How do enzymes spoil food?

Answer 1

Enzymes are large protein molecules that act as biological catalysts, accelerating chemical reactions without being consumed to any appreciable extent themselves. The activity of enzymes is specific for a certain set of chemical substrates, and it is dependent on both pH and temperature. The living tissues of plants and animals maintain a balance of enzymatic activity. This balance is disrupted upon harvest or slaughter. In some cases, enzymes that play a useful role in living tissues may catalyze spoilage reactions following harvest or slaughter. For example, the enzyme pepsin is found in the stomach of all animals and is involved in the breakdown of proteins during the normal digestion process. However, soon after the slaughter of an animal, pepsin begins to break down the proteins of the organs, weakening the tissues and making them more susceptible to microbial contamination. After the harvesting of fruits, certain enzymes remain active within the cells of the plant tissues. These enzymes continue to catalyze the biochemical processes of ripening and may eventually lead to rotting, as can be observed in bananas. In addition, oxidative enzymes in fruits continue to carry out cellular respiration (the process of using oxygen to metabolize glucose for energy). This continued respiration decreases the shelf life of fresh fruits and may lead to spoilage. Respiration may be controlled by refrigerated storage or modified-atmosphere packaging. Table 1 lists a number of enzymes involved in the degradation of food quality.