FSHN 101 Lecture Notes - Lecture 17: Lipase, Protease, Papaya

• School: University of Illinois
• Department: Food Science and Human Nutrition
• Course: FSHN 101
• Professor: Bohn Dawn

Document Summary

Definitions : food enzymes are proteins that function as catalysts in specific biochemical reactions i biological systems (the human body, foods, etc. ) Enzymes are classified and named according to the type of biochemical reactions they catalyze: example . The substrate molecule fits into the active site of the enzyme (originally called a lock and key model: thus enzymes are specific to one of reaction. Enzymes are not permanently changed or destroyed during reaction: thus they can be reused. The rate at which an enzyme catalyzes a reaction is called the activity of the enzyme: activity is highly dependent on: Biosystems conditions (temperature, ph, etc. : enzymes have many applications in the food industry. Example: high fructose corn syrup productions: invertase: hydrolyzes sucrose into glucose and fructose. Proteases: hydrolyzes protein to increase the tenderness of meat: papain comes from papaya, bromelain comes from pineapple, and ficin comes from figs.