Publisher's Synopsis
A comprehensive text on the major oxidative enzymes affecting food quality and stability. Although relatively small in number, compared to hydrolases, increased attention has been focused on their effect on the colour, flavour and nutrient content of foods, and considerable advances in our understanding of the biochemistry of oxidative enzymes have been made over the past decade.;Each chapter in this book provides a critical discussion of the isolation and characterization of the major oxidative enzymes. These include peroxidases, superoxide dismutases, lipoxygenases, polyphenol oxidases, amino acid oxidases, carbohydrate oxidases and lactoperoxidases. The roles of peroxidases in plant foods and lactoperoxidases in milk are reviewed in separate chapters. The mode of action of peroxidases as free radical generators is elucidated while the biochemical action of lactoperoxidase in milk as an antibacterial agent in the presence of thiocyanate and halide anions is also covered.
