ABSTRACT
This chapter will attempt to cover the importance of enzymes in the biotransformation of a number of food products. The existence of enzymes has been known for well over a century. In 1835 the Swedish chemist Jon Jakob Berzelius found the catalytic action of enzyme. The first enzyme obtained in pure form was in 1926, by James B. Sumner of Cornell University. Sumner was able to isolate and crystallize the enzyme urease from the jack bean. His work earned him the 1947 Nobel Prize (1).
