Why do all enzymes don't work on all food groups?

Enzymes are specific biological catalysts that facilitate chemical reactions for particular substrates, meaning they only work on certain food groups that match their structure and function. Each enzyme has an active site shaped to bind with a specific substrate, allowing it to catalyze a reaction. For example, proteases break down proteins, while amylases target carbohydrates. This specificity ensures that enzymes efficiently regulate metabolic processes and digestion, but it also means that not all enzymes can act on every type of food.