Principles of Enzymology for the Food Sciences

Content: Cover
 Half Title
 Title Page
 Copyright Page
 Preface to the Second Edition
 Preface to the First Edition
 Contents
 1. INTRODUCTION
 I. Breadth of Enzymology
 II. Brief History of Enzymology
 III. General Characteristics of Enzymes
 IV. Importance of Enzymology to Food Science, Nutritional, and Health Sciences
 V. Literature of Enzymology
 Review Questions
 References
 2. THE PROTEIN NATURE OF ENZYMES
 I. Role of Proteins in Organisms
 II. Primary Structure of Proteins
 III. Secondary Structure of Proteins
 IV. Tertiary Structure of Proteins
 V. Solvation of Proteins VI. Quaternary Structure of ProteinsVII. Multimolecular Organization of Enzymes
 Review Questions
 References
 3. ENZYME PURIFICATION
 I. Need for Purification
 II. Selection of Starting Material
 III. Preliminary Purification
 IV. Purification
 V. Order of Application of Purification Steps
 VI. Quantitation of Purification Steps
 VII. Criteria of Purity
 VIII. Loss of Enzyme Activity During Purification
 Review Questions
 References
 4. ACTIVE SITES AND FACTORS RESPONSIBLE FOR ENZYME CATALYSIS
 I. Active Sites of Enzymes
 II. Factors Responsible for Efficiency of Enzyme-Catalyzed Reactions Review QuestionsReferences
 5. RATES OF REACTIONS
 I. Writing Rate Expressions
 II. Rate Laws
 III. Molecularity Versus Order of Reaction
 IV. Rates of Enzyme-Catalyzed Reactions
 Review Questions
 References
 6. EFFECT OF SUBSTRATE CONCENTRATION ON RATES OF ENZYME-CATALYZED REACTIONS
 I. General Concept of Enzyme-Substrate Combination
 II. One-Substrate Reactions
 III. Two-Substrate Reactions
 IV. Substrate-Induced \"\"Abnormal\"\" Behavior
 Review Questions
 References
 7. EFFECT OF ENZYME CONCENTRATION ON RATES OF ENZYME-CATALYZED REACTIONS
 I. Enzyme Concentration-Velocity Relationships II. Perturbing Factors in Enzyme Concentration-Velocity RelationshipsIII. Active Enzyme Concentration
 Review Questions
 References
 8. KINETIC CONSEQUENCES OF ENZYME INHIBITION
 I. Types of Inhibitors
 II. Linear Inhibition Patterns
 III. Sigmoidal Behavior as a Result of Inhibition
 IV. Interpretation of Results
 Review Questions
 References
 9. ENZYME INHIBITORS
 I. Importance of Enzyme Inhibitors
 II. Mode of Action of Inhibitors
 III. Some Factors That Influence Degree of Inhibition
 IV. Specific Inhibitors
 V. Activation of Enzymes by Compounds Usually Considered to Be Inhibitors VI. Inhibition and Stimulation of Enzyme Activity by GasesReview Questions
 References
 10. EFFECT OF pH ON RATES OF ENZYME-CATALYZED REACTIONS
 I. Effect of pH on Stability of Enzymes
 II. Effect of pH on Catalytic Activity of Enzymes
 Review Questions
 References
 11. EFFECT OF TEMPERATURE ON RATES OF ENZYME-CATALYZED REACTIONS
 I. Parameters Affected by Temperature Changes
 II. Stability of Enzymes
 III. Changes in Solubility of Gases
 IV. Effect of Temperature on Equilibria
 V. Effect of Temperature on Transformation of Enzyme-Substrate Complex to Products