| Author: |
John R. Whitaker, Alphons G. J. Voragen & Dominic W. S Vong
|
| Release at: | 2003 |
| Pages: | 1052 |
| Edition: |
First Edition
|
| File Size: | 15 MB |
| File Type: | |
| Language: | English |
Description of Handbook of Food Enzymology 1st Edition (PDF)
Handbook of Food Enzymology by JR Whitaker, Alphons GJ Voragen & Dominic WS Vong is a great book for Enzymes related studies available in (eBook) PDF download. Enzymes are the catalysts of life. They perform the majority of reactions in all living systems—all animals, plants, and microorganisms. Our lives are absolutely dependent on them. Even inhaling in oxygen and exhaling carbon dioxide are dependent on enzymes. Our plants take up minerals, water, and air, and combine them with carbon dioxide and ammonia to provide our fruits and vegetables, via enzymes.
The Handbook of Food Enzymology is a single source that can answer questions about what enzymes are, how they function catalytically, and how we depend on them and use them every minute of our life. This is not a book that can be read in a single day. Rather, it is a handbook to be used to find the answers to various questions: Who are we biologically and chemically? How do we function biologically? How do our foods, most of our clothing, and much of our shelter depend on enzymes? What are enzymes? What do they do? How can we manage them in the most effective way to live a long and healthy life with an abundance of food?
The Handbook is divided into two major parts. The first 26 chapters deal with general aspects of enzymology. There are two chapters (1 and 2) on the history of enzymology, which discuss protein structure and the kinetics of enzyme reactions and emphasize food production, and the trail of knowledge that led to this handbook. The next two chapters (3 and 4) deal with how enzymes are highly specific and highly efficient catalysts and the environmental factors that affect their activities. Chapter 5 describes how to inactivate enzymes when their action is no longer desirable. Chapters 6 and 7 deal with regulatory issues pertaining to using enzymes in our foods to change the taste, flavor, aroma, color, texture, and nutritional quality. Chapter 8 deals with the evolution of enzymes under extreme conditions of pH, temperature, salinity, toxicity, and pressure, and how these enzymes with special extremophilic characteristics can be used effectively in foods. Chapters 9 through 16 deal with how enzymes produce the compo- nents of our foods—the proteins, lipids, carbohydrates, and nucleic acids—as well as the enzymes that make it possible to synthesize our food components rapidly, efficiently, nutritiously, and in the quantity needed to feed 6 billion persons each day. The last 10 chapters (17–26) in Part I deal with management of enzymes postharvest and as tools for increasing the quality and consumability of our foods.
Content of Handbook of Food Enzymology 1st Edition (PDF)
PART I. GENERAL ASPECTS
INTRODUCTION
Protein Structure and Kinetics of Enzyme Reactions: A Historical Perspective
John R. Whitaker
History of Enzymology with Emphasis on Food Production
Poul Børge Poulsen and Klaus Buchholz
What Enzymes Do and Why They Are Highly Specific and Efficient Catalysts
John R. Whitaker
Enzyme-Catalyzed Reactions: Experimental Factors that Affect Rates
John R. Whitaker
Inactivation of Enzymes: From Experimental Design to Kinetic Modeling
Ann Van Loey, Indrawati, Chantal Smout, and Marc Hendrickx
REGULATORY ISSUES
Regulatory Issues of Enzymes Used in Foods from the Perspective of the E.U. Market
Danielle P. Praaning
Regulatory Issues of Food Enzymes Used in the United States
John R. Whitaker
EXTREMOPHILIC ENZYMES
Properties of Extremophilic Enzymes and Their Importance in Food Science and Technology
Magnu´s M. Kristja´nsson and Bjarni A ´ sgeirsson
THE FOOD CHAIN AND ENZYMES
Nitrogen Fixation and the Enzyme Nitrogenase
William E. Newton
Enzymes in Amylose and Amylopectin Biosynthesis
Bruce P. Wasserman and Ying Yu
Fatty Acid Biosynthesis and Triacylglycerol Assembly
Allan Keith Stobart and Gareth Griffiths
Phospholipid Biosynthetic Enzymes in Plants
Ralph E. Dewey and Anthony J. Kinney
Applications of Oxidoreductases in Foods
Colja Laane, Yvonne Bruggeman, and Chris Winkel
Transgenic Plants for Production of Enzymes
