Exogeneous enzymes in food analysis

Enzymes are rarely used by industrial food laboratories but find regular application in more specialized analytical or research laboratories. Important applications are summarized in Table 8.5 (see Boehringer Mannheim (1986) for methods). There are alternative chemical and/or physical methods, especially some form of chromatography, for all these applications, but extensive clean-up and perhaps concentration may be required. 

The use of luciferase to quantify ATP (Blum and Coulet, 1994) in milk is the principle of modern rapid methods for assessing the bacteriological quality of milk based on the production of ATP by bacteria. Such methods have been automated and mechanized. 

Lactose /8-Galactosidase, then analyse for glucose or galactose 

Acetic acid Acetate kinase -1- pyruvate kinase + lactate dehydrogenase 

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