Enzymes as diagnostic tools
Enzymes as diagnostic tools
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DOI：
10.1007/978-1-4615-2147-1_10
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发表时间：
1995
期刊：
影响因子：
--
通讯作者：
P. Patel
中科院分区：
文献类型：
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作者：
P. Patel
正如本书所示，酶作为部分纯化形式的功能性成分或作为整个系统的组成部分，多年来一直用于食品加工的许多领域，如酸奶制备，啤酒发酵和酸洗目的。这些了不起的试剂的全部潜力尚未实现，即使在目前，也在为现有的酶发现新的用途，并且不断发现来自各种基质的其他酶。相当大比例的酶用于商业和小规模的研究和发展目的，用于广泛的应用，包括立体特异性生物转化、原料升级和将废物产品处理成更有益的最终产品或对环境安全的替代品。事实上，可以说所有的生物过程，无论是细胞内的还是细胞外的，都是非常低效的，除非这些过程是由大量的酶与整个系统的其他组成部分（包括内分泌因子、受体和离子成分）协调工作来控制和维持的。酶的一个新用途是取代以前基于化学试剂的分析。这有几个优点，包括由于酶的特异性和反应完成后酶的再循环，不需要复杂和昂贵的样品制备方案。酶学的主题可以是无限的，在本章中，它是不可能涵盖所有方面的详细分析应用。因此，读者被引导到几本关于这个主题的优秀书籍和评论文章，包括：(1)从微生物来源提取酶（Halpern, 1981）；(2)酶的纯化方法（Halpern, 1981; Jakoby, 1984）；(3)酶分析在医学中的重要性（Schmidt, 1974）；(4)食品中酶分析的重要性（Fox, 1991; Powers, 1994）；(5)催化过程和酶动力学（Bergmeyer, 1974; Page and Williams, 1987）；(6)酶在食品和饮料加工中的应用（Blenford, 1993; Szalkucki, 1993; Pitcher, 1980）。这篇综述的目的是简要地考虑与酶作为分析试剂使用有关的动力学，然后进行描述
As shown throughout this book, enzymes, as functional ingredients either in partially purified form or as components of whole systems, have been used over the years in many areas of food processing such as yoghurt preparation, beer fermentation and pickling purposes. The full potential of these remarkable reagents has not yet been realised and, even at present, new uses are found for the existing enzymes and other enzymes from a variety of matrices are constantly being discovered. A significant proportion of enzymes are used both commercially and in small-scale research and development purposes for a wide range of applications, including stereospecific bioconversions, upgrading raw materials and treatment of waste products into more beneficial end-products or environmentally safe substitutes. Indeed, it can be said that all biological processes, intracellular and extracellular, would be highly inefficient unless the processes were controlled and maintained by a vast array of enzymes working in harmony with other components of the overall system including endocrinological agents, receptors and ionic constituents.One new use for enzymes is the replacement of analyses previously based on chemical reagents. This has several advantages including no requirement for complex and expensive sample preparation protocols due to the specificity of enzymes and recycling of the enzyme following completion of the reaction. The subject of enzymology can be infinite and, within this chapter, it is impossible to cover all aspects of their analytical applications in detail. The reader is therefore directed to several excellent books and review articles written on the subject, including:(1) extraction of enzymes from microbial sources (Halpern, 1981);(2) ways and means of purifying enzymes (Halpern, 1981; Jakoby, 1984);(3) the importance of enzymatic analysis in medicine (Schmidt, 1974);(4) the importance of enzymatic analysis in foodstuffs (Fox, 1991; Powers, 1994);(5) the process of catalysis and enzyme kinetics (Bergmeyer, 1974; Page and Williams, 1987); and (6) applications of enzymes in food and beverage processes (Blenford, 1993; Szalkucki, 1993; Pitcher, 1980). The aim of this review is to consider briefly the kinetics of enzymes in relation to their use as analytical reagents, followed by a description