Abstract
Enzymes, the natural catalysts of all biochemical reaction, are produced by all the living cells. Since many centuries, the role of plant-derived enzymes has been recognized in food industry. Even before this knowledge about enzymes, some plant parts and their extracts have also been used for various traditional processes like meat tenderization using papaya leaves, cheese and curd making, preparation of soy sauce, brewing and baking processes. Plants have been the major sources of some enzymes including cellulase, amylase, protease, and lipase. Plant-derived enzymes can be easily consumed without any processing for preserving their full functionality. However, there is still a long way to realize the full potential of plant-derived enzymes. This chapter discusses the recent development and future prospects of plant extracts as a prospective source of enzyme that can be used in food industry for their biological properties.
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