Learning objectives
-
- define an enzyme
- explain the properties of enzymes
- explain enzyme action
- investigate factors that affect the rate of enzyme catalyzed reactions
- enzymes are proteins that act as biological catalysts
- catalyst is a molecule that speeds up a chemical reaction, but it remains chemically unchanged
Examples of enzymes
- pepsin,
- salivary amylase,
- trypsin etc
Enzyme Specifity
- they are specific
- this can be demonstrated by the lock and key hypothesis
- specific shape can fit into a complementary key
Metabolism
- all reaction needed in order stay alive
- can be catabolic reactions, breaking down reactions.
- or can anabolic reaction ie build up reactions
Characteristics Of Enzymes
- they are proteins
- they alter or speed up the rates of chemical reactions they catalyze
- they remain unchanged after the chemical reaction
- they are specific- catalyze only one type of reaction eg amylose act on starch to produce sugar
- they are affected by temperature, pH etc
Factors Affecting Enzyme Activity
Temperature
- The enzyme activity is increasing as the temperature increases as the molecules gain k energy.
- The enzyme works best at its optimal temperature
- The enzyme activity decreases at temperature above the optimal temperature, at extreme temperature, the enzyme stopped as they are denatured
pH
- The enzyme activity is increases from its inactive state as the pH (acidity/alkalinity) increases
- The enzyme is at its most active state at optimum/optimal pH (optimum acidity/optimum alkalinity)
- Most enzymes work best at neutral pH, some enzymes work best at acidic pH and some enzymes work best at alkaline pH
- eg pepsin is found in the stamach which is acidic and trypsin si found in the duodenum where the medium is alkaline
- The enzyme activity decreases
- when it is exposed to above the optimal pH, the enzyme stopped because they are denatured.
Enzyme Inhibitor
• An enzyme inhibitor is a substance that binds to the enzyme and decreases its activity.
• The presence of these inhibitors decreases the enzyme activity and so the rate of reaction.
• There are two types of inhibitors
1. competitive inhibitor
• Competitive inhibitors are inhibitors that bind at the enzyme’s active site.
• They compete with substrates for the active site.
2. Non-competitive inhibitor
• Non-competitive inhibitors are inhibitors that bind at a site other than the enzyme’s active site.
• When they bind to the enzyme the shape of the active site is changed.
Industrial application of enzymes
1. Biological washing powder
- Biological washing powder contains many enzymes such as lipase and protease which remove
fats, grease and protein stains from the fabrics. - When the washing powder is soaked in water with fabrics, enzymes break down stains into
soluble molecules which can be washed away easily. - This is why biological washing powders are effective at removing hard stains like grease or
bloodstains from fabrics.
2. Beer formation
- Beer is formed by fermenting sugar using yeast.
- Amylase, an enzyme, is used to break down starch into simpler sugars that can be usable by
yeast.
3. Cheese making
- Enzymes play an essential role in cheese making.
- Rennet enzyme is used.
- This enzyme contains rennin and pepsin that coagulate milk to curd.
4. Baking
- Amylase is used in the baking industry.
- This enzyme breaks down starch into simpler sugars on which yeast can work upon
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