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West, S. (eds). Industrial Enzymology. 2nd edn. Basingstoke: Macmillan Press and New York: Stockton Press; 1996: 503–540. 6. W. Food enzymes and the new technology. In: Tucker. A.. J. (eds). Enzymes in Food Processing. 2nd edn. Glasgow: Blackie Academic and Professional: 1995: 41–113. 7. A. Manipulation of enzymes for industrial application: Protein and environmental engineering. In: Godfrey, T.. West, S. (eds). Industrial Enzymology. 2nd edn. Basingstoke: Macmillan Press and New York: Stockton Press; 1996: 385-393.

The aim is to alter the 'technological properties' of the enzyme to make it more or less stable, change its optimum operating range, or change its substrate converting range (specificity). Because this technology can alter the fundamental properties of naturally occurring enzyme proteins, regulators and enzyme producers alike are not yet considering food applications through which consumers would eat or be exposed to these novel materials. As safety assurance and surveillance methods become more sophisticated, the benefits of the technology may be fully realised, but for the present, engineered enzymes are only use in non-food applications and in one specific food ingredient technology involving tightly-immobilised enzymes in a bioreactor.

Stabilisation of xylose isomerase by lysine residue engineering. Bio/Technology. 1991: 8: 783–742. 1 Introduction Bread, noodles and pasta are among the most basic, common and low-cost foods and their manufacture is often dependent on the traditions of the countries or regions in which they are consumed. However, ancient as bread, noodle and pasta-making are, they are also closely related to biotechnology. This chapter reviews the effects of different types of enzymes and the synergistic effects when they are combined with each other during the bread-making process.

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