Enzymes

Chapter 9
2.2.3 Syllabus Objectives
Define the term: enzymes
State the nature, folded shape & functions of
enzymes.
Explain the role of enzymes in plants and
animals including role in metabolism
Explain the effects of pH & temperature on
enzyme activity.
State the procedure and advantages of Bio-
processing.
State the use of Bio-processing.
2
Todays Aidhm
Define catalyst, substrate, product
Know enzymes are proteins and are
determined by aa and folding.
Bio-logical catalyst (organic)
Enzymes are 3D and fit specific shapes
Explain Catabolic and Anabolic Reactions
Know that enzyme action is reversible

(slide 21)

3
Most reactions take place in a number of
steps which need to be carefully controlled
if the cell is to function properly

Enzymes are the most important
controllers of cellular reactions
4
Catalysts
Catalysts speed up reactions without themselves
being involved in the reaction

Enzymes are catalysts made of protein they
speed up a reaction without being used up
themselves in the reaction

Because enzymes are made in living things they
are called biological (or organic catalysts)
5
We learned in the chapter on food that
proteins are made when amino acids join
together
The function of a protein is decided not
only by the sequence of amino acids but
also by the way the protein folds
Most enzymes are globular proteins
6
Learning Check
What is an Enzyme?
What are catalysts?
To what group of bio-molecules do
enzymes belong?

7
How enzymes work
Enzymes are not flat they have a 3D
structure

8
Each enzyme has its own
specific shape that will
only fit the molecule that
the enzyme is designed
to work on
If the enzyme that breaks
starch into glucose meets
a fat molecule it will not fit
it and will not be able to
work on it

9
Learning Check
Why is the shape of an enzyme important?
Are enzymes flat, 3D or 2D in shape?
10
Enzyme Action
The substance that an enzyme acts on is
its substrate

The substance(s) that the enzyme forms is
called the product(s)



11
A Catabolic enzyme
Amylase converts starch to maltose

Catabolic as it breaks a big molecule into
a smaller one

It is produced by saliva glands in mouth
and by the pancreas

12
An Anabolic Enzyme
DNA Polymerase forms and repairs DNA

Anabolic as it coverts simpler molecules
into more complex molecules

Found in almost all living things

13
Consider This
Amylase is an enzyme found in saliva. It breaks
starch molecules into smaller maltose molecules

What is the substrate?
What is the product?
Will amylase break fats into fatty acids +
glycerol? Why?
Is this an example of a catabolic or an anabolic
reaction? Why?
14
And This
DNA Polymerase is an enzyme that builds
DNA using tiny molecules in our cells

What is the substrate?
What is the product?
Will amylase build keratin out of peptides?
Why?
Is this an example of a catabolic or an
anabolic reaction? Why?
15
Enzymes work because they have the
correct shape to fit the substrate

They have a complex 3 dimensional shape
to fit the substrate

When enzymes and their substrates meet
and come together they form an
Enzyme/Substrate complex
16

17
Learning Check
What is meant by a substrate?
What is the unit formed when an enzyme
combines with its substrate called?
Give an example of an anabolic reaction
Give an example of a catabolic reaction

18
Enzyme Reactions are reversible

Like a key can open or close a lock
enzymes can make reactions go in either
direction
19
In the following example the enzyme can
break molecule X into Y+Z but it can also
combine Y+Z to form X

X Y + Z

20
Learning Check
Can enzyme reactions be reversed?
21
Todays Aidhm
Define catalyst, substrate, product
Know enzymes are proteins and are
determined by aa and folding.
Bio-logical catalyst (organic)
Enzymes are 3D and fit specific shapes
Explain Catabolic and Anabolic Reactions
Know that enzyme action is reversible

(slide 21)

22
Naming Enzymes
Enzymes are named by adding the suffix
ase to the name of their substrate
Eg.
Enzyme that acts on Amylose (starch) is
called amylase
Enzymes that act on proteins are called
proteases

