What happens to naturally occurring enzymes in food that is cooked or processed?

When food is cooked or processed, the naturally occurring enzymes it contains are generally destroyed by the heat. Enzymes are proteins that catalyze biochemical reactions, and they have specific temperature ranges and conditions under which they function optimally. Cooking typically involves applying heat that exceeds the enzymes' tolerance levels, leading to their denaturation. This denaturation alters the enzyme's structure, rendering it inactive and effectively stopping its ability to catalyze reactions.

In the context of food processing, the actions that involve high-temperature treatment (such as boiling or frying) are specifically aimed at eliminating harmful microorganisms as well as deactivating these enzymes. While some methods might preserve enzyme activity (like freezing), conventional cooking generally leads to their destruction.

It's crucial to note that some nutrients can be affected by the destruction of enzymes; for example, certain enzymes are involved in the breakdown of phytates and other compounds that bind essential minerals. Thus, understanding the role and fate of these enzymes in cooked or processed foods is vital for nutrition and culinary practices.