Description
Precision-controlled enzymatic breakdown of proteins or starches during sous-vide cooking.
Technical
Uses amylase (EC 3.2.1.1) for carbohydrate hydrolysis or protease (EC 3.4.21.62) for protein cleavage at precise temperature ranges. Enzyme activity follows Michaelis-Menten kinetics, with denaturation occurring above optimal temperatures.
Culinary Significance
Creates uniquely tender textures in meats or converts starches to sugars without overcooking exterior layers.
Science
Primary Reaction
Hydrolysis of peptide bonds (protease) or glycosidic bonds (amylase)
Parameters
Temperature
55°C optimal
40°C to 75°C range
Time
6-12 hours
2 hours – 48 hours
Equipment
Immersion circulatorVacuum sealerFood-grade enzymesThermocouple thermometer