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A protein that speeds up a chemical reaction in food or in the body, without being used up itself.
Rennet, an enzyme, is used to curdle milk while making cheese; papain from raw papaya is an enzyme used to tenderise meat.
A copper-containing enzyme responsible for enzymatic browning in cut fruit and vegetables. Optimum pH is around 6–7 and it is largely inactivated above about 80 °C.
Browning catalysed by polyphenol oxidase, which oxidises phenolic compounds to quinones that polymerise into brown melanins. It requires oxygen, the enzyme, and a phenolic substrate.
The aggregation of denatured protein molecules into an insoluble network, following denaturation and driven by newly exposed hydrophobic groups.
