Principles of Enzymology for the Food Sciences (Food Science and Technology)

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. Abstract: 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 Content: Cover Half Title Title Page Copyright Page Preface to the Second Edition Preface to the First Edition Contents 1. INTRODUCTION I. Breadth of Enzymology II. Brief History of Enzymology III. General Characteristics of Enzymes IV. Importance of Enzymology to Food Science, Nutritional, and Health Sciences V. Literature of Enzymology Review Questions References 2. THE PROTEIN NATURE OF ENZYMES I. Role of Proteins in Organisms II. Primary Structure of Proteins III. Secondary Structure of Proteins IV. Tertiary Structure of Proteins V. Solvation of Proteins VI. Quaternary Structure of ProteinsVII. Multimolecular Organization of Enzymes Review Questions References 3. ENZYME PURIFICATION I. Need for Purification II. Selection of Starting Material III. Preliminary Purification IV. Purification V. Order of Application of Purification Steps VI. Quantitation of Purification Steps VII. Criteria of Purity VIII. Loss of Enzyme Activity During Purification Review Questions References 4. ACTIVE SITES AND FACTORS RESPONSIBLE FOR ENZYME CATALYSIS I. Active Sites of Enzymes II. Factors Responsible for Efficiency of Enzyme-Catalyzed Reactions Review QuestionsReferences 5. RATES OF REACTIONS I. Writing Rate Expressions II. Rate Laws III. Molecularity Versus Order of Reaction IV. Rates of Enzyme-Catalyzed Reactions Review Questions References 6. EFFECT OF SUBSTRATE CONCENTRATION ON RATES OF ENZYME-CATALYZED REACTIONS I. General Concept of Enzyme-Substrate Combination II. One-Substrate Reactions III. Two-Substrate Reactions IV. Substrate-Induced ""Abnormal"" Behavior Review Questions References 7. EFFECT OF ENZYME CONCENTRATION ON RATES OF ENZYME-CATALYZED REACTIONS I. Enzyme Concentration-Velocity Relationships II. Perturbing Factors in Enzyme Concentration-Velocity RelationshipsIII. Active Enzyme Concentration Review Questions References 8. KINETIC CONSEQUENCES OF ENZYME INHIBITION I. Types of Inhibitors II. Linear Inhibition Patterns III. Sigmoidal Behavior as a Result of Inhibition IV. Interpretation of Results Review Questions References 9. ENZYME INHIBITORS I. Importance of Enzyme Inhibitors II. Mode of Action of Inhibitors III. Some Factors That Influence Degree of Inhibition IV. Specific Inhibitors V. Activation of Enzymes by Compounds Usually Considered to Be Inhibitors VI. Inhibition and Stimulation of Enzyme Activity by GasesReview Questions References 10. EFFECT OF pH ON RATES OF ENZYME-CATALYZED REACTIONS I. Effect of pH on Stability of Enzymes II. Effect of pH on Catalytic Activity of Enzymes Review Questions References 11. EFFECT OF TEMPERATURE ON RATES OF ENZYME-CATALYZED REACTIONS I. Parameters Affected by Temperature Changes II. Stability of Enzymes III. Changes in Solubility of Gases IV. Effect of Temperature on Equilibria V. Effect of Temperature on Transformation of Enzyme-Substrate Complex to Products

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.

Booknews

A revised and updated text (1st ed., 1972) for students of enzymology--whether undergraduates, graduate students, postdoctorates, or senior scientists--based on the lecture portion of the author's lecture/laboratory course in enzymology at the U. of California, Davis. It explains the background in chemistry, protein structure, protein purification methods, kinetics, and thermodynamics, as well as mechanistic aspects of enzyme efficiency and specificity, and how enzyme and substrate concentrations, pH, temperature, inhibitors, and activators influence enzyme activities. It provides not only theory, but also an understanding of the experimental approach to the study and use of enzymes. Annotation c. Book News, Inc., Portland, OR (booknews.com)

"Completely revised and updated throughout, this Second Edition of a standard reference/text explains the fundamentals of enzymology and describes the role of enzymes in the food, agricultural, and health sciences." "Maintaining those features that sent the previous edition into multiple printings, Principles of Enzymology for the Food Sciences, Second Edition provides new methods for protein determination and purification . . . examines the novel concept of hysteresis . . . furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases, and the enzymology of biotechnology . . . details current knowledge of starch, glycogen, and cellulose degrading enzymes . . . shows how and why experimental and environmental parameters influence enzyme activity . . . discusses the effect of enzyme concentration, substrate concentration, pH, temperature, inhibitors, and activators on enzyme activity . . . describes the active site and factors that account for enzyme activity . . . delineates hydrolytic and oxidative enzymes of major importance . . . and much more."--BOOK JACKET