Betekenis van:
enzyme
enzyme
Zelfstandig naamwoord
- door cellen van levende organismen geproduceerd eiwit dat de snelheid van bepaalde organische reacties kan beïnvloeden
- any of several complex proteins that are produced by cells and act as catalysts in specific biochemical reactions
Hyperoniemen
Hyponiemen
- ada
- amylase
- cholinesterase
- coagulase
- collagenase
- complement
- catalase
- cox
- decarboxylase
- de-iodinase
- disaccharidase
- elastase
- enterokinase
- histaminase
- hyaluronidase
- isomerase
- kinase
- lipase
- lysozyme
- mao
- nitrogenase
- nuclease
- oxidase
- oxidoreductase
- papain
- beta-lactamase
- pepsin
- pepsinogen
- phosphatase
- fibrinolysin
- polymerase
- peptidase
- reductase
- chymosin
- secretase
- streptodornase
- streptokinase
- sod
- telomerase
- transferase
- trypsin
- urease
- zymase
Voorbeeldzinnen
- Pineapples contain an enzyme denominated bromelain that decomposes some proteins.
- Residual enzyme activity
- Restriction enzyme analysis of amplicon.
- the name of the food enzyme;
- Amyloglucosidase solution (enzyme activity > 250 U/ml)
- a discriminatory ELISA (Enzyme linked ImmunoSorbent Assay)
- (i ) the activity of the food enzyme(s);
- The enzyme thermostable alpha-amylase is added to the suspension.
- the conditions under which the food enzyme may be used; where appropriate, no maximum level shall be fixed for a food enzyme. In that case, the food enzyme shall be used in accordance with the quantum satis principle;
- No person shall place on the market a food enzyme or any food in which such a food enzyme has been used if the use of the food enzyme does not comply with this Regulation and its implementing measures.
- the conditions under which the food enzyme may be used; where appropriate, no maximum level shall be fixed for a food enzyme.
- A producer or user of a food enzyme shall, at the request of the Commission, inform it of the actual use of the food enzyme.
- Solution of Amyloglucosidase (1,4-alpha-D-Glucan glucohydrolase) from Aspergillus niger (enzyme activity > 5000 U/ml).
- A complex mixture of polysaccharides obtained by enzyme treatment of sucrose.
- the specifications of the food enzyme, including its origin, purity criteria and any other necessary information;