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Enzyme Activity as a Function of Water Activity

  • Chapter
Properties of Water in Foods

Part of the book series: NATO ASI Series ((NSSE,volume 90))

Abstract

In biological materials numerous transformations can be observed as a function of environmental conditions and humidity plays an important role during these processes. Chemical reactions such as Maillard reactions and spontaneous oxidations are directly related to the extent of hydration. Similarly, the initiation and intensity of such phenomena as the growth of microorganisms, photosynthesis, seed germination and, as a general consideration, enzyme activity are dependent on the humidity of the medium.

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Authors
  1. R. Drapron
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Editor information

Editors and Affiliations

  1. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation, Université de Dijon, Dijon, France

    D. Simatos

  2. Institut National de la Recherche Agronomique, Nantes, France

    J. L. Multon

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© 1985 Martinus Nijhoff Publishers, Dordrecht

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Drapron, R. (1985). Enzyme Activity as a Function of Water Activity. In: Simatos, D., Multon, J.L. (eds) Properties of Water in Foods. NATO ASI Series, vol 90. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5103-7_11

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  • DOI: https://doi.org/10.1007/978-94-009-5103-7_11

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-8756-8

  • Online ISBN: 978-94-009-5103-7

  • eBook Packages: Springer Book Archive

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