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Lipid Modification By Enzymes And Engineered Microbes

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Lipid Modification by Enzymes and Engineered Microbes

Lipid Modification by Enzymes and Engineered Microbes Book
Author : Uwe T. Bornscheuer
Publisher : Elsevier
Release : 2018-03-27
ISBN : 0128131683
Language : En, Es, Fr & De

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Book Description :

Lipid Modification by Enzymes and Engineered Microbes covers the state-of-the art use of enzymes as natural biocatalysts to modify oils, also presenting how microorganisms, such as yeast, can be designed. In the past ten years, the field has made enormous progress, not only with respect to the tools developed for the development of designer enzymes, but also in the metabolic engineering of microbes, the discovery of novel enzyme activities, and in reaction engineering/process development. For the first time, these advances are covered in a single-volume that is edited by leading enzymatic scientist Uwe Borchscheuer and authored by an international team of experts. Identifies how, and when, to use enzymes and microbes for lipid modification Provides enzymatic, microbial and metabolic techniques for lipid modification Covers lipases, acyltransferases, phospholipases, lipoxygenases, monooxygenases, isomerases and sophorolipids Includes lipid modification for use in food, biofuels, oleochemicals and polymer precursors

Enzymes in Lipid Modification

Enzymes in Lipid Modification Book
Author : Deutsche Gesellschaft für Fettwissenschaft
Publisher : Wiley-Blackwell
Release : 2000-09-13
ISBN :
Language : En, Es, Fr & De

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Book Description :

Enzymatic methods of lipid modification, particularly of fats and oils, have developed rapidly since the 1980s. In parallel to the rapid progress in research a wide range of applications have emerged, e.g. in the food industry. The book is written by leading experts in the field and reflects the state-of-the-art of enzymatic lipid modification. It provides the reader with guidelines how to select suitable enzymes and how to apply them efficiently. Applications of lipases and phospholipases, lipoxygenases and P450-monooxygenases and the use of whole-cell systems in lipid modification are described. Cloning, expression and mutagenesis as well as attempts to understand the molecular basis of specificity and stereoselectivity are outlined. In addition engineering aspects and the choice of solvent systems are addressed.

Lipid Biotechnology

Lipid Biotechnology Book
Author : Tsung Min Kuo,Harold Gardner
Publisher : CRC Press
Release : 2002-01-22
ISBN : 0824744187
Language : En, Es, Fr & De

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Book Description :

This text presents advances in supercritical fluid technology, biocatalysis, bioprocess engineering, and crop breeding. It offers an in-depth review of principles and approaches utilized in the development and design of lipids for cosmetic, industrial, pharmaceutical and food products.

Industrial Enzyme Applications

Industrial Enzyme Applications Book
Author : Andreas Vogel,Oliver May
Publisher : John Wiley & Sons
Release : 2019-07-03
ISBN : 3527813756
Language : En, Es, Fr & De

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Book Description :

This reference is a "must-read": It explains how an effective and economically viable enzymatic process in industry is developed and presents numerous successful examples which underline the efficiency of biocatalysis.

Microbial Fermentation and Enzyme Technology

Microbial Fermentation and Enzyme Technology Book
Author : Hrudayanath Thatoi,Pradeep K. Das Mohapatra,Sonali Mohapatra,Keshab C. Mondal
Publisher : CRC Press
Release : 2020-05-19
ISBN : 0429590229
Language : En, Es, Fr & De

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Book Description :

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.

Protein Engineering Handbook

Protein Engineering Handbook Book
Author : Stefan Lutz,Uwe Theo Bornscheuer
Publisher : John Wiley & Sons
Release : 2012-09-14
ISBN : 3527666982
Language : En, Es, Fr & De

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Book Description :

This introduction collects 17 innovative approaches to engineer novel and improved proteins for diverse applications in biotechnology, chemistry, bioanalytics and medicine. As such, key developments covered in this reference and handbook include de novo enzyme design, cofactor design and metalloenzymes, extremophile proteins, and chemically resistant proteins for industrial processes. The editors integrate academic innovations and industrial applications so as to arrive at a balanced view of this multi-faceted topic. Throughout, the content is chosen to complement and extend the previously published two-volume handbook by the same editors, resulting in a superb overview of this burgeoning field.

