Chapter 12: Enzymes Check Access

The chapter starts with the general principles of enzyme action, i.e. the active site, prosthetic groups and the role of metal ions, then goes on to discuss enzyme specificity, enzyme classification, temperature and pH effects, and inhibition. Natural enzyme activity in food materials is covered, including plant enzymes in deterioration and damage and barley malting in beer-making. Applications of enzymes in food processing and enzyme production is included, e.g. the synthesis of cysteine for bakery applications, aspartame synthesis, meat tenderisation, fish products and cheese-making. Enzyme applications in food analysis are covered.