Enzymes are a type of protein present in all living things. They are secreted by the source and are biological catalysts, increasing the rate of chemical reactions without undergoing any permanent change themselves. They continue to work as long as the “substrate” is present.
Biological Sources of enzymes
Enzymes can be produced from animal, bacterial, fungal, yeast and plant sources. They can be Kosher, Halal, and GRAS or industrial grade. They come in dry and liquid form.
What determines an enzyme’s effectiveness?
- Type of substrate and concentration: protein, carbohydrate, fat
- Enzyme specificity
- Enzyme dose
- pH: acid, neutral, basic
- Inhibitors: bleach, pasteurization temperature, etc