Dietary enzymes are protein chemicals that act as catalyzers (moving the metabolic reaction faster or slower), or aids in digesting protein, carbohydrates, or fatty lipids.
The process of enzyme reaction involves three steps. Molecules serves substrate are fed to enzyme proteins, the temperature is controlled and minute of reaction. The enzyme converts the substrate into different molecules called end products. The potency of the enzyme is calculated as a unit of substrate converted or digested into end product per minute or second.
Based on the Food Chemical Codex listing, food enzymes are grouped as carbohydrates, proteins, and lipid enzymes.
Here is a tabulation of the FCC most common enzymes:
|Alpha–Amylase||Carbohydrase||1 AU are quantity enzyme dextrinized starch at 1mg/min under controlled conditions|
|Bromelain||Protease||1 GDU unit will hydrolyze 1mg amino nitrogen from gelatin under controlled pH and time|
|Carbohydrase||1 ALU as quantity of enzyme liberate o-mitrophenol at 1umol/min under conditioned assay|
|Papain||Protease||1 PU is quantity of enzyme liberate 1 microgram of tyrosine under controlled time and temperature|
|Lipase||Lipid Enzymes||1 LU are defined as liberate 1 umol butyric acid /min at test condition|
|Proteolytic Activity (HUT)||Protease||HUT is defined as amount of enzyme produced in 1 min hydrolyzed 1.1 ug/ml tyrosine in HCl solution|
|Proteolytic Acitivity SAP||Protease||1 SAP is the activity that will liberate 1 umol of tyrosine per min under condition|
|Proteolic Milk Clotting||Protease||1 milk clotting unit is defined as hydrolyze of milk to clotting in observed minutes.|