FDSC 305 Lecture Notes - Lecture 5: Protease, Transglutaminase, Lipase
28 Mar 2018
School
Department
Course
Professor
Document Summary
Enzyme commission: the number is important, 1. Oxidoreductases: bring about oxidation/reduction reactions, (ppo (polyphenols), catalase (peroxide), lipoxygenase (fats), xanthine oxidase, peroxidases, 2. Transferases: catalyze transfers of groups from 1 substrate to another. Examples of transferrable groups: nh2, ch3, acetyl, etc. ) Examples of transferases: peptidyl, amino, carbonyl, transglutaminase: 3. Hydrolases: use h2o molecules as reactant to split large molecules into smaller ones, carbohydrase -> carbs, protease -> proteins, lipase -> lipids, nucleases -> nucleic acids, hydrolases are the most abundantly used enzymes in the food industry (approx. 60%: proteases contribute about 40% of all enzymes used in the food industry, 4. Lyases: remove groups form large molecules to form unsaturated bonds and smaller molecules, hydroxyperoxidelyases are important in flavor generation. Isomerases: catalyze the interconversion of isomers, the most common food industry isomerases are glucose isomerases that catalyze isomerization of glucose into the much sweeter fructose isomer, 6.
