Agricoltura e Diritto: Sicurezza Alimentare
| English |
| enzymes (en.) |
  |
|
| Attestation |
3
|
| Part of speech |
Noun
|
| Grammatical label |
Countable; Plural
|
| Definition |
A protein produced by living cells that regulates the speed of the chemical reactions that are involved in the metabolism of living organisms, without itself being altered in the process. Enzymes are already widely used in the food and drink industries, and can be derived from microorganisms, plants or animals. The potential applications of these biological compounds continue to increase as further research and development is carried out. Because they are proteins, enzymes are permanently inactivated by heat, strong acid or alkali, and other conditions that denature (or inactivate) proteins. Thus, enzymes that are required for specific uses are often produced by microorganisms that are selected for their ability to grow under unusual conditions, such as at high temperatures or under acid conditions.
|
| Definition source |
Expert
|
| Context |
A number of developments, including the construction of genetically engineered cell lines expressing specific activating enzymes, may provide the potential for endogenous activation.
|
| Context source |
Directive 2000/32/EC
|
| Subject field |
Food safety
|
| Sub-field |
White paper on food safety: Commission's proposals
|
| Generic concept |
Additives
|
| Related concept |
Food processing, Extraction solvent
|
| fr |
Enzymes (Fr.)
|
| it |
Enzimi
|
| Reliability code |
3
|
|
