Tag: Enzymatic breakdown

According to the European Food Safety Authority (EFSA), aged meat is not riskier than fresh meat, provided specific time and temperature conditions are met during the aging process. This begs the question: is it healthy to eat aged meat, and what factors determine its safety and nutritional value?

Trehalose, a disaccharide sugar, is renowned for its remarkable chemical stability due to a unique α,α-1,1-glycosidic bond, making it highly resistant to degradation from heat and acid. Despite this stability, organisms ranging from bacteria to humans possess specific enzymes, like trehalase, designed to efficiently break down trehalose for energy. This dual nature means that while trehalose is structurally robust, it does degrade through targeted enzymatic pathways in living systems and is minimally affected by non-enzymatic processes.