Principles of Enzymology for the Food Sciences

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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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Title Statements

Full title :Principles of Enzymology for the Food Sciences

Summary

Edition Statements

Publication Date:2018.
Edition:2nd ed

Publication Statements

Publisher(s):Routledge
Place of Publication:Boca Raton
Language:eng
Publication Date:2018.

Notes

VI. Quantitation of Thermal Denaturation of Enzymes

The Physical Object

Description:1 online resource (646 pages)

Edition Identifiers

ISBN:9781351421881, 1351421883, 9780203742136, 0203742133, 9781351421867, 1351421867, 9781351421874, 1351421875
DOI:10.1201/9780203742136.
oclc:on1082228634
LC Classification:QP601.W44 1994
Dewey Decimal:612/.0151

Cover; Half Title; Title Page; Copyright Page; Preface to the Second Edition; Preface to the First Edition; Contents; 1. INTRODUCTION; I. Breadth of Enzymology; II. Brief History of Enzymology; III. General Characteristics of Enzymes; IV. Importance of Enzymology to Food Science, Nutritional, and Health Sciences; V. Literature of Enzymology; Review Questions; References; 2. THE PROTEIN NATURE OF ENZYMES; I. Role of Proteins in Organisms; II. Primary Structure of Proteins; III. Secondary Structure of Proteins; IV. Tertiary Structure of Proteins; V. Solvation of Proteins

VI. Quaternary Structure of ProteinsVII. Multimolecular Organization of Enzymes; Review Questions; References; 3. ENZYME PURIFICATION; I. Need for Purification; II. Selection of Starting Material; III. Preliminary Purification; IV. Purification; V. Order of Application of Purification Steps; VI. Quantitation of Purification Steps; VII. Criteria of Purity; VIII. Loss of Enzyme Activity During Purification; Review Questions; References; 4. ACTIVE SITES AND FACTORS RESPONSIBLE FOR ENZYME CATALYSIS; I. Active Sites of Enzymes; II. Factors Responsible for Efficiency of Enzyme-Catalyzed Reactions

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