This book is dedicated to all food lovers.

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Long long ago, before the existence of humans, Foodolympus was created to satisfy the human. In the land of Foodolympus existed all foods you could ever imagine growing from trees and made in factories. Well, the humans began to grow in numbers but the food was not just enough. They wanted more. And knowing how lazy they are , they always find someone to do all the work: a solution.

('Make and read illustrated books' n.d)

We were right there before their eyes and even inside them but they never knew because we do our work quietly. That was until a German Scientist, Eduard Buchner discovered us in 1896.

He called us ‘Enzymes’(advamemeg n.d).

(Mike and profile,2010)

(2016)

We, Enzymes speed up things for humans in their bodies and outside too and these things are called reaction. in these reactions we bind to substrate and make products. But what the humans need for their food are the special enzymes called heroes of foodolympus.

(Enzymes, 2016)

The heroes of Foodolympus are made of the four main families all led by the"Big Four". They all speed up a reaction called hydrolysis which involves using water to break up molecules into different components. :

(Hydrolysis, 2016)

Amylases: hydrolyse very complex sugar into glucose, a simple sugar("Explore Chiropractic: October 2010", 2016)

Lipases: hydrolyse lipids which are fat and oil into fatty acids and glycerol("Explore Chiropractic: October 2010", 2016)

Proteases: hydrolyse proteins into amino acids("Explore Chiropractic: October 2010", 2016)

Cellulases: hydrolyse fibers into glucose("Explore Chiropractic: October 2010", 2016)

(The Big Four, 2016)

Amylase

Lipase

Cellulase

Protease

There are also the sidekicks who are also needed in the foodolympus:

-Lyase

-Oxidoreductase

-Isomerase

-Transferase(Chandrasekaran, 2016)

They can be a little boring but they are needed.

Well, Hi, My name is Chymosin and I am a Protease. I am a hero.

My duty is to hydrolyse casein protein and make cheese and more cheese by curdling milk. I am the most famous in my family of heroes. But today, is not about me but the rest of my family, where they work and what they do in foodolympus. They are tired of always being shadows. I wonder how that feels…..

(Super Hero C, 2016)

First, The Bakery, my aunt Lipase works there. She makes fats polar and removes their water fearing (hydrophobic) ends allowing them to hold gas and give the bread its firm shape and correct volume. Protease, my mum, breaks peptide bonds in gluten, making it weaker thus allowing faster mixing of dough and faster production("Lipases, Alpha-Amylases, Proteases, Oxidases, Xylanases | Amfep - Association of Manufacturers and Formulators of Enzyme Products", 2016).

(Bakery, 2016)

Although when mum works too much, she destroys the gluten, so she only works part time here. But her work is permanent unlike the Reducing Agents who worked there before her("Bakery technology - Enzymes", 2016).Uncle Amylase, one of the chief heros here, increase gas in bread by hydrolysing starch to sugar for yeast who is a raising agent in the factory to eat and pump up the bread and he gives the bread more spring (Vertmarket 1996).

He acts on damaged starch grains who tend to keep all the water and makes them release the water so the that the dough is softer. Alpha-Amylase, his son allows bread last longer: he hydrolyses the bad guy, Amylopectin who tries to spoil bread. There is also Lipoxygenase, he is not part of the big four but he helps in the bakery too. Mother doesn't like him because he always reverses her work by speeding up reactions that add oxygen and making gluten stronger. A stronger gluten holds more gas. He also makes bread crumb whiter.("Understanding Enzyme Function in Bakery Foods", 2016). All their hard work means easier bread making and more bread for humans. More sweet cinnamon toast and yummy burgers.

The Juice Factory

Some years back a new factory came up in foodolympus where fruits were squeezed to make juice. well, lazy humans could not do that on their own. So in foodolympus, robots called The Fruit Masher were made to squeeze out the juice from the fruits. But they were very bad at this. They would make very thick and cloudy juice and would take hours to make just a bowl that

no one really wants because it

looks like porridge. Also, they

would waste a huge part of the

fruits(Kumar, 2015). The humans were very

sad until we heroes came to save the day.

(Pureed mangoes, 2016)

Uncle Cellulase would break down the cellulose in cell walls of these fruits with his sons, hemicellulases. Aunt Pectinase would now break down the pectin within these walls. They make more juice which is clearer and glides smoothly like water. By the time our cousins, Naringinase and Limoninase come in there would be no bitter juices. Laccase also arrives removing phenols so there would be no browning of the juices. (Kumar, 2015).

At the end of it all, all humans have their refreshing cups in less than an hour which no waste.

(Orange juice, 2016)

(Apple juice, 2016)

the meat factory

(Meat on Bone, 2016)

In the Meat industry, before us enzymes were discovered the bones always ended up in the bins and the meat itself was always so tough that you could lose some teeth. Now there are three strong villains in meat known as Connective tissues responsible for this toughness-Myosin, Elastin and Myofibrillar(Chandrasekaran, 2016). Humans even tries hitting them with sticks but that was too tedious.

They must be hydrolysed with the help of a number of Proteases: Papain, Bromelain and Ficin act on Myosin, Elastase acts on Elastin and Pancreatin acts on Myofibrillar (Chandrasekaran, 2016).

After meat is gotten from animals, bones which are left are crushed and acted upon by the Proteases. They are used to break down and remove all meat proteins around the bone. After this is done, the clean bones can be turned into gelatin while the extracted meat protein is used to get better flavours in soups("Enzymes: the hidden extras", n.d).

The Proteases like our mother never get tired of working so they tend to beat up the villains so bad that that the meat gets too soft. At these points the inhibitors come in who stop these heroes. A very popular one who my siblings hate so much is Mr. Ascorbic, he's Acidic (Chandrasekaran, 2016).

MR. ASCORBIC

FIGHTING

(Ascorbic acid, 2016)

SUGAR RUSH

The humans discovered a way of making their foods sweeter with cane sugar and beet sugar.

Until they realised they were relying on the slow plants for very little quantity of sugar when there was a better alternative.

They could use the abundant starch they had to make sweeteners which were faster to make and even healthier. Agan this could not be done without the heroes of foodlympus.

So Long Sugar,

STARCH( big complex sugars) were changed into

DEXTRINS through hydrolysis which heat and a hero who is stable to heat- Alpha-Amylase (Chandrasekaran, 2016)

THE MOST HEATED BATTLE IN HISTORY

DEXTRINATON

(dextrins, 2016)

DEXTRINS were either changed through hydrolysis to

GLUCOSE

Gluco amylase and Iso Amylase

THIS WAS THE

SACCHARIFICATION BATTLE(Panesar and Marwahar, 2013).

MALTOSE

Beta Amylase

which is not as half as sweet as glucose but smoother than glucose (Chandrasekaran, 2016).

THE END OF THE BATTLE

ISOMERIZATION

Here one of the sidekicks, Glucose Isomer finishes the job by turning

GLUSOSE

into an Isomer Sugar in which

Glucose and another sugar just like it but with a different structure called

FRUCTOSE

coexist

Fructose: I get 50

Glucose: I get 50

Now there would be more sweeteners for syrups, chocolates, toffees and all the sweetness in the world.

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"The Heroes of Foodolympus"

Name: The Heroes of Foodolympus
Author: AnneTitcombe

AnneTitcombe

The story is a creative narrative about enzymes, personified as heroes in the land of Foodolympus. They work to process food for humans, each with their unique roles and abilities.

(39 pages)

Privacy level: PUBLIC

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