Enzymes

Definition: Protein produced by living cells that

speeds up biochemical reactions.
Enzymes = BIOCATALYST

Naming of Enzyme
Naming: by adding the suffix ase at the end
of the name of their substrates.
Substrate

Enzyme

Lipid

Lipase

Maltose

Maltase

Sucrose
Lactose

Characteristics of Enzymes
1) Enzymes lower the
activation energy
needed by the
biochemical reactions
to occur
This speeds up
biochemical reactions.
Note: Activation energy: initial energy
needed to start a reaction

Characteristics of Enzymes

2) Enzyme
remains
unchanged at
the end of
the reactions,
can be reused.

Characteristics of Enzymes
3. Enzymes are needed
in small amounts
Small amount of
enzymes can
catalyze large
amount of
substrates.

Question!
Why are enzymes needed only in small
amounts???

Answer!!!
Because, enzymes remain unchanged at the
end of reaction & can be reused.

Characteristics of Enzymes
4. Enzymes are highly
specific!
Each enzyme
catalyzes 1 type of
substrate
This specificity =
Lock & Key
Mechanism

The LOCK & KEY MECHANISM

Question!!
Why are enzymes highly specific?

Answer!!!
Every enzyme has a specific active site that
ONLY binds to specific substrate

Characteristics of Enzymes
5. Most reactions
catalyzed by enzymes
are reversible
(forward & backward).

5. Enzymes require cofactors

to function
Cofactors: helper molecules

6. Enzyme activities can be

slowed down or stopped by
inhibitors (heavy metals like
mercury Hg, lead Pb).

General Characteristics of Enzymes

Characteristic

Explanation

e.g

All enzymes are proteins

Enzymes are biological catalyst that speed

up a biochemical reaction

Enzymes are needed in

small amounts

Enzymes are not used up/changed or

destroyed at the end of reaction
Enzymes can be reused to process large
number of substrate

Enzymes speed up
biochemical reactions

by lowering activation energy

Enzymes are specific

each enzyme only catalyzes one reaction

This specificity =Lock & key mechanism

- maltase only catalyzes

maltose

Enzyme reactions are

reversible

forwards & backward reactions

X+YZ

Enzymes require cofactors

Helper molecules

-inorganic- iron, copper

-Organic/coenzymes- vit.
B complex

Enzyme reaction is slowed

down/stopped by inhibitors

Heavy metal
Mercury, lead

Question
All enzymes are proteins, but are all proteins enzymes?????

Mechanism of Enzyme Action

Specificity of enzyme action

Mechanism action of enzyme

catalyzing a reaction

Can be explained through

THE LOCK & KEY HYPOTHESIS

Mechanism of Enzyme Action

THE LOCK & KEY HYPOTHESIS

Active site of enzyme:

3-D shape (tertiary protein

structure)
has specific shape that only
specific substrate can fit
reaction takes place only at
active site.

Mechanism of Enzyme Action

THE LOCK & KEY HYPOTHESIS

Mechanism of action
a specific substrate arrives
at active site of enzyme

Substrate binds to active

site of enzyme forming a
enzyme-substrate complex (
very unstable)
Product molecule
produced leaves active site
Enzyme is free to catalyze
next reaction

Enzyme
substrate
complex

Enzyme is free
to catalyze the
next reaction

Question!

Identify ONE property of enzyme based on the picture

above.

Answer!
Enzymes are highly specific.

Factors Affecting Enzyme Activity

1) pH
2) Temperature
3) Substrate concentration

4) Enzyme concentration

Factors Affecting Enzyme Activity

1) pH

Optimum pH- pH at which

rate of enzymatic reaction is
fastest.

Most enzymes optimum pH=

6-8

Pepsin= pH 2 (acidic)

Salivary amylase= 7 (neutral)

Trypsin =8-9 (alkaline)

Factors Affecting Enzyme Activity

1)

pH (experiment) (sps book)

Test tube

Contents

5 ml of 5% pepsin + 5 ml distilled water

+ albumen

5 ml of 5% pepsin + 5 ml of 0.6% HCl+

albumen

5 ml of 5% pepsin + 5 ml 0.05% NaOH

+ albumen

5 ml of distilled water + 5 ml 0.6 % Hcl

solution + albumen

What is the
observation after 40
minutes?

