How enzymes affect food during cooking

Quick Takeaway: Enzymes are proteins that speed up chemical reactions in food. Heat destroys most enzymes, but some are beneficial for food processing and digestion.

What are Enzymes?

Enzymes are biological catalysts that: - Speed up reactions without being consumed - Are protein-based and sensitive to heat - Work at specific temperatures and pH levels - Are essential for many biological processes

Enzymes in Food

- Proteases: Break down proteins (tenderize meat) - Amylases: Break down starches (sweeten vegetables) - Lipases: Break down fats (develop flavors in cheese) - Pectinases: Break down pectin (soften fruits)

Heat Effects on Enzymes

- Below 104°F (40°C): Enzymes work slowly - 104-140°F (40-60°C): Optimal enzyme activity - Above 140°F (60°C): Enzymes start to denature - Above 160°F (71°C): Most enzymes destroyed

Beneficial Enzyme Effects

- Meat tenderizing: Proteases break down tough proteins - Vegetable sweetness: Amylases convert starches to sugars - Cheese ripening: Lipases develop complex flavors - Bread rising: Amylases provide sugar for yeast

Cooking Applications

- Slow cooking: Allows enzymes to work before heat destroys them - Blanching: Brief heat treatment to stop enzyme activity - Fermentation: Uses beneficial enzymes to develop flavors - Marinating: Enzymes in marinades tenderize meat

Enzyme Inhibitors

Some foods contain enzyme inhibitors: - Raw beans: Contain protease inhibitors - Raw egg whites: Contain avidin (binds biotin) - Raw soybeans: Contain trypsin inhibitors - Cooking destroys most enzyme inhibitors

Preserving Enzyme Activity

- Raw foods: Maintain natural enzyme content - Low-temperature cooking: Preserves some enzyme activity - Fermentation: Uses beneficial enzymes - Sprouting: Increases enzyme content in seeds