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Enzymes -Neil Satra Introduction to enzymes Enzymes are proteins or biological catalysts that speed up the rate at which biochemical reactions proceed but not altering the direction or nature of the reactions. Today, enzymes are being widely used in the development of food and the other factors in the food industry including packaging, preserving and enhancement of food (color, feel, texture etc.) Though use of enzymes in the food industry have advanced the efficiency and output of the industry and also certain factors related to quality over time, it has quite a few drawbacks relating to freshness, life (before it over-ripens) and taste of the food. How Do Enzymes Work? The picture shows a classic example of how enzymes break up a substance. First, the enzyme has an active site, whose shape exactly matches that of the substrate to be broken down. When the substrate collides with the enzyme, it gets locked into placed at...

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