This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.

chapter 1|28 pages


chapter 2|34 pages

The Protein Nature of Enzymes

chapter 3|56 pages

Enzyme Purification

chapter 5|22 pages

Rates of Reactions

chapter 8|20 pages

Kinetic Consequences of Enzyme Inhibition

chapter 9|30 pages

Enzyme Inhibitors

chapter 12|38 pages

Enzyme Cofactors

chapter 13|20 pages

Classification and Nomenclature of Enzymes

chapter 14|4 pages

Introduction to the Hydrolases

chapter 15|34 pages

The Glycoside Hydrolases

chapter 16|12 pages

Pectic Enzymes

chapter 17|18 pages

The Esterases

chapter 18|14 pages

The Nucleases and Biotechnology

chapter 19|30 pages

The Proteolytic Enzymes

chapter 20|18 pages

Ordinary and Limited Proteolysis

chapter 21|4 pages

Introduction to the Oxidoreductases

chapter 22|12 pages

Lactate Dehydrogenase

chapter 23|10 pages

Glucose Oxidase

chapter 24|14 pages

Polyphenol Oxidase

chapter 25|8 pages

Xanthine Oxidase

chapter 26|14 pages

Catalase and Peroxidase

chapter 27|16 pages

Lipoxygenase (Lipoxidase)