ABSTRACT
In the following chapters we describe the properties of several enzymes that have practical or potential importance to the food sciences. The enzymes selected for discussion have been chosen on the basis of the following criteria: (a) that the enzyme have practical or potential importance to the food sciences, (b) that the properties of the enzyme have been elucidated in sufficient detail in terms of the general features of enzymes described to this point in the book, and (c) that the enzyme illustrate one or several of the general features of enzymes. Obviously, only a few of the 2477 enzymes listed in Enzyme Nomenclature (1984) will be discussed [1]. Several enzymes from the hydrolases and oxidoreductases fit these requirements.
