What You Need to Know
Enzyme-assisted breakdown of proteins involves the use of enzymes such as pepsin, papain, and trypsin to cleave peptide bonds, resulting in the formation of smaller peptides or amino acids. This process is influenced by factors such as pH, temperature, and the presence of inhibitors or solutes.
Steps
- 1.
Katsuobushi (Japan) (Japanese): Creates umami-rich flakes through koji enzyme action
- 2.
Fish sauce (Southeast Asia) (Vietnamese/Thai): Autolysis produces characteristic savory depth
- 3.
Tempeh (Indonesia) (Javanese): Rhizopus mold breaks down soy proteins
The Science
Primary Reaction
Proteolysis