Enzymes

Enzymes are proteins that help speed up metabolism, or the chemical reactions in our
bodies. They build some substances and break others down. All living things have enzymes.
Our bodies naturally produce enzymes. But enzymes are also in manufactured products and
food

What is catalytic action of enzyme?

Enzyme catalysis is the increase in the rate of a process by a biological molecule,

an "enzyme". Most enzymes are proteins, and most such processes are chemical
reactions. Within the enzyme, generally catalysis occurs at a localized site, called the
active site.

Groups of enzymes

1. EC-1: Oxidoreductase

2. EC-2: Transferase

3. EC-3: Hydrolase

4. EC-4: Lyase

5. EC-5: Isomerase

6. EC-6: Ligase

7. EC-7: Translocases
enzymes with absolute specificity

Absolute specificity means that one and only one substrate will fit with a particular enzyme. The
enzyme glutamate dehydrogase (1BGV. pdb) will catalyze only the removal of the nitrogen
group from glutamate- NOT any other amino acid. It has absolute specificity.

Absolute specificity means that one and only one substrate will fit with a particular enzyme.

Absolute specific enzymes will only catalyze one reaction with its specific substrate. For
example, lactase is an enzyme specific for the degradation of lactose into two sugar
monosaccharides, glucose and galactose.

There are two main causes for enzyme denaturation: 

temperature and pH. Enzymes function best at the optimal temperature of an organism. In the
human body, this temperature is 37°C. With slight increases in temperature, enzyme activity
and reaction rates increase, but only to a certain point.

Food enzymes

are enzymes that are safe for consumption and are used by the food industry during food
production to help improve the safety and quality of foods and the efficiency of the
process

action of enzymes

Enzymes are proteins produced by all living organisms. They are biological catalysts which are
responsible for all chemical reactions in nature. When your body wants to transform food such
as starch in bread or pasta into energy enzymes are used to convert the starch to simple
sugars which can be used by your cells.

food enzymes uses

They are normally added to perform a technological function in the manufacture,

processing, preparation and treatment of foods. Examples include enzymes used to break
down the structure of fruit so that manufacturers can extract more juice, or to convert starch into
sugar in alcohol production.

Source of enzymes

Natural Sources of Digestive Enzymes. Fruits, vegetables, and other foods have natural

digestive enzymes. Eating them can improve your digestion. Honey, especially the raw kind,
has amylase and protease.

Amaylases
Amylase is a digestive enzyme predominantly secreted by the pancreas and salivary
glands and found in other tissues in very small levels. Amylase was first described in the
early 1800s and is considered one of the first enzymes in history to be scientifically investigated

Glucose isomers

Glucose isomerase (GI) (D-xylose ketol-isomerase; EC. 5.3. 1.5) catalyzes the reversible
isomerization of D-glucose and D-xylose to D-fructose and D-xylulose, respectively. The
enzyme has the largest market in the food industry because of its application in the production
of high-fructose corn syrup (HFCS).

Glucose invertases

Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table
sugar) into fructose and glucose. Alternative names for invertase include EC 3.2.

Glucose invertases uses

What is invertase used for?

Invertase is used for the inversion of sucrose in the preparation of invert sugar and
high fructose syrup (HFS). It is one of the most widely used enzymes in food industry
where fructose is preferred than sucrose especially in the preparation of jams and
candies, because it is sweeter and does not crystallize easily.

lactase,

lactase, also called lactase-phlorizin hydrolase, enzyme found in the small intestine of

mammals that catalyzes the breakdown of lactose (milk sugar) into the simple sugars
glucose and galactose. In humans, lactase is particularly abundant during infancy.

What is pectin enzyme?

Pectic enzyme is a protein that breaks down pectin in the fruit. Pectin is the gelatinous
material in fruit. It's the stuff that holds the fruit's fiber together. It is also the stuff that causes the
resulting fruit juice to have the appearance of being cloudy. This is known as a pectin haze.

Why is pectinase important?

Use of pectinases, breaking down the pectin of the fruit and cell wall degrading
enzymes opening more of the plant cells during fruit juice production, results in
significantly higher yields of enzymes from each ton of fruit processed

Pectinesterase
Pectinesterase (PE) is one of the most heat-resistant enzymes
present in soursop fruit [44] which could lead to gelation and
precipitation of pectin in puree and juice with subsequent loss of
cloud.
Polygalacturonase i

Polygalacturonase is a pectinase: an enzyme that degrades pectin. PGs hydrolyze the O-
glycosyl bonds in pectin's polygalacturonan network, resulting in alpha-1,4-polygalacturonic
residues. The rate of hydrolysis is dependent on polysaccharide chain length.

What is PG enzyme?
PG is a hydrolytic enzyme, which acts on polygalacturonic acid (PGA),
hydrolyzing α-1,4 glycosidic bonds of pectic acid. 

Definition of lyase

: an enzyme (such as a decarboxylase) that forms double bonds by removing

groups from a substrate other than by hydrolysis or that adds groups to double
bonds.

What are lyases give examples?

A few examples of lyase include phenylalanine ammonia-lyase, citrate lyase,
isocitrate lyase, hydroxynitrile, pectate lyase, argininosuccinate lyase, pyruvate
formate lyase, alginate lyase, and pectin lyase.

Proteolytic 

Proteolytic enzymes (proteases) are enzymes that break down protein. These enzymes are
made by animals, plants, fungi, and bacteria. Proteolytic enzymes break down proteins in the
body or on the skin. This might help with digestion or with the breakdown of proteins involved in
swelling and pain.