They are used to make tough meet tender to eat.
The most common enzyme used is called "papain" (papaya proteinase I) and is derived from papaya and certain other plants.
Substrate concentration will affect enzymes because substrates are specific to enzymes. The pH will affect enzymes because certain enzymes will work better in certain pH levels.
Meat tenderizers contain enzymes that break down the proteins in meat, making it more tender. These enzymes help to soften the muscle fibers, leading to a more tender texture in the cooked meat. The tenderizing process can also help to improve the overall flavor and juiciness of the meat.
Meat tenderizers are proteolytic enzymes. These enzymes break the peptide bonds between proteins (amino acids) found in meat. Collagen is the complex protein that holds meat together. Some tenderizers are made of pineapple stem and papaya. These have natural proteollytic enzymes.
It disrupts an enzymes shape and structure.
Salt concentration and the pH! also the temperature and activations and inhibitors affect an enzymes actions
Enzymes lower the activation energy required for reactions to occur
enzymes break down food
Papain effects on meat
Enzymes act as catalysts. They speed up the reaction time.
*Do enzymes react with jello?
The acid in wine breaks down the proteins in meat, tenderizing it.
because the warmer the temperature the faster the enzymes grow. Therefor if the raw meat is kept in the fridge then it slows down the process of the cells multiplying. Though, if you boil or get the enzyme to a certain high termperature the enzyme will not be able to cope and will simply die, though this can often depend on the infestation.