2009_Book_FoodChemistry

Contents
xi
2.5.6 InfluenceofWater....................................... 137
2.6 EnzymaticAnalysis ..................................... 137
2.6.1 SubstrateDetermination.................................. 138
2.6.1.1 Principles.............................................. 138
2.6.1.2 End-PointMethod....................................... 138
2.6.1.3 KineticMethod ......................................... 140
2.6.2 DeterminationofEnzymeActivity......................... 140
2.6.3 Enzyme Immunoassay ................................... 141
2.6.4 PolymeraseChainReaction............................... 142
2.6.4.1 PrincipleofPCR........................................ 143
2.6.4.2 Examples .............................................. 144
2.6.4.2.1 Addition of Soybean . . ................................... 144
2.6.4.2.2 GeneticallyModifiedSoybeans............................ 144
2.6.4.2.3 GeneticallyModifiedTomatoes............................ 144
2.6.4.2.4 SpeciesDifferentiation................................... 144
2.7 Enzyme Utilization in the Food Industry . ................... 144
2.7.1 TechnicalEnzymePreparations............................ 145
2.7.1.1 Production . ............................................ 145
2.7.1.2 ImmobilizedEnzymes ................................... 145
2.7.1.2.1 Bound Enzymes . ....................................... 145
2.7.1.2.2 EnzymeEntrapment ..................................... 145
2.7.1.2.3 Cross-LinkedEnzymes................................... 148
2.7.1.2.4 Properties.............................................. 148
2.7.2 IndividualEnzymes ..................................... 149
2.7.2.1 Oxidoreductases ........................................ 149
2.7.2.1.1 GlucoseOxidase........................................ 149
2.7.2.1.2 Catalase ............................................... 149
2.7.2.1.3 Lipoxygenase . . . ....................................... 149
2.7.2.1.4 Aldehyde Dehydrogenase . ............................... 149
2.7.2.1.5 Butanediol Dehydrogenase ............................... 149
2.7.2.2 Hydrolases............................................. 150
2.7.2.2.1 Peptidases ............................................. 150
2.7.2.2.2 α- andβ-Amylases ...................................... 150
2.7.2.2.3 Glucan-1,4-α-D-Glucosidase(Glucoamylase)................ 151
2.7.2.2.4 Pullulanase(Isoamylase) ................................. 152
2.7.2.2.5 Endo-1,3(4)-β-D-Glucanase............................... 152
2.7.2.2.6 α-D-Galactosidase....................................... 152
2.7.2.2.7 β-D-Galactosidase(Lactase) .............................. 152
2.7.2.2.8 β-D-Fructofuranosidase(Invertase)......................... 152
2.7.2.2.9 α-L-Rhamnosidase ...................................... 153
2.7.2.2.10 CellulasesandHemicellulases............................. 153
2.7.2.2.11 Lysozyme.............................................. 153
2.7.2.2.12 Thioglucosidase ........................................ 153
2.7.2.2.13 PectolyticEnzymes...................................... 153
2.7.2.2.14 Lipases................................................ 154
2.7.2.2.15 Tannases............................................... 154
2.7.2.2.16 Glutaminase............................................ 154
2.7.2.3 Isomerases............................................. 154
2.7.2.4 Transferases............................................ 154
2.8 References............................................. 155