1. By: Lili Ruger and Amy Hanson
Enzymes
By: Lili Ruger and Amy Hanson

2. The Role of Enzymes
Enzymes are organic catalysts that are the principal regulators of most chemical activity in living systems
Each chemical reaction occurring in an organism requires a specific enzyme
Enzymes modify the rate of reactions

3. Structure
Enzymes: are large complex proteins consisting of one or more polypeptide chains whose names end in ase.
Protein nature: All enzymes are either exclusively proteins or are proteins with non-protein parts called coenzymes. Often, vitamins function as coenzymes.
Active site : Usually enzyme molecules are are much larger than the molecules with which they interact. The specific way in which these chains fold results in the formation of pockets into which reacting molecules fit. This specific area of the enzyme is the active site.

4. Function
Enzyme-Substrate Complex: It is thought that, for an enzyme to affect the rate of a reaction, the following events take place
The enzyme must form a temporary association with the substance or substances whose reaction rate it affects. These substances are known as substrates
This association between enzyme and substrate is thought to involve a close physical association between the molecules and is called the enzyme- substrate complex
While the enzyme-substrate complex is formed, the enzyme action takes place

5. Enzyme-Substrate Complex continued...
Upon completion of the reaction, the enzyme and product or products separate. The enzyme molecule is now available to form additional complexes
Although enzymes may be reused in cells, they eventually are destroyed and new ones must be synthesized.

6. Function: “Lock and Key”
“Lock and Key” Model: The inference that a particular enzyme molecule will only interact with a single type of substrate has given rise to the “lock and key” model of enzyme specificity. Like a key that will open only a particular lock, a particular enzyme will usually only form a complex with one particular type of substrate

8. Label these parts... 1. 2. 3.

9. Enzyme Action

10. Effects of Temperature on Enzyme Activity.

11. Effects of pH on Enzyme Activity

12. Effects of Substrate Concentration on Enzyme Activity

13. The Effects of Enzyme Concentration on Enzyme Activity.

14. Examples of Enzymes
lactase
catalase
amylase
polymerase

15. Enzymes in food!
AMYLASE - this works to breakdown carbohydrates such as starches and sugars.
BROMELAIN - Helps break down proteins.
HCL (hydrochloric acid) - stimulates pancreatic secretion, activates pepsin and sterilizes the stomach from bacteria and parasites.

17. As substrate concentration increases, the rate of reaction in an enzyme...
Decreases
Stays the same

18. Enzymes Inside Scoop
Proteins that act catalysts for the body's metabolic system
Help to fight disease
Help in brain functions
Help control weight
Not food themselves, but they are in food

19. Facts
French chemist Anselme Payen was the first to discover an enzyme (diastase) in 1833
Some enzymes are used commercially, in the synthesis of antibiotics
An enzyme's name is often derived from its substrate or the chemical reaction it catalyzes, with the word ending in -ase
Most enzymes are proteins, although a few are catalytic RNA molecules
Several enzymes can work together in a specific order, creating metabolic pathway
Coenzymes are small organic molecules that can be loosely or tightly bound to an enzyme
Coenzymes transport chemical groups from one enzyme to another

20. Enzyme: definition
molecules that accelerate, or catalyze, chemical reactions. In these reactions, the molecules at the beginning of the process are called substrates and the enzyme converts these into different molecules, called products.
Almost all metabolic processes in the cell need enzymes in order to occur at rates fast enough to sustain life.

21. Citations