1.

Browning reactions
a. Enzymatic
i. Undesirable and responsible for the discoloration of fruits and veeggies
1. Things come together and react in the presence of oxygen.
b. Non-Enzymatic
i. Maillard
1. Reaction between carbyol group of reducing sugar and free amino
group
a. Glucose, and fructose- reducing
b. Sucrose non reducing
c. Somehow it turns brown
i. I think things happen when temperature goes up
d. Toast, beer, brownies, coffee, maple syrup
e. Dont want it in sauce, powdered milk, and other stuff
ii. Caramelization
1. Sugar and head, no amino group
2. Complex series of chemical reactions when sugar is heated past its
melting point? Some type of point
3. Marshmallows carmelize
iii. Bread is example of both


L17 Enzymes: Biological Catalysts
1. Definitions proteins that function as catalysts in specific biochemical reacitions in biological
systems (e.g. the human body, foods, etc)
a. A(alpha)-amylase, in our mouth, intended to break down starch
b. Are classified and named according to the type of biochemical reactions they catalyze
c. Mechanism
i. The substrate
molecule fits into the
active site of the
enzyme (called a
lock-and-key model)
1. Thus,
enzymes are
specific to
one type of
reaction
ii. Enzymes are not
permanently changed or destroyed during a reaction
1. Thus, they can be reused
iii. Activity is highly dependent on:
1. Substrate concentration
2. Biosystem conditions (e.g. temperature, pH, etc)
d. Desirable enzymes: benefits and applications
i. Enzymes have many applications in the food industry
1. Glucose isomerase: converts glucose to fructose
a. Example: high fructose corn syrup production
2. Invertase: hydrolyzes sucrose into glucose and fructose
ii. Proteases (papain, bromelain, and ficin) hydrolyze protein to increase the
tenderness of meat
1. Papain comes from papaya, bromelain comes from pineapple, and ficin
comes from figs
iii. Rennin (also called chymosin) precipitates casein from ilk, producing cheese
curds
iv. Pectinase clarifies wine and fruit juices
e. Undesirable enzymes
i. Specific enzymes that may deteriorate the quality of raw and processed foods
1. Pectinases break down pectinases fruits and vegetables after harvest
2. Pepsin proteolysis of animal organs after slaughter
a. Also in our stomachs
3. Polyphenol oxidase (PPO) enzymatic browning in fruits and vegetables
a. Requires oxygen
4. Lipase hydrolyzes triglycerides into glycerol and fatty acids
a. Results in hydrolytic rancidity of lipids
5. Lipoxygenase catalyzes oxidation of unsaturated fatty acids
ii. Combating enzymatic degradation of foods
1. Since all enzymes are proteins, undesirable enzymes in foods can be
inactivated by applying chemical or physical agents that cause
denaturation
a. Example: heat, pH extremes
2. Interfere with the enzyme-catalyzed reactions
a. Remove or make unavailable one of the reactants
i. Example: remove oxygen to prevent PPO from working
b. Add a chemical to stop or alter the reaction scheme
i. Example: utilizing acids to denature enzymes