Culinary Reactions: The Everyday Chemistry of Cooking by Field Simon Quellen

Author:Field, Simon Quellen [Field, Simon Quellen]
Language: eng
Format: mobi
Publisher: Chicago Review Press
Published: 2011-11-01T04:00:00+00:00

Enzymes

Enzymes in foods are often a problem for food storage. As cells break open, the enzymes inside them leak out and react with other parts of the food. This causes brown soft spots in fruits and vegetables, and it makes meats smell and taste bad. The damaged parts also invite decay microorganisms.

Denaturing the enzymes can help to preserve the food. The heat of cooking is one familiar way to denature enzymes, but proteins can also be denatured by acids, strong alkalis, desiccation, or salt.

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