Can enzyme still work on denatured protein?

3 posts / 0 new
Last post
Lavinia Ardianto
Lavinia Ardianto's picture
Can enzyme still work on denatured protein?

 When we want to hydrolyze protein by using enzyme usually we use raw food. Then addition of enzyme , water, and heating will induce the hydrolysis process.

I just wonder if, for example, protease can work on cooked chicken or fish? Can the protein inside the cooked chicken be hydrolyzed?

Can enzyme still work optimum on cooked food? how can it work?

please someone help me to explain it!
Thanks

g a
g a's picture
 hi laviniakartika

 hi laviniakartika

My answer is based upon presumption. 
Proteases are highly stable proteins. Further they ..(most of the times) act irrespective of the structure and it is dependent upon the sequence such as trypsinization is involving lysine and arginine but in presence of Proline in close proximity doesnt take place. 
So I think proteases should act on cooked food as well which is nothing but denatured protein with tertiary or quaternary structure lost

Lavinia Ardianto
Lavinia Ardianto's picture
 Hi Argerine, 

 Hi Argerine, 
thanks for answering my questions. So there's still a probability for protease to act on cooked food. 
When protein is denatured, it loss its tertiary structure and become unfolded structure.
Is it easier for protease to act on this condition? Should the hydrolysis reaction be faster?