December 2016
Beginner to intermediate
504 pages
15h 49m
Japanese
Content preview from Cooking for Geeks 第2版 ―料理の科学と実践レシピ
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6.
食品添加物の使い方
/ Playing with Chemicals
のどちらかの働きをする。酵素は、驚くほど選択性が強い。非常に限られた分
子構造に適合する性質を持ち、その生物学的な精密さは製薬会社がうらやむほ
どだ。（薬剤化合物の中には、プロテアーゼ阻害剤のように、抑制酵素から作
られているものもある！）
多くの酵素はもともと食品に存在するものだが、時には料理の際、風味や食
感を変えるために他に由来する酵素を加えることもある。チーズは伝統的に、
ミルクを反芻動物の胃の一部と接触させて作られてきた。これに含まれるレン
ネットと呼ばれる一群の酵素は、通常は消化を助けるが、凝固を引き起こす役
割もする（この働きによってチーズができる）。もっとシンプルな例としては、
ショ糖の分解がある。ショ糖の分子（ブドウ糖
1
分子と果糖
1
分子が、酸素原
子を共有して結合している）を考えてみてほしい。水の存在下で加熱されると、
この分子はより多くの運動エネルギーを得て振動し、最終的には共有されてい
る酸素原子のところに水の分子が入り込み、ショ糖の分子をブドウ糖と果糖の
分子に分解する。（水は片方の分子で酸素原子と置き換わるので、これは水和
反応だ。）
この反応に代替経路を提供する、インベルターゼ（
invertase
）という酵素が
ある（酵素の名前は、「アーゼ（
-ase
）」で終わるものが多い）。インベルター
ゼはショ糖分子の一部を包み込み、
2
つの単糖を結び付けている酸素原子のと
ころに水の分子が簡単に入り込めるようにする。水の分子が入り込むと、ショ ...
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I'm always learning. So when I got on to O'Reilly, I was like a kid in a candy store. There are playlists. There are answers. There's on-demand training. It's worth its weight in gold, in terms of what it allows me to do.