THE USES OF ENZYME IN DAILY LIFE AND INDUSTRIES

BIODATA
NAME : NURUL IZZATI BINTI YAZID CLASS : 4 UTHMAN (2012) TEACHERS NAME : ENCIK AHMAD SYAMSURI BIN KAMALUDDIN SUBJECT : BIOLOGY (CHAPTER 4)

INTRODUCTION
According to Wikipedia, Enzymes are proteins that catalyze (i.e., increase the rates of) chemical reactions.[1][2] In enzymatic reactions, the molecules at the beginning of the process, called substrates, are converted into different molecules, called products. Almost all chemical reactions in a biological cell need enzymes in order to occur at rates sufficient for life. Since enzymes are selective for their substrates and speed up only a few reactions from among many possibilities, the set of enzymes made in a cell determines which metabolic pathways occur in that cell. Like all catalysts, enzymes work by lowering the activation energy (Ea) for a reaction, thus dramatically increasing the rate of the reaction. As a result, products are formed faster and reactions reach their equilibrium state more rapidly. Most enzyme reaction rates are millions of times faster than those of comparable un-catalyzed reactions. As with all catalysts, enzymes are not consumed by the reactions they catalyze, nor do they alter the equilibrium of these reactions. However, enzymes do differ from most other catalysts in that they are highly specific for their substrates. Enzymes are known to catalyze about 4,000 biochemical reactions.[3] A few RNA molecules called ribozymes also catalyze reactions, with an important example being some parts of the ribosome.[4][5] Synthetic molecules called artificial enzymes also display enzyme-like catalysis.[6] Enzyme activity can be affected by other molecules. Inhibitors are molecules that decrease enzyme activity; activators are molecules that increase activity. Many drugs and poisons are enzyme inhibitors. Activity is also affected by temperature, chemical environment (e.g., pH), and the concentration of substrate. Some enzymes are used commercially, for example, in the synthesis of antibiotics. In addition, some household products use enzymes to speed up biochemical reactions (e.g., enzymes in biological washing powders break down protein or fat stains on clothes; enzymes in meat tenderizers break down proteins into smaller molecules, making the meat easier to chew).

Human glyoxalase I. Two zinc ions that are needed for the enzyme to catalyze its reaction are shown as purple spheres, and an enzyme inhibitor called S-hexylglutathione is shown as a space-filling model, filling the two active sites. ------------------------------------------------------------------------------------------------------------------------------Enzyme, any one of many specialized organic subtances, composed of polymers of amino acids, that act as catalysts to regulate the speed of the many chemical reactions involved in the metabolism of living organisms, such as digestion. The name enzyme was suggested in 1867 by the German physiologist Wilhelm Kuhne (1837-1900); it is derived from the Greek phrase en zyme, meaning in leaven. Those enzymes identified now number more than 700. Enzymes are classified into several broad categories, such as hydrolytic, oxidizing and reducing, depending on the type of reaction they control. Hydrolytic enzymes accelerate reactions in which a subtance is broken down into simpler compounds through reaction with water molecules. Oxidizing enzymes, known as oxidases, accelerate oxidation reactions; reducing enzymes speed up reduction reactions, in which oxygen is removed. Many other enzymes catalyze other types of reactions. Individual enzymes are named by adding ase to the name of the substrate with which they react. The enzyme that controls urea decomposition is called urease; those that control protein hydrolyses are known as proteinases. Some enzymes, such as the proteinases trypsin ang pepsin, retain the names used before this nomenclature was adopted.

AIM
To study the uses of enzyme in industry and daily life.

INDUSTRIAL APPLICATIONS
Enzymes are used in the chemical industry and other industrial applications when extremely specific catalysts are required. However, enzymes in general are limited in the number of reactions they have involved to catalyse and also by their lack of stability in organic solvents and at high temperatures. Consequently, protein engineering is an active area of research and involves attempts to create new enzymes with novel properties, either through rational design or in vitro evaluation. Enzyme used - Fungal alpha-amylase enzymes are normally inactivated at about 50 degrees Celcius, but are destroyed during the baking process. - Proteases Application Baking industry Alpha-amylase catalyzes the release of sugar monomers from starch: Uses - Catalyze breakdown of starch in the flour to sugar. Yeast action on sugar produses carbon dioxide. Used in production of white bread, buns and rolls. - Biscuit manufacturers use them to lower the protein level of flour.

