4.5 References 337
Table 4.29.Cellulases
EC No. Name Synonym Reaction
3.2.1.4 Cellulase Cxfactor Endohydrolysis of
CMCasea,1,4-β-D-glucosidic bonds
endo-1,4-β-
glucanase
3.2.1.91 Cellulose C 1 factor Exohydrolysis of
1,4-β-cellobiosidase avicellase 1,4-β-D-glucosidic bonds with
formation of cellobiose from
cellulose or 1,4-β-glucooligo-
saccharides. The attack proceeds
from the nonreducing end.
3.2.1.21 β-Glucosidase Cellobiase Hydrolysis of terminalβ-D-
amygdalase glucose residues inβ-glucans
aCMC: carboxymethylcellulose; the enzyme activity can be measured via the decrease in
viscosity of a CMC solution.
the insoluble fibers remain in the residue. The
water soluble fibers in the supernatant are iso-
lated by precipitation with ethanol, ultrafiltration
or dialysis. The protein and mineral matter still
remaining with the soluble and insoluble dietary
fibers is deducted with the help of correction
factors.
4.5 References.............................................
Angyal, S.J.: Zusammensetzung und Konformation von
Zuckern in Lösung. Angew. Chem. 81 , 172 (1969)
Balser, K.: Celluloseäther. In: Ullmanns Encyklopädie
der technischen Chemie, 4. edn., Vol. 9 , S. 192. Ver-
lag Chemie: Weinheim. 1975
Banks, W., Muir, D.D.: Structure and chemistry of the
starch granule. In: The biochemistry of plants (Eds.:
Stumpf, P.K., Conn, E.E.), Vol. 3 , p. 321, Academic
Press: New York. 1980
Brouns, F., Kettlitz, B., Arrigoni, E.: Resistanz starch
and “the butyrate revolution”. Trends Food Sci.
Technol. 13 , 251 (2002)
Birch, G.G. (Ed.): Developments in food carbohydrate-
1 ff, Applied Science Publ.: London. 1977 ff.
Birch, G.G., Parker, K.J. (Eds.): Nutritive sweeteners.
Applied Science Publ.: London. 1982
Birch, G.G., Parker, K.J. (Eds.): Dietary fibre. Applied
Science Publ.: London. 1983
Birch, G.G. (Ed.): Analysis of food carbohydrate. Else-
vier Applied Science Publ.: London. 1985
Blanshard, J.M.V., Mitchell, J.R. (Eds.): Polysaccha-
rides in food. Butterworths: London. 1979
Büser, W., Erbersdobler, H.F.: Carboxymethyllysine,
a new compound of heat damage in milk products.
Milchwissenschaft 41 , 780 (1986)
Davidson, R.L. (Ed.): Handbook of water-soluble gums
and resins. McGraw-Hill Book Co.: New York. 1980
Ebert, G.: Biopolymere. Dr. Dietrich Steinkopff Verlag:
Darmstadt. 1980
Erlingen, R.C., Delcour, J.A.: Formation, analysis,
structure and properties of type III enzyme resistant
starch. J. Cereal Sci. 22 , 129 (1995)
Friedman, M.: Food browning and its prevention: An
Overview. J. Agric. Food. Chem. 44 , 631 (1996)
Galliard, T. (Ed.): Starch: Properties and Potential. John
Wiley and Sons: Chichester. 1987
Gidley, M.J., Cooke, D., Darke, A.H., Hoffmann, R.A.,
Russell, A.L., Greenwell, P.: Molecular order and
structure in enzyme-resistant retrograded starch.
Carbohydrate Polymers 28 , 23 (1995)
Glomb, M.A., Monnier, V.M.: Mechanism of protein
modification by glyoxal and glycolaldehyde, reactive
intermediates of the Maillard reaction. J. Biol. Chem.
270 , 10017 (1995)
Guadagni, D.G., Maier, V.P., Turnbaugh, J.G.: Effect of
some citrus juice constituents on taste thresholds for
limonine and naringin bitterness. J. Sci. Food Agric.
24 , 1277 (1973)
Henle, T., Zehetner, G., Klostermeyer, H.: Fast and sen-
sitive determination of furosine. Z. Lebensm. Unters.
Forsch. 200 , 235 (1995)
Henle, T., Schwarzenbolz, U., Klostermeyer, H.: De-
tection and quantification of pentosidine in foods. Z.
Lebensm. Unters. Forsch. 204 , 95 (1997)
Hill, R.D., Munck, L. (Eds.): New approaches to
research on cereal carbohydrates. Elsevier Science
Publ.: Amsterdam. 1985