An enzyme is any of numerous complex proteins that are produced by
living cells and catalyze specific biochemical reactions at body temperatures.
living cells and catalyze specific biochemical reactions at body temperatures.
List of enzymes that act on carbohydrates
i.
Amylase – breaks down
carbohydrates, starches, and sugars which are prevalent in potatoes, fruits,
vegetables, and many snack foods
ii.
Lactase – breaks down lactose (milk sugars)
iii.
Diastase – digests vegetable starch
iv.
Sucrase – digests complex sugars and starches
v.
Maltase – digests disaccharides to monosaccharides
(malt sugars)
vi.
Invertase – breaks down sucrose (table sugar)
vii.
Glucoamylase – breaks down starch to glucose
List of enzymes that act on protein
i.
Protease – breaks down
proteins found in meats, nuts, eggs, and cheese
Protease – breaks down
proteins found in meats, nuts, eggs, and cheese
ii.
Pepsin – breaks down
proteins into peptides
Pepsin – breaks down
proteins into peptides
iii.
Peptidase – breaks down
small peptide proteins to amino acids
Peptidase – breaks down
small peptide proteins to amino acids
iv.
Trypsin – derived from
animal pancreas, breaks down proteins
Trypsin – derived from
animal pancreas, breaks down proteins
v.
Alpha–chymotrypsin, an
animal-derived enzyme, breaks down proteins
Alpha–chymotrypsin, an
animal-derived enzyme, breaks down proteins
vi.
Bromelain – derived from
pineapple, breaks down a broad spectrum of proteins, has anti-inflammatory
properties, effective over very wide pH range
Bromelain – derived from
pineapple, breaks down a broad spectrum of proteins, has anti-inflammatory
properties, effective over very wide pH range
vii.
Papain – derived from raw
papaya, broad range of substrates and pH, works well breaking down small and
large proteins
Papain – derived from raw
papaya, broad range of substrates and pH, works well breaking down small and
large proteins
