Leading experts in enzyme manipulation describe in detail their cutting-edge techniques for the screening, evolution, production, immobilization, and application of enzymes. These readily reproducible methods can be used to improve enzyme function by directed evolution, to covalently immobilize enzymes, to microencapsulate enzymes and cells, and to manufacture enzymes for human health, nutrition, and environmental protection. Overview chapters on microorganisms as a source of metabolic and enzymatic diversity, and on the fast-moving field of enzyme biosensors are presented. Microbial Enzymes and Biotransformations offers laboratory and industrial scientists a wealth of proven enzymatic protocols that show clearly how to go from laboratory results to successful industrial applications.

Industrial Biotransformations - a user-friendly and application-oriented up-to-date overview of one-step biotransformations of industrial importance. The data conferring each process is arranged in a convenient format to survey so that the processes can easily be compared. Each set of data is accompanied by key literature citations. As far as flow sheets of the processes are available, these are given reduced to their significant elements. An extensive index classified by substrates, products, enzymes, and companies provides direct access to each process organized in the order of enzyme classes. The reader will find all significant parameters characterizing the biotransformation itself and the process.

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

The first comprehensive coverage of this unique and interdisciplinary field provides a complete overview, covering such topics as chemoenzymatic synthesis, microbial production of DNA building blocks, asymmetric transformations by coupled enzymes and much more. By combining enzymatic and synthetic organic steps, the use of multi-enzyme complexes and other techniques opens the door to reactions hitherto unknown, making this monograph of great interest to biochemists, organic chemists, and chemists working with/on organometallics, as well as catalytic chemists, biotechnologists, and those working in the pharmaceutical and fine chemical industries.

This book gives an introduction to biotransformations, the practice of harnessing biological catalysts for the preparation of useful chemicals.

Biocatalysts are increasingly used by chemists engaged in fine chemical synthesis within both industry and academia. Today, there exists a huge choice of high-tech enzymes and whole cell biocatalysts, which add enormously to the repertoire of synthetic possibilities. Practical Methods for Biocatalysis and Biotransformations 2 is a "how-to" guide that focuses on the practical applications of enzymes and strains of microorganisms that are readily obtained or derived from culture collections. The sources of starting materials and reagents, hints, tips and safety advice (where appropriate) are given to ensure, as far as possible, that the procedures are reproducible. Comparisons to alternative methodology are given and relevant references to the primary literature are cited. This second volume – which can be used on its own or in combination with the first volume - concentrates on new applications and new enzyme families reported since the first volume. Contents include: introduction to recent developments and future needs in biocatalysts and synthetic biology in industry reductive amination enoate reductases for reduction of electron deficient alkenes industrial carbonyl reduction regio- and stereo- selective hydroxylation oxidation of alcohols selective oxidation industrial hydrolases and related enzymes transferases for alkylation, glycosylation and phosphorylation C-C bond formation and decarboxylation halogenation/dehalogenation/heteroatom oxidation tandem and sequential multi-enzymatic syntheses Practical Methods for Biocatalysis and Biotransformations 2 is an essential collection of biocatalytic methods for chemical synthesis which will find a place on the bookshelves of synthetic organic chemists, pharmaceutical chemists, and process R&D chemists in industry and academia.

The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.

Publisher Description

This book describes the essential steps in the development of biocatalytic processes from concept to completion. It is a carefully integrated text which combines the fundamentals of biocatalysis with technological experience and in-depth commercial case studies. The book starts with an introductory look at the characteristics and present applications of biocatalysts, followed by more detailed overviews of these areas.

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