AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.3.2.4, 3.4.1.1, 3.4.1.2 · Paper 1
A protein that acts as a biological catalyst, speeding up a chemical reaction.
Revise: Fruit and Vegetable PropertiesAn apple or pear may look fresh when first sliced, but its exposed flesh can gradually turn brown. This is enzymic browning: an oxidation reaction controlled by enzymes in the fruit.
- Revise: Microorganisms and Enzymes
A biological catalyst, usually made from protein, that speeds up a chemical reaction without being used up.
- Revise: Signs of Food Spoilage