1. 1 definition of food enzymology 1
1.2 A brief history of the development of food enzymology II
Classification and nomenclature of 1.3 enzyme 4
1.3. 1 nomenclature of enzymes 4
1.3.2 international system classification and enzyme number 4
1.3.3 Other classification methods of enzymes 4
1.4 development trend of food enzymology 5
Review and think about question 6
Reference 6
Chapter II Production, Separation and Purification of Enzymes 7
2. 1 enzyme fermentation production 7
2. 1. 1 Obtained enzyme-producing strain 7.
2. 1.2 Fermentation technology for enzyme production 10
2.2 Methods to improve the yield of enzyme fermentation 12
2.2. 1 regulation mechanism of enzyme synthesis 12
2.2.2 Increase the enzyme production by controlling fermentation conditions 15.
2.2.3 Improving enzyme production through gene mutation 17
2.2.4 Improving enzyme production through gene recombination 19
2.2.5 Other methods to improve enzyme yield 2 1
2.3 Food Enzyme Fermentation Production Example 22
2.3. 1α. Amylase production 22
2.3.2 Production of Glucoamylase 24
2.3.3 Production of Protease 26
2.3.4 Production of Lipase 28
2.3.5 Production of Pectinase 30
2.4 Basic principle of enzyme separation and purification 3 1
2.4. 1 Establishment of a reliable and rapid method for determination of enzyme activity 3 1
2.4.2 Selection of enzyme raw materials 33
2.4.3 Extraction of Enzyme 34
2.4.4 Purification of the enzyme
2.5 Purification of Enzymes 35
2.5. 1 Method of regulating enzyme solubility 35
2.5.2 Purification Methods of Enzyme Molecules with Different Sizes and Shapes 37
2.5.3 Purification Method Based on Charge Properties of Enzyme Molecules 39
2.5.4 Purification Method Based on Specific Binding of Enzyme Molecules 42
2.5.5 Other purification methods 43
2.5.6 Large-scale separation and purification of enzyme protein 43
2.6 Evaluation of enzyme purity 44
2.6. 1 enzyme purity test 44
2.6.2 Test of enzyme catalytic activity 45
2.6.3 Determination of enzyme active sites 46
2.7 dosage forms and preservation of enzymes 46
2.7. 1 enzyme dosage form 46
2.7.2 Stability and preservation of enzymes 47
Review and think about question 47
Reference 48
Chapter III Kinetics of Enzyme Reaction 49
3. 1 Basic Kinetics of Enzymes 49
3. Derivation of1.1Michaelis Equation 49
3. Significant Michaelis Equation of1.2 5 1
3. The significance of1.3 Michaelis constant 52
3. 1.4 Determination of Km and Vm in Michaelis Equation 53
3.2 Multi-substrate Enzymatic Reaction Kinetics 56
3.2. Schematic diagram of1multi-substrate enzymatic reaction process 56
3.2.2 Description method of multi-substrate enzymatic reaction kinetics 57
3.3 Factors affecting enzymatic reaction 58
3.3. 1 Effect of temperature on enzyme action
3.3.2 Effect of pH on Enzyme Action 6 1
3.3.3 Inhibition of High Concentration Substrate 63
3.3.4 Effect of activator on enzymatic reaction 63
3.3.5 Effect of inhibitors on enzymatic reaction 64
Review and think about questions 66
Reference 67
Chapter IV Immobilized Enzymes and Immobilized Cells 68
4. 1 development history of immobilization technology 68
4.2 Immobilization of Enzymes 69
4.2. 1 definition of immobilized enzyme 69
4.2.2 Preparation Principles of Immobilized Enzyme 70
4.2.3 Immobilization Method of Enzyme 70
4.2.4 Shape and Properties of Immobilized Enzyme 75
4.2.5 Factors affecting the performance of immobilized enzyme 77
4.2.6 Evaluation index of immobilized enzyme 78
4.3 Immobilization of Cells 79
4.3. 1 Classification, morphological characteristics and physiological state of immobilized cells 80
4.3.2 Preparation of Immobilized Cells 8 1
4.3.3 Characteristics of Immobilized Cells 82
4.3.4 Prospect of Immobilized Cells
4.4 Application of Immobilized Enzyme and Immobilized Cell 83
4.4. 1 Application of Immobilized Enzymes and Cells in Industry 83
4.4.2 Application of chemical analysis and clinical diagnosis 84
4.4.3 Medical Application
4.4.4 Application of Affinity Chromatography 84
4.4.5 Application in Environmental Protection
4.4.6 Application in energy development
4.4.7 Applied basic theory research 85
Review and think about questions 86
Reference 86
Chapter V Modification and Modification of Enzyme Molecules 87
5. 1 enzyme 87 was modified by protein engineering technology.
