Biochemistry

Continuation of table 3.2 1 2 3 Unsaturated fatty acids -» unsaturated fatty acid peroxides Lipoxygenase Curd production Flavoring dry nutrition, making fruit juices and fruit wines Getting good crusts when baking white bread Apparature is also made that gives strength, rigidity and gloss to finished fabrics. Upon receipt of biologically active detergents, they add a mixture of enzymes that break down starch, proteins and fats. Inulase hydrolyzes the P-1,2 bonds of fructan in inulin to form fructose. It has a certain value in the manufacture of vodka from Jerusalem artichoke tubers (earthen pear). Polygalacturonase hydrolyzes a-1,4 D galacturonoid bonds in pectates and other polygalacturonides. Higher plants (tomatoes, radishes, pumpkins, avocados, beans, carrots), molds, yeast and bacteria are used as sources of polygalacturonases. More often, microorganisms synthesize various pectin-cleaving enzymes acting simultaneously or sequentially on the corresponding substrates. The temperature optimum for the action of pectolytic enzymes is important for the technology, since fruit juices are most often clarified at elevated temperatures. Activators of pectolytic enzymes are alkali metal chlorides. QUESTIONS AND TASKS: 1. What is the role of enzymes in the human body? 2. Describe the structure of enzymes and their active centers. 3. What properties do enzymes have? 4. How do physical and chemical factors affect enzyme activity? 5. By what determines the specificity of the action of enzymes? Types of specificity. 6. What are the nomenclature and classification of enzymes? 7. Describe the representatives of various classes of enzymes. 8. What processes of food production are based on the action of enzymes? 9. What are immobilized enzymes? Give examples. 10. What enzymes belong to the class of oxidoreductases and what is their role in the food industry? 101