FOOD RELATED ENZYMES

This book gives an informative, yet relatively concise and well-referenced, summary of the structure and catalytic mechanism of selected food-related enzymes. A ll enzymes covered play an important role in food systems and all have their catalytic mechanism described at the molecular level. 

Figure 10-15 Structural Formula of Ferriprotoporphyrin III (Protohemin). Source From J.R. Whitaker, Food Related Enzymes, 1974, American Chemical Society.

Liener, I.E. 1974. The sulfhydryl proteases. In Food related enzymes, ed. J.R. Whitaker. Advances in Chemistry Series 136. Washington, DC American Chemical Society. 

Food-related enzymes indigenous to the food system are enzymes whose characteristics set them apart because of their individual impact on aspects of the food system that we can perceive. Thus, we are dealing here with only a few enzymes enzymes whose nature distinguishes them for us. 

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