How does rennet function?
How are enzymes named?
What is an enzyme?
What gives bread its light, fluffy texture?
What is the source and applications of some industrial enzymes?

http://www.brenda.uni-koeln.de/

Brenda is the Comprehensive Enzyme Information System. Has the function, structure, and activity of enzymes. Here finds what reaction the enzyme catalyzes and what compounds inhibit or activate it; where in the cell it works; the optimum temperature and pH for the reaction; how to store a sample; and whether it is implicated in any diseases. Breanda is free with registration for academics and researchers at nonprofit organizations.

http://www.enzymedevelopment.com/

Enzyme Development Corporation has enzyme preparations for sale with comments and specifications. Includes links to sites of interest.

http://www.enzymesys.com/

Enzyme Systems Products has information and products for beta and gamma secretase.

http://www.novo.dk/

The History of Enzyme Technology

http://ingredients.danisco.com/

Danisco Cultor has enzymes, emulsifiers and enzymes.

http://www.dyadic-group.com/

Dyadic International Inc. is a leader in the research, development, manufacturing, and marketing of industrial enzymes, minerals, chemical formulations, and processing aids for the natural fiber and food processing industries

http://www.megazyme.com/

Megazyme has enzymes and Diagnostic Kits and Reagents has many test kits and reagents. Works in baking, textiles, research, brewing, analytical laboratory, plant breeding, fermentation, detergents, milling and animal feed.

http://www.restrictionmapper.org/

Restriction Mapper is a program that tells you which enzymes will snip the DNA strand and where, and then it supplies the sequences of the fragments. It has links to other free molecular biology software, including programs for sequence alignment and gene annotation.

http://ValleyEnzymes.com/

Valley Research, Inc. has been providing enzymes and technical service to the food, fruit and vegetable processing, baking, beverage, alcohol, and other related industries since 1984. Site includes products, customer server, application research, enzymes, cultures and what is new.

AMYLASES

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Zondagh, I.B.. 1983, Spring. Chicken Broth Project. FN531. dept. Foods and Nutrition, Oregon State University, Corvallis, OR 97330.

Abdullah, M.; Catley, B. J.; Lee, E. Y. C.; Robyt, J.; Wallenfels, K.; Whelan, W. J. 1966. The Mechanism Of Carbohydrase Action. Ii. Pullulanase, An Enzyme Specific For The Hydrolysis Of Alpha-1-6 Bonds In Amylaceous Ogligo- And Polysaccharides. Cereal Chemistry 43:111

Pullulanase, Polysaccharide, Carbohydrase, Oligosaccharide

Anderson, J.E., D.M. Adams, W.M. Walter Jr. 1983. Conditions under which bacterial amylases survive ultrahigh temperature sterilization. Journal Food Science 48: 1622.

Asp, E.H. 1990. Laboratory methods for alpha-amylase analysis. Cereal Foods World 35(9): 941.

Bache, E. D. 1916. Rennet Custard - The Dish That Makes Itself. Journal of Home Economics 8:195

Rennet Custard

Derosier, N. W. ; Mcardle, F. J.; Hollender, H. A.; Marion, W.W. 1955. What Cathode Rays Do To Eggs And Milk. Food Engineering 27(5):78

> Cathode Ray, Irradiated Milk, Irradiated Egg, Sensory Evaluation, Egg, Flavor, Milk, Rennet, Coagulation Time

Deshpande, S.S. and M. Cheryan. 1984. Effects of phytic acid, divalent cations, and their interactions on alpha-amylase activity. journal of Food Science 49: 516.

Deshpande, S.S., S.K. Sathe, D. Cornforth, and D.K. Salunkhe. 1982. Cereal Chemistry 59(5): 396-401.

French, D.; Robyt, J. F.; Weintraub, M.; Knock, P. 1966. Separation Of Maltodextrins By Charcoal Chromatography. Journal Of Chromatography 24:68

Amylose, Alpha-Amylase, Oligosaccharide, Waxy Corn Starch, Aspergillus Oryzae, Salivary

Innis, M.A., M.J. Holland, P.C. McCabe, G.E. Cole, V.P. Wittman, R. Tal, K.W.K. Watt, D.H. Gelfand, j.p. Holland, J.H. Meade. 1985april 5. Expression, glycosylation, and secretion of an Aspergillus glucoamylase by ,i>Saccharomyces cerevisiae. Science 228: 21.

Jones, B.L. and P. Meredith. 1982(4). Inactivation of alpha-amylase activity by purothionins. Cereal Chemistry 59(4): 321.

Kalab, M.; Harwalkar, V. R. 1973. Milk Gel Structure. I. Application Of Scanning Electron Microscopy To Milk And Other Food Gels. Journal Of Dairy Science 56:835

Tofu, Egg White, Egg, Gel, Gelatin Gel, Milk, Gel, Rennet, Electron Microscopy

Kopelman, I. J.; Cogan, U. 1976. Determination Of Clotting Power Of Milk Clotting Enzymes. Journal Of Dairy Science 59:196

Milk Clotting Enzyme, Rennet, Macor Pusillus, Endothia Parasitica

Kowalchyk, A. W.; Olson, N. F. 1977. Effects Of Ph And Temperature On The Secondary Phase Of Milk Clotting By Rennet. Journal Of Dairy Science 60:1236

Rennet, Brookfield Viscometer, Milk Coagulation

Ledford, R. A.; Chen, J. H.; Nath, K. R. 1968. Degradation Of Casein Fractions By Rennet Extract. Journal Of Dairy Science 51:792

Proteolytic Enzyme, Rennet, Casein, Electrophoresis

Lineback, D.R., I.J. Russell, C. Rasmussen. 1969. Two forms of the glucoamylase of Aspergillus niger. Archives of Biochemistry and Biophysics 134: 539-553.

