John R. Whitaker

Principles of Enzymology for the Food Sciences

• Gebundenes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: CRC Press
• Revised
• Seitenzahl: 648
• Erscheinungstermin: 30. November 1993
• Englisch
• Abmessung: 240mm x 161mm x 39mm
• Gewicht: 1129g
• ISBN-13: 9780824791483
• ISBN-10: 0824791487
• Artikelnr.: 21044263

Autorenporträt

John R. Whitaker

Inhaltsangabe

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).