Enzymes

What are enzymes?

Enzymes are large protein molecules and biological catalysts (cells that speed up
reactions). The long chains of amino acids are folded to produce the enzyme with a
specific shape which allows other molecules with the same shape to fit into the active site
(lock) of the enzyme protein. They are vital for digestion as they break up carbohydrates,
proteins and fats into small, soluble substances that can be diffused into the bloodstream.
How do enzymes work?
The reactant (substrate/key) that is to be cataclysed fits in
the active site (lock) of the enzyme and then the substrate
will split into products, which will leave the active site
(lock). Enzymes in cells accelerate the process of
photosynthesis/protein synthesis, joining of amino acids
and aerobic respiration.

How does temperature affect enzyme action?

Temperatures can affect the action of enzymes
greatly because if the temperature gets warmer, the
faster the reaction will be. However, if the
temperature is too extreme, the enzyme will
denature, which means that the active site will no
longer work. Enzyme activity is optimum at the
temperature of 40 degrees celsius, any more than
that, the enzyme will denature. The temperature will
change the shape of the enzyme, which will cause
the active site to not work.
How does the pH
affect enzyme action?
Similar to the temperature, extreme pH can affect enzyme
action by changing the shape of the enzyme, or in other
words, denaturing it. However, different enzymes work
best at different pH. The optimum pH for an enzyme
depends on where it normally works. Intestinal enzymes
work best with a pH of about 7.5, whereas enzymes in the
stomach work best with a pH of about 2. As the stomach

produces hydrochloric acid to digest the food and get rid of harmful microbes, the enzymes
in the stomach work best at a low pH. The enzymes in the small intestine works best work
best at a high pH. However, since the food has been in the stomach it will be acidic, and
the body counters this by producing bile in the liver and stores it in the gall bladder. The
bile will neutralise the food acidity and then the enzymes in the small intestine can react
with the food.
Where are enzymes used in the home and industry?
Different enzymes have different purposes in homes
and industries. Lipase (a pancreatic enzyme that
accelerate the breakdown of fats to fatty acids, glycerol
and alcohols) are used together with proteases (an
enzyme that breaks down protein and peptides) are
used in biological detergents to break down/digest the
substances in stains into smaller, soluble substances
whereas other enzymes are used to make food and
drinks. Proteases are also used to pre-digest proteins
when manufacturing baby foods. Carbohydrase is used
to convert starch syrup (relatively cheap) into sugar
syrup (more valuable) as an ingredient in sports drinks.
Isomerase is used to convert glucose syrup into fructose
syrup (sweeter than glucose which means that it can be
used in smaller amounts in slimming food).
Types of Enzymes with their Reactants and Products
Enzyme

Reaction

Location Produced

Function

Amylase

Starch ---> Sugars

Salivary Glands,
Pancreas, Small
Intestine

N/A

Protease

Proteins --->
Amino Acids

Stomach, Pancreas,
Small Intestine

To break down protein

Lipase

Lipids ---> Fatty

Acids + Glycerol

Pancreas, Small
Intestine

To break down fat

Carbohydrase

N/A

N/A

To break down
carbohydrates