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Food Analysis pp 469–486Cite as

Application of Enzymes in Food Analysis

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Part of the book series: Food Science Text Series ((FSTS))

Abstract

Due to the specificity and sensitivity of enzymes, they are valuable analytical devices for quantitating compounds that are enzyme substrates, activators, or inhibitors. This chapter reviews the principles of enzymology then provides examples of how enzymatic analyses are used in food systems. In enzyme-catalyzed reactions, the enzyme and substrate are mixed under specific conditions (pH, temperature, ionic strength, substrate concentration, and enzyme concentrations). Changes in these conditions can affect the reaction rate of the enzyme and thereby the outcome of the assay. The enzymatic reaction is followed by measuring either the amount of product generated or the disappearance of the substrate. Applications for enzyme analyses will increase as a greater number of enzymes are purified and become commercially available. The measurement of enzyme activity is useful in assessing food quality and as an indication of the adequacy of heat processes such as pasteurization and blanching. Immobilized enzyme sensors will likely increase in importance for in-line process control in the food industry.

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, The University of Georgia, Athens, GA, 30602-7610, USA

    Jose I. Reyes-De-Corcuera

  2. School of Food Science, Washington State University, Pullman, WA, 99164-6376, USA

    Joseph R. Powers

Authors
  1. Jose I. Reyes-De-Corcuera
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  2. Joseph R. Powers
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Correspondence to Jose I. Reyes-De-Corcuera .

Editor information

Editors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, USA

    S. Suzanne Nielsen

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Reyes-De-Corcuera, J.I., Powers, J.R. (2017). Application of Enzymes in Food Analysis. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-45776-5_26

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