The Effect of Enzymes on Texture

Enzymes, which are found in great number and many varieties in the raw ingredients we use in cooking, are particular proteins that can break down and rework molecules. Each of them has its natural function in living organisms—for example, in aiding digestion or defending against bacteria. They also help break down dead biological matter in the foods we eat. Some enzymes act on proteins; others, on carbohydrates and fats. Most enzymes are highly specific and target only certain types of molecules and are sensitive to ambient conditions, such as temperature, salinity, and acidity. Temperature is particularly important; at high temperatures they are denatured, meaning that they are ruined and their functionality cannot be reestablished. This is one of the reasons for using heat as a way to preserve food. Enzymes in pure form can be extracted from biological materials and a growing number of them are now being produced by using biotechnological principles.