包邮食品酶学

Chapter 1 Enzymes in Food Technology-Introduction
1.1 Important terms to understand enzymes
1.2 History
1.3 Characteristics of enzyme
1.4 Industrial enzymes
1.5 Food enzymes
Chapter 2 Basic Theory of Enzymology
2.1 Classification and nomenclature of enzymes
2.2 Composition and structure of enzymes
2.3 Enzyme kinetics
2.4 Factors affecting enzyme activity
2.5 Enzyme assay
Chapter 3 Extraction,Purification and Production of Enzymes
3.1 Extraction and purification of proteins
3.2 Production of industrial enzymes
Chapter 4 Enzyme Immobilization
4.1 Backgrounds and bried history
4.2 Methods of enzyme immobolization
4.3 Properties of immobilized enzymes
4.4 Novel immobilization techniques
Chapter 5 Modification of Enzyme Molecules
5.1 Backgrounds
5.2 Modification of enzyme molecules
5.3 Directed evolution of enzymes
5.4 Properties of modified enzymes
Chapter 6 Enzymes in Food Analysis and Detection
6.1 Introduction
6.2 Enzyme linked immunosorbent assay (ELISA)
6.3 Polymerase chain reaction (PCR)
6.4 Enzyme biosensor
6.5 Enzyme inhibition-based detection
Chapter 7 Enzymes in Fish and Seafood Processing
7.1 Desired enzymes for seafood processing
7.2 Undesired enzymes to be controlled
7.3 Control methods against the proteolysis
Chapter 8 Enzymes in Meat Processing
8.1 Enzymes used for meat processing
8.2 Meat tenderization with added enzymes
8.3 Enzymatic generation of flavour in meat products
8.4 Structure engineering by cross-linking enzymes
8.5 Other applications
8.6 Future prospects
Chapter 9 Brewing with Enzymes
9.1 Introduction
9.2 Malting : the transformation of raw barley to an enzymerich package
9.3 Brewhouse processing
9.4 Adjunct brewing
9.5 Enzyme applications and their role during fermentation
9.6 Beer stabilization
9.7 The future of enzymes in brewing
Chapter 10 Enzymes in Fruit and Vegetable Processing and Juice Extraction
10.1 Introduction
10.2 Fruit composition
10.3 Pectin degrading enzymes
10.4 Commercial pectinases
10.5 Enzymes for fruit processing
10.6 Fruit firming
10.7 Vegetable processing
10.8 New trends and conclusion
Reference