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NUTZUNG VON ENZYMKOMPLEXEN AUFGESCHLOSSENER ZELLEN FUR DIE FERMENTATIVE BEHANDLUNG VON LEBENSMITTELMASSEN
Lösche, K. Kroner, Karl-Heinz
Lösche, K.
Kroner, Karl-Heinz
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Issue Date
1989
Submitted date
2023-10-04
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Abstract
The biotechnology for flavour-production is using biocatalysts in form of single enzymes or of composed enzymes for the production of natural flavours. This is causing a lot of advantages, e.g. the selective formation of flavours or the formation of complex flavour systems by aid of composed enzymes from ruptured single cells. In addition it is possible to use specific precursors in order to enrich specific flavours in a selective way. Because composed enzymes can be used in higher concentrations and without borders for the mass-transfer, ripening processes can be accelerated. One has to differentiate between direct ripening and non-direct ripening of foods. Direct ripening allows a process "in situ", non-direct ripening can be used for production of specific aroma-concentrates. Because food quality depends on flavour composition, we get by this way a big chance to improve either the quality of our food products or the economics of the process, e.g. by reducing the ripening time. We should keep in mind that besides flavour also other quality affecting parameters, e.g. texture can be improved by using composed enzymes. Therefore biotechnology offers a lot of new ways for the natural improvement of food products.
Citation
Enzyme in der Lebensmitteltechnologie, 1989, 49 - 60
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Type
Book chapter
conference paper
conference paper
Language
de
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Series/Report no.
GBF Monographien, Band 11
ISSN
0930-4320
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ISBN
3-527-27877-X
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Attribution-NonCommercial-ShareAlike 4.0 International