1. 1.12 - Enzymes

2. 1.12 Enzymes

3. Activation Energy (E A ) – the energy required for a chemical reaction to occur

4. ENZYMES are “Specialized Proteins” ENZYMES are proteins that increase the rate at which chemical reactions occur (biological catalysts) Enzymes allow chemical reactions to occur faster without increasing things like body temperature (which would damage tissues)

5. Enzyme Function has an OPTIMUM TEMPERATURE A temperature at which enzyme activity is highest

6. Enzyme Names Enzyme names nearly always end in “-ase” The beginning of an enzyme’s name suggests the substrate that it acts on Examples: *Sucrase: breaks down sucrose *Peroxidase: breaks down hydrogen peroxide into water (H 2 O) and oxygen gas (O 2 )

7. There are 2 types of enzymes: Anabolic Enzyme – puts substrates together Catabolic Enzyme – breaks down substrates Anna built the blocks up and the cat knocked them down

8. SHAPE DETERMINES FUNCTION SUBSTRATE: a substance that an enzyme acts upon (an enzyme bonds a substrate together or breaks it apart) ACTIVE SITE: a location on an enzyme where a substrate binds The shape of the enzyme and its active site are important because the substrate fits into the active site Each enzyme has an active site specific to a substrate (like a lock and its key!)

11. Induced Fit Model describes an enzyme as a dynamic protein molecule that slightly changes shape to better accommodate the substrate

12. “The Lock & Key Model” of Enzymes Substrate and enzyme must fit together perfectly, like a lock and key (in order for the enzyme to break down the substrate)

13. Enzyme Function in Human Digestion Enzymes are very important for speeding up chemical reactions in our digestive system Examples: Amylase  breaks down starch Pepsin  breaks down proteins into smaller peptides Lactase  breaks down lactose into glucose and galactose Lipases  break down fats

14. Factors That Affect Enzyme Function An enzyme’s ability to function depends largely on its shape (and environment) – remember, enzymes are just specialized proteins Extreme changes in temperature or pH can change the shape of the enzyme (protein) How well (how fast) an enzyme can work is affected by: 1) Temperature 2) pH 3) Concentration of Enzyme 4) Concentration of Substrate

15. The OPTIMUM TEMPERATURE and OPTIMUM pH are the temperature or pH values at which the enzyme works the best (the fastest) Optimal temperature for humans is normal body temperature (37  C) Optimal pH for humans is neutral (pH = 7.0)

16. 1. Temperature Low temperatures make most enzymes work slowly Very high temperatures (>60  C) break bonds and change the shape of the active site, making the enzyme completely dysfunctional

17. 2. pH High or low pH conditions also change the shape of the active site, making the enzyme dysfunctional The optimum pH for enzyme activity in humans is normal body pH (7) (with some exceptions, such as those enzymes which function in the stomach)

18. 3. High Concentration of Substrate If there is more to break down (substrate molecules are increased) then the rate of reaction will increase… BUT only to a certain point There is only so much enzyme that can be used to break down available substrates

19. 4. High Concentration of Enzyme If there is more enzyme then the rate of reaction will increase… BUT only to a certain point If there isn’t very much substrate, the extra enzymes do not have to ‘work’

20. Enzyme Inhibition Competitive inhibitors – substances that compete with the substrate for an enzyme’s active site These substances are often similar in shape to the enzyme’s substrate and are able to enter the active site and block the substrate from binding Non-competitive inhibitors – substances that bind to a site on an enzyme other than the active site, changing the enzyme’s shape to the point where it loses its “affinity” (or ability) for the substrate and the substrate can no longer bind

21. Allosteric Regulation Cells control enzyme activity in 2 ways: 1.By restricting the production of a particular enzyme 2. By inhibiting the action of an enzyme that has already been produced

22. Industrial Uses of Enzymes 1. Brewing, Baking, and Winemaking Enzymes produced by yeast cells catalyze the conversion of glucose into ethanol and CO 2 In baked goods, the ethanol made by yeast evaporates and the CO 2 makes bubbles that give breads and cakes their spongy texture

23. 2. Converting starch, wheat, and barley into glucose Completed by certain bacteria and moulds 3. Cleaning Some detergent companies add different amylases, proteases, and lipases to help remove tough carbohydrate, protein, and fat stains Enzymes allow stains to be removed with lower temperatures and less agitation

24. Textbook Complete page 55 #1-4