Biochemistry of Lipids Lipoproteins and Membranes

Biochemistry of Lipids  Lipoproteins and Membranes Book
Author : Dennis E. Vance,J.E. Vance
Publisher : Elsevier
Release : 2002-12-20
ISBN : 9780444511393
Language : En, Es, Fr & De

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Book Description :

The first edition of this book was published in 1985. The content of the 4th edition reflects the enormous advances that have occurred since that time in the field of lipid biochemistry. This publication is unique in that it represents a bridge between the superficial coverage of the lipid field found in basic biochemistry text books and the highly specialized material contained in scientific review articles and monographs. The book is not a collection of exhaustive reviews, but a current and readable summary of diverse aspects of lipids. It is intended as an advanced and up-to-date textbook for teachers and students who are familiar with the basic concepts of lipid biochemistry and will also serve as a general reference book for scientists studying lipids, lipoproteins and membranes.

Recombinant Enzymes From Basic Science to Commercialization

Recombinant Enzymes   From Basic Science to Commercialization Book
Author : Azura Amid
Publisher : Springer
Release : 2015-01-05
ISBN : 3319123971
Language : En, Es, Fr & De

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Book Description :

This edited work presents studies that clarify the basics of producing recombinant enzymes that finally lead to commercialization. It enables researchers to see what is crucial to the commercialization process, from examining the cloning method, using analytical techniques such as calculating the total protein content and enzyme activity, through considering upstream and downstream processes, to the final product. Readers will discover the importance of the cloning method as it influences the upstream and downstream processes and determines the level of success of the recombinant enzyme commercialization processes. We see that the two main factors that are particularly sensitive during the cloning process are the vector and the host. A discussion of analytical techniques is presented followed by studies on important stages during the upstream processes including the process of optimizing the media to get results and high enzyme activity. Downstream processes such as the cell disruption technique, purification and formulation of the final product are then considered. The reader is introduced to software that helps streamline recombinant enzyme production from the upstream to downstream processes, to facilitate the process of up-scaling production. This work includes a case study as tool, to guide understanding of the commercialization process. The work is written for researchers in the field and is especially suited to those who are under pressure to embark on the tough process of commercialization.

Food Lipids

Food Lipids Book
Author : Casimir C. Akoh
Publisher : CRC Press
Release : 2017-03-16
ISBN : 1498744877
Language : En, Es, Fr & De

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Book Description :

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.

Structured and Modified Lipids

Structured and Modified Lipids Book
Author : Frank D. Gunstone
Publisher : CRC Press
Release : 2001-04-27
ISBN : 9780824702533
Language : En, Es, Fr & De

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Book Description :

This text addresses critical topics in the expanding market and production for lipids. It combines novel and traditional methods from technological and biological perspectives to achieve the most effective pathways for production of modified lipids. The book is organized into three sections exploring development, new production methods and successful products and uses.

Handbook of Functional Lipids

Handbook of Functional Lipids Book
Author : Casimir C. Akoh
Publisher : CRC Press
Release : 2005-07-18
ISBN : 9781420039184
Language : En, Es, Fr & De

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Book Description :

Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation between dietary lipids and health, there has not been a single-source guide specifically devoted to functional lipids - until now. The Handbook of Functional Lipids is a comprehensive reference that illustrates the science and applications of lipids in foods. The editor has divided the text into four parts for easy reference regarding topics that: explore the isolation, production, and concentration of functional lipids; explain how lipids provide food functionality; determine how lipids are engaged in health and nutritional functionality; and examine the role of biotechnology in functional lipids and discern their market potential. These sections synthesize the collaborative efforts of international experts at the forefront of lipid science and technology. They provide in-depth treatment for each subject in a straightforward and easy to read manner, making the Handbook of Functional Lipids a must-have resource for those interested in this rapidly growing field.

