Food Chemistry

2.6 Enzymatic Analysis 137 to 50%. However, very high pressures in- creased the activity at 32–60◦C. It is possible that high pr ...

138 2 Enzymes 2.6.1 SubstrateDetermination.................................. 2.6.1.1 Principles................................. ...

2.6 Enzymatic Analysis 139 Table 2.16. Examples of enzymatic analysis of food constituents a ...

140 2 Enzymes Table 2.17.Enzyme concentrations used in the end- point method of enzymatic food analysis Substrate Enzyme Km Enzy ...

2.6 Enzymatic Analysis 141 preparations have to be controlled prior to use in processing or in enzymatic food analysis. The meas ...

142 2 Enzymes Table 2.18.Examples for application of enzyme im- munoassay in food analysis Detection and quantification Type of ...

2.6 Enzymatic Analysis 143 of special interest that PCR allows the detection of genetically modified food (genetically modi- fie ...

144 2 Enzymes nitude due to amplification which is millionfold after 20 cycles and billionfold after 30 cycles. Heated food can ...

2.7 Enzyme Utilization in the Food Industry 145 additives provide a number of advantages in food processing: exceptionally prono ...

146 2 Enzymes Table 2.20.Examples for the use of microbial enzymes in food processing EC Enzymea Biological Origin Applicationb ...

2.7 Enzyme Utilization in the Food Industry 147 Table 2.20.(continued) EC Enzymea Biological Origin Applicationb Number 3.2.1.20 ...

148 2 Enzymes Fig. 2.47.Enzyme immobilization by covalent binding to a cellulose matrix suitable processes can bring about enzym ...

2.7 Enzyme Utilization in the Food Industry 149 2.7.2 IndividualEnzymes 2.7.2.1 Oxidoreductases Broader applications for the pro ...

150 2 Enzymes Table 2.21.Michaelisconstants for aldehyde dehydro- genase (ALD) from various sources Substrate Km(μmol/l) ALD (bo ...

2.7 Enzyme Utilization in the Food Industry 151 Table 2.22.Peptidases (proteinases) utilized in food processing Name Source pH O ...

152 2 Enzymes Fig. 2.49.The activity ofα-amylase as influenced by temperature. 1α-amylase fromBacillus subtilis, 2 from Bacillus ...

2.7 Enzyme Utilization in the Food Industry 153 sion in the confectionery or candy industry. Invert sugar is more soluble and, b ...

154 2 Enzymes Fig. 2.51.Pectin esterase (orange) activity as affected by inhibitors (according toTermote, 1977). 1 Without inhib ...

2.8 References 155 ( 2. 114 ) acid amides and amino acids also react. Proteins or peptides are cross linked in this way. If amin ...

156 2 Enzymes Blow, D.M., Birktoft, J.J., Harley, B.S.: Role of a buried acid group in the mechanism of action of chymotrypsin: ...