Enzymes are complex proteins that facilitate, catalyze or speed up chemical reactions. The precise order of amino acids in the proteins from which they’re made determines their shape, and their shape determines their function. Typically, each enzyme does just one thing, so there are just about what is the enzyme in milk many enzymes as there are different things for them to do. If it’s a biochemical reaction, there’s an enzyme involved. Enzymes have a life-span, just like other living things.
I’ll bet the quick one is the twenty minute wonder mentioned above! Every living organism needs enzymes to survive. Without them life would pretty much be impossible: the wrong substances would be made, reactions would happen too slowly- in other words, without enzymes, you’d die. And speaking of death, enzymes play a role there, too. All plant and animal cells contain little sacs of digestive enzymes called lysosomes.
When the cells die, these bags eventually break open and self-digestion begins. We know it as decay, but you can, say, throw the chicken or fish into the fridge and stave things off for a bit. So now you know about food’s own complement of digestive enzymes that help our bodies break it down. Having to make our own digestive enzymes puts an extra burden on our pancreas, which is typically busy enough with other metabolic needs. I consider food enzymes to be right next to proteins, carbohydrates and fats, in importance. The late enzyme expert, Dr. Edward Howell, believed that life-span was related to the rate at which an organism’s enzyme potential was exhausted.