Enzymes are biological molecules (proteins) that act as catalysts and help complex reactions occur everywhere in life. Enzymes mostly work under mild conditions making them highly essential for use in food technology where modification of food raw materials are done without destroying essential nutrients. Enzymes bind temporarily to one or more of the reactants — the substrate(s) — of the reaction they catalyze. In doing so, they lower the amount of activation energy needed and thus speed up the reaction.
Virtually every metabolic reaction is dependent on enzyme. An average diet is mostly very low on enzymes. Our body starves out for nutrients when cooked and processed food destroys the enzyme content. Some of the fruits and vegetable are highly rich source of enzymes such as papaya, pineapple, bee pollen and fermented vegetables. Fruits rich in proteolytic enzymes such as papain are good for digestive processes. Other enzymes such as cysteine proteinases are often necessary for with excessive inflammation, excessive coagulation of the blood, and certain types of tumor growth. Fermented vegetables are good source of many nutrients which when accompanied by probiotics are exceptional combination.
Journals related to Enzymes
Journal of Biofertilizers & Biopesticides, Biochemistry & Physiology: Open Access, Enzyme Engineering, Bioenergetics: Open Access, BioMed Research International, British Journal of Nutrition, European Journal of Pharmacology, Food Chemistry – Journal, Cellular and Molecular Gastroenterology and Hepatology, Journal of Functional Foods, Enzyme Research.
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