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Principles of Enzymology for the Food Sciences

Department of Food Science, Cornell University, Ithaca, New York

ABSTRACT

Principles of Enzymology for the Food Sciences by John R. Whitaker. 1972. Marcel Dekker Inc., New York. 636 pp. $26. This is another in the series of monographs on food science by the above publishers. It is an excellent treatment of the basic principles of enzymology, and the author is to be commended for the effort that is evidenced by the manner of presentation of the subject matter. The fine juxtaposing of the clear, perfectly captioned tables and figures which graphically depict the appropriate formulae is a valuable attribute of this volume.

Approximately two-thirds of the volume is a readable, factual treatment that includes discussion of the protein nature of enzymes; practical methods for enzyme isolation, purification, and quantification of yield; the mechanism of enzyme catalysis; the nature of active sites; and a clear, assimilable treatment of reaction rates. The author then discusses in detailed terms the various aspects of enzyme, substrate, inhibitor interactions and their respective kinetic expressions which are nicely exposed by visual aids.