Food Chemistry

1.4 Proteins 77 Table 1.33. Classification of proteolytic enzymes (peptidases) EC-No. a Enzyme group Comments Examples Exopeptid ...

78 1 Amino Acids, Peptides, Proteins Table 1.34. Specificity of proteolytic enzymes [based on cleavage of oxidized B chain of bo ...

1.4 Proteins 79 Fig. 1.41.Carboxypeptidase A active site. (according toLoweandIngraham, 1974) (called Lab-enzyme in Europe), act ...

80 1 Amino Acids, Peptides, Proteins and requirements of food processing operations is a perennial endeavor. Food production is ...

1.4 Proteins 81 For example, succinylated wheat gluten is quite soluble at pH 5 (cf. Fig. 1.40). This effect is related to disag ...

82 1 Amino Acids, Peptides, Proteins Table 1.37.Emulsifying property of various proteinsa Protein Emulsifying Activity Index (m^ ...

1.4 Proteins 83 Fig. 1.47.Viscosity curves during reduction of different wheat glutens. For sample designation see Fig. 1.44. (a ...

84 1 Amino Acids, Peptides, Proteins about 3 kdal: (1.162) The reaction rate is affected by, among other things, the nature of t ...

1.4 Proteins 85 Table 1.41.Amino acid composition of various plas- teins (weight-%) 123456 Arg 1.56 1.33 1.07 1.06 1.35 1. 74 Hi ...

86 1 Amino Acids, Peptides, Proteins Fig. 1.56.Effect of pH on solubility of soy protein and modified products (1 g/100 ml water ...

1.4 Proteins 87 Fig. 1.58.Production of plasteins with high tyrosine and low phenylalanine contents. (according to Ya- mashitaet ...

88 1 Amino Acids, Peptides, Proteins Table 1.45.Content of dityrosine in some proteins af- ter their oxidation with horseradish ...

1.5 References 89 of 10–20 mm. The molecular interactions are enhanced during stretching of the fiber, thus increasing the mecha ...

90 1 Amino Acids, Peptides, Proteins Chen, C., Pearson, A.M., Gray, J.I.: Meat Mutagens. Adv. Food Nutr. Res. 34 , 387, (1990) C ...

1.5 References 91 Meister, A.: Biochemistry of the amino acid. 2nd edn., Vol. I, Academic Press: New York-London. 1965 Morrissay ...

92 1 Amino Acids, Peptides, Proteins Wieser, H., Belitz, H.-D.: Zusammenhänge zwischen Struktur und Bittergeschmack bei Aminosäu ...

2Enzymes.............................................. 2.1 Foreword Enzymes are proteins with powerful catalytic activity. They ...

94 2 Enzymes Table 2.1.Examples of catalyst activity Reaction Catalyst Activation krel(25◦C) energy (kJ·mol−^1 ) H 2 O 2 →H 2 O ...

2.2 General Remarks, Isolation and Nomenclature 95 Table 2.2.Substrate specificity of a legume α-glucosidase Substrate Relative ...

96 2 Enzymes 2.2.4 Isolation and Purification Most of the enzyme properties are clearly and re- liably revealed only with purifi ...