Marchylo, b.A. and A.W. Macgregor. 1983. Separation of barley malt alpha-amylase by chromatofocusing. Cereal Chemistry 60(4): 311-314.

Murty, D.S., V. Subramanian, s. Suryaprakash, H.D. Patil, and L.R. House. 1984. Amylase activity and sprout damage in sorghum (Sorghum bicolor L. Moench). Cereal Chemistry 61(5): 415-418

Nagaraj, R.H. and T.N. pattabiraman. 1985. Isolation of an amylase inhibitor from Setaria italica grains by affinity chromatography on blue-sepharose and its characterization. Journal Agric. Food Chem. 33: 646-650.

Okon, E.U. and A.O. Uwaifo. 1984. Partial purificaton and properties of beta-amylase isolated from Sorghum bicolor (L.) Moench. Journal Agric. Food Chemistry 32:11-14.

Patel, M. C.; Lund, D. B.; Olson, N. F. 1972. Factors Affecting Syneresis Of Renneted Milk Gels. Journal Of Dairy Science 55:913

Rennet, Milk, Gel

Pazur, J. H.; Sandstedt, R. M. 1954. Identification Of The Reducing Sugars In Amylolysates Of Starch And Starch- Oligosaccharides Cereal Chemsitry 31:416

Starch, Oligosaccharide, Starch, Reducing Sugar, Amylolysate

Roberts, H. R.; Pettinati, J. D. 1957. Oligosaccharide Production, Concentration Effects In The Enzymatic Conversion Of Lactose To Oligosaccharides. . Journal Of Agricultural And Food Chemistry 5:130

Oligosaccharide, Enzyme Conversion, Lactose

Sandstedt, R.M., E. Kneen, and M.J. Blish. 1939. A standardized wohlgemuth procedure for alpha-amylase activity. Cereal Chemistry 16: 712-723.

Schacht, F. L.; Nichols, R. E. 1941. Studies Of The Resazurin-Rennet Test. Journal Of Milk Technology 4:281

> Resazurin-Rennet Test, Milk Odor, Milk Bacteria, Methylene Blue Reduction Test, Resazurin Test

Sim, S.K., S.M. Ohmann, and C.B.S. Tong. 1997. Comprison of polyphenol oxidase in tubers of Solanum Tuberosum and the non-browning tubers of S. Hjertingii

Stamberg, O. E.; Bailey, C. H. 1942. The Effect Of Heat Treatment Of Milk In Relation To Baking Quality As Shown By Polarograph And Farinograph Studies. Cereal Chemistry 19:507

Farinograph, Polarography, Milk, Rennet

Thomas, A.A., T.P. Drozd, and T.J. Walter. 1984. Amylase activities in fungal rennets and whey protein concentrate powder. Journal Agricultural and Food Chemistry 32: 825.

Thompson, L.U. and J. E. Gabon. 1987. Effect of lectins on salivary and pancreatic amylase activities and the rate of starch digestion. Journal Food Science 52(4): 1050.

Towsend, W.E. and L.C. Blankenship. 1987. Assessment of previous heat treatment of laboratory heat-processed meat and poultry using a commercial enzyme system. Journal Food Science 52(6): 1445-1448.

Walter, W.M. Jr. and A.E. purcell. 1973. Alpha-amylase in sweet potatoes. A comparison between the amyloclastic and chromogenic starch methods of analysis. Journal Food Science 38: 548.

Wasserman, B.P. 1984. Thermostable enzyme production. Food Technology 38(2): 78.

Watson, C.A. 1984. Instruments for determining alpha-amylase activity. Cereal Foods World 29(9): 567.

Weckel, K. G.; Jackson, H. C. 1936. Observations On The Source Of Flavor In Milk Exposed For Prolonged Periods To Radiation. Food Research 1:419

Ultraviolet Radiation, Vitamin D, Radiation, Pasteurization, Heat, Antirachitic Agent, Milk, Dairy Product, Cream, Skim Milk, Buttermilk, Butteroil, Casein, Oil, Albumin, Whey, Whey Filtrate, Protein, Light Transmission, Spectroscopy, Quartz, Glass, Flavor Tallowy, Flavor Oily, Lactose, Rennet, Casein, Rennet-Casein, Whole Milk, Aroma, Lactalbumin, Flavor Oxidized

Wegner, E. S.; Jordan, R.; Hollender, H. A. 1953. Homogenized And Nonhomogenized Milk In The Preparation Of Selected Food Products. Journal Of Home Economics 45:589.

Texture, Rennet Dessert, Flavor, Consistency, Vanilla Pudding, Butterscotch Pudding, Chocolate Pudding, Penetrometer, Triangle Test, Sedimentation, Cocoa Beverage, Homogenized Milk, Milk, Nonhomogenized Milk, Chocolate Milk, Palatability, Body

Weselake, R.J., A.W. MacGregor and R.D. Hill. 1985. Endogenous alpha-amyloase inhibitor in various cereals. Cereal Chem. 62(2): 120-123.

Weselake, R.J., A.W. Macgregor and R.D. Hill. 1985. Effect of endogenous barley alpha-amylase inhibitor on hydrolysis of starch under various conditions. Journal Cereal Science 3: 249-259.

West, S. 1988(April). The enzyme maze. Food Technology :98.

Yapa, P.A.J., T. Kawasaki, and H. Matsumoto. 1986. Changes of some membrane-associated enzyme activities and degradation of membrane phospholipids in cucumber roots due to Ca2+ starvation. Plant Cell Physiol. 27(2): 223-232.

Zeman, N.W. and J.M. McCrea. 1985. Alpha-amylase production using a recombinant DNA organism. Cereal Foods World 30: 777.

Updated: Wednesday, October 24, 2007.