Enzymes
Pages 41-48
DOI: https://doi.org/10.1094/0913250961.004
ISBN: 0-913250-96-1
Abstract
Topics Covered
- Basic Principles
- Types of Assay Methods
- Spectrophotometric Tests
- Viscometric Tests
- pH
- Fluorescence
- ELISA
- Comparison of Test Results
- Specifications
Introduction to Chapter
Before discussing the various ways by which enzymes can be analyzed, it may be helpful to answer the basic question of why one would analyze enzymatic activity. Let's assume that you are involved in a quality assurance/quality control program at a food production facility. You are making every effort to produce the highest quality product as consistently as possible. This requires strict control over all raw ingredients, particularly the functional ingredients, the ones that contribute specific, desirable effects in the processing of your finished product. If control is not maintained, inconsistencies in both the processing and the finished product will result.
A number of questions might occur to you when thinking about how to achieve such control over enzymes. First, is the activity of the enzyme you are now using the same as the enzyme activity from the previous batch? Assuming that a specification has been set for the enzyme activity, does the activity of the enzyme meet that specification? How can you compare the activity level and functionality of enzymes from different suppliers? Are other enzymes present, in addition to that identified by the supplier, that can affect the production process? How long can you store the enzyme without significant loss of activity? All of these questions should be addressed in order to have adequate control of the enzymes. In the longer term, knowledge of the relationship between the enzyme activity and the characteristics of the process and finished product can help greatly in diagnosing and providing a remedy for problems that may be encountered.
