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Enzymes

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Mechanism and Theory in Food Chemistry, Second Edition

Abstract

The study of enzymes is a subject of special importance to food science in two aspects. Enzymes are known to cause numerous changes, desirable or undesirable, on the chemical and physical attributes in a food system. Some notable examples include the many flavor compounds generated by the action of lipoxygenases on unsaturated lipids, the change of color caused by polyphenol oxidase, and the softening of texture in ripening fruits by pectic enzymes. A thorough understanding of the mechanism of catalysis and regulation of these enzymes is essential to the effective control of the changes during processing and storage.

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  1. Western Regional Research Center, Albany, California, USA

    Dominic W. S. Wong

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Wong, D.W.S. (2018). Enzymes. In: Mechanism and Theory in Food Chemistry, Second Edition. Springer, Cham. https://doi.org/10.1007/978-3-319-50766-8_5

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