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Genetic Resources & Conservation:
Fiction is a proteolytic enzyme obtained from the latex of certain fig trees. Proteolytic enzymes from plants can be extracted and purified and these enzymes can be used for example to tenderize the meat. Module 100: Oxidative enzymes Oxidation has been defined as the loss of electrons in an atom or simply a chemical combination with oxygen.
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An example of complete oxidation is the wick of a burning candle, where the cellulose wick is converted to carbon dioxide and water. There are quite a few oxidative enzymes that cause changes in food that result in spoilage as a result of oxidation.
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This does not occur when the tissues are intact, but only when the tissues are vegetables were chopped or crushed. Ascorbic acid oxidase, present in certain vegetables, oxidizes ascorbic acid (vitamin C) to a form that is easily further oxidized by atmospheric oxygen.
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Peroxidases, ascorbic acid oxidase, tyrosinase, and polyphenolases can be found in plants and cause unwanted chemical reactions. Peroxidases can oxidize certain phenol compounds in root vegetables such as horseradish causing the finished product to become darker colors.