Enzymes in Food Analysis

Foods are primarily very complex matrices and therefore present an enormous technical challenge to the analyst whose responsibility is to determine and establish the levels of various components therein. A number of analytical tools, including enzymes, have therefore been developed through the years to meet this challenge. The basis for enzyme use is its specificity that enables selective, sensitive, and accurate determination of both macro‐ and micronutrients in foods. The application of enzymes as an analytical tool has, in recent years, been given a further boost by the development of biosensors with improved robustness and versatility. In this chapter, the application of enzymes (e.g., proteases, amylases, lipases, oxidases, etc.) and the underlying principles for analysis of food macro‐ and micronutrients including proteins, carbohydrates, lipids, antioxidants, cholesterol, toxins, food contaminants (pharmaceuticals, and food quality) are discussed.