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Enzymatic Methods

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Food Analysis

Abstract

An analytical method is of value when its specificity, reproducibility, and sensitivity are high and when the expenditure of labor, time, and material are low. Theoretically, most of these requirements can be met admirably by enzymatic analysis (Bergmeyer 1983). The term enzymatic analysis is generally understood to mean analysis with the aid of enzymes. The major advantages of enzymes in analysis lie in their ability to react specifically with individual components of a mixture. This avoids lengthy separations of the components and reduces the time needed for an analysis. The amount of substrate (sample) required for analysis is small, and because of the mild conditions employed, enzymes often allow the detection and determination of labile substances that can be estimated only rather inaccurately by other methods.

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Authors
  1. Yeshajahu Pomeranz
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  2. Clifton E. Meloan
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© 1994 Chapman & Hall, Inc.

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Pomeranz, Y., Meloan, C.E. (1994). Enzymatic Methods. In: Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6998-5_30

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  • DOI: https://doi.org/10.1007/978-1-4615-6998-5_30

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-7000-4

  • Online ISBN: 978-1-4615-6998-5

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