Principles of enzymology for the food sciences

by Whitaker, John R.

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Title Statements

Full title :Principles of enzymology for the food sciences / John R. Whitaker.

Edition Statements

Publication Date:©1994.
Edition:2nd ed

Publication Statements

Publisher(s):Marcel Dekker
Place of Publication:New York
Language:eng
Publication Date:©1994.

The Physical Object

Description:1 online resource (xv, 625 pages) : : illustrations.

Edition Identifiers

ISBN:0585182078, 9780585182070, 9780203742136, 0203742133
oclc:ocm48138838
LC Classification:QP601
Dewey Decimal:612/.0151

1. Introduction -- 2. The Protein Nature of Enzymes -- 3. Enzyme Purification -- 4. Active Sites and Factors Responsible for Enzyme Catalysis -- 5. Rates of Reactions -- 6. Effect of Substrate Concentration on Rates of Enzyme-Catalyzed Reactions -- 7. Effect of Enzyme Concentration on Rates of Enzyme-Catalyzed Reactions -- 8. Kinetic Consequences of Enzyme Inhibition -- 9. Enzyme Inhibitors -- 10. Effect of pH on Rates of Enzyme-Catalyzed Reactions -- 11. Effect of Temperature on Rates of Enzyme-Catalyzed Reactions -- 12. Enzyme Cofactors -- 13. Classification and Nomenclature of Enzymes -- 14. Introduction to the Hydrolases -- 15. The Glycoside Hydrolases -- 16. Pectic Enzymes -- 17. The Esterases -- 18. The Nucleases and Biotechnology -- 19. The Proteolytic Enzymes -- 20. Ordinary and Limited Proteolysis -- 21. Introduction to the Oxidoreductases -- 22. Lactate Dehydrogenase -- 23. Glucose Oxidase -- 24. Polyphenol Oxidase -- 25. Xanthine Oxidase -- 26. Catalase and Peroxidase -- 27. Lipoxygenase (Lipoxidase).