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Related Concept Videos

Enzymes02:34

Enzymes

Inside living organisms, enzymes act as catalysts for many biochemical reactions involved in cellular metabolism. The role of enzymes is to reduce the activation energies of biochemical reactions by forming complexes with its substrates. The lowering of activation energies favor an increase in the rates of biochemical reactions.
Enzyme deficiencies can often translate into life-threatening diseases. For example, a genetic abnormality resulting in the deficiency of the enzyme G6PD...
Introduction to Enzymes01:22

Introduction to Enzymes

The use of enzymes by humans dates to 7000 BCE. Humans first used enzymes to ferment sugars and produce alcohol without knowing that this was an enzyme-catalyzed reaction. Wilhelm Kuhne coined the term 'enzyme' in 1877 from the Greek words ‘en’ meaning ‘in’ or ‘within’ and ‘zyme’ meaning ‘yeast.’
Most enzymes are proteins that speed up biochemical reactions without being consumed. Enzymes contain one or more active sites that bind the substrates and convert them into products. Many enzymes also...
Introduction To Enzymes01:22

Introduction To Enzymes

The use of enzymes by humans dates to 7000 BCE. Humans first used enzymes to ferment sugars and produce alcohol without knowing that this was an enzyme-catalyzed reaction. Wilhelm Kuhne coined the term 'enzyme' in 1877 from the Greek words ‘en’ meaning ‘in’ or ‘within’ and ‘zyme’ meaning ‘yeast.’
Most enzymes are proteins that speed up biochemical reactions without being consumed. Enzymes contain one or more active sites that bind the substrates and convert them into products. Many enzymes also...
Accessory Organs01:31

Accessory Organs

Accessory organs are those that participate in the digestion of food but do not come into direct contact with it like the mouth, stomach, or intestine do. Accessory organs secrete enzymes into the digestive tract to facilitate the breakdown of food.
Protein Digestion01:02

Protein Digestion

Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

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Related Experiment Video

Updated: May 9, 2026

GENPLAT: an Automated Platform for Biomass Enzyme Discovery and Cocktail Optimization
11:38

GENPLAT: an Automated Platform for Biomass Enzyme Discovery and Cocktail Optimization

Published on: October 24, 2011

Food and feed enzymes.

Marco Alexander Fraatz1, Martin Rühl, Holger Zorn

  • 1Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392, Giessen, Germany.

Advances in Biochemical Engineering/Biotechnology
|July 23, 2013
PubMed
Summary

Enzymes have been vital in food production for millennia, enhancing resource efficiency, biopreservation, and safety. Modern enzyme technology offers diverse industrial applications for improved food and feed quality.

Area of Science:

  • Biotechnology
  • Food Science
  • Enzymology

Background:

  • Historical use of enzymes in food production (e.g., beer, wine, dairy, bakery).
  • Evolution of modern enzyme technology and its industrial significance.
  • Overview of currently available industrial food and feed enzymes.

Purpose of the Study:

  • To review the historical development of enzyme technology in food production.
  • To provide an overview of industrial food and feed enzymes.
  • To highlight key applications of enzymes in the food industry.

Main Methods:

  • Literature review of historical and current enzyme technology.
  • Analysis of industrial enzyme applications and market availability.
  • Synthesis of information on enzyme use for resource efficiency, biopreservation, and safety.

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High-throughput Screening of Carbohydrate-degrading Enzymes Using Novel Insoluble Chromogenic Substrate Assay Kits
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High-throughput Screening of Carbohydrate-degrading Enzymes Using Novel Insoluble Chromogenic Substrate Assay Kits

Published on: September 20, 2016

Ammonia Fiber Expansion (AFEX) Pretreatment of Lignocellulosic Biomass
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Ammonia Fiber Expansion (AFEX) Pretreatment of Lignocellulosic Biomass

Published on: April 18, 2020

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Last Updated: May 9, 2026

GENPLAT: an Automated Platform for Biomass Enzyme Discovery and Cocktail Optimization
11:38

GENPLAT: an Automated Platform for Biomass Enzyme Discovery and Cocktail Optimization

Published on: October 24, 2011

High-throughput Screening of Carbohydrate-degrading Enzymes Using Novel Insoluble Chromogenic Substrate Assay Kits
06:51

High-throughput Screening of Carbohydrate-degrading Enzymes Using Novel Insoluble Chromogenic Substrate Assay Kits

Published on: September 20, 2016

Ammonia Fiber Expansion (AFEX) Pretreatment of Lignocellulosic Biomass
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Ammonia Fiber Expansion (AFEX) Pretreatment of Lignocellulosic Biomass

Published on: April 18, 2020

Main Results:

  • Enzymes offer significant benefits in food production, dating back thousands of years.
  • Modern enzyme technology has expanded applications for resource efficiency, biopreservation, and food intolerance treatment.
  • Enzymes contribute to enhanced food safety and quality.

Conclusions:

  • Enzymes are indispensable tools in the modern food industry.
  • Continued development of enzyme technology promises further advancements in food production.
  • Enzymatic solutions address critical challenges in food safety, quality, and sustainability.