ENZYMES

catalase + H2O2
LIVER

H 2 O + O2
ARE ENZYMES
IMPORTANT
?!?
IMPORTANCE OF
ENZYMES
 Majority of reactions in living
organisms are enzyme controlled
 Fatal damage e.g. toxins buildup, food
cannot be absorbed
WHAT ARE
ENZYMES?

 A biological catalyst which can alter

or speed up a chemical reaction,
without itself being chemically
changed at the end of the reaction.
ENZYME SOURCES
 BACTERIA
 FUNGI
 PLANTS
 ANIMALS
WHAT ARE ENZYMES
MADE OF?
 PROTEIN

 all enzymes are made of protein

BUT not all proteins are enzymes
SUBSTRATE
 SUBSTRATE = substance on
which enzymes act
 E.g. starch, proteins, fats etc
CLASSIFICATION
 According to the chemical reactions
they catalyze.
ENZYMES SUBSTRATE
CARBOHYDRASE carbohydrate
CELLULASE cellulose
PROTEASE protein
LIPASE lipids
AMYLASE starch
WHY MUST FOOD BE
DIGESTED?
 too large
 cannot be absorbed by body cells
 DIGESTION:

Large, insoluble
food molecules
broken down into
small, soluble &
diffusible molecules
USES OF ENZYMES
 BREAKDOWN
e.g.glucose ….
Carbon dioxide + water

 SYNTHESIS
e.g. amino acids….proteins
CHARACTERISTICS
1. ALTER OR SPEED UP RATE OF
REACTION
CHARACTERISTICS
2. VERY POTENT
 Remain unchanged
 Can be reused
 A small amount for
a large amount of
chemical reactions
CHARACTERISTICS
3. SPECIFIC
e.g. amylase only act on starch
e.g. protease only act on protein
CHARACTERISTICS
4. REVERSIBLE REACTIONS

A+B C+D
ENZYME
 ACTIVE SITE = a position on the
enzyme where the substrate
binds
HOW DO ENZYMES
WORK?
THE LOCK AND KEY HYPOTHESIS
HOW DO ENZYMES
WORK?
 SPECIFICITY
 Due to SHAPE
 ACTIVE SITE
 After substrate fits in,
enzyme alters shape slightly
APPLICATIONS
DETERGENT
FRUIT JUICE
pectinase
 PAPAYA
PAWPAW

papain
MEAT
TENDERIZER
oil spills
 FACTORS AFFECTING
ENZYME ACTIVITY
1. TEMPERATUREmost
active
Enzyme activity

OPTIMUM
TEMPERATURE
denatured

inactive Temperature
DENATURATION
 High temperature, acids & alkalis
 Shape changed
 3D structure lost
 ACTIVE SITE altered
 IRREVERSIBLE
DESTRUCTION:
extreme heat
 FACTORS AFFECTING
ENZYME ACTIVITY
2. pH most
active
Enzyme activity

OPTIMUM pH
denatured

denatured pH
 FACTORS AFFECTING
ENZYME ACTIVITY
3. SUBSTRATE & ENZYME
CONCENTRATION
Enzyme activity

Enzyme
Y concentration B

Enzyme
X concentration A

Substrate concentration
LIMITING FACTOR
 Directly affects rate of reaction if
quantity is changed
COENZYMES
 Some enzymes require
coenzymes
 NON-PROTEIN organic
compounds
 Most are vitamins
(B complex vitamins)
THE END