23
Learning Check
Can you think of a name for enzymes that
act on Lipids?

Amazingly enough they are called
Lipases!
24
Inhibitors
Inhibitors attach to enzymes and destroy
their shape
When this happens the enzymes are said
to be denatured
25
Nerve Gases
The nerve gases we hear of terrorists
using are often inhibitors that attach to
enzymes involved in our nerve
transmissions
26
Poisoning people the old fashioned
way!
Cyanide denatures an enzyme involved in
respiration

27
Beneficial Inhibitors
Insecticides affect enzymes in insects
causing their death

Drugs can affect enzymes involved in pain
causing the pain to stop

Antibiotics can affect enzymes in bacteria
causing the bacteria to die
28
Learning Check
What is an inhibitor?
How do inhibitors work?
Can you give an example of a harmful
inhibitor?
Can you give an example of a beneficial
inhibitor?
29
Enzymes at work!
Enzymes work best in certain conditions
Factors that affect enzymes include
Temperature
pH
Substrate concentration
Enzyme concentration
We will be examining these in experiments

30
Temperature
At very low temperatures ice forms, liquids
become solids and enzymes cant work

As temperature increases molecules start
to move and bump into each other causing
the rate of reaction to increase

31
Human enzymes work best at body temperature
(37C)

Plant Enzymes work best at 20-30 C

Above certain temperatures enzymes start to
lose their shape the rate of reaction falls

When the shape is fully lost the enzyme is said
to be denatured this is usually a permanent
condition
32
pH
pH scale goes from 0 -14
0-7 is acidic
7-14 is basic (or alkaline)

33
Enzymes work over a very narrow pH

Most enzymes work at pH 6-8

Outside this they lose shape and get
denatured

The optimum or best ph is usually pH 7

34
An Exception!
Is our stomach acid or basic?
Do you think there are enzymes in our
stomach?
Pepsin is an enzyme in the stomach that
works best at pH 2!
35
Learning Check
What factors affect enzyme action?
What is the best temperature for (a)
human enzymes and (b) plant enzymes
What is meant by pH?
Do enzymes work over a narrow or wide
pH range?
36
Immobilised Enzymes
Bio-processing is the use of enzyme
controlled reactions to produce a product

Bio-processing can be used to produce a
vast range of products such as cheeses,
beer, antibiotics, vaccines, methane gas,
food flavours, vitamins and perfumes
37
Traditionally micro-organisms such as
bacteria and yeast were used but since
the 1900s and especially since the 1950s
enzymes are being used
38
If enzymes are used freely dissolved in a vessel
it can be very wasteful as they are lost at the
end of the process

To prevent this problem enzymes are often
immobilised or fixed

This means they are attached to each other or
an inert substance and can be used repeatedly
39
Learning Check
What is bio-processing?
What type of organisms are uasually used
in bio-processing?
Why is bio-processing advantageous?
40
How to immobilise enzymes
Physical methods
Adsorption where enzymes are physically
attached to inactive supports such as
glass beads or ceramics
Enclosed by a membrane when
enzymes are kept within a membrane
Trapped in a gel, sodium alginate is
commonly used this allows substrates in
and products out
41
Chemical Methods

Bonded to a support enzymes
chemically bonded to a support such as
glass beads or ceramics

Bonded to each other Enzymes are
chemically bonded to each other
42
Learning Check
Describe 2 physical methods of
immobilising enzymes
Describe 2 chemical methods of
immobilising enzymes

43
Advantages of Immobilised
Enzymes

Efficiency of enzyme is not affected

Immobilised enzymes can be easily recovered
from the product so you can get a pure sample
of product easily

Immobilised enzymes can be reused this cuts
costs

Enzymes frequently become more stable when
immobilised
44
Uses of Immobilised Enzymes
Immobilised glucose isomerase converts
glucose to fructose which is used to
sweeten drinks
45
Penicillin acylase changes the structure of
penicillin to make more antibiotics that will
fight a wider range of bacteria
46
Lactase converts lactose to sweeter
sugars glucose and galactose which are
then used by food manufacturers
47
Learning check
What are the advantages of immobilising
enzymes?
Can you name 3 things immobilised
enzymes are used for?

48

END
49