Description
Use of specific enzymes to alter food texture by targeted hydrolysis of proteins, pectins, or starches.
Technical
Proteolytic enzymes such as papain, bromelain, and subtilisin cleave peptide bonds in collagen and myofibrillar proteins, generating soluble peptides that reduce shear force and improve tenderness. Pectinases hydrolyze homogalacturonan linkages in fruit cell walls, lowering viscosity and softening gels, while amylases catalyze the breakdown of starch granules into dextrins, enhancing gelatinization and crumb softness.
Science
Primary Reaction
Hydrolysis of peptide, glycosidic, or glycosidic‑glycosidic bonds
Sensory Profile
Aroma ()
neutralenzyme-derivedslight fruitycleanmildly chemical
Origin & History
Civilization
Modern Food Technology
Era