Enzymes

• Enzymes


  Proteins and biological catalysts made of cells
• Biological catalysts


  • Can be used over and over again to speed up a reaction without being used up or destroyed
• Types of chemical reactions made by enzymes

  • Anabolic reactions
  • Catabolic reactions
• Anabolic reactions


  Larger molecules are built from smaller molecules
• Catabolic reactions


  Larger molecules are broken down to smaller molecules
• Substrate


  The substance the enzyme works on
• Product


  The end result of a reaction
• Active site


  The place where the substrate binds to the enzyme
• Enzymes are substrate specific meaning that only a specific type of substrate will work with certain enzymes
• As the temperature increases up to 40°C


  The rate of reaction increases
• If enzymes heat up over 45°C

  They will become denatured as they are a protein, and the active site will lose its shape so the substrate would not be able to fit into the active site
• Different enzymes work best in different pHs. Ex – pepsin works best in a pH of 2 while amylase works best in a pH of 7
• Rennin


  An enzyme used to clot milk in the early stages of making cheese
• Amylase


  An enzyme used to change starch into sugar to make sweeteners
• Protease


  An enzyme added to baby food to pre-digest protein, and make it easier for babies to eat
• Protease and lipases


  Enzymes added to biological washing powders to dissolve food stains
• Advantages of using enzymes in biological washing powders

  • They save energy, work at low temperatures
  • Not corrosive
• Disadvantages of using biological washing powders

  • Some people might develop an allergy