Chapter 9: Enzymes Flashcards
Shape of enzymes
Enzymes are 3D folded globular-shaped
What is an enzyme
An enzyme is a biological catalyst which is not used up in reactions are specific, e.g, amylase
Enzymes are used in
Digestion
Respiration
Denaturation
When an enzyme loses its shape and therefore its ability to function
Catalyst
Chemicals that change the rate of a reaction without being used up in the reaction itself
Specific
An enzyme’s ability to react with only one substrate, e.g, amylase acts on starch
Active site
The area of an enzyme where the substrate enters and is changed into a product
Substrate
The substance on which an enzyme acts on to break down into a product
Enzymes are influenced by
Temperature, eg, catalase at 25°
and
pH, eg, pepsin at pH 2 and catalase at pH 7
Optimum temperature for plant enzymes
25 - 30°
Not above 30°
Optimum temperature for animal enzymes
30 - 35°
Not above 37°
Bio-processing
The use of enzymes or any living cells or their components to useful products, e.g, yeast is used to make alcohol
Metabolism
The sum of all chemical reactions that occurs in an organism
Catabolism
A chemical reaction where larger molecules are broken down into smaller molecules
Digestion
Anabolism
A chemical reaction where smaller molecules are joined together to make larger molecules
Photosynthesis
Bio reactor
Vessel used for bio-processing
Immobilized enzyme
Enzymes that are attached to or trapped in an inert insoluble material
Gel
Physically immobilized
that Adsorption - attaching an enzyme to an inert insoluble material
Entrapment - trapping an enzyme in a gel or membrane
Chemically immobilized
Attaching enzymes to each other and attracting charges parts of enzymes to charged parts of insoluble support to form covalent bonds
Advantages of immobilized enzymes
Recovered easily
Easier to get a pure product
Efficiency is not affected
Batch cultures
A cease with stirring and heating/ cooling system
which carry out product formation in individual cycles
Alcohol to
Continuous cultures
A vessel used with stirring and heating/cooling systems and many sensors which maintain the correct conditions throughout the process
Lactose-free milk
Advantages of batch culture
Product can be withdrawn before too many waste products build up
Advantages of continuous culture
Sensors maintain correct conditions
pH, temperature, oxygen
Disadvantages of batch culture
A lot of effort is required
Emptied, cleaned and sterilized more frequently
Disadvantages of continuous culture
One contaminated product contaminats the rest
Enzyme activity
Lipase in small intestine to break down lipids
Amylase in mouth to break down starch to maltose
Test for alcohol
Clinistix turns from green to purple
