5 Enzymes
5.1 Enzymes
Core
Catalysts
A catalyst is a substance that increases the rate of a chemical reaction and is not
changed by the reaction (remains unchanged at the end).
Enzymes
Enzymes are proteins that are involved in all metabolic reactions, where they function
as biological catalysts. They speed up chemical reactions and remain unchanged at
the end of the reactions.
Properties of all enzymes:
They are all proteins
Each enzyme only catalyzes one reaction (specificity)
They can be used again and again
They are influenced by temperature
They are influenced by pH
Importance of enzymes in living organisms
Enzymes are important because they allow chemical reactions to occur at a reaction
rate necessary to sustain life. Without enzymes, reactions in cells would be too slow
to support life.
Types of reactions catalyzed by enzymes:
Type of reaction Description Example
Breaking large molecules Important in nutrition for Breaking down starch into
into small ones digestion of food glucose
Building up large Formation of storage and Joining glucose to form starch
molecules from smaller structural molecules or cellulose
ones
Converting one small Many metabolic reactions Adding or removing atoms or
molecule into another inside cells groups of atoms
Enzyme action
Enzymes catalyze reactions in which substrates are converted into products.
The part of the enzyme where the substrate fits and where the reaction takes place is
the active site. The shape of the active site is complementary to the shape of its
substrate (they fit together).
The enzyme and substrate combine like a key entering a lock to form an enzyme-
substrate complex. Once the reaction is over, the product(s) leave the enzyme and
another substrate molecule can enter.
Investigating factors that affect enzyme activity
The effect of changes in temperature and pH on enzyme activity can be investigated
(e.g., using amylase and starch with iodine solution).
Optimum temperature – the temperature at which the maximum rate of reaction
occurs (the best temperature for the enzyme)
Denaturation – when an enzyme loses its shape and stops working as a catalyst
Supplement
Enzyme action (detailed)
Term Definition
Active site The part of the enzyme where the substrate fits and the reaction
takes place
Substrate The molecule that an enzyme acts upon
Product The molecule(s) formed at the end of the reaction
Enzyme-substrate The temporary structure formed when the enzyme and substrate are
complex combined
Specificity of enzymes
Enzymes are specific (each enzyme only catalyzes one reaction) because of
the complementary shape and fit of the active site with the substrate. The
substrate's shape must match the active site's shape exactly, like a key fitting into a
lock.
Effect of temperature on enzyme activity
Temperature Effect Explanation
change
Increasing Rate of Greater kinetic energy causes more frequent effective
temperature (up reaction collisions between enzyme and substrate molecules
to optimum) increases
At optimum Maximum Best balance of kinetic energy and stable enzyme shape
temperature rate of
reaction
Above optimum Rate High temperatures change the shape of the active
temperature decreases site (the enzyme is denatured). The substrate can no
until it stops longer fit, so the reaction cannot occur
Effect of pH on enzyme activity
pH change Effect Explanation
At optimum Maximum rate Enzyme has its correct shape for substrate binding
pH of reaction
Either side of Rate decreases Change in pH alters the shape and fit of the active site, so
optimum pH substrate molecules no longer fit properly
Extreme pH Enzyme stops The enzyme becomes denatured (permanent shape
values working change)
Note: Most enzymes work best at one specific pH value (e.g., pH 7 for many enzymes;
pepsin in the stomach works best at pH 2).
Digestive Enzymes: Production, Substrate and Product
Enzyme Site of Production Substrate (what Product(s) (what it is
it breaks down) broken down into)
Amylase Salivary glands, Starch Maltose (a
Pancreas disaccharide)
Protease Stomach, Pancreas Proteins Amino acids
(e.g., pepsin,
trypsin)
Lipase Pancreas Fats (lipids) Fatty acids and glycerol
Maltase Small intestine (wall) Maltose Glucose
Protease Stomach (as Proteins Polypeptides (shorter
(pepsin) pepsinogen, activated chains of amino acids)
by acid)
Protease Pancreas Polypeptides Shorter peptides and
(trypsin) amino acids