ENZYMES AND METABOLISM

N , J & W Chapter 3 pp 69-75

Harrison pp 30-31
METABOLISM
Metabolism has 2
divisions:
• Catabolism is the
breakdown of large
molecules to small
ones – e.g. starch is
digested to glucose in
the duodenum.
• Anabolism is the
synthesis of large
molecules from
small ones – e.g.
glycogen is
synthesised in the
liver from glucose.
 ENZYMES AND METABOLISM
• Enzymes are proteins
that function as
catalysts.
• They allow chemical
reactions to occur at
normal body
temperature fast
enough to sustain life.
• They reduce the
“activation” energy
needed to start a
chemical reaction.
• Enzymes are not used
up in the reaction.
They are not
reactants.
• The reactant(s) for
the reaction are called
the substrate.
HOW ENZYMES WORK –
THE LOCK AND KEY MODEL
• Enzymes are specific.
Each enzyme is involved in
only one specific
reaction.
• The reason is that each
enzyme has an active site
that holds the substrate
in an enzyme-substrate
complex for reaction.
• The shape of the enzyme
active site is
complementary to its
substrate – like jigsaw
pieces.
• The products are
released after reaction
and the enzyme repeats
the cycle with new
 THE LOCK AND KEY ANALOGY
of ENZYME ACTION

Key =Substrate Lock = Enzyme

Incorrect No reaction
Substrate
 HOW ENZYMES WORK –
THE INDUCED-FIT MODEL

• The active site and substrate do not initially

match.
• The interaction of between the substrate and the
enzyme changes the shape of the enzyme to
produce the right fit, i.e. active site changes
shape.
• Enzyme returns to its original shape when the
product is released.
 FACTORS AFFECTING ENZYME ACTIVITY
Enzymes are affected by:
• Concentration – of
Enzyme and Substrate
• Temperature
• pH (acidity)
• Co-factors; Co-enzymes
 FACTORS AFFECTING ENZYME ACTIVITY –
ENZYME CONCENTRATION

• The higher the

concentration
of enzyme, the
faster the
reaction
occurs.
• The body can
regulate
reactions by
controlling the
type and
concentration
of enzymes
present.
 FACTORS AFFECTING ENZYME ACTIVITY -
TEMPERATURE
• The optimum
temperature is the
one at which the
enzyme works best.
• Being proteins,
above 45°C the
shape of their
active sites change,
they denature &
become inactive.
• Up to denaturation
temperature, the
rate of reaction
increases as the
temperature rises.
 FACTORS AFFECTING ENZYME ACTIVITY -
pH (ACIDITY LEVEL).
• Enzymes often work best in a
narrow, specific pH range. Optimum pH
• Gastric protease needs the very
acid conditions of the stomach.
• Salivary amylase needs the

Reaction
almost neutral environment of

Rate of
the mouth.

Pepsin * Salivary amylase

(stomach) (mouth) pH

*Pepsin is a
gastric
protease.

More acidic Neutral (7) More

basic
 FACTORS AFFECTING ENZYME ACTIVITY –
CO-FACTORS
• Many enzymes need co-factors to refine the shape of
the active site so the enzyme can combine with the
substrate.
• Many enzymes cannot function without a specific co-
factor.
• Some co-factors are non-protein organic molecules
and are called co-enzymes e.g. vitamins.
• This is why a balanced diet is so important.