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2009_Book_FoodChemistry

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Contents

ix

1.4.3.6 EmulsifyingEffect ...................................... 63

1.4.4 ChemicalReactions ..................................... 64

1.4.4.1 LysineResidue ......................................... 64

1.4.4.1.1 ReactionsWhichRetainthePositiveCharge................. 64

1.4.4.1.2 Reactions Resulting in a Loss of Positive Charge . . ........... 65

1.4.4.1.3 Reactions Resulting in a Negative Charge ................... 65

1.4.4.1.4 ReversibleReactions..................................... 66

1.4.4.2 ArginineResidue........................................ 66

1.4.4.3 GlutamicandAsparticAcidResidues ...................... 67

1.4.4.4 CystineResidue(cf.alsoSection1.2.4.3.5).................. 67

1.4.4.5 CysteineResidue(cf.alsoSection1.2.4.3.5)................. 68

1.4.4.6 MethionineResidue ..................................... 69

1.4.4.7 HistidineResidue ....................................... 69

1.4.4.8 Tryptophan Residue . . ................................... 70

1.4.4.9 TyrosineResidue........................................ 70

1.4.4.10 BifunctionalReagents ................................... 70

1.4.4.11 ReactionsInvolvedinFoodProcessing ..................... 70

1.4.5 Enzyme-CatalyzedReactions ............................. 74

1.4.5.1 Foreword .............................................. 74

1.4.5.2 ProteolyticEnzymes..................................... 74

1.4.5.2.1 Serine Endopeptidases ................................... 74

1.4.5.2.2 Cysteine Endopeptidases . . ............................... 76

1.4.5.2.3 MetaloPeptidases....................................... 76

1.4.5.2.4 Aspartic Endopeptidases . . ............................... 76

1.4.6 Chemical and Enzymatic Reactions

ofInteresttoFoodProcessing............................. 79

1.4.6.1 Foreword .............................................. 79

1.4.6.2 ChemicalModification................................... 80

1.4.6.2.1 Acylation .............................................. 80

1.4.6.2.2 Alkylation ............................................. 82

1.4.6.2.3 RedoxReactionsInvolvingCysteineandCystine............. 82

1.4.6.3 EnzymaticModification.................................. 83

1.4.6.3.1 Dephosphorylation . . . ................................... 83

1.4.6.3.2 PlasteinReaction........................................ 83

1.4.6.3.3 Cross-Linking .......................................... 86

1.4.7 TexturizedProteins...................................... 87

1.4.7.1 Foreword .............................................. 87

1.4.7.2 StartingMaterial........................................ 88

1.4.7.3 Texturization ........................................... 88

1.4.7.3.1 SpinProcess ........................................... 88

1.4.7.3.2 ExtrusionProcess ....................................... 89

1.5 References............................................. 89

2 Enzymes .............................................. 93

2.1 Foreword .............................................. 93

2.2 GeneralRemarks,IsolationandNomenclature ............... 93

2.2.1 Catalysis............................................... 93

2.2.2 Specificity ............................................. 94

2.2.2.1 SubstrateSpecificity..................................... 94

2.2.2.2 ReactionSpecificity ..................................... 95

2.2.3 Structure............................................... 95

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