Test tube

pH

Contents

Egg white did not dissolve

Egg white dissolved

immediately & solution
turned white

Egg white dissolves

slowly

Egg white did not dissolve

at all

Digestion of albumen by pepsin is very

very slow in neutral condition

Digestion of egg white in acidic solution

is very fast. Enzymatic reaction of
pepsin is fast in acidic pH. OPTIMUM
pH.
Pepsin reaction in alkaline solution is
very slow as pH 9 is not optimum pH for
pepsin.

Control Treatment. Pepsin (enzyme) is

not present to catalyze reaction.

Factors Affecting Enzyme Activity

2) Temperature

Heating increases most

chemical reaction because:

kinetic energy increases

Molecules collide more

frequently

Rate of reaction increases

Optimum temperature =
37- 40 oC where rate of
enzymatic reaction is
fastest.
Enzyme activity
decreases rapidly.

The rate of
reaction doubles
for every 10 oC
rise in
temperature

Enzyme denatures

Factors Affecting Enzyme Activity

2) Temperature

As temperature increases,
enzymatic rate of reaction
increases

The rate of reaction doubles for

every 10 oC rise in temperature

Optimum temperature = 37- 40 oC

Beyond optimum temperature, rate

of reaction decreases rapidly.

At high temperature, enzymes are

denatured

Experiment on pg sps book.

Factors Affecting Enzyme Activity

3) Substrate concentration

Increasing substrate
concentration increases rate
of enzymatic reaction up till
a maximum (Vmax)

At maximum, all enzyme

active sites are occupied

Increasing substrate
concentration beyond this will
NOT increase rate of
reaction

Vmax
Rate of
enzymatic
reaction
increases up till
Vmax (point of
saturation)

All enzyme
active sites are
occupied

Factors Affecting Enzyme Activity

3) Enzyme concentration

Enzymatic reaction is
directly proportional to
enzyme concentration if:

substrate concentration is in
excess

Temperature is at optimum
throughout experiment

* More enzymes = more activesite for substrate enzyme

complex formation

Intracellular vs extracellular enzyme

Intracellular enzyme

Extracellular enzyme

enzyme produced &

retained within the cell for
the use of the cell itself

enzyme produced in the cell

but secreted from cell to
function externally

QUESTION!!!
What is the synthesis site of enzymes???

ANSWER!!

Enzymes are proteins. Hence, RIBOSOMES!

Synthesis of extracellular enzymes

DNA in nucleus carries info for synthesis
mRNA copies instruction from DNA & moves to ribosome

Instruction is translated by tRNA to synthesize enzyme

Enzyme produced buds off from membrane of RER forming
transport vesicle

Golgi apparatus modifies enzyme

Synthesis of extracellular enzymes

Transport vesicle fuses to membrane of golgi apparatus
Golgi apparatus modifies enzyme
Secretory vesicle containing modified enzyme buds off from GA
& travel to plasma membrane
Secretory vesicles fuse to plasma membrane before releasing
enzymes outside of cell

Use of enzymes in industries

Enzyme

Function

Trypsin

Removal of animal hair in hides for leather making

Amylase

Break down starch to sugar in syrup making

in detergent / washing powder - remove starch which is used as
stiffener of fabrics.

Lipase

Ripening of cheese

Protease

Tenderizes meat
Removes skin of fish

Zymase

Converts sugar to ethanol in beer/wine making

Renin

Solidifies milk proteins

Cellulase

Breakdown cellulose of seed coat from cereal grains

Breakdown cell wall to extract agar from seaweed

What happens if cells lack 1/ more organic compound?

Organic compound

Consequence of deficiency

Carbohydrate

Cell respiration slows down

Cells lack energy
Insufficient cellulose in plant cell wall

Protein

Growth is stunted
Metabolism is affected

Lipids

disrupts plasma membrane formation

Reduces absorption of vit ADEK

Nucleic Acids

genetic defect
Affects protein/enzyme synthesis

Enzymes

metabolic activities slows down