1. Denaturation of Enzymes

2. Factors that Denature Enzymes
Enzymes are proteins.
Denaturation:
changes the structure of the protein
stops enzyme activity
Enzymes denatured by:
heat pH
salts
enzyme inhibitors
B Denaturation of Enzymes

3. B-3.03 -- Denaturation of Enzymes
Heat
Enzymatic reaction rates increase as temperature increases.
Denaturation occurs at 104°F or hotter.
Too much heat slows and stops enzyme activity.
Heating can destroy enzymes that alter food quality.
Example -- blanching vegetables to prevent spoilage during frozen storage.
B Denaturation of Enzymes

4. B-3.03 -- Denaturation of EnzymespH
pH and rate of enzymatic reaction
Specific to each enzyme
pH and denaturation of enzymes
Optimal pH range.
Most enzymes will denature if pH is too high or too low.
Changing the pH can speed up, slow, or stop enzymatic reactions
Lemon juice to apples
B Denaturation of Enzymes

5. B-3.03 -- Denaturation of Enzymes
Salts
Salt is commonly used in food production
Binds to enzymes in food that cause spoilage
Changes the water activity
B Denaturation of Enzymes

6. B-3.03 -- Denaturation of Enzymes
Enzyme Inhibitors
Substance that will prevent the enzyme-substrate complex
Enzymatic reactions slowed or stopped.
Naturally occurring
Egg whites
Pesticides that are naturally part of a plant structure
Synthetic compounds
B Denaturation of Enzymes