Principles of enzymology for the food sciences

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.

The Protein Nature of Enzymes

Enzyme Purification

Active Sites and Factors Responsible for Enzyme Catalysis

Rates of Reactions

Effect of Substrate Concentration on Rates of Enzyme-Catalyzed Reactions

Effect of Enzyme Concentration on Rates of Enzyme-Catalyzed Reactions

Kinetic Consequences of Enzyme Inhibition

Enzyme Inhibitors

Effect of pH on Rates of Enzyme-Catalyzed Reactions

Effect of Temperature on Rates of Enzyme-Catalyzed Reactions

Enzyme Cofactors

Classification and

Mevcut:*

Bound With These Titles

On Order

Özet

Özet

Table of Contents