Enzymes, Nature’s Catalyst Lecture #2 Proteins amino acids nucleotides All enzymes are proteins, but not all proteins are enzymes.

Enzymes, Nature’s Catalyst

Lecture #2

Proteins amino acids nucleotides

All enzymes are proteins, but not all proteins are enzymes

Where are enzymes used?

Foods: baked goods, brewing, coffee, ice cream, milk, cheese, meats

Non-Food: Detergent, leather, photography, environment, paper, rubber

Disease/Disorders: myocardial infarction, liver disease, muscle diseases

ENZYMES

Enzymes enables molecules, called substrates, to undergo a chemical change to form new substances, called products.

Substrates, a molecule on which an enzyme acts on

Active site, region on which the substrate binds

substrate

products

enzyme

Reaction (rxn)

Active site

Pg. 166

Lock & Key Analogy

enzymesubstrate

Key fits lock-turns it—thus opening the door for rxn to proceed

Lockkey

Example of Enzyme reaction Enzyme –sucrase end with -ase Substrate - sucrose Products – glucose &

fructose

Glucose + Fructose Sucrose

sucrose

Glucose & Fructose

sucrase

reaction

Active site

Enzymes, Nature’s Catalyst

Catalyst promotes a reaction between other chemicals by reducing the energy required to activate a reaction

Eg. Enzymes, Temperature, pH, salt concentrations

Enzyme Activation Vs. Inhibition

Competitive Inhibitors: Competes with normal substrate, for active site

Normal substrate

Slow down or stops reaction

Temperature Effects

Most animal enzymes rapidly become denatured at temps above 40degC

pH Effects

Enzymes are affected by changes in pH

Optimum pH is the most favorable pH where an enzyme is most active

So…

All proteins are enzymes, but not all enzymes are proteins

NO!!!

All enzymes are proteins, but not all proteins are enzymes