Zusammenfassung
Enzyme sind Proteine mit katalytischer Aktivität. Sie werden von biologischen Zellen synthetisiert und bewirken die Gesamtheit der chemischen Reaktionen eines Organismus, die als Stoffwechsel in Erscheinung tritt. Enzymkatalysierte Reaktionen laufen deshalb auch in vielen Lebensmitteln ab und beeinflussen die Qualität positiv oder negativ. Hervorzuheben sind die Reifung von Obst- und Gemüsefrüchten, aber auch von Fleisch- und Milchprodukten, die Vorgänge bei der Herstellung von Teigen aus Weizenoder Roggenmehl und das Brauen alkoholischer Getränke.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
Literatur
Acker, L., Wiese, R.: Über das Verhalten der Lipase in wasserarmen Systemen. Z. Lebensm. Unters. Forsch. 150, 205 (1972)
Baudner, S., Dreher, R.M.: Immunchemische Methoden in der Lebensmittelanalytik — Prinzip und Anwendung. Lebensmittelchemie 45, 53 (1991)
Bender, M.L., Bergeron, R.J., Komiyama, M.: The bioorganic chemistry of enzymatic catalysis. John Wiley & Sons: New York. 1984
Bergmeyer, H.U., Bergmeyer, J., Graßl, M.: Methods of enzymatic analysis. 3rd edn., Vol. 1 ff., Verlag Chemie: Weinheim. 1983 ff.
Bergmeyer, H.U., Gawehn, K.: Grundlagen der enzy-matischen Analyse. Verlag Chemie: Weinheim. 1977
Betz, A.: Enzyme. Verlag Chemie: Weinheim. 1974
Birch, G.G., Blakebrough, N., Parker, K.J.: Enzymes and food processing. Applied Science Publ.: London. 1981
Blow, D.M., Birktoft, J.J., Harley, B.S.: Role of a buried acid group in the mechanism of action of chymotrypsin. Nature 221, 337 (1969)
Eriksson, C. E.: Enzymic and non-enzymic lipid degradation in foods. In: Industrial aspects of biochemistry (Ed.: Spencer, B.), Federation of European Biochemical Societies, Vol. 30, p. 865, North Holland/ American Elsevier: Amsterdam. 1974
Fennema, O.: Activity of enzymes in partially frozen aqueous systems. In: Water relations of foods (Ed.: Duckworth, R.B.), p. 397, Academic Press: New York. 1975
Gray, C. J.: Enzyme-catalysed reactions. Van Nostrand Reinhold Comp.: London. 1971
Guilbault, G.G.: Analytical uses of immobilized enzymes. Marcel Dekker, Inc.: New York. 1984
International Union of Biochemistry: Enzyme nomenclature 1984. Academic Press: New York. 1984
Kessler, H.G.: Lebensmittel- und Bio Verfahrenstechnik, Molkereitechnologie, 3. Auflage, Verlag A. Kessler, Freising, 1988
Kilara, A., Shahani, K.A.: The use of immobilized enzymes in the food industry: a review. Crit. Rev. Food Sci. Nutr. 12, 161 (1979)
Koshland, D.E.: Conformation changes at the active site during enzyme action. Fed. Proc. 25, 719 (1964)
Koshland, D.E., Neet, K.E.: The catalytic and regulatory properties of proteins. Annu. Rev. Biochem. 37, 359 (1968)
Lehninger, A.L.: Biochemie. Verlag Chemie: Weinheim. 1977
Levine, H., Slade, L.: A polymer physico-chemical approach to the study of comercial starch hydrolysis products (SHPs). Carbohydrate Polymers 6, 213 (1986)
Matheis, G.: Polyphenoloxidase and enzymatic browning of potatoes (Solanum). Chem. Microbiol. Tech-nol. Lebensm. 12, 86 (1989)
Morris, B. A., Clifford, M.N. (Eds.): Immunoassays in food analysis. Elsevier Applied Science Publ.: London. 1985
Morris, B. A., Clifford, M.N., Jackman, R. (Eds.): Immunoassays for veterinary and food analysis. Elsevier Applied Science, London, 1988
Page, M.I., Williams, A.(Eds.): Enzyme mechanisms. The Royal Society of Chemistry, London, 1987
Palmer, T.: Understanding enzymes. 2nd edn., Ellis Horwood Publ.: Chichester. 1985
Phipps, D.A.: Metals and metabolism. Clarendon Press: Oxford. 1978
Plückthun, A.: Wege zu neuen Enzymen: Protein Engineering und katalytische Antikörper. Chem. unserer Zeit 24, 182(1990)
Potthast, K., Hamm, R., Acker, L.: Enzymic reactions in low moisture foods. In: Water relations of foods (Ed.: Duckworth, R.B.), p. 365, Academic Press: London. 1975
Reed, G.: Enzymes in food processing. 2nd edn., Academic Press: New York. 1975
Richardson, T.: Enzymes. In: Principles of food science, Part I (Ed.: Fennema, O.R.), Marcel Dekker, Inc.: New York. 1977
Schellenberger, A. (Ed.): Enzymkatalyse, Springer-Verlag, Berlin, 1989
Schwimmer, S.: Source book of food enzymology. AVI Publ. Co.: Westport, Conn. 1981
Scrimgeour, K.G.: Chemistry and control of enzyme reactions. Academic Press: London. 1977
Segel, LH.: Biochemical calculations. John Wiley and Sons, Inc.: New York. 1968
Shotton, D.: The molecular architecture of the serine proteinases. In: Proceedings of the international research conference on proteinase inhibitors (Eds.: Fritz, H., Tschesche, H.), p. 47, Walter de Gruyter: Berlin. 1971
Suckling, C. J. (Eds.): Enzyme chemistry. Chapman and Hall: London. 1984
Svensson, S.: Inactivation of enzymes during thermal processing. In: Physical, chemical and biological changes in food caused by thermal processing (Eds.: Hoyem, T., Kvalle, O.), p. 202, Applied Science Publ.: London. 1977
Termote, F., Rombouts, F. M., Pilnik, W.: Stabilization of cloud in pectinesterase active orange juice by pec-tic acid hydrolysates. J. Food Biochem. 1, 15 (1977)
Teuber, M.: Production of chymosin (EC 3.4.23.4) by microorganisms and its use for cheesemaking. Int. Dairy Federation, Ann. Sessions Copenhagen 1989, B-Doc 162.
Uhlig, H.: Enzyme arbeiten für uns — Technische Enzyme und ihre Anwendung. Carl Hanser Verlag, München, 1991
Whitaker, J.R.: Principles of enzymology for the food sciences. Marcel Dekker, Inc.: New York. 1972
Whitaker, J.R., Sonnet, P.E. (Eds.): Biocatalysis in Agricultural Biotechnology. ACS Symp. Ser. 389, American Chemical Society, Washington DC, 1989
Zaborsky, O.R.: Immobilized enzymes. CRC-Press: Cleveland, Ohio. 1973
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1992 Springer-Verlag Berlin Heidelberg
About this chapter
Cite this chapter
Belitz, HD., Grosch, W. (1992). Enzyme. In: Lehrbuch der Lebensmittelchemie. Springer-Lehrbuch. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-08304-8_3
Download citation
DOI: https://doi.org/10.1007/978-3-662-08304-8_3
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-662-08305-5
Online ISBN: 978-3-662-08304-8
eBook Packages: Springer Book Archive