Enzymatic hydrolysis
Enzymatic Hydrolysis
Enzymatic hydrolysis (pronunciation: en-zuh-mat-ik hahy-druh-lahy-sis) is a process in which enzymes are used to break down complex molecules into simpler ones through the addition of water. This process is commonly used in various fields such as biochemistry, food processing, and waste management.
Etymology
The term "enzymatic hydrolysis" is derived from two words. "Enzymatic" comes from the word "enzyme", which is derived from the Greek words "en" (in) and "zyme" (leaven). "Hydrolysis" comes from the Greek words "hydro" (water) and "lysis" (loosening or breaking down).
Process
Enzymatic hydrolysis involves the use of enzymes to catalyze the hydrolysis reaction. The enzyme binds to the substrate, forming an enzyme-substrate complex. Water is then added to the complex, causing the substrate to break down into simpler molecules. The enzyme is not consumed in the reaction and can be reused.
Applications
Enzymatic hydrolysis is used in various applications. In biochemistry, it is used to break down proteins, carbohydrates, and fats into their constituent parts. In food processing, it is used to improve the texture, flavor, and nutritional value of food products. In waste management, it is used to break down organic waste into simpler compounds that can be more easily processed or disposed of.
Related Terms
External links
- Medical encyclopedia article on Enzymatic hydrolysis
- Wikipedia's article - Enzymatic hydrolysis
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