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Enzymes
Enzymes

"This is a great little book!...loads of basic and practical information...easy and interesting to read."
—Food Technology

Item No. 50961

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Enzymes provides practical information in a straightforward non-technical manner for every food industry practitioner. It offers basic information concerning enzyme chemistry and their applications in food and beverage products and quick answers to enzyme questions.

Enzymes covers:

  • Basic concepts including enzyme activity, factors affecting the rate of enzyme reactions, and enzyme nomenclature.
  • Commercial production, storage, handling, and use of enzymes.
  • Enzyme reactions including enzyme-substrate interactions, enzymes that hydrolyze carbohydrates, enzymes that hydrolyze proteins, enzymes affecting fats and oils, and others.
  • Basic principles of enzyme activity, types of assay methods, and specifications.
  • Application of enzymes to baked products, including breads and low-moisture products.
  • Enzyme applications for beverages, covering beer and ethanol production, wine, and fruit juice processing.
  • Other applications, including commercial sweetener production, dairy applications, protein modification, and endogenous enzymes as processing indicators.
  • Problem solving and new opportunities for enzymes.

This first-stop source book is packed with useful charts, tables and figures that visually aid in understanding enzyme processes. Special troubleshooting sections offer quick answers to common enzyme application problems. Specific examples of enzyme applications are given and are explained in terms of both the beneficial and undesirable effects provided. Extensive appendixes, a complete glossary and an index are included for easy reference.

Enzymes is a valuable reference tool for a wide range of professionals, including:

  • New Product Developers
  • Quality Assurance Personnel
  • Purchasing Agents
  • Production Personnel
  • Plant Managers and Supervisors
  • Teachers
  • Students
  • Suppliers
  • Technical Sales Representatives
  • Engineers
  • Microbiologists

Enzymes Handbook


Basic Concepts

What Is an Enzyme?
Enzyme Activity
Orientation of the Substrate by the Enzyme
Factors Affecting the Rate of Enzyme Reactions
Enzyme Nomenclature


Production, Storage, and Handling

Commercial Production of Enzymes
Storage of Enzymes
Handling and Use of Enzymes


Common Enzyme Reactions

Enzyme-Substrate Interactions
Enzymes That Hydrolyze Carbohydrates
Enzymes That Hydrolyze Proteins
Enzymes Affecting Fats and Oils
Other Enzymatic Reactions


Analysis of Enzyme Activity

Basic Principles
Types of Assay Methods
Specifications


Application of Enzymes to Baked Products

Sources of Amylases
Bread
Low-Moisture Products
Troubleshooting


Enzyme Applications for Beverages

Beer and Ethanol Production
Wine Production
Fruit Juice Processing
Troubleshooting


Other Applications

Commercial Sweetener Production
Dairy Application
Protein Modification
Endogenous Enzymes as Processing Indicators


Choosing Enzymes for Specific Applications

An Approach to Solving Problems
New Opportunities for the Future


Appendix A. Amino Acid Side Chains
Appendix B. Description of Selected Enzymes
Appendix C. Major Biological Sources of Enzymes
Appendix D. Specific Enzyme Assay Techniques


Glossary

Index

"This is a great little book!...loads of basic and practical information...easy and interesting to read."
—Food Technology

Publish Date: 1998
Format: 8" x 10" softcover
ISBN: 978-0-913250-96-9
Pages: 109
Images: 33 images
Publication Weight: 1 lbs

By Paul R. Mathewson

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