Hi When we want to hydrolyze protein by using enzyme usually we use raw food. Then addition of enzyme , water, and heating will induce the hydrolysis process.
I just wonder if, for example, protease can work on cooked chicken or fish? Can the protein inside the cooked chicken be hydrolyzed?
Can enzyme still work optimum on cooked food? how can it work?
please someone help me to explain it!
Hi Barry
We all eat cooked food … Right? & There is your answer. Hydrolytic Enzymes work slightly differently and they act on substrate as such if conditions like water and optimum temperature & pH exist. That can be further extended to other enzymes as well…but in the ambit of *Conditions Apply
In case Enzyme activity is based on specificity of substrate’s tertiary or quarternary structure, it will show difference in activity when analyzed on denatured substrate.