Principles of Enzymology for the Food Sciences

AvJohn R. Whitaker

Inbunden, Engelska, 1993

Del i serien Food Science and Technology

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Beskrivning

This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.

Produktinformation

Utgivningsdatum:1993-11-30
Mått:156 x 234 x 39 mm
Vikt:1 043 g
Format:Inbunden
Språk:Engelska
Serie:Food Science and Technology
Antal sidor:648
Upplaga:2
Förlag:Taylor & Francis Inc
ISBN:9780824791483

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Recensioner i media

"The first edition of this text. . .has been the standard text in the field of food enzymology; nothing else has successfully competed with it. . ..The appearance of this new edition is welcome, offering [a]. . .discussion of the various enzymes of importance to food scientists and technologists, while maintaining the easy readability and technical excellence of the first edition. . .. . . .It is the only one-volume text. . .that would serve well for a serious lecture and laboratory course in food enzymology. It should be required and read by anyone who has technical responsibilities in the production or application of enzymes in the food industry today. "---Trends in Food Science & Technology". . .well presented and handsomely bound with lots of great figures and illustrations and a functional index. . ..highly recommend this book. "---Journal of Rapid Methods and Automation in Microbiology"Each chapter analyses in a critical manner the methods applied for the characterization and evaluation of enzymes' activity. . . .the volume is an extremely valuable tool for students, candidates for a doctoral degree, specialists and professors investigating the fascinating world of enzymes. "---Isai Polytechnic Magazine

Innehållsförteckning

The Protein Nature of Enzymes. Enzyme Purification. Active Sites and Factors Responsible for Enzyme Catalysis. Rates of Reactions. Effect of Substrate Concentration on Rates of Enzyme-Catalyzed Reactions. Effect of Enzyme Concentration on Rates of Enzyme-Catalyzed Reactions. Kinetic Consequences of Enzyme Inhibition. Enzyme Inhibitors. Effect of pH on Rates of Enzyme-Catalyzed Reactions. Effect of Temperature on Rates of Enzyme-Catalyzed Reactions. Enzyme Cofactors. Classification and Nomenclature of Enzymes. Introduction to the Hydrolases. The Glycoside Hydrolases. Pectic Enzymes. The Esterases. The Nucleases and Biotechnology. The Proteolytic Enzymes. Ordinary and Limited Proteolysis. Introduction to the Oxidoreductases. Lactate Dehydrogenase. Glucose Oxidase. Polyphenol Oxidase. Xanthine Oxidase. Catalase and Peroxidase. Lipoxygenase (Lipoxidase).