Enzymes

Enzymes are a type of protein that are also known as biological catalyst (Fennema et al. 2017).

While enzymes may catalyze a reaction within a system, they are not consumed by the reaction.

For enzymes to correctly work, much like stated in the protein functionality post, they have

much specificity when it comes to shape. An enzyme must have a correlating substrate to

function correctly. If there extreme conditions an enzyme can lose its original functional

properties (www.biology-questions-and-answers.com). Inhibitors and heat are the main limiting

factors for enzyme death or malfunction. So, close attention to these aspects when using enzymes

are crucial.

In class, we explored two systems utilizing enzymes one was using enzymes to taketh away, the

other to bring things together. These two enzymes used where Pectinex Ultra SP-L and what

chefs know as meat glue Transgluteminase. Lets start with the first, Pectinex is an enzyme

used to remove the white albedo or pith from citrus fruit. How this works is using the major

enzyme involved polygalacturonase, which functions by breaking down pectin in plant tissue.

This enzyme is harvested from the organism Aspergillus aculeatus (chefsteps.com). Using this

functional enzyme we mixed 2g of Pectinex Ultra SP-L with 1000g of 45C water. In this

solution was place segments of blood oranges which over the course of 25 minutes in a

dehydrator at a temperature of 70C. What we were left with is a citrus supreme that was

completely clean and free from all white pith that is native to the citrus. The enzyme that is

present in the pectinex; polygalacturonase which is a major component in galacturonic acid, is a

carbohydrate in a fruits pectin network (Jones et al. 1972).

Transglutaminase is a functional enzyme most chefs know as meat glue. This enzyme forms a

isopeptide bond between amino groups and the acyl group in proteins, which in end forms the

strongest bond weve yet to see in the culinary science class. This reaction is literally able to

stick two pieces of meat together that were previously not connected at all as if it really where

meat glue. In the food manufacturing industry transglutaminase is used to create products such

as imitation crabmeat, surimi, and deli meats that you would find at your local deli counter

(cookingissues.com). Enzymes usually lose their function or even die at high temperatures

(biology-questions-and-anwers.com) but transglutaminase once bonded can hold up to very high

temperatures. I look forward to eating a half turkey duck pig one day!

Cooking Issues. (n.d.). Retrieved April 06, 2017, from

http://www.cookingissues.com/transglutaminase-aka-meat-glue/

Fennema, O. R., Damodaran, S., & Parkin, K. L. (2017). Fennema's food chemistry. Boca Raton:
CRC Press.

Jones, T., Anderson, A., & Albersheim, P. (1972). Host-pathogen interactions IV. Studies on the
polysaccharide-degrading enzymes secreted by Fusarium oxysporum f. sp.
lycopersici. Physiological Plant Pathology,2(2), 153-166. doi:10.1016/0048-
4059(72)90023-9

Pectinex Ultra SP-L. (n.d.). Retrieved April 05, 2017, from

https://www.chefsteps.com/ingredients/pectinex-ultra-sp-l

What will prevent enzymes from functioning properly? (n.d.). Retrieved April 06, 2017, from
http://www.biology-questions-and-answers.com/what-will-prevent-enzymes-from-
functioning-properly.html

What will prevent enzymes from functioning properly? (n.d.). Retrieved April 05, 2017, from
http://www.biology-questions-and-answers.com/what-will-prevent-enzymes-from-
functioning-properly.html