Trypsin Enzymes from barley are released during the mashing stage of beer production.

Baby foods Brewing industry

To predigest baby foods. They degrade starch and proteins to produce simple sugar, amino acids and peptides that are used by yeast for fermentation.

- Industrially produced barley enzymes - Amylase, glucanases, proteases - Betaglucosidase - Amyloglucosidase - Proteases

Germinating barley used for malt.

Cellulases, pectinases - Rennin, derived from the stomach of young ruminant animals (like calves and lambs). - Microbially produced enzyme - Lipases - Lactases

Fruit juices Dairy industry

- Widely used in the brewing process to substitute for the natural enzymes found in barley. - Split polysacchrides and proteins in the malt. - Improve the filtration characteristics. - Low-calorie beer. - Remove cloudiness produced during storage of beers. Clarify fruit juices. - Manufacture of cheese, used to hydrolyze protein. - Now finding increasing use in the dairy industry.

Roquefort cheese

Papain - Amylases, amyloglucosideases and glucoamylases - Glucose isomerase

Amylases, Xylanases, Cellulases and ligninases

- Is implemented during the production of Roquefort cheese to enhance the ripening of the blue-mould cheese. - Break down lactose to glucose and galactose. Meat tenderizers To soften meat for cooking. Starch industry - Converts starch into glucose and various syrups. - Converts glucose into fructose in production of high fructose syrups from starchy materials. These syrups have enhanced sweetening properties and lower calorific values than sucrose for the same level of sweetness. Paper industry Degrade starch to lower A paper mill in South Caroling: viscosity, aiding sizing and coating paper. Xylanases reduce bleach required for decolorising; cellulases smooth fibers enhance water drainage, and promote ink

- Cellulases -Ligninases

Biofuel industry Cellulose in 3D:

- Primarily proteases, produced in an extracellular form from bacteria. - Amylases - Lipases -Cellulases

Biological detergent Laundry soap

Proteases

Contact lens cleaners

Catalase

Rubber industry

Protease (ficin)

Photographic industry

Restriction enzymes, DNA ligase and polymerases

Molecular biology Part of the DNA double helix:

removal; lipases reduce pitch and lignin-degrading enzymes remove lignin to soften paper. - Used to break down cellulose into sugars that can be fermented (see cellulosic ethanol). - Use of lignin waste. - Used for presoak conditions and direct liquid applications helping with removal of protein stains from clothes. - Detergents for machine dish washing to remove resistant starch residues. - Used to assist in the removal af fatty and oily stains. - Used in biological fabric conditioners. To remove proteins on contact lens to prevent infection. To generate oxygen from peroxide to convert latex into foam rubber Dissolve gelatin off scrap film, allowing recovery of its silver content. Used to manipulated DNA in genetic engineering, important in pharmacology, agriculture and medicine. Essential for restriction digestion and the polymerase chain reaction. Molecular biology is also important in forensic science.

DISCUSSION
- The uses of the enzymes. - Enzymes can be uses in industry and daily life. - Enzymes is used to tenderize meat in daily life. - Enzymes can removed hair from the skin. - Enzymes used to break down plants cell walls and can be used for extracting fruit juices and For softening vegetables. - Enzymes can be reused, so only small amounts are needed in industry. - Enzymes help in lowering fuel costs as they do not need high temperature to work in industry.

CONCLUSION
Enzymes may be extracted from any living organisn and used either at home or industries. Enzymes are biological catalysts that speed up the rate of metabolic reaction in living organisms. Without enzymes, all the metaolic reactions would be too slow to sustain life. Organisms depend on enzymes for the biochemical processes in the cells. Enzymes are required by every biochemical reaction in the cells, acting as a catalyst. For example, in the digestion of food, synthesis of substances, contraction of muscles, respiration and all other chemical changes in the cells, enzymes act as catalysts to further activate all of the mentioned processes. Hence, enzymes are vital in all the living processes of an organism.

REFERENCES
Reference books:
- The Biology - About Enzymes - The Uses of Enzymes

Internet:
- http//Encarta.msn.com/Concise.asp?ti=05F6COOO - http//www/wikipedia.com - http://nobelprize.org.com