enzymes and freezing

[Guest guest]

Can someone explain to me how enzymes are " alive " ? No one ever says they are

distinct organisms like a bacteria is, so what are they?

Also, does freezing kill enzymes? NT says to freeze meat to kill bacteria,

parasites, etc., so I would think it would " kill " enzymes too?

Bottom line: Am I eating a " dead " food if it has been frozen?

" All we have to decide is what to do with the time that is given us. " --Gandalf

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[Guest guest]

>Can someone explain to me how enzymes are " alive " ? No one ever says they are

distinct organisms like a bacteria is, so what are they?

Enzymes are proteins that catalyze some chemical process.

There are lots of different types --- they may exist in laundry

detergent, for instance, for breaking down blood stains.

All proteins tend to change under certain conditions ... high

heat, acidity ... but exactly what conditions change which

proteins depends on the protein, so there is no hard and fast rule.

But yeah, they aren't alive, so the term " kill " in this sense means

" to render useless " (as in " I killed my computer " ).

>Also, does freezing kill enzymes? NT says to freeze meat to kill bacteria,

parasites, etc., so I would think it would " kill " enzymes too?

Freezing may or may not damage given protein. Freezing

doesn't always kill bacteria either ... and shoot, they keep

sperm and embryos frozen for a long time! Freezing

usually causes damage because either the thing dries out

(freezer burn) or the expansion of water breaks cell

membranes. Enzymes don't have membranes, so I think

they are generally ok in frozen food ... but fresher is

always better.

Heidi Jean