Enzymes

 Enzymes are protein macromolecules.

 They are responsible for every chemical
reaction that takes palce inside of an
organism.
What is an
 They are usually named after what they do
enzyme? and have an „-ase” ending.
 For example: sucrase, lactase, maltase
  Catalysts speed
Enzymes up chemical
are reactions.
 Different
biological reactions require
catalysts different
enzymes
  SUBSTRATE: is a molecule (reactant) that the
enzyme alters during a chemical reaction
The  ACTIVE SITE: the place on the enzyme to
structure which the substrate binds. It fits together with
the substrate(s).
of  Enzymes are shaped in a way to only fit on
enzymes specific substrate, so enzymes are specific to
their substrate.
The
structure
of
enzymes
Enzyme
specificity
Lock-and-
key and
induced fit
model
  Activation energy: the minimum amount of
energy needed to start a chemical reaction.
Enzymes  The less activation energy is needed (smaller
hill to climb) the faster the reaction will
in chemical happen.
reactions  Enzymes speed up (catalyze) chemical
reactions by lowering the activation energy
that is needed for the specific reaction.
Enzymes
in chemical
reactions
Products of  In all enzymatic reactions, there is a product as a
result.
enzymatic  It may be smaller than what the reaction started
reactions with.
and  Enzymes do not break down after they are used
once.
enzymes  Enzymes are recycled for the
after a same reaction hundreds of times!
reaction
  Enzymes become denatured
when their environment
changes.
Factors  Denaturing means that an
affecting enzyme (protein) loses its
shape (unfolds) and will no
enzymes longer be able to function.
 Enzymes can be denatured by:
 pH (acidic)
 Temperature (heat)
 Salinity (salt content)
  Enzymes help building
structural proteins such as
hair, nails, muscles, skin and
organs.
 Enzymes aid in our immune
Importance system by destroying
of enzymes infectious viruses and
bacteria.
 Enzymes enhance digestions
by breaking down food into
molecules that cells can easily
absorb and use (such as
protein, fats and carbs).