Principles of enzymology for the food sciences /
John R. Whitaker
- 1a edición
- xiv, 636 páginas : ilustraciones, gráficas, tablas, fotos
- Food Science v. 2 .
- Food Science v. 2 .
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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Ciencia de la nutrición Enzimas Enzimología Enzymes Enzymology Food science