Titlebook: Enzymes and Food Processing; G. G. Birch,N. Blakebrough,K. J. Parker Book 1981 Applied Science Publishers Ltd 1981 agriculture.chemistry.e

bisphosphonate

,Production of Maltose by Pullulanase and β-Amylase,nase and β-amylase. The purification of these enzymes is outlined and characteristic properties of the purified enzymes are presented. An account is given of the optimisation of their use to increase the yield of maltose obtained in saccharification of starch previously liquefied with α-amylase.

CAJ

Application of Enzymes in Fruit Juice Technology,technology is described for using pectinases in conjunction with cellulases and hemicellulases to produce pulps, nectars, turbid or clear juices and their concentrates from raw materials including apples, pears, stone-fruits, berries, grapes, citrus fruits and vegetables. Clarification technology us

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The Impact of the Enzymic Hydrolysis Process on Recovery and Use of Proteins,arameter—the degree of hydrolysis or DH—has been found to determine unambiguously properties such as solubility, functionality and taste of the hydrolysed protein..Based on experience from industry and laboratory a broad range of examples of processing of vegetable, animal and yeast protein is prese

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Enzymes in the Tenderisation of Meat,main factor contributing to the development of tenderness..Up to 24 hours after slaughter, anaerobic glycolysis in muscle generates lactic acid and lowers the pH. With adequate initial concentrations of glycogen the pH falls to about 5·5 whereupon glycolysis ceases, due mainly to inhibition of phosp

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Rennet and Cheesemaking,cheese curds and in cheesemaking. To understand the action of rennet and the subsequent sequence of events leading to curd formation, it is necessary first to describe the composition and physico-chemical properties of the milk caseins. The principal casein proteins (α.-, β- and K-casein) are descri

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Detoxifying Enzymes,hey may be of vegetable, animal or microbial origin, but in all cases specific toxicants can be generated by interaction between endogenous enzymes and substrates if processing releases cellularly bound materials. Substrates are commonly non-toxic in themselves but release toxicants as a result of a

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Enzymes in Analysis of Foods,lving substrates, activators or inhibitors of these enzymes. Enzymes have high specificity in most cases and work rapidly at moderate temperatures and pH values. Enzymes immobilised on solid supports are in many cases stabilised and may be reused in many analytical procedures..Assay of enzyme substr

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Herbert Heuer,Mathias Hegele,Miya Kato Randiage between enzyme technology and sugar stereochemistry. In order to bring the significance of the material to be presented into proper perspective, I would like you to pretend, for a moment, that you are a researcher making a proposal on this subject to a Research Granting Agency in order to obtain financial support for your ideas. ..