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Available5.0
25 reviews
ISBN 10: 0203742133
ISBN 13: 9780203742136
Author: John R Whitaker
This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.
1 Introduction
I Breadth of Enzymology
II Brief History of Enzymology
III General Characteristics of Enzymes
IV Importance of Enzymology to the Food, 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 Proteins
VII 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 Questions
References
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 Relationships
III 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 Gases
Review 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
VI Quantitation of Thermal Denaturation of Enzymes
VII Conclusions
Review Questions
References
12 Enzyme Cofactors
I General Nature of Cofactors
II Coenzymes in Enzyme-Catalyzed Reactions
III Prosthetic Groups in Enzyme-Catalyzed Reactions
IV Role of Some Other Organic Compounds
V Inorganic Ions in Enzyme-Catalyzed Reactions
VI Apoenzyme-Cofactor Associations
VII Role of Protein in Enzymes That Contain Cofactors
Review Questions
References
13 Classification and Nomenclature of Enzymes
I Bases for Naming of Enzymes and Problems With Nomenclature
II Commission on Enzymes
III Recommended Classification of Enzymes
Review Questions
References
14 Introduction to the Hydrolases
References
15 The Glycoside Hydrolases
I Specificity
II The Amylases
III Dextransucrase
IV Cellulase
V β-Fructofuranosidase
VI β-Galactosidase
Review Questions
References
16 Pectic Enzymes
I Pectinesterase
II The Polygalacturonases
III Pectate Lyases
Review Questions
References
17 The Esterases
I Carboxylic Ester Hydrolases
II The Phosphoric Hydrolases
Review Questions
References
18 The Nucleases and Biotechnology
I General Degradation of Nucleic Acids in the Gastrointestinal Tract
II Recombinant DNA Technology
III Other Nucleases
Review Questions
References
19 The Proteolytic Enzymes
I Specificity Requirements
II Subdivision of the Proteolytic Enzymes
III The Serine Proteases
IV The Sulfhydryl Proteases
V Metal-Containing Proteolytic Enzymes
VI The Aspartic Proteases
VII Assay of Proteolytic Activity
Review Questions
References
20 Ordinary and Limited Proteolysis
I Digestion of Proteins
II Limited Proteolysis
Review Questions
References
21 Introduction to the Oxidoreductases
References
22 Lactate Dehydrogenase
I Reaction Catalyzed
II Substrate Specificity
III Coenzyme Specificity
IV Lactate Dehydrogenase as a Protein
V Biological Significance of Multiple Molecular Forms
VI Mechanism of Action
Review Questions
References
23 Glucose Oxidase
I Specificity
II Mechanism of Action
III Effect Of pH
IV Assay of Glucose Oxidase Activity
Review Questions
References
24 Polyphenol Oxidase
I Reactions Catalyzed; Hydroxylation Reaction
II Assay of Hydroxylation Reaction
III Mechanism of Hydroxylation Reaction
IV Oxidation of o-Diphenols (Dehydrogenation)
V Mechanisms of Oxidation of Mono- and o-Diphenols
VI Reaction Inactivation of Polyphenol Oxidase
VII Assay of Activity on o-Diphenols
VIII Substrate Specificity
IX Multiple Molecular Forms
X Inhibition of Polyphenol Oxidase Activity
XI Protein Nature of Enzyme
Review Questions
References
25 Xanthine Oxidase
I Reactions Catalyzed; Substrate Specificity
II Protein and Active Site Properties
III Involvement of Fad in Active Site
IV Kinetics of Reaction
V Mechanism
VI Electron Paramagnetic Resonance Spectroscopy and Mechanism of Action
VII Enzyme Inhibition
VIII Assay of Activity
Review Questions
References
26 Catalase and Peroxidase
I Peroxidase
II Catalase
Review Questions
References
27 Lipoxygenase (Lipoxidase)
I pH-Activity Profile
II Specificity of Lipoxygenase
III Kinetics of Lipoxygenase-Catalyzed Reactions
IV Pathway and Mechanism of Action
V Enzyme Inhibition
VI Assay of Lipoxygenase Activity
Review Questions
References
Index
principles of enzymology
enzyme nutrition the food enzyme concept
principles of enzymology for the food sciences
food enzymology book
food enzymology pdf
enzymology.pdf
Tags: John R Whitaker, Enzymology, Principles
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