Proteins, including enzymes in food, typically begin to denature or lose their functional shape at temperatures around 40-50°C (104-122°F). However, full destruction occurs at higher temperatures, often exceeding 70°C (158°F). At these elevated temperatures, the heat causes the protein structures to unfold, disrupting the active sites of enzymes and rendering them inactive.
For example, when cooking meat, the internal temperature can reach as high as 70-80°C (158-176°F), at which point many enzymes involved in its natural tenderizing processes will be destroyed. This is why cooking affects the texture and flavor of foods. Cooking not only ensures food safety by killing harmful bacteria but also alters the nutritional profile by denaturing proteins and enzymes.
It’s important to note that different enzymes have varying heat tolerances. Some enzymes may begin to denature at lower temperatures while others can withstand higher temperatures before losing their activity. Therefore, understanding the specific enzymes in a particular food can help in determining the optimal cooking temperature to preserve flavors and nutrients.