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Erschienen in:

2010 | OriginalPaper | Buchkapitel

16. Application of Enzymes in Food Analysis

verfasst von : Joseph R. Powers

Erschienen in: Food Analysis

Verlag: Springer US

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Abstract

Enzymes are protein catalysts that are capable of very great specificity and reactivity under physiological conditions. Enzymatic analysis is the measurement of compoundswith the aid of added enzymes or themeasurement of endogenous enzyme activity to give an indication of the state of a biological system including foods. The fact that enzyme catalysis can take place under relatively mild conditions allows for measurement of relatively unstable compounds not amenable to some other techniques. In addition, the specificity of enzyme reactions can allow for measurement of components of complex mixtures without the time and expense of complicated chromatographic separation techniques.

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Vorheriges Kapitel Protein Separation and Characterization Procedures

Nächstes Kapitel Immunoassays

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Titel: Application of Enzymes in Food Analysis
verfasst von: Joseph R. Powers
Verlag: Springer US
Buch: Food Analysis
Print ISBN: 978-1-4419-1477-4

Electronic ISBN: 978-1-4419-1478-1

Copyright-Jahr: 2010
DOI: https://doi.org/10.1007/978-1-4419-1478-1_16