Can someone assist with the following topics. 1..ENZYMATIC BROWNING, 2..Genetically Modified Organiganism (GMO) in food; biochemistry and application. 3...food enzymes and their applications in food industry. PDFS wil be appreciated. Thanks in anticipation.
1. Enzymatic browning occur - when Phenolic compounds present in fruits and vegetables with presence of poly phenol oxidase (Enzyme) and Oxygen as it convert in to Ortho quinone and then convert it Melanin (dark brown Colour). further, this reaction is accelerated by warm temperature and pH 5-7. Therefore, in minimally processed fruits and vegetables ( when keep only after peeling and cutting) it should be control by, inactivating poly phenol oxidase Enzyme ( blanching of vegetables can inactivate but not for fruits), lowering pH ( adding acids) and lowering temperature of storage (refrigeration).
2. Genetic modification involve not only in plants but also microorganism. Eg: Fermentation - by a genetically modified yeast, Saccharomyces cerevisiae. The recombinant yeast softened the wine’s mouth feel by decreasing its acidity, reduces buttery flavor due to lactic acid secondary metabolism.
3. Food enzymes are important for most of food applications in many ways i.e increase the rate reactions as well as increase the digestibility. Eg Papain- enzyme use to tenderize meat, cellulase- enzyme use to digest cellulose and fermented products i.e. ethanol, Lactase-enzyme use in dairy industry convert lactose in to lactic acid. there are large number of food enzymes use in food industry
Thanks Ranjani, is there any PDF format to justify this? I'll appreciate ample note on this. Thankz for ur help
1. Enzymatic Browning, Polyphenol Oxidase Activity, and Polyphenols in Four Apple Cultivars: Dynamics during Fruit Development
Daniel Ferreira Holderbaum, Tomoyuki Kon, Tsuyoshi Kudo, Miguel Pedro Guerra1
2. Genetically Modified Organisms (GMOs): Transgenic Crops and Recombinant DNA Technology
By: Theresa Phillips, Ph.D. (Write Science Right) © 2008 Nature Education
Citation: Phillips, T. (2008) Genetically modified organisms (GMOs): Transgenic crops and recombinant DNA technology. Nature Education 1(1):213
3. Novel enzyme technology for food applications
http://cst.ur.ac.rw/library/Food%20Science%20books/batch1/Novel%20Enzyme%20Technology%20for%20Food%20Applications.pdf
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