Bisulfite effect on the chemistry and activity of horseradish peroxidase. Control of food allergies using protein hydrolysates. Development of immobilized enzymes for production of high-fructose com syrup. Biotechnology Advances, 18, 355–383.Ĭarasik, W., & Carroll, J. Cellulases and related enzymes in biotechnology. Application of lipolytic enzymes to flavor development in dairy products. Archives of Biochemistry and Biophysics, 97, 107–115.Īrnold, R. Studies relating to the purification and properties of pectin transeliminase. San Diego, CA: Academic Press.Īlbersheim, P., & Kilias, U. This process is experimental and the keywords may be updated as the learning algorithm improves.Īdlercreutz, P. These keywords were added by machine and not by the authors. When amylase is present, however, the energy barrier is lowered, and the hydrolysis reaction occurs rapidly. Starch and water, for example, react very slowly in the absence of a catalyst because the activation energy is too high. Enzymes act only to lower the activation energy for a reaction, thereby making the reaction takes place more rapidly. Papain, for example, a globular protein isolated from papaya fruit, catalyzes the hydrolysis of many kinds of peptide bonds, which makes papain useful as a meat tenderizer and a cleaner for contact lenses. Other enzymes have different specificities. For example, amylase found in the human digestive tract catalyzes only the hydrolysis of starch to yield glucose cellulose and other polysaccharides are untouched by amylase. An enzyme can catalyze only a single reaction of a single compound, called the enzyme’s substrate. They are highly selective catalysts, greatly accelerating both the rate and specificity of metabolic reactions from digestion of food to the synthesis of DNA. Although they may undergo change during the catalysis, they are unchanged at the end of the reaction. They are highly specialized proteins with the special ability to catalyze specific chemical reactions in biological systems. Enzymes, although minor constituents of many foods, play a major and manifold role in foods.
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