ABSTRACT

Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov

chapter 15|18 pages

Enzymes in Protein Biosynthesis

chapter 16|10 pages

Nucleic Acid Biosynthesis

chapter 27|14 pages

Catalase

chapter 28|10 pages

Horseradish Peroxidase

chapter 30|8 pages

Glucose Oxidase

chapter 31|10 pages

Lactate Dehydrogenase

chapter 32|10 pages

Alcohol Dehydrogenase

chapter 34|10 pages

Amine Oxidase

chapter 40|14 pages

Laccase

chapter 42|10 pages

Xanthine Oxidase

chapter 44|8 pages

Sorbitol Oxidase

chapter 45|8 pages

Starch Phosphorylases

chapter 46|4 pages

Amylosucrase Volker Bu¨ttcher

chapter 47|16 pages

Dextransucrase

chapter 48|10 pages

Levansucrase

chapter 51|20 pages

Transglutaminase

chapter 52|10 pages

Feruloyl Esterases

chapter 53|14 pages

Lipase

chapter 54|6 pages

Chlorophyllase

chapter 55|20 pages

Phytase

chapter 56|12 pages

Alpha -Amylases

chapter 57|8 pages

Beta-Amylases

chapter 58|12 pages

Glucoamylase

chapter 59|12 pages

Limit Dextrinase/Pullulanase

chapter 60|10 pages

Limit Dextrinase

chapter 63|14 pages

Beta-Glucosidase

chapter 65|6 pages

Beta-Galactosidase

chapter 69|10 pages

Polygalacturonases

chapter 71|38 pages

Xylanolytic Enzymes

chapter 76|8 pages

Lysozyme

chapter 77|14 pages

Ribonucleases

chapter 78|26 pages

Proteolytic Enzymes

chapter 79|10 pages

Thermolysin

chapter 81|8 pages

Alliinases

chapter 82|6 pages

Cystine Lyases in Plants

chapter 83|22 pages

Xylose (Glucose) Isomerase