Principles of Enzymology for the Food Sciences, Second Edition, [Hardcover]

This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.The Protein Nature of Enzymes. Enzyme Purification. Active Sites and Factors Responsible for Enzyme Catalysis. Rates of Reactions. Effect of Substrate Concentration on Rates of Enzyme-Catalyzed Reactions. Effect of Enzyme Concentration on Rates of Enzyme-Catalyzed Reactions. Kinetic Consequences of Enzyme Inhibition. Enzyme Inhibitors. Effect of pH on Rates of Enzyme-Catalyzed Reactions. Effect of Temperature on Rates of Enzyme-Catalyzed Reactions. Enzyme Cofactors. Classification and Nomenclature of Enzymes. Introduction to the Hydrolases. The Glycoside Hydrolases. Pectic Enzymes. The Esterases. The Nucleases and Biotechnology. The Proteolytic Enzymes. Ordinary and Limited Proteolysis. Introduction to the Oxidoreductases. Lactate Dehydrogenase. Glucose Oxidase. Polyphenol Oxidase. Xanthine Oxidase. Catalase and Peroxidase. Lipoxygenase (Lipoxidase).