Fundamentals of Food Biotechnology

Informationen zum Autor Dr Byong H. Lee is Distinguished Professor, School of Biotechnology Jiangnan University, Wuxi, China. Invited Distinguished Professor, Department of Food Science & Biotechnology, Kangwon National University, Chuncheon, Korea. Adjunct Professor, Department of Food Science & Agric Chemistry McGill University, Montreal, Quebec, Canada. Klappentext Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines.Fundamentals of Food Biotechnology, 2nd edition is based on the author's 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a "New Trends and Tools" section and selected references, questions and answers appear at the end of each chapter.This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology. Zusammenfassung Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. Inhaltsverzeichnis Preface xi What Is Biotechnology? xiii What Is Food Biotechnology? xvii Part I New Trends and Tools of Food Biotechnology 1 1 Fundamentals and New Aspects 3 1.1 Biotechnological applications of animals, plants, and microbes 3 1.2 Cellular organization and membrane structure 6 1.3 Bacterial growth and fermentation tools 11 1.3.1 Classification and reproduction of biotechnologically important bacterial system 11 1.3.2 Bacterial growth 12 1.3.3 Environmental factors affecting bacterial growth 16 1.4 Fungal growth and fermentation tools 19 1.5 Classical strain improvement and tools 22 1.5.1 Natural selection and mutation 22 1.5.2 Recombination 27 Summary 30 1.6 Systems/synthetic biology and metabolic engineering 31 Summary 36 1.7 Bioengineering and scale-up process 36 1.7.1 Microbial and process engineering factors affecting performance and economics 38 1.7.2 Fermentor and bioreactor systems 39 1.7.3 Mass transfer concept 50 1.7.4 Heat transfer concept 53 1.7.5 Mass and heat transfer practice 57 1.7.6 Scale-up and scale-down of fermentations 71 1.7.7 Scale-up challenges 81 Summary 84 1.8 Molecular thermodynamics for biotechnology 85 1.8.1 Protein folding and stability 85 Summary 92 1.8.2 Downstream processes on crystallization and chromatography 93 Summary 96 1.9 Protein and enzyme engineering 96 Summary 100 1.10 Genomics, proteomics, and bioinformatics 100 Summary 108<...

Sommario

Preface xi
 
What Is Biotechnology? xiii
 
What Is Food Biotechnology? xvii
 
Part I New Trends and Tools of Food Biotechnology 1
 
1 Fundamentals and New Aspects 3
 
1.1 Biotechnological applications of animals, plants, and microbes 3
 
1.2 Cellular organization and membrane structure 6
 
1.3 Bacterial growth and fermentation tools 11
 
1.3.1 Classification and reproduction of biotechnologically important bacterial system 11
 
1.3.2 Bacterial growth 12
 
1.3.3 Environmental factors affecting bacterial growth 16
 
1.4 Fungal growth and fermentation tools 19
 
1.5 Classical strain improvement and tools 22
 
1.5.1 Natural selection and mutation 22
 
1.5.2 Recombination 27
 
Summary 30
 
1.6 Systems/synthetic biology and metabolic engineering 31
 
Summary 36
 
1.7 Bioengineering and scale-up process 36
 
1.7.1 Microbial and process engineering factors affecting performance and economics 38
 
1.7.2 Fermentor and bioreactor systems 39
 
1.7.3 Mass transfer concept 50
 
1.7.4 Heat transfer concept 53
 
1.7.5 Mass and heat transfer practice 57
 
1.7.6 Scale-up and scale-down of fermentations 71
 
1.7.7 Scale-up challenges 81
 
Summary 84
 
1.8 Molecular thermodynamics for biotechnology 85
 
1.8.1 Protein folding and stability 85
 
Summary 92
 
1.8.2 Downstream processes on crystallization and chromatography 93
 
Summary 96
 
1.9 Protein and enzyme engineering 96
 
Summary 100
 
1.10 Genomics, proteomics, and bioinformatics 100
 
Summary 108
1.11 Biosensors and nanobiotechnology 109
 
1.11.1 Biosensor 109
 
1.11.2 Nanobiotechnology and nanobiosensor 113
 
Summary 116
 
1.12 Quorum sensing and quenching 116
 
Summary 120
 
1.13 Micro- and nano-encapsulations 120
 
1.13.1 Microencapsulation 122
 
1.13.2 Nanoencapsulation 129
 
Summary 138
 
Bibliography 140
 
2 Concepts and Tools for Recombinant DNA Technology 147
 
2.1 Concepts of macromolecules: function and synthesis 147
 
2.1.1 DNA replication 147
 
2.1.2 Roles of RNA 150
 
2.1.3 Detailed aspects of protein synthesis 153
 
2.2 Concepts of recombinant DNA technology 161
 
2.2.1 Restriction endonucleases 162
 
2.2.2 Plasmid vectors 164
 
2.2.3 Purpose of gene cloning 168
 
2.3 DNA sequencing 180
 
2.4 Polymerase chain reaction (PCR) 180
 
2.5 Manipulation techniques of DNA 183
 
2.5.1 Isolation and purification of nucleic acids 183
 
2.5.2 Agarose gel electrophoresis 184
 
2.5.3 Blotting and hybridization 185
 
2.6 Gene cloning and production of recombinant proteins 186
2.6.1 Cloning and expression of bacterial ²-galactosidase in E. coli 186
 
2.6.2 Cloning, expression, and production of bovine chymosin (rennet) in yeast K. lactis 188
 
Summary 190
 
Bibliography 191
 
Part I Questions and Answers 193
 
Part II Applications of Biotechnology to Food Products 205
 
3 Yeast-Based Processes and Products 207
 
3.1 Food yeasts and derivatives 207
 
3.1.1 Introduction 207
 
3.1.2 Industrial processes 207
 
Summary 212
 
3.2 Alcoholic beverages 212
 
3.2.1 Introduction 212
 
3.2.2 Production and sales of major alcoholic beverages 212
 
3.2.3 Production processes 213
 
Summary 225
 
3.3 Industrial alcohols 225
 
3.3.1 Introduction 225
 

Dettagli sul prodotto

• Autori: Bh Lee, Byong H Lee, Byong H. Lee, Lee Byong H.
• Editore: Wiley, John and Sons Ltd
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 06.02.2015
• EAN: 9781118384954
• ISBN: 978-1-118-38495-4
• Pagine: 544
• Categorie: Scienze naturali, medicina, informatica, tecnica > Chimica > Altro; Chemie, Biotechnologie, Lebensmittel, food biotechnology, biotechnology, chemistry, Food Science & Technology, Lebensmittelforschung u. -technologie, Microbiology, Food Safety & Security, Mikrobiologie u. Nahrungsmittelsicherheit, Lebensmittel / Biotechnologie, Biotechnologie i. d. Chemie