First European Symposium on Enzymes and Grain Processing

Softcover  267 pages, 84 black and white figures, 24 tables  ISBN 9075202040      £106.50

This book contains the complete collection of the lectures and posters presented at the first European Symposium on Enzymes and Grain Processing, held in The Netherlands in 1996. I will be of interest to those interested in enzyme production and activity in baking and brewing industries. The contents are as follows:

Endogenous Enzymes in Wheat

• Endogenous enzymes-the heroes or villians of cereal quality
• Arabinoxylan-degrading enzymes in different tissues of wheat grain
• Polysaccharide hydrolysing enzymes from wheat (Triticum aestivum) flour
• Mode of action of some microbial and endogenous arabinoxylan-degrading enzymes

Enzymes and Malt Quality

• Malt endoproteinases; their synthesis and inactivation during malting and mashing
• Influence of germination temperature on the enzymes of green malt
• The interaction between hydrolases and their substrates during malting and brewing: some recent studies
• Large scale purification and analysis of the partial structure of limit dextrinase

Analysis and Standardization of Enzyme Activity

• Enzymic modification and measurement of plant polysaccharides
• Simple approaches for identification of baking active xylanases
• Chromogenic substrates of endoglycanases: preparation and application
• Automated analysis of enzymes

Enzymes as Processing Aids

• Trichoderma and Aspergillus as sources of cell wall degrading enzymes for cereal processing
• Effects of cell wall degrading enzymes on the microstructure of cereals in baking and feeding applications
• The application of enzymes in baking
• Application of oxidoreductases in baking: impact on gluten structure and dough rheology
• Xylanases in baking
• Peroxidases in breadmaking
• Effect and functionality of lipases in dough and bread
• Cleaning baked wheat starch deposits using enzymes

New Developments in Enzyme Production-Safety and Legislation

• Protein engineering investigations of structure-function relationships in barley alpha-amylase and the inhibition by barley alpha-amylase/subtilisin inhibitor
• Improved production of enzymes by genetic modification of the filamentous fungus Aspergillus
• Complementation of the malt enzyme spectrum by molecular breeding
• Enzyme allergy and the safe use of enzymes in grain processing
• Legislations in the European Union covering the application of enzymes in food

Poster Presentations

• Lipases in baking: new approaches to a mechanistic understanding
• Determination of acid and alkaline phosphatase activities in wheat and rye
• Investigation of structure-mechanical properties of flour-water suspension
• Use of cell-wall degrading enzymes in wheat bread making
• Purification and partial characterization of low MW barley and malt proteins that inhibit malt endoproteinases
• Impact of a xylanase on wheat glutenin structure
• Air classification of whole-grain flour from different types of barley
• Effects of pericarp alpha-amylase on the Hagberg falling number of UK wheat (Triticum aestivum) grain
• alpha-Amylase activity of wheat varieties in relation with the composition of gluten proteins
• A novel oxidative enzyme which gives improved flour dough and bread characteristics
• Quality indicators in grain storage
• Activities in carbohydrate degrading enzymes during barley malting
• Use of dynamic rheology to investigate effects of different oxidoreductases for baking

To find similar publications, click on a keyword below:
Aspergillus : Association of Applied Biologists : TNO Nutrition and Food Research Institute, NL : analytical methods : baking : barley : beneficial microorganisms : biochemistry : biodegradation : biotechnology : carbohydrates : cereals : enzymology : fermentation : food crops : food safety : food science : microbiology : proceedings : process engineering : protein engineering : proteins : purification : regulations : starch : wheat