Principles of enzymology for the food sciences / John R. Whitaker

By:

Whitaker, John R

Material type:

TextLanguage: English Summary language: English Original language: English Series: Food Science ; v. 2Estados Unidos de América : M. Dekker, 1972Edition: 1a ediciónDescription: xiv, 636 páginas : ilustraciones, gráficas, tablas, fotosContent type:

texto

Media type:

no mediado

Carrier type:

volumen

ISBN:

0-8247-1780-5

Subject(s):

DDC classification:

20 612.0151 W45 1972

LOC classification:

QP601 .W45 1972

Contents:

Preface -- 1. Introduction -- 2. The protein nature of enzymes -- 3. Enzyme purification -- 4. Active sites and factors responsible for enzyme catalysis -- 5. Rates of reactions -- 6. Effect of sybstrate concentration on rates of enzyme-catalyzed reactions -- 7. Enzyme concentration and its effect on rate of enzyme-catalyzed reactions -- 8. Kinetic consequences of enzyme inhibition -- 9. Enzime inhibitors -- 10. Effect on ph on rates of enzyme-catalyzed reactions -- 11. Effect of temperature on enzyme-catalyzed reactions -- 12. Ordinary and limited proteolysis -- 13. Enzime cofactors -- 14. Classification and nomenclature of enzimes -- INTRODUCTION TO HYDROLASES -- 15. The glycoside hydrolases -- 16. Pectic enzymes -- 17. The esterases -- 18. Enzymes involved in degradation of nucleic acids -- 19. The proteolytic enzimes -- INTRODUCTION TO THE OXIDOREDUCTASES -- 20. Lactate dehydrogenase -- 21. Glucose oxidase -- 22. Polyphenol oxidase -- 23. Xanthine oxiodase -- 24. Catalase and peroxidase -- 25. Lipoxygenase (Lipo xidase) -- Index

Scope and content: Now, as never before, emphasis is being placed on finding solutions to the problems of feeding the teeming muititudes . Involved in a solution of these problems are needs for higher yielding varieties and species, better storage and processing methods, better distribution methods and the means of adecuately meeting the nutritional requirements of a variant population. Enzymes are of central importance in the complicated sequence of events leading iron the growth, maturation, storage and processing of raw materials to their consumption by man as foods in order to supply his nutritional requirements. Application of a fundamental knowledge of the nature these catalysts , which make all life possible, will lead to improvement at all levels of the food chain. The author had several reasons for undertaking the arduous and challenging task of writing this book. These reasons include the following: first and foremost was the desire to encourage everyone working in the food sciences to become better acquainted with the fundamental principles of enzymology; secondly was the desire to encourage the teaching of enzymology in the food sciences by providing a textbook ; thirdly, the need to provide e textbook for the author in teaching his own students; and last there is a personal satisfaction in having stated in a permanent record those fundamental aspects of enzymology which the author holds so dear. This book is based on materíal presented in a one quarter, four unit course entitled "'An Introduction to Enzymology'" given by the author in Food Science and Technology since 1958. The course consists of three lectures and one laboratory session per week.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Libro	Ingenieria Agroindustrial		General		612.0151 W45 1972 (Browse shelf(Opens below))				Ej. 1	Available (Préstamo interno)			1102004989

Incluye bibliografías

Preface --
1. Introduction --
2. The protein nature of enzymes --
3. Enzyme purification --
4. Active sites and factors responsible for enzyme catalysis --
5. Rates of reactions --
6. Effect of sybstrate concentration on rates of enzyme-catalyzed reactions --
7. Enzyme concentration and its effect on rate of enzyme-catalyzed reactions --
8. Kinetic consequences of enzyme inhibition --
9. Enzime inhibitors --
10. Effect on ph on rates of enzyme-catalyzed reactions --
11. Effect of temperature on enzyme-catalyzed reactions --
12. Ordinary and limited proteolysis --
13. Enzime cofactors --
14. Classification and nomenclature of enzimes --
INTRODUCTION TO HYDROLASES --
15. The glycoside hydrolases --
16. Pectic enzymes --
17. The esterases --
18. Enzymes involved in degradation of nucleic acids --
19. The proteolytic enzimes --
INTRODUCTION TO THE OXIDOREDUCTASES --
20. Lactate dehydrogenase --
21. Glucose oxidase --
22. Polyphenol oxidase --
23. Xanthine oxiodase --
24. Catalase and peroxidase --
25. Lipoxygenase (Lipo xidase) --
Index

Now, as never before, emphasis is being placed on finding solutions to the problems of feeding the teeming muititudes . Involved in a solution of these problems are needs for higher yielding varieties and species, better storage and processing methods, better distribution methods and the means of adecuately meeting the nutritional requirements of a variant population. Enzymes are of central importance in the complicated sequence of events leading iron the growth, maturation, storage and processing of raw materials to their consumption by man as foods in order to supply his nutritional requirements. Application of a fundamental knowledge of the nature these catalysts , which make all life possible, will lead to improvement at all levels of the food chain. The author had several reasons for undertaking the arduous and challenging task of writing this book. These reasons include the following: first and foremost was the desire to encourage everyone working in the food sciences to become better acquainted with the fundamental principles of enzymology; secondly was the desire to encourage the teaching of enzymology in the food sciences by providing a textbook ; thirdly, the need to provide e textbook for the author in teaching his own students; and last there is a personal satisfaction in having stated in a permanent record those fundamental aspects of enzymology which the author holds so dear. This book is based on materíal presented in a one quarter, four unit course entitled "'An Introduction to Enzymology'" given by the author in Food Science and Technology since 1958. The course consists of three lectures and one laboratory session per week.

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