2009_Book_FoodChemistry

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