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4.5 References 337

Table 4.29. Cellulases

EC No. Name Synonym Reaction

3.2.1.4 Cellulase C x factor Endohydrolysis of

CMCase a , 1,4-β-D-glucosidic bonds

endo-1,4-βglucanase

3.2.1.91 Cellulose C 1 factor Exohydrolysis of

1,4-β-cellobiosidase avicellase 1,4-β-D-glucosidic bonds with

formation of cellobiose from

cellulose or 1,4-β-glucooligosaccharides.

The attack proceeds

from the nonreducing end.

3.2.1.21 β-Glucosidase Cellobiase Hydrolysis of terminal β-Damygdalase

glucose residues in β-glucans

a CMC: carboxymethylcellulose; the enzyme activity can be measured via the decrease in

viscosity of a CMC solution.

the insoluble fibers remain in the residue. The

water soluble fibers in the supernatant are isolated

by precipitation with ethanol, ultrafiltration

or dialysis. The protein and mineral matter still

remaining with the soluble and insoluble dietary

fibers is deducted with the help of correction

factors.

4.5 References

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Zuckern in Lösung. Angew. Chem. 81, 172 (1969)

Balser, K.: Celluloseäther. In: Ullmanns Encyklopädie

der technischen Chemie, 4. edn., Vol. 9, S. 192. Verlag

Chemie: Weinheim. 1975

Banks, W., Muir, D.D.: Structure and chemistry of the

starch granule. In: The biochemistry of plants (Eds.:

Stumpf, P.K., Conn, E.E.), Vol. 3, p. 321, Academic

Press: New York. 1980

Brouns, F., Kettlitz, B., Arrigoni, E.: Resistanz starch

and “the butyrate revolution”. Trends Food Sci.

Technol. 13, 251 (2002)

Birch, G.G. (Ed.): Developments in food carbohydrate-

1 ff, Applied Science Publ.: London. 1977 ff.

Birch, G.G., Parker, K.J. (Eds.): Nutritive sweeteners.

Applied Science Publ.: London. 1982

Birch, G.G., Parker, K.J. (Eds.): Dietary fibre. Applied

Science Publ.: London. 1983

Birch, G.G. (Ed.): Analysis of food carbohydrate. Elsevier

Applied Science Publ.: London. 1985

Blanshard, J.M.V., Mitchell, J.R. (Eds.): Polysaccharides

in food. Butterworths: London. 1979

Büser, W., Erbersdobler, H.F.: Carboxymethyllysine,

a new compound of heat damage in milk products.

Milchwissenschaft 41, 780 (1986)

Davidson, R.L. (Ed.): Handbook of water-soluble gums

and resins. McGraw-Hill Book Co.: New York. 1980

Ebert, G.: Biopolymere. Dr. Dietrich Steinkopff Verlag:

Darmstadt. 1980

Erlingen, R.C., Delcour, J.A.: Formation, analysis,

structure and properties of type III enzyme resistant

starch. J. Cereal Sci. 22, 129 (1995)

Friedman, M.: Food browning and its prevention: An

Overview. J. Agric. Food. Chem. 44, 631 (1996)

Galliard, T. (Ed.): Starch: Properties and Potential. John

Wiley and Sons: Chichester. 1987

Gidley, M.J., Cooke, D., Darke, A.H., Hoffmann, R.A.,

Russell, A.L., Greenwell, P.: Molecular order and

structure in enzyme-resistant retrograded starch.

Carbohydrate Polymers 28, 23 (1995)

Glomb, M.A., Monnier, V.M.: Mechanism of protein

modification by glyoxal and glycolaldehyde, reactive

intermediates of the Maillard reaction. J. Biol. Chem.

270, 10017 (1995)

Guadagni, D.G., Maier, V.P., Turnbaugh, J.G.: Effect of

some citrus juice constituents on taste thresholds for

limonine and naringin bitterness. J. Sci. Food Agric.

24, 1277 (1973)

Henle, T., Zehetner, G., Klostermeyer, H.: Fast and sensitive

determination of furosine. Z. Lebensm. Unters.

Forsch. 200, 235 (1995)

Henle, T., Schwarzenbolz, U., Klostermeyer, H.: Detection

and quantification of pentosidine in foods. Z.

Lebensm. Unters. Forsch. 204, 95 (1997)

Hill, R.D., Munck, L. (Eds.): New approaches to

research on cereal carbohydrates. Elsevier Science

Publ.: Amsterdam. 1985

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