1. Enzymes, Nature’s Catalyst Lecture #2 Proteins  amino acids  nucleotides All enzymes are proteins, but not all proteins are enzymes

2. Where are enzymes used? Foods: baked goods, brewing, coffee, ice cream, milk, cheese, meats Non-Food: Detergent, leather, photography, environment, paper, rubber Disease/Disorders: myocardial infarction, liver disease, muscle diseases

3. ENZYMES Enzymes enables molecules, called substrates, to undergo a chemical change to form new substances, called products. Substrates, a molecule on which an enzyme acts on Active site, region on which the substrate binds substrate products enzyme Reaction (rxn) Active site Pg. 166

4. Lock & Key Analogy enzyme substrate Key fits lock-turns it—thus opening the door for rxn to proceed Lock key

5. Example of Enzyme reaction Enzyme –sucrase end with -ase Substrate - sucrose Products – glucose & fructose Glucose + Fructose  Sucrose sucrose Glucose & Fructose sucrase reaction Active site

6. Enzymes, Nature’s Catalyst Catalyst promotes a reaction between other chemicals by reducing the energy required to activate a reaction Eg. Enzymes, Temperature, pH, salt concentrations

7. Enzyme Activation Vs. Inhibition Competitive Inhibitors: Competes with normal substrate, for active site Normal substrate Slow down or stops reaction

8. Temperature Effects Most animal enzymes rapidly become denatured at temps above 40degC

9. pH Effects Enzymes are affected by changes in pH Optimum pH is the most favorable pH where an enzyme is most active

10. So… All proteins are enzymes, but not all enzymes are proteins NO!!! All enzymes are proteins, but not all proteins are enzymes