Zusammenfassung
Enzyme sind Proteine mit katalytischer Aktivität. Sie werden von biologischen Zellen synthetisiert und bewirken die Gesamtheit aller chemischen Reaktionen eines Organismus, die als Stoffwechsel in Erscheinung tritt. Enzymkatalysierte Reaktionen laufen deshalb auch in vielen Lebensmitteln ab und beeinflussen die Qualität positiv oder negativ. Hervorzuheben sind die Reifung von Obst- und Gemüsefrüchten, aber auch von Fleisch- und Milchprodukten, die Vorgänge bei der Herstellung von Teigen aus Weizen- oder Roggenmehl und das Brauen alkoholischer Getränke.
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Belitz, HD., Grosch, W. (1985). Enzyme. In: Lehrbuch der Lebensmittelchemie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-08310-9_3
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