food science

Enzymes

Proteins that act as biological catalysts; they are not vitamins.

Catalyst

A substance that speeds up chemical reactions without being used up.

Enzyme Reusability

the property of enzymes that allows them to be used repeatedly for the same reaction.

Active Site

the specific area on an enzyme where the substrate binds.

Substrate

the specific reactant or substance that an enzyme acts upon.

Lock-and-Key / Induced-fit Models

used to describe how a substrate must fit the enzyme's active site.

Activation Energy

the energy needed to start a reaction; enzymes lower this to speed up the process.

Optimal Temperature

enzymes work best, human enzymes work best around body temperature

Denaturation

The process where high heat or pH changes destroy an enzyme's shape and function.

Effect of Cold

slow enzymes but do not denature them

Enzymatic Browning

discoloration in fruits and vegetables

Acids & Antioxidants Substances

(like lemon juice) used to prevent browning by lowering pH.

Blanching

Briefly boiling food to stop enzyme activity by denaturing the proteins.

Gelatin

animal protein in Jell-O

Amylase

a digestive enzyme in the mouth that breaks down carbohydrates.

Pepsin

breaks down proteins and found in the stomach

Lipase

breaks down fats

Lactase

the enzyme missing in people with lactose intolerance.

basal metabolism

Energy needed to maintain vital body functions at rest

coenzyme

organic helper molecule for enzymes