Protein crystallography and dynamics 87
5. 1.2 Gene transformation technology 88
5. 1.3 protein engineering modified enzyme molecule 9 1
5.2 Enzymatic limited hydrolysis 92
5.3 amino acid substitution modification 93
5.4 Affinity Marker Modification 93
5.5 Macromolecule Binding Modification 94
5.6 Introduction to Directed Evolution of Enzyme Molecules 96
5.6. 1 theoretical source 96
fundamental principle
5.6.3 Development direction
5.6.4 Directed evolutionary selection strategy 98
5.7 Application of Directed Evolution 10 1
5.7. 1 Improve the catalytic activity of enzyme molecules 10 1.
5.7.2 Improving the molecular stability of the enzyme 10 1
5.7.3 Adapting to artificial environment to improve the activity or stability of enzyme 10 1
5.7.4 Improving substrate specificity and increasing catalytic activity of new substrates 102
5.7.5 Directed evolution of enantioselectivity 102
5.7.6 specificity of shift catalytic reaction 102
Review thinking questions 103
Reference 103
Chapter VI Enzymes Used in Food Industry 105
6. 1 glycosidase 105
6. 1. 1 amylase 105
6. 1.2 invertase11/
6. 1.3 lactase +0 1 1
6. 1.4 Cellulase 1 12
6. 1.5 Pectinase 1 13
6.2 protease 1 13
6.2. 1 Special requirements of protease 1 13
6.2.2 Classification of Proteases 1 15
6.2.3 Common Proteases and Their Characteristics 1 16
6.3 esterase 122
6.3. Classification of1esterase
6.3.2 Carboxylic Acid Hydrolase 123
Phosphate hydrolase 126
6.3.4 Lipase 128
6.4 Polyphenol Oxidase 130
6.4. 1 the name of polyphenol oxidase and its distribution in nature 13 1
6.4.2 Polyphenol Oxidase Catalyzed Reaction and Its Substrate 13 1
6.4.3pH Effect of pH value and temperature on polyphenol oxidase activity 134
6.4.4 Activators and inhibitors of polyphenol oxidase and prevention of enzymatic browning of fruits and vegetables 135
6.4.5 Various molecular forms of polyphenol oxidase 138
6.4.6 Determination of Polyphenol Oxidase Activity 138
6.4.7 Polyphenol Oxidase and Its Substrate in Several Fruits and Vegetables 139
6.5 glucose oxidase 139
6.5. 1 characteristics of glucose oxidase 140
6.5.2 Determination of Glucose Oxidase Activity 142
6.6 peroxidase 143
6.6. 1 Distribution of peroxidase in nature
6.6.2 Peroxidase Catalyzed Reaction 145
6.6.3 substrate of peroxidase 146
6.6.4 Optimum pH and Temperature of Peroxidase 147
6.6.5 Thermal Stability of Peroxidase 147
6.6.6 Effect of chemical reagents on peroxidase 148
6.6.7 Extraction and purification, isoenzyme, molecular weight and other characteristics of peroxidase 149
6.6.8 Method for measuring peroxidase activity 150
6.6.9 Properties of Peroxidase in Horseradish 150
6.7 lipoxygenase +05 1
6.7. 1 lipoxygenase catalytic reaction 15 1
6.7.2 Further changes of initial products of lipoxygenase 153
6.7.3 Lipoxygenase 154 Isozyme
6.7.4 Determination of Lipoxygenase Activity 155
6.7.5 Effect of pH on Lipoxygenase Activity 156
6.7.6 Effect of Lipoxygenase on Food Quality 156
6.7.7 Inhibition of Lipoxygenase 157
Review thinking questions 157
Reference 158
Chapter VII Application of Enzymes in Grain, Oil and Food Processing 160
7. The application of1in baking food processing 35438+060
7. 1. 1 amylase 160
7. 1.2 protease 162
7. 1.3 Lipoxygenase 162
7. 1.4 pentosanase 163
7. 1.5 lipase 163
7. 1.6 Glucose oxidase and sulfhydryl oxidase 163
7. 1.7 Lactic acid decomposing enzyme 165
7. 1.8 Glutamine aminotransferase 165
7. 1.9 mixed enzyme 166
7.2 Application in Sugar Industry 167
7.2. Application of1in glucose production
7.2.2 Application of high fructose corn syrup in production 170
7.2.3 Application in the production of maltose, maltose, high maltose syrup and maltitol 172
7.3 the application of dextrin and maltodextrin in production 176
7.4 Application of Cyclodextrin in Production 178
