Continued from page 14 LEBENSMITTEL Füllstromteiler mit Doppelmesser Linear Vorsatzgerät zur Herstellung unterschiedlichster Formen wie z. B. Klößchen, Knödel, Cevapcici, Schupfnudeln oder Kroketten Doppelmesser sind aufgrund der Linerartechnologie frei positionierbar. Kraft, Geschwindigkeit und Beschleunigung sind beliebig einstellbar Bis zu 1.000.- Port./min. Hohe Portioniergenauigkeit 4 reihiger Füllstromteiler Verschleißarmes, schnelles und präzises Schneiden Wir denken nicht an Probleme sondern an Lösungen www.frey-maschinenbau.de Heinrich Frey Maschinenbau GmbH Fischerstraße 20 D-89542 Herbrechtingen Telefon: +49 7324 1720 info@frey-maschinenbau.de www.frey-maschinenbau.de coined around 1876 by Wilhelm Kuehne, and originated from the Greek “en zyme“ (= in the yeast) and has prevailed over the term ‘ferment’, derived from the Latin “fer-mentum” (= fermenting agent). Nobel lau-reate Eduard Buchner succeeded in isolating enzymes from yeasts in 1897. Thirty years later, James Sumner separated an enzyme in crystal form (urease from bean extracts) for the first time. Names and classifications In accordance with the international nomen-clature rules, in place since 1961, working names, or trivia names, are used for practical use. These are composed of the name of the substrate, the name of the reaction and, if necessary, an additional element. Old names, e.g. pepsin and trypsin, can still be used. For enzymes there is also an international classification system: the EC numbers. It classifies enzymes into six main categories: oxidoreductases, hydrolases, lyases, ligases, isomerases and transferases. These main categories are derived from the reactions that catalyse the enzymes. A further distinction is made within the indivi-dual main category. This takes into account the chemical bonds which are formed or dissolved by the enzyme. This creates sub-categories and other categories below these with the corres-ponding sub-numbering in four levels. The first main category for example, contains more than 20 sub-categories, currently EC 1.1.1.1 to EC 1.99.2.6. This category includes dehydrogena-ses, oxidases, oxygenases and reductases. Synthetic enzymes Even back in the 1950s the state of research at that time led to efforts in synthesizing organic catalysts in labs. The aim was to make organisms useful for technical purposes, for example, through targeted genetic modifica-tions. Today the majority of the enzymes used in industry are genetically modified. Synthetic enzymes, which are not composed of naturally occurring molecules, were first produced in 2014 in the Laboratory of Molecular Biology at the University of Cambridge, England. Enzymes and slaughtering After an animal is slaughtered, the meat is subject to enzymatically controlled transfor-mations, during which rigor mortis and meat maturation occur. The glycogen in the muscles is fermented, and lactic acid is formed, which influences the properties of the meat. If the Nach dem Schlachten unterliegt das Fleisch enzymatisch gesteuerten Umsetzungen. / After slaughtering the meat is subject to enzymatically controlled transformations. Foto: Colourbox.de FOOD
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