【假一罚四】食品酶学吕飞
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浙江嘉兴
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作者吕飞
出版社郑州大学出版社
ISBN9787564571559
出版时间2022-07
装帧其他
开本其他
定价39元
货号31526961
上书时间2024-06-13
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目录
Chapter 1 Enzymes in Food Technology-Introduction
1.1 Important terms to understand enzymes
1.2 History
1.3 Characteristics of enzyme
1.4 Industrial enzymes
1.5 Food enzymes
Chapter 2 Basic Theory of Enzymology
2.1 Classification and nomenclature of enzymes
2.2 Composition and structure of enzymes
2.3 Enzyme kinetics
2.4 Factors affecting enzyme activity
2.5 Enzyme assay
Chapter 3 Extraction,Purification and Production of Enzymes
3.1 Extraction and purification of proteins
3.2 Production of industrial enzymes
Chapter 4 Enzyme Immobilization
4.1 Backgrounds and bried history
4.2 Methods of enzyme immobolization
4.3 Properties of immobilized enzymes
4.4 Novel immobilization techniques
Chapter 5 Modification of Enzyme Molecules
5.1 Backgrounds
5.2 Modification of enzyme molecules
5.3 Directed evolution of enzymes
5.4 Properties of modified enzymes
Chapter 6 Enzymes in Food Analysis and Detection
6.1 Introduction
6.2 Enzyme linked immunosorbent assay (ELISA)
6.3 Polymerase chain reaction (PCR)
6.4 Enzyme biosensor
6.5 Enzyme inhibition-based detection
Chapter 7 Enzymes in Fish and Seafood Processing
7.1 Desired enzymes for seafood processing
7.2 Undesired enzymes to be controlled
7.3 Control methods against the proteolysis
Chapter 8 Enzymes in Meat Processing
8.1 Enzymes used for meat processing
8.2 Meat tenderization with added enzymes
8.3 Enzymatic generation of flavour in meat products
8.4 Structure engineering by cross-linking enzymes
8.5 Other applications
8.6 Future prospects
Chapter 9 Brewing with Enzymes
9.1 Introduction
9.2 Malting : the transformation of raw barley to an enzymerich package
9.3 Brewhouse processing
9.4 Adjunct brewing
9.5 Enzyme applications and their role during fermentation
9.6 Beer stabilization
9.7 The future of enzymes in brewing
内容摘要
在我国食品科学技术研究与产业领域有关的国际交流日益增强，社会与经济发展对创新型研究人才需求日益增加的背景下，双语教学已成为我国高等学校教学改革的战略性工作和重要发展方向。本教材结合双语对食品酶学的内容进行了系统介绍。
前5章注重酶学的基础理论，包括酶在食品工业中的应用介绍、酶动力学、酶蛋白提取分离纯化和生
产、酶固定化、酶分子改造与修饰。后六章重点介绍酶在食品工业各领域中的应用，涉及酶在奶制品
、烘焙食品、非烘焙类面制品、酿造制品、果蔬加工及果蔬汁制品、肉制品加工等方面的应用。本教材适合普通高校相关专业开展双语教学使用，也可供相关研究人员参考。
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