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Food Chemistry pp 93–157Cite as

Enzymes

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Abstract

Enzymes are proteins with powerful catalytic activity. They are synthesized by biological cells and in all organisms, they are involved in chemical reactions related to metabolism. Therefore, enzyme-catalyzed reactions also proceed in many foods and thus enhance or deteriorate food quality. Relevant to this phenomenon are the ripening of fruits and vegetables, the aging of meat and dairy products, and the processing steps involved in the making of dough from wheat or rye flours and the production of alcoholic beverages by fermentation technology. Enzyme inactivation or changes in the distribution patterns of enzymes in subcellular particles of a tissue can occur during storage or thermal treatment of food. Since such changes are readily detected by analytical means, enzymes often serve as suitable indicators for revealing such treatment of food. Examples are the detection of pasteurization of milk, beer or honey, and differentiation between fresh and deep frozen meat or fish.

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© 2009 Springer-Verlag Berlin Heidelberg

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(2009). Enzymes. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-69934-7_3

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