7.4. Production of1β. CD179
7.4.2α.α cadmium production. CD 180
7.4.3γ.γ cadmium production. CD 180
7.5 Application in petroleum production 18 1
7.5. 1 oil hydrolysis 18 1
7.5.2 Application in Transesterification and Synthesis 182
7.5.3 Used for oil production 183
Review thinking questions 184
Reference 184
Chapter 8 Application of Enzymes in Fruit and Vegetable Processing 186
8. Application of1in fruit and vegetable food and beverage production
On the application of1.1in the processing of fruit and vegetable juice588881
8. 1.2 debittering of citrus products 19 1
8. 1.3 Application of Fruit and Vegetable Preservation +092
8. 1.4 enzymatic method to promote the aroma and flavor of fruit and vegetable juice 192
8.2 Application in Fruit Wine Production 192
8.3 Application of Enzymatic Method in Immunoassay of Fruit and Vegetable Juice 193
Review thinking questions 194
Reference 194
Chapter 9 Application of Enzymes in Animal Food Processing 195
9. 1 the application of enzyme in the processing of meat products and aquatic foods119666.19666666666666
9. Production and application of1.1protein enzymatic hydrolysate+0 54438.544383888886
9. 1.2 production and application of gelatin 198
9. 1.3 Tenderization of meat 199
9. Application of1.4 in aquatic product production 202
9.2 Application in Dairy Industry 208
9.2. 1 Endogenous enzymes in milk and dairy products quality 209
9.2.2 Production and application of cheese 2 10
9.2.3 Production and application of low lactose milk 2 1 1
9.3 Application in Egg Processing 2 12
9. 3. 1 Study on industrial extraction of lysozyme from egg white or eggshell 2 12
9.3.2 Application of Enzymes in the Production of Dry protein 2 13
Review thinking problem 2 15
Reference 2 15
Chapter 10 Application of Enzymes in Storage and Preservation 2 17
10. 1 the application of glucose oxidase in food preservation10007.100088800803
10. 1. 1 sugar removal and preservation 2 18
10. 1.2 Deoxidation and heat preservation 2 18
10. 1.3 Preventing microbial reproduction 2 19
10.2 application of lysozyme in food preservation 2 19
Mechanism of lysozyme 220
10.2.2 Application of lysozyme in food preservation 220
10.3 Application of other enzymes in food preservation 22 1
Catalase 2 1
10.3.2 application of lactoperoxidase system in dairy products 222
Review and think about questions 223
Reference 223
Chapter 1 1 the application of enzymes in fermentation59666.00000000686
On the application of 1 1. 1 in the production of alcoholic drinks.50000.000000000605
On the application of11.1.1in beer fermentation50000.000000000605
On the application of 1 1. 1.2 in Chinese liquor and yellow wine120066.1000060606666
Application of 1 1.2 in condiment 232
1 1.2. 1 soy sauce vinegar 233
1 1.2.2 Enzymatic Production of Delicious 234
On the application of 1 1.3 in brewing food28666.000000000666
1 1.3. 1 sufu 266546
1 1.3.2 Other bean products 237
1 1.4 application in organic acid production 237
1 1. 4. 1 production of citric acid46548.66666661
1 1.4.2 production of lactic acid 238
Review thinking questions 240
Reference document 240
Chapter 12 Application of Enzymes in Food Analysis 24 1
12. 1 Basic knowledge of enzyme analysis 24 1
Enzyme activity determination12.1.1.41
12.10.2 enzymatic analysis58666.66686686866
12.2 enzymatic analysis and determination of food ingredients 247
Determination of carbohydrates 247
12.2.2 determination of organic acids
12.2.3 amino acid determination 252
12.2.4 determination of ethanol 253
12.2.5 determination of other components
Application of 12.3 immobilized enzyme technology in food analysis. 46866.6866868666 1
12.3. 1 the application of enzyme (paper) tablets in food analysis56666/kloc-0 /56666666666
Application of enzyme electrode in food analysis.
