| ENZYME: | ascorbic acid oxidase |
| source: importance: action: |
citrus fruit, vegetables (squash, cabbage, cucumbers) browning and off flavor in fruits, destruction vitamin C activity oxidizes ascorbic acid to dehydro form destroying the browning prevention ability. L-ascorbic acid +ascorbic acid oxidase + 112 0202 L-ehydroascorbic acid |
| ENZYME: | beta-amylase |
| source: importance: action: |
grains, wheat, barley, sweet potatoes produces maltose & glucose to support yeast growth and/or sweeten beta amylase in flour with fungal glucoamylase produces mixtures of fermentable sugars (glucose, maltose --hydrolysis of alpha-1-4-glucosidic bonds) |
| ENZYME: | bromelain |
| source: importance: action: |
pineapple meat tenderizing, chill-proofing beef, wound-healing acts on collagen by proteolytic to hydrolyse peptides, amides and esters from the non-reducing end |
| ENZYME: | catalase |
| source: importance: action: |
meat,liver,blood,Molds,bacterial,milk removes excess 9202 from treated milk in cheese making, remove fine lines/ wrinkles in aged human skin 2H202 --------- > 02 + H20 removes residual H202 treated catalase foods converts H202 to H20 and oxygen. Used when pasteurization is not feasible |
| ENZYME: | cathepsins |
| source: importance: action: |
animal tissue, liver, muscle aging of meat or game when hung autolytic reaction during aging of meat (on protein substrate) |
| ENZYME: | cellulose |
| source: importance: action: |
digestive juice of invertebrates, snails hydrolysis cell wall breaks glucosidic link in cellulose.Clarification of fruit juices.Remove graininess of pears native cellulose --> linear, insoluble glucose chains à sol., low molecules weight products |
| ENZYME: | chlorophyllase |
| source: importance: action: |
spinach; other selected vegetables, green chlorophyll is made water soluble;lose color,in human- skin-assist in solar UV absor btion/filter and conversion of UV energy to repair UV damage specific for hydrolysis removal of phtyl ester linkage of chlorophyll.Removal makes chlorophyll water soluble. |
| ENZYME: | collagenase |
| source: importance: action: |
clostridia bacterial tenderizing of meat - collagen, trims body contour/body slimming hydrolyzes native collagen and denatured collagen such as gelatin and hide powder. |
| ENZYME: | elastase |
| source: importance: action: |
mammalian organs ( hog, pancrease ),microorganisms breaks down meat muscle fiber, skin-care hydrolyzes elastin, hemoglobin, fibrin, albumin casein, soy protein, aged-skin: -smoothening and phospo-diester-inhibitors (cellulite fat digestion) |
| ENZYME: | ficin |
| source: importance: action: |
fig trees meat tenderizer; skin care hydrolyzes muscle fiber proteins and both types of connective tissue,Personal skin care - non-irritation potential skin-peeling |
| ENZYME: | glucoxidase |
| source: importance: action: |
molds,fungi removal of glucose and oxygen in foods, impaired by residual reducing sugars such as egg white, skin-peeling agent 2C6H1206 + 02 = 2C6H1207 Will catalyze the oxidation of glucose to gluconic acid with the formation of H2C)2 in presence of moisture and atmospheric oxygen |
| ENZYME: | lactase |
| source: importance: action: |
plants, almonds, peaches; calf intestine cheese makinq, removing lactose from products for allergy sensitive persons splits lactose and other galactosides yielding glucose and galactose |
| ENZYME: | lysozyme |
| source: importance: action: |
egg whites protects eggs from microbacterial action, skin-Disinfection/protection dissolves cells of certain bacteria |
| ENZYME: | maltase |
| source: importance: action: |
yeast & other micro-organisms, grain, Gl tract
baking-lean dough with little added sugar hydrolyzes glucose of starch |
| ENZYME: | papain |
| source: importance: action: |
papaya melons chillproofing beer, meat tenderizing, wound-healing acts on muscle fiber proteins and on elastin and lessens extent on collagen |
| ENZYME: | pectinase |
| source: importance: action: |
citrus fruit, Fungi- Aspergillus niger production clear jellies & juices, Greater yields (reduces viscosity) liydrolyzes pectins or pectic acids, lowers viscosity,eliminates protective colloid action of pectin |
| ENZYME: | pectin methyl esterase |
| source: importance: action: |
citrus, tomatoes, apples commercial pectinase to remove pectin from fruit juice used in diabetic low sugar jellies demethylation of pectins resulting in methanol and pectate (polygalacturonic acid). |
| ENZYME: | peroxidase |
| source: importance: action: |
liver,milk,horseradish presence or absence can be used to judge adequacy of pasteruization R004 + AH2 = H20 + ROH + A Splits H202 to H20 and 02 when there is an oxygen acceptor. (A= oxidized acceptor) |
| ENZYME: | polyphenol oxidase, phenolase, catecholase |
| source: importance: action: |
plants, mushrooms tea fermentation production of coloured end products & flavours associates with browning reaction in fruits and vegetables human-skin lightener, anti-oxidants/free radical scavenger catalyzes reactions in which molecular oxygen is the H acceptor and phenols act as H donor;oxidizes phenolic compounds to uinones |
| ENZYME: | phosphatase |
| source: importance: action: |
baby food,milk, brewing detects effectiveness of pasteurization as denatured slightly higher perature than tubercle bacillus liberates inorganic phosphate from phenyl phosphate |
| ENZYME: | rennin |
| source: importance: action: |
salt extract of calves fourth stomach coagulatien of milk in cheese preparation, gel desserts hydrolyses peptides.Acts on the surface of the kappa-casein molecule |
| ENZYME: | sucrase |
| source: importance: action: |
yeast slow crystallization in candy; hydrolyses sucrfose; artificial honey; development creamy centers in candy sucrose + H20-----------a glucose + fructose sucrase splits sucrose to the invert sugars |
| ENZYME: | zymase |
| source: importance: action: |
yeast fermentation yeast, maltozymase zymase is the heat-labile fraction of the enzymes system responsible for alcoholic fermentation. Fermentation converts glucose into C02 and ethanol. |
|
|
|
|
|
|
|
|
|
|