Biocatalysts and Enzyme Technology

Biocatalysts and Enzyme Technology Book
Author : Klaus Buchholz,Volker Kasche,Uwe Theo Bornscheuer
Publisher : John Wiley & Sons
Release : 2012-12-21
ISBN : 3527672001
Language : En, Es, Fr & De

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Book Description :

This second edition of a bestselling textbook offers an instructive and comprehensive overview of our current knowledge of biocatalysis and enzyme technology. The book now contains about 40% more printed content. Three chapters are completely new, while the others have been thoroughly updated, and a section with problems and solutions as well as new case studies have been added. Following an introduction to the history of enzyme applications, the text goes on to cover in depth enzyme mechanisms and kinetics, production, recovery, characterization and design by protein engineering. The authors treat a broad range of applications of soluble and immobilized biocatalysts, including wholecell systems, the use of non-aqueous reaction systems, applications in organic synthesis, bioreactor design and reaction engineering. Methods to estimate the sustainability, important internet resources and their evaluation, and legislation concerning the use of biocatalysts are also covered.

Microbial Enzyme Technology in Food Applications

Microbial Enzyme Technology in Food Applications Book
Author : Ramesh C. Ray,Cristina M. Rosell
Publisher : CRC Press
Release : 2017-03-27
ISBN : 1315351412
Language : En, Es, Fr & De

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Book Description :

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.

Technological Advances in Improved and Alternative Sources of Lipids

Technological Advances in Improved and Alternative Sources of Lipids Book
Author : B. S. Kamel
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 1461521092
Language : En, Es, Fr & De

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Book Description :

Lipids are very important both as components of human nutrition and in applications such as the chemical, cosmetics and food industries. At present the world oil supply depends on conventional sources and changes in the political and economical map of the world may mean consumer demand will surpass supplies. In developed nations consumer preferences due to nutrition and health factors have also created a need to produce new types of oil. Many nations lack the power to purchase fats ,and oil due to shortages in hard currency. These nations have a vast number of plants that can be developed and used in extracting oil for home use and for sale as cash crops. Also, a vast amount of waste from food processing, such as tomatoes, peaches, plums and grapes, can be utilized to extract valuable amounts of usable oil. Biotechnology, genetic engineering, enzyme tech nologies and new processes are all being utilized in lipids research to develop new and modified types of oil for different applications; such developments include the high oleic acid, sunflower and rapeseed oils. The development of cocoa butter substitute is another example. This highly practical book reviews the methods of improving oil charac teristics from existing sources, and the technology and economics of developing under-utilized sources. It is written for lipid chemists, chemical engineers, food technologists, cosmetologists and nutritionists. Graduate and undergraduate students will find value in the data. B.S.K.

Enzymes in Food Technology

Enzymes in Food Technology Book
Author : Robert J. Whitehurst,Maarten Van Oort
Publisher : John Wiley & Sons
Release : 2009-09-03
ISBN : 9781444309942
Language : En, Es, Fr & De

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Book Description :

The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.

The Metabolic Pathway Engineering Handbook

The Metabolic Pathway Engineering Handbook Book
Author : Christina Smolke
Publisher : CRC Press
Release : 2009-07-28
ISBN : 9781439802977
Language : En, Es, Fr & De

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Book Description :

This first volume of the Metabolic Pathway Engineering Handbook provides an overview of metabolic pathway engineering with a look towards the future. It discusses cellular metabolism, including transport processes inside the cell and energy generating reactions, as well as rare metabolic conversions. This volume also explores balances and reaction

Immobilization of Enzymes on Inorganic Nanoparticles

Immobilization of Enzymes on Inorganic Nanoparticles Book
Author : Nikolaos Chalkias
Publisher :
Release : 2007
ISBN :
Language : En, Es, Fr & De

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Book Description :

On a different approach modified silicates with immobilized gramicidin were evaluated as delivery vehicles for gramicidin to E. coli bacteria. Also a fluorescent protein immobilized on a biotinylated layered silicate was used to track the uptake of modified silicates to mammalian 9L Glioma cells.