12.3.3 enzyme particle and its application in analysis and detection/kloc-0 /40666.6066666666866
12.3.4 enzyme tube and its application in analysis and detection. 56638.6866686666 1
12.4 evaluation of food quality and safety by enzyme analysis 257
Quality of food was evaluated by the enzyme activity analysis of 12.4. 1 20000.100008000005
12.4.2 evaluation of food safety and hygiene by enzyme activity inhibition technology 258
12.4.3 application of enzyme-linked immunosorbent assay in food hygiene inspection120066.100006060686
12.4.4 application of enzyme electrode in food quality inspection 259
Review and think about questions 259
Reference 259
Chapter 13 the relationship between enzymes and food hygiene and safety 26 1
13. 1 general relationship between enzymes and food hygiene 26 1
13. 1. 1 Adverse effects of enzymes on food hygiene+0.50000.00000000066
Beneficial effects of enzymes on food hygiene 262
13.2 enzyme produces toxic and harmful substances 262
13.2. 1 Toxic substances produced by enzyme action in food 262
13.2.2 allergic reaction of enzymes in food 263
13.2.3 Toxic substances produced by enzyme action in Chenqu 263
The action of 13.3 enzyme leads to the loss of nutrients in food.
Damage of lipoxygenase 13.3 to the nutritional components in food16438.033833833383
Study on the damage of thiamine ⅰ to vitamin B 1 in food196661
13.3.3 the destruction of ascorbic acid in food by enzymes/kloc-0 /40666.00000000006
13.3.4 the damage of polyphenol oxidase to the nutritional components in food19666.00000000083
13.3.5 the destruction of nutrients by enzymes in animal foods/kloc-0 /40666.000000606685
Detoxification reaction of 13.4 enzyme 266
Hydrolysis of raffinose and lysose in beans and bean products with enzyme13.4+035066.00060666666
Hydrolyze phytic acid in food with enzyme 13.4.2. 56438.68666866666
13.4.3 detoxification effect of enzyme on broad bean disease factors18636616
Detoxification effect of 13.4.4 enzyme on aflatoxin120666.1000668668666
13.4.5 Detoxification of Glutathione Peroxidase and Glutathione Thiotransferase 267
13.4.6 enzymatic degradation of nucleic acid in single-cell protein (single-cell protein)120666.1060666666666
Detoxification effect of 13.4.7 enzyme on organophosphorus pesticide (organophosphate pesticide) 50000.00000000105
Detoxification effect of 13.4.8 enzyme on nitrite (NO _ 2) 506661
13.4.9 enzyme for promoting lactose digestion 269
Application of 13.5 enzyme in food safety detection 269
13.5. 1 single enzyme reaction detection 270
13.5.2 detection of multienzyme coupling reaction 27 1
13.5.3 ELISA detection 27 1
13.5.4 application of enzyme in food safety detection 272
Review thinking questions 274
Reference 275
Chapter 14 Application of Enzymes in Functional Foods 276
Application of 14. 1 in oligosaccharide production. 46636.68666866666
14. 1. 1 fructooligosaccharide 277
14. 1.2 galactooligosaccharide 277
14.10.3 enzymatic production of isomaltooligosaccharide 278
14.14 enzymatic production of lactulose oligosaccharide 279
Enzymatic production of xylo-oligosaccharides14.10.5280
Enzymatic production of 14. 1.6 chitosan oligosaccharide 280
Enzymatic production 14. 1.7 coupled sugar 28 1
Enzymatic production of isomaltulose 14. 1.8 282
14. 1.9 glucomannan oligosaccharide 282
Application of 14.2 in the production of functional peptide 283
14.2. 1 soybean protein active peptide 284
14.2.2 antihypertensive peptide 284
14.2.3 casein phosphopeptide 285
14.2.4 glycomacropeptide 285
14.2.5 high f-value oligopeptide 286
Review and think about questions 287
Reference 287
Appendix 288
I. Common Chinese and English Nouns and Abbreviations in Enzymology 288
Two, the famous domestic and foreign microbial strains preservation units and locations 290
Three, some enzyme preparation companies at home and abroad 290