Definitive Handbook of Food Enzymology
from C.H.I.P.S.

Handbook of Food Enzymology
edited by John R. Whitaker

Handbook of Food Enzymology presents current methods of enzyme purification, characterization, isolation, and identification, as well as the latest biotechnological strategies for enzyme discovery and developmentŚdetailing the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture appearance, shelf-life, nutritional value, and process tolerance of foods and food products.

Offering numerous applications and examples of enzyme technology in many areas of the cereal, bakery, beverage, fruit, vegetable, and dairy industries, the Handbook of Food Enzymology contains techniques to:

  • increase the stability of enzymes at higher temperatures and pH levels
  • tailor the structural and functional properties of enzymes
  • design, control, and model the kinetic inactivation of enzymes
  • determine the role of specific anzymes

and discusses:

  • the history of enzyme kinetics
  • factors contributing to the catalytic efficiency of enzymes
  • standards governing the production and marketing of enzyme products
  • the genetic manipulation of nitrogen fixation
  • the role of fatty acid oxidation in flavor generation
  • the use of plants as bioreactors for the production of enzymes
  • aroma enrichment techniques for fruit juices and wine
  • new directions for the use of enzymes to tailor-make foods, as well as improve the stability and activity of enzyme catalysts via DNA shuffling and recombinant technologies




  1. Protein Structure and Kinetics of Enzyme Reactions: A Historical Perspective
  2. History of Enzymology with Emphasis on Food Production
  3. What Enzymes Do and Why They Are Highly Specific and Efficient Catalysts
  4. Enzyme-Catalyzed Reactions: Experimental Factors that Affect Rates
  5. Inactivation of Enzymes: From Experimental Design to Kinetic Modeling

Regulatory Issues

  1. Regulatory Issues of Enzymes Used in Foods from the Perspective of the E.U. Market
  2. Regulatory Issues of Food Enzymes Used in the United States

Extremophilic Enzymes

  1. Properties of Extremophilic Enzymes and Their Importance in Food Science and Technology

The Food Chain and Enzymes

  1. Nitrogen Fixation and the Enzyme Nitrogenase
  2. Enzymes in Amylose and Amylopectin Biosynthesis
  3. Fatty Acid Biosynthesis and Triacylglycerol Assembly
  4. Phospholipid Biosynthetic Enzymes in Plants
  5. Applications of Oxidoreductases in Foods
  6. Transgenic Plants for Production of Enzymes
  7. Enzymes in Protein Biosynthesis
  8. Nucleic Acid Biosynthesis

Enzymes as Tools to Modify Food Components

  1. Protein Modification to Optimize Functionality: Protein Hydrolysates
  2. Production and Modification of Acylglycerides

Enzymes in Foods Postharvest

  1. Significance of Indigenous Enzymes in Milk and Dairy Products
  2. Exogenous Enzymes in Dairy Technology
  3. Flavor Enhancement in Fruit Juices and Derived Beverages by Exogenous Glycosidases and Consequences of the Use of Enzyme Preparations

Immobilized Enzymes and Their Applications

  1. Entrapment of Biocatalysts by Prepolymer Methods
  2. Genetic Immobilization of Enzymes on Yeast Cell Surface
  3. Use of Immobilized Enzymes in the Food Industry

Enzyme Utilization and Development

  1. Enzymes and Food Analysis
  2. Recent Advances in Enzyme Development



  1. Catalase
  2. Horseradish peroxidase
  3. Glutathione Peroxidase
  4. Glucose Oxidase
  5. Lactate Dehydrogenase
  6. Alcohol Dehydrogenase
  7. Alcohol Dehydrogenase
  8. Amine Oxidase
  9. Prolyl 4-Hydroxylase
  10. Lysyl Hydroxylase
  11. Lysyl Oxidase
  12. Superoxide Dismutase
  13. Polyphenol Oxidase
  14. Laccase
  15. Mammalian Sulfhydryl Oxidase
  16. Xanthine Oxidase
  17. Lipoxygenase and Associated Enzymes
  18. Sorbitol Oxidase


  1. Starch Phosphorylases
  2. Amylosucrase
  3. Dextransucrase
  4. Levansucrase
  5. Cyclodextrin Glycosyltransferase
  6. Limonoid glucosyltransferase
  7. Transglutaminase


  1. Feruloyl Esterases
  2. Lipase
  3. Chlorophyllase
  4. Phytase
  5. α-Amylases
  6. ▀-Amylases
  7. Glucoamylase
  8. Limit Dextrinase/Pullulanase
  9. Limit Dextrinase
  10. Methodologies for Assaying the Hydrolysis of Cellulose by Cellulases
  11. Cellulases in Food Processing
  12. ▀-Glucosidase
  13. ▀-D-Fructofuranoside Fructohydrolase
  14. ▀;-Galactosidase
  15. Pectic Polysaccharides
  16. Pectic Enzymes
  17. Pectic Esterases
  18. Polygalacturonases
  19. Enzymes Releasing L-Arabinose and D-galactose from the Side Chains of Pectin
  20. Xylanolytic Enzymes
  21. Enzymes with Activity Toward Xyloglucan
  22. Enzymes Degrading Rhamnogalacturonan and Xylogalacturonan
  23. Enzymic Hydrolysis of Cereal (1→3, 1→4)-▀-Glucans
  24. Enzymology of Endo-1,4-▀-Mannanases
  25. Lysozyme
  26. Ribonucleases
  27. Proteolytic Enzymes
  28. Thermolysin


  1. Pectate and Pectin Lyases
  2. Alliinases
  3. Cystine Lyases in Plants


  1. Xylose (Glucose) Isomerase


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Handbook of Food Enzymology
edited by John R. Whitaker
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