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The study focuses on carrot purees, which were fermented with lactic acid bacteria with and without addition of cell wall degrading enzymes. The improved accessibility was correlated with reduced particle size of the carrot puree.

Efficacy of carbohydrases in the extraction of protein from heat-stabilized defatted rice bran is analyzed. Empirical results of the study are presented.

Application of beta-glycosidase to convert isoflavone from glycosides to aglycones in SoyLife and soymeal at different levels of pH and varied temperature conditions is presented.

The use of acid urease helps in reducing the urea content, which in turn reduces the formation of carcinogenic ethyl carbamate (EC) during baking in California sherry production. The EC content is lower than the target level of 90 micro-grams/L during simulated baking at < 55 degree Celsius (C) for 6 weeks. The urea is removed before baking by urease treatment at 35 degree C. However, the formation of EC is not totally prevented as it is formed from other compounds besides urea.

Response surface methodology (RSM) is used for the optimization of the enzymatic synthesis of structured lipids. The synthesis of structured lipids involves the enzymatic transesterification of ethyl caprylate, soybean oil, and sunflower oil in hexane. RSM optimizes the molar ratio of ethyl caprylate to total triglycerides, long-chain triglyceride concentration, the percentage of soybean oil, and incubation time. Using this method, the desirable linoleic acid and caprylic acid content in structured lipids can be obtained.

An experiment to better utilize the by-products of crayfish was done. The crayfish industry represents the biggest harvest of commercial crustaceans. The experiment used enzymatic hydrolysis and revealed ten commercial proteases of the by-products which were suited for further processing into seafood flavor extracts. Two model equations were proposed, with which the optimum hydrolysis conditions were found to pH 8-9, 65 degree celsius, 2.5 hr reaction time, 75% substrate concentration, and 0.3% enzyme.

Experimental studies reveal that the incorporation of insoluble pentosans isolated from starch tailings into bread decreases the quality of the bread. A combination of an alpha-amylase and pentosanase cancels the adverse effects of pentosans. The solubilized pentosans in solution, produced from the hydrolysis of insoluble pentosans by pentosanase, increase the visocity of the solution.

Electrophoresis and enzyme assays help observe the activity of tyrosinase, laccase and peroxidase in four types of commercial mushrooms. Use of specific substrates and inhibitors helps differentiate these three enzymes. Peroxidase activity is low in all four types of mushrooms. Distribution of these three phenol oxidases decides the control of enzymatic browning in various mushroom types.

Response surface analysis helps examine the influence of enzyme treatment on viscosity of foliole puree obtained by trituration of hard pieces of hearts of palm. Treatment of 0.81% cellulase at 50 degrees Celsius leads to a fourfold reduction in viscosity of foliole puree. The minimum viscosity for cellulase treatment is within the experimental range, while optimized experimental conditions for pectinase treatment is outside the experimental range. Viscosity changes in foliole puree due to enzyme treatment are compared to that of puree derived from edible hearts of palm.

An enzyme preparation that will be instrumental in the separation of highly functional proteins and lipids from spray-dried egg yolk is used. Results show that various combinations of protease, lipase and phospholipase failed to achieve adequate protein separation. Newlase F, a crude enzyme derived from the genus Rhizopus producing protease and lipase, gives the best result. It achieved complete lipid separation and separated about 85% of the total protein in the whole spray-dried egg yolk.

The on-board shrimp preservation potential of a glucose oxidase and catalase immersion system is discussed. Experiments involved the freezing, radiation-sterilization, thawing by artificial seawater and inoculation with Pseudomonas fluorescens of fresh shrimps. Total plate counts, ammonia and total volatile nitrogen were used to monitor shrimp and solution changes. Shrimp melanosis-induced discoloration of the solution was analyzed spectrophotometrically. The potential of a glucose oxidase solution for shrimp preservation was demonstrated.

Low water content and high fat content increases the heating time required for chicken breast muscle samples to reach a specific end-point temperature (EPT). A decrease in the fat content and an increase in the water content lead to lower residual catalatic activity at a specific EPT in the same samples. The fat and water composition of the chicken meat tissues fails to have a significant affect on the total process lethality.

Whey protins are functional ingredients in the food system. The hydrolysis of whey protein isolates by Alcalase is effective in ensuring increased foam capacity and stability of the hydrolysates. For the hydrolysis, the proteolytic enzymes used are acid fungal protease, chymotrypsin, trypsin and pepsin. The degree of hydrolysis is investigated by freezing point depression.

Study of hydrophobic and functional properties of rice bran protein prepared by treatment of rice bran with enzymes, using differential scanning calorimetry, is presented.

The trimethylamine N-oxide levels in different internal organs of European hake using an enzyme analysis, for consecutive years, are discussed.

Study of improvement of gelation in hairtail surimi through treatment with enzymes is presented.

A new study investigates the quality and composition of pressed virgin olive oil extracted new enzyme adjuvant Cytolase O.