Yes they do, as the following sampling of websites indicate. I would like to find more specific information about the type of enzymes found in different foods. But in general, since various enzymes are vital for cell function, I expect they will be present in any food from a living organism - vegetables, meat, fish, poultry, etc. Microbes in food will also be a source of certain enzymes.
Steve
2. Food Enzymes exist naturally in raw food. If the food is cooked above 47 degrees Celsius, the high temperature involved in the cooking process destroys the enzymes. Digestive enzymes and food enzymes serve the same function; they digest the food so it can be absorbed into the blood stream. The difference between the two is that food enzymes are derived from fresh, raw, uncooked foods such as fruits, vegetables, eggs, raw unpasteurised dairy, meat and fish (sashimi), whilst digestive enzymes are made inside our body.
Does Freezing Destroy Bacteria & Parasites?
Freezing to 0 °F inactivates any microbes -- bacteria, yeasts and molds - - present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food.
Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. It is not recommended to rely on home freezing to destroy trichina. Thorough cooking will destroy all parasites.
Enzymes
Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables and fruit promote chemical reactions, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt these reactions which continue after harvesting. Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. But most vegetables that freeze well are low acid and require a brief, partial cooking to prevent deterioration. This is called "blanching." For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables prior to freezing and storage. Consult a cookbook for timing.
Living and Raw foods both contain enzymes. In living foods, the enzyme
content is much higher. Raw, unsprouted nuts contain enzymes in a "dormant"
state. To activate the enzymes contained in almonds, for example, soak them
in water for as just 24 hours. Once the almonds begin to sprout, the enzymes become "active" and are then considered living. In the context of this web site,
the terms are used loosely.
lysozyme, an enzyme found in tears, saliva and egg whites that digests the coating of some bacteria
Common beliefs held by raw foodists:
Raw foods contain digestive enzymes (such as amylases, proteases, and lipases) which aid digestion
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