20-5 |
New enzyme developments for the fruit and vegetable industry |
J. HARRIS, J. Diehl, and D. Sun. Valley Research, Inc., 202 S. Michigan St., PO Box 750, South Bend, IN 46624-0750 The previous presentations in this symposium have explored three areas of active enzyme research and applications development: (1) the understanding and use of endogenous enzymes in maintaining quality and improving functionality, (2) the increased understanding of multi-component enzyme systems to achieve specific processing objectives and (3) the use of single component enzymes, e.g. pectin methyl esterase, to perform specific processing or functional objectives. In this presentation we will discuss the importance of developing new enzyme applications that combine both enzyme and process technology to improve conventional processes or that meet new quality expectations. We will also pose some “what if” questions to explore potential new applications of enzymes that may extend the range of possible products. Better understanding of conventional enzyme preparations and the development of enzymes with new or improved functionality will play an important role in the future use of enzymes. However a number of non-technical developments such as the acceptance or non-acceptance of engineered products will also impact the future development and use of enzymes for this and other food applications.
Session 20, Enzymes in fruit and vegetable processing
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