1.1 Introduction 433
6.1.2 Plant cell and tissue cultivation 435 6.1.3 Plant breeding 437 6.1.4
Application of plant cell and tissue culture 441 Summary 448 6.2 Animal
biotechnology 449 6.2.1 Introduction 449 6.2.2 Transgenic animals 449 6.2.3
Animal cell culture 453 Summary 463 6.3 Food safety issues of new
biotechnologies 464 6.3.1 Introduction 464 6.3.2 Safety evaluation of novel
food products 465 6.3.3 Genetically modified microorganisms and their
products 467 6.3.4 Genetically modified plants and their products 469 6.3.5
Genetically modified animals and their products 473 6.3.6 Detection methods
of GM crops 475 6.3.7 Detection methods of transgenic animals and fish 480
6.3.8 Containment: physical and biological 481 6.3.9 Promises and
limitations 481 Summary 482 Bibliography 483 Part III Questions and Answers
491 Index 497