In other words, each enzyme can break down or synthesize one particular compound. In some cases, they limit their action to specific bonds in the compounds with which they react. Most proteases, for instance, can break down several types of protein, but in each protein molecule only certain bonds will be cleaved depending on which enzyme is used. Enzymes are very efficient catalysts. For example, the enzyme catalase, which is found abundantly in the liver and in the red blood cells, is so efficient that in one minute one enzyme molecule can catalyze the breakdown of five million molecules of hydrogen peroxide to water and oxygen.
Enzymes are part of a sustainable environment.
Enzymes are present in all biological systems. They come from natural systems and when they are degraded, the amino acids of which they are made can be readily absorbed back into nature. Enzymes work only on renewable raw materials. Fruit, cereals, milk, fats, meat, cotton, leather and wood are some typical candidates for enzymatic conversion in industry. Typical starchy foods are potatoes, pasta and rice.