Enzymes
Pages 25-40
DOI: https://doi.org/10.1094/0913250961.003
ISBN: 0-913250-96-1
Abstract
Topics Covered
- Enzyme Substract Interations
- Enzymes that Hydrolyze Carbohydrates
- Starch carbohydrases
- Cellulases
- Other carbohydrases
- Enzymes that Hydrolyze Proteins
- Specificity
- Classification
- Action on protein
- Enzymes Affecting Fats and Oils
- Lipases and other esterases
- Lipoxygenase
- Other Enzymatic Reactions
- Oxidation and rancidity
- Enzymatic browning
- Enzymes involved in fruit ripening
- Other reactions
Introduction to Chapter
The topic of enzyme reactions is very broad; therefore, this chapter highlights some general reaction patterns common to food systems. The chapter is divided into sections on enzymes that hydrolyze carbohydrates, enzymes that hydrolyze proteins, enzymes that hydrolyze fats, and other enzymes or enzymatic reactions that are important in food systems.