Anne S. Ponstein, Rob F. Beudeker, and Jan Pen
Enzymes in Protein Biosynthesis
John R. Whitaker
Nucleic Acid Biosynthesis
Dominic W. S. Wong
ENZYMES AS TOOLS TO MODIFY FOOD COMPONENTS
Protein Modification to Optimize Functionality: Protein Hydrolysates
Ton Kunst
Production and Modification of Acylglycerides
Rob M. M. Diks
ENZYMES IN FOODS POSTHARVEST
Significance of Indigenous Enzymes in Milk and Dairy Products
Patrick F. Fox
Exogenous Enzymes in Dairy Technology
Patrick F. Fox
Flavor Enhancement in Fruit Juices and Derived Beverages by Exogenous Glycosidases and
Consequences of the Use of Enzyme Preparations
Ziya Gu¨nata
IMMOBILIZED ENZYMES AND THEIR APPLICATIONS
Entrapment of Biocatalysts by Prepolymer Methods
Takuo Kawamoto and Atsuo Tanaka
Genetic Immobilization of Enzymes on Yeast Cell Surface
Mitsuyoshi Ueda, Toshiyuki Murai, and Atsuo Tanaka
Use of Immobilized Enzymes in the Food Industry
Harold E. Swaisgood
ENZYME UTILIZATION AND DEVELOPMENT
Enzymes and Food Analysis
Philip O’Connell and George G. Guilbault
Recent Advances in Enzyme Development
Dominic W. S. Wong
PART II. SPECIFIC ENZYMES
OXIDOREDUCTASES
Catalase
Dominic W. S. Wong and John R. Whitaker
Horseradish Peroxidase
Zhong Yi Yuan and Tai Jiao Jiang
Glutathione Peroxidase
Junqiu Liu and Gui-min Luo
Glucose Oxidase
A. J. Vroemen
Lactate Dehydrogenase
Hayao Taguchi
Alcohol Dehydrogenase
Sabato D’Auria
Alcohol Dehydrogenase
Sandrine Dallet, Marie Trovaslet, and Marie Dominique Legoy
Amine Oxidase
Akio Ito and Jichun Ma
Prolyl 4-Hydroxylase
Robert B. Rucker, Ana Samimi, and Jerold A. Last
Lysyl Hydroxylase
Ana Samimi, Jerold A. Last, Lucas C. Armstrong, and Robert B. Rucker
Lysyl Oxidase
Robert B. Rucker, Alyson E. Mitchell, Eskouhie Tchaparian, and Jerold A. Last
Superoxide Dismutase
Hirokazu Hara, Tetsuo Adachi, and Kazuyuki Hirano
Polyphenol Oxidase
Edna C. Ramı´rez, John R. Whitaker, and Victoria M. Viridor
Laccase
William H. Flurkey
Mammalian Sulfhydryl Oxidase
Harold E. Swaisgood and Violeta G. Janolino
Xanthine Oxidase
John R. Whitaker
Lipoxygenase and Associated Enzymes
Harold W. Gardner
Sorbitol Oxidase
Kohei Oda and Kazumi Hiraga
TRANSFERASES
Starch Phosphorylases
Ying Yu
Amylosucrase
Volker Bu¨ttcher
Dextransucrase
Klaus Buchholz and Pierre F. Monson
Levansucrase
Ki-Bang Song and Sang-ki Rhee
Cyclodextrin Glycosyltransferase
Lubbert Dijkhuizen and Bart A. van der Veen
Limonoid Glucosyltransferase
Shin Hasegawa, Masayuki Kita, and Mitsuo Omura
Transglutaminase
Chang-Rak Ha and Ichiro Iuchi
HYDROLASES
Feruloyl Esterases
Craig B. Faulds and Gary Williamson
Lipase
Dominic W. S. Wong
Chlorophyllase
Roger F. McFeeters
Phytase
Onno Misset
?-Amylases
Dominic W. S. Wong and George H. Robertson
?-Amylases
Dominic W. S. Wong and George H. Robertson
Glucoamylase
Peter J. Reilly
Limit Dextrinase/Pullulanase
E. Ann MacGregor
Limit Dextrinase
James Hutchison Bryce
Methodologies for Assaying the Hydrolysis of Cellulose by Cellulases
David Johnston
Cellulases in Food Processing
Maija Tenkanen, Marja-Leena Niku-Paavola, Markus Linder, and Liisa Viikari
?-Glucosidase
Asim Esen
?-D-Fructofuranoside Fructohydrolase
Laura Cantarella, Francesco Alfani, and Maria Cantarella
?-Galactosidase
Raymond R. Mahoney
Pectic Polysaccharides
H. A. Schols and Alphons G. J. Voragen
Pectic Enzymes
Jacques A. E. Benen, Alphons G. J. Voragen, and Jaap Visser
Pectic Esterases
Jacques A. E. Benen, Gert-Jan W. M. van Alebeek, Alphons G. J. Voragen, and Jaap Visser
Polygalacturonases
Jacques A. E. Benen and Jaap Visser
Enzymes Releasing L-Arabinose and D-Galactose from the Side Chains of Pectin
Ronald P. de Vries and Jaap Visser
Xylanolytic Enzymes
Peter Biely
Enzymes with Activity Toward Xyloglucan
Jean-Paul Vincken
Enzymes Degrading Rhamnogalacturonan and Xylogalacturonan
Jean-Paul Vincken, Alphons G. J. Voragen, and Gerrit Beldman
Enzymic Hydrolysis of Cereal (1!3, 1!4)-?-Glucans
Maria Hrmova and Geoffrey Fincher
Enzymology of Endo-1,4-?-Mannanases
Henrik Sta˚lbrand
Lysozyme
Akio Kato
Ribonucleases
Jaap J. Beintema and Wei Zhao
Proteolytic Enzymes
John R. Whitaker
Thermolysin
Kuniyo Inouye
LYASES
Pectate and Pectin Lyases
Jacques A. E. Benen and Jaap Visser
Alliinases
Edna C. Ramı´rez
Cystine Lyases in Plants
Edna C. Ramı´rez
ISOMERASES
Xylose (Glucose) Isomerase
Onno Misset
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