Chapter 3

Enzymes

3.1 Enzymes are Biological Catalysts

A catalyst alters the rate of a reaction without itself being changed at the end of the
reaction.
Enzymes are biological catalysts found in the bodies of living things.
Within a living body chemical reactions, called metabolic reactions take place all the
time. Enzymes control the rate of these metabolic reactions.

3.2 Enzymes change substrates into products

Enzymes change one kind of substance into another kind – a chemical reaction.
The substance at the beginning of the reaction is called the substrate and the substance
made by the reaction is called the product.
Substrate Product Enzyme
Glucose Starch Starch phosphorylase (in
plants)
Starch Maltose Amylase (alimentary canal)
Hydrogen peroxide (a Oxygen and Water Catalase
dangerous substance made
by many metabolic
reactions)
Protein Amino acids Proteases (alimentary canal)
Fats Fatty acids and glycerol Lipase
Pectin Pectinase
Glucose Fructose Isomerase

3.3 Enzymes have active sites

Enzymes are proteins – they have a very precise 3D molecule with a dent which is
exactly the right size and shape for the substrate of the enzyme to fit into. This dent is
called the active site.
When a substrate slots into the active site, the enzyme changes it and splits it into the
products. The products then leave the active site and the enzyme is ready to perform the
same to another substrate molecule.
The way in which an enzyme works is called the Lock and key Hypothesis. The enzyme
is the lock and only the right key, the substrate, will fit into the lock.

3.4 All enzymes have certain properties

Enzymes are proteins – they have a 3D shape with a active site.
Enzymes are catalysts – they change the rate of a reaction without being changed at the
end of the reaction. Each enzyme molecule can be used again and again.
Enzymes are deactivated by high temperatures – because they are proteins
Enzymes work best at a neutral pH – they are proteins.
Enzymes are substrate specific – each type of enzyme can only convert one type of
substrate into one type of product. This is because the active site of an enzyme has to be
exactly the right size and shape to allow a substrate molecule to fit into it.

3.5 Temperature affects enzyme – catalyzed reactions

Chemical reactions usually happen faster when the temperature is higher. This is because
molecules can move faster in higher temperatures.
A rise of 10 degrees wills usually double the rate of a reaction.
The metabolic reactions of living organisms are controlled or catalyzed by enzymes.
Enzymes are damaged by high temperatures. For mammals they begin to get damaged by
40 degrees.
When a enzymes gets damaged it is unable to catalyze a reaction so well so the rate falls.
At high temperatures enzymes are destroyed and the reaction stops.
Some enzymes have lowers optimum temperatures like those in seed germination.

3.6 pH affects Enzymes

Most enzymes work well within a narrow pH range, at pH 7. This is because they are
proteins and too acidic or alkaline conditions destroy their shape.
However, pepsin, a protease in the stomach is adapted for working best in the acidic
conditions of the stomach.
.

3.7 Enzymes are used in washing powders

Biological washing powders contain enzymes as well as detergents.

The detergents help the dirt to mix with water so that they can be washed away.
The enzymes help to remove substances that stain especially plant and animal stain.
Some enzymes are proteases, which breakdown protein stains into amino acids which can
be dissolved in water and washed away. E.g. blood stains, the haemoglobin is broken
down into smaller colorless substances that dissolve easily in water and can be washed
away.
Lipases break down greasy stains into fatty acids and glycerol.
The first biological washing powders only worked in warm temperatures, because the
protease in them worked best at 40 degrees.
However new ones can work in high temperatures because proteases from bacteria living
in hot springs have higher optimum temperatures.
This is useful because other parts of washing powders, detergents, work well in higher
temperatures.

3.8 Enzymes are used in the food industry

Fruit juices are extracted with the enzyme pectinase.
Pectin is a substance that helps plant cells to stick together. So by removing pectin it is
easier to squeeze the juice out of fruits.
Pectinase helps in making the juice and also making juice more clear.
Baby foods are treated proteases so that large protein molecules are broken down to
polypeptides and amino acids so that it is easier to absorb the food.
Sugar can be obtained from sugar canes as well as starch, with the enzyme amylase. The
amylase digests the starch to maltose.
Some sugars are like fructose are really sweet. People who like sweet things but are
concerned about eating too much sugar eat fructose than glucose or sucrose. An enzyme
called isomerase can be used to convert glucose into fructose.