Bio Enzymes

• Lipase


  A lipase enzyme that breaks down fats into fatty acids and glycerol for energy production
• Amylase


  A amylase enzyme that hydrolyzes carbohydrates into simple sugars for energy production
• Trypsin


  A trypsin enzyme that degrades proteins into amino acids for absorption
• Catalysis


  The process by which enzymes speed up chemical reactions in the body
• Specificity


  The property of enzymes to bind specifically to their substrates
• Protein Structure


  A protein that consists of one or more peptide chains (polypeptide chains)
• Active Site


  The specific region on the enzyme where the substrate binds and the catalytic reaction takes place
• Denaturing


  The process of disrupting the native structure of an enzyme, causing it to lose biological activity
• Thermal Stability


  The ability of an enzyme to retain its activity at high temperatures
• pH Stability


  The ability of an enzyme to retain its activity within a specific pH range
• Denaturation


  The process of disrupting the native structure of an enzyme, causing it to lose biological activity
• Enzyme Inactivation


  The loss of enzyme activity due to denaturation
• Protein Misfolding


  The incorrect folding of a protein, which can compromise its biological function
• Carbohydrase


  Enzymes that break down carbohydrates into simpler sugars
• Starch


  A complex carbohydrate composed of long chains of glucose molecules
• Glycogen


  A complex carbohydrate stored in the liver and muscles
• Substrate


  A molecule acted upon by an enzyme to produce a product.
• Enzyme


  A biological molecule that speeds up a chemical reaction by lowering the activation energy required for the reaction to occur.
• Activation Energy


  The minimum amount of energy required for a chemical reaction to occur.
• Bio Enzyme