FDSC 305 Lecture Notes - Lecture 10: Irradiation, Bergall, Hydrolysis
29 May 2017
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Enzymes: methods for controlling enzymatic reactions in foods. Based on chemicals: sulfites, acids, alkalis, antioxidants, chelating agents. High pressure treatment: ultra high pressure processing. Catalysis is slowed in the reduced energy environment but does not stop catalysis. *frozen storage may actually cause activation of enzymes like lipoxygenases and lipases. Antioxidants may remove essential co-substrates from the reaction medium and cause reduction in catalysis. Inactivation of pme to control destabilization of citrus juices. (7) there are some animals without a distinct stomach. Since digestion in the stomach precedes and prepares molecules for subsequent utilization by intestinal enzymes, it is to be wondered how intestinal enzymes in stomachless enzyme utilized undenatured molecules. Such high species (e. g. , alaskan pollock) are not preferred because of the extreme softness. Muscle soluble serine proteases (mssp): calpains, cathapsins break down flesh, soft. A-2-mueroglobulin broad spectrum inhibitor (2) enzyme modifications via attachment of groups such as alkyl groups from fatty acids.
