Optimizing Enzymes for Dairy Processing: A Protein Engineering Perspective (Advances in Functional Foods - New Perspectives and Sustainable Practices)
Yazarlar (2)
Dr. Öğr. Üyesi Yunus ENSARİ Kafkas Üniversitesi, Türkiye
Dr. Öğr. Üyesi Ozan Kılıçkaya Afyonkarahisar Sağlık Bilimleri Üniversitesi, Türkiye
| Bölüm Adı | Optimizing Enzymes for Dairy Processing: A Protein Engineering Perspective | ||
| Kitap Adı | Advances in Functional Foods - New Perspectives and Sustainable Practices | ||
| Bölüm Sayfaları | 1-35 | ||
| Kitap Türü | Kitap Bölümü | ||
| Kitap Alt Türü | Alanında uluslararası yayınlanan kitap bölümü | ||
| Kitap Niteliği | Diğer uluslararası bilimsel kitap | ||
| Kitap Dili | İngilizce | Basım Tarihi | 01-2026 |
| DOI Numarası | 10.5772/intechopen.1012350 | ISBN | 2977-8174 |
| Basıldığı Ülke | İngiltere | Basıldığı Şehir | Londra |
| Kitap Linki | https://www.intechopen.com/online-first/1227255 | ||
| UAK Araştırma Alanları |
Enzim ve Mikrobiyal Biyoteknoloji
Biyoteknoloji
Biyoenformatik
|
||
| Özet |
| The dairy industry relies heavily on enzymes for various processes, from milk coagulation to flavor development. Enzyme engineering has revolutionized these applications by creating more efficient, stable, and specific biocatalysts. Key advancements include recombinant production of chymosin replacing traditional calf rennet, development of cold-active and thermostable lactases for lactose-free products, creation of regioselective lipases for targeted flavor development, and modification of proteases for controlled cheese ripening. Modern techniques encompass rational pro-tein design, directed evolution, computational modeling, and innovative immobiliza-tion technologies such as cross-linked enzyme aggregates and magnetic nanoparticle carriers. These engineered enzymes deliver significant industrial benefits, including higher yields, consistent product quality, reduced energy consumption, and novel dairy product development. Enzyme engineering also addresses growing consumer demands for clean-label products through improved specificity and reduced side reactions. The continuing evolution of these techniques promises further innovations in sustainability, functionality, and nutritional enhancement in dairy processing across global markets. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 1 |