FSHN 101 Lecture Notes - Lecture 17: High Fructose Corn Syrup, Papain, Inverted Sugar Syrup

• School: University of Illinois
• Department: Food Science and Human Nutrition
• Course: FSHN 101
• Professor: Bohn Dawn

Document Summary

Mechanism: **sometimes speeding up = good, sometimes speeding up rate of reaction is bad. Substrate molecule fits into the active site of the enzyme. Enzymes= specific to one type of reaction. T h e y c a n b e r eused. Rate enzyme catalyzes reaction= activity of the enzyme. A. enzymes have many applications in food industry. Invertase(we don"t have this in our body) - hydrolyzes(splits) sucrose into glucose and fructose. Proteases: hydrolyzes protein to increase tenderness of meat. Papain comes from papaya, pineapple, and ficin comes from figs. Definition: (lower activation energy, increase rate of reaction) food enzymes are proteins that function as catalysts in specific biochemical reactions in biological systems. Classified and named according to type of biochemical reactions they catalyze. Pectinase: clarifies wine and fruit juices rennet : key enzyme chymosin or rennin: Protease that precipitates casein from milk, producing cheese curds. B. specific enzymes that may deteriorate the quality of raw and processed foods.