14MBIP11 - Food enzymes and applications
| Course specification | ||||
|---|---|---|---|---|
| Course title | Food enzymes and applications | |||
| Acronym | 14MBIP11 | |||
| Study programme | Biochemical Engineering and Biotechnology | |||
| Module | ||||
| Lecturer (for classes) | ||||
| Lecturer/Associate (for practice) | ||||
| Lecturer/Associate (for OTC) | ||||
| ESPB | 3.0 | Status | ||
| Condition | Облик условљености | |||
| The goal | Enzymes are increasingly applied in food industries including enzymes occurring naturally in the raw material and enzymes used during processing. Thus, it is important to have knowledge of general chemical and biocatalytic properties of enzymes that play a role during processing and storage of foods. The course aims at providing a sound background on enzymatic processes with relevance to the food industry. The course will include the most important food enzymes, such as hydrolases and oxidoreductases and their significance for the quality of the raw material or the derived product. This comprises two aspects, i.e. 1) enzymes present in foods (milk, meat, fruits and cereals) with major influence on their processing quality, and 2) major exogenous enzymes used in the processsing of these foods into high quality foods and drinks. | |||
| The outcome | After completion of the course the student will be able to: ; - classify different enzymes present in selected foods (milk, meat, wheat and barley) and understand their influence on the quality of the final products; - describe the mostly used enzymes in the production of selected dairy foods, meat products, bread, beer and food ingredients (glucose syrup, lipids and protein hydrolysates), as well as their function during processing; - provide examples of assays suitable for measurement of various types of enzyme activity in food materials; - design, carry out and evaluate experiments with enzymes relevant in the food industry. ; | |||
| Contents | ||||
| Contents of lectures | Tоpics include: ; - Introduction-significance of enzymes in food systems; - Basic characteristics of enzymes relevant for the food processing; - Enzyme localization and significance to food quality; - Role of enzymes in the color, flavor, and texture of food; - Endogenous enzymes of bovine milk, fruits, vegetables, meat and other plant and animal materials; - Factors that affect enzyme activity in natural food systems; - Effects of processing on endogenous enzyme activity; - Enzymes used by the food industry (pectic enzymes, enzymes in fructose and maltose manufacture, lactases and their applications, lipases and their applications, oxidoreductases and their applications, enzymes uses in the milling and baking industries, enzyme uses in the fruit juice technology); - The use of enzymatic hydrolytic processes for bioactive compounds production as components of functional food (the impact of proteases); ; - Enzymes in analysis of food; - Detoxifying enzymes; - Health and legal aspects of the use of enzymes. ; | |||
| Contents of exercises | Labs: 1) The effect of protease types on hydrolysis of egg white proteins; 2) Methods for determination of degree of hydrolysis (pH stat titration, Ninhydrin's test, trinitrobenzene sulfonic acid assay); 3) Methods for characterization of functional properties of obtained hydrolysates as well as their biological activity; 4) Characterization and fraction of peptides by gel filtration chromatography; 5) Glucose and maltose syrups production on a laboratory scale; 6) Determination of peroxidase activity in selected foodstuffs of plant origin. | |||
| Literature | ||||
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| Number of hours per week during the semester/trimester/year | ||||
| Lectures | Exercises | OTC | Study and Research | Other classes |
| 1.5 | 1.5 | |||
| Methods of teaching | Theoretical lectures, laboratory practice, tutorials, seminar. | |||
| Knowledge score (maximum points 100) | ||||
| Pre obligations | Points | Final exam | Points | |
| Activites during lectures | Test paper | 50 | ||
| Practical lessons | 15 | Oral examination | ||
| Projects | ||||
| Colloquia | 25 | |||
| Seminars | 10 | |||