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Enzyme

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Lehrbuch der Lebensmittelchemie

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Zusammenfassung

Enzyme sind Proteine mit katalytischer Aktivität. Sie werden von biologischen Zellen synthetisiert und bewirken die Gesamtheit der chemischen Reaktionen eines Organismus, die als Stoffwechsel in Erscheinung tritt. Enzymkatalysierte Reaktionen laufen deshalb auch in vielen Lebensmitteln ab und beeinflussen die Qualität positiv oder negativ. Hervorzuheben sind die Reifung von Obst- und Gemüsefrüchten, aber auch von Fleisch- und Milchprodukten, die Vorgänge bei der Herstellung von Teigen aus Weizenoder Roggenmehl und das Brauen alkoholischer Getränke.

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Authors and Affiliations

  1. Technischen Universität München, Lichtenbergstraße 4, 85748, Garching, Deutschland

    Professor Dr. Werner Grosch (Außerplanmäßiger Professor für Lebensmittelchemie, Ehem. stellvertr. Direktor der Deutschen Forschungsanstalt für Lebensmittelchemie München) & Professor Dr. Peter Schieberle (Ordinarius für Lebensmittelchemie, Leiter des Instituts für Lebensmittelchemie, Direktor der Deutschen Forschungsanstalt für Lebensmittelchemie München)

Authors
  1. Professor Dr. Hans-Dieter Belitz
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  2. Professor Dr. Werner Grosch
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  3. Professor Dr. Peter Schieberle
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© 2001 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W., Schieberle, P. (2001). Enzyme. In: Lehrbuch der Lebensmittelchemie. Springer-Lehrbuch. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-08302-4_3

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  • DOI: https://doi.org/10.1007/978-3-662-08302-4_3

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-662-08303-1

  • Online ISBN: 978-3-662-08302-4

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