Topic 2.5: Enzymes Flashcards
What is an enzyme
a globular protein which acts as a biological catalyst by speeding up the rate of a chemical reaction
What is an active site
the region on the surface of the enzyme which binds to the substrate molecule
What is a specific substrate
the capability of binding to a particular enzyme’s active site, in terms of shape and chemical properties
What is enzyme catalysis
when a substrate binds to the enzyme’s active site, an enzyme-substrate complex is formed
the enzyme catalyses the conversion of the substrate into the product, creating an enzyme-product complex
How does temperature and pH modify the structure of an enzyme
they disrupt the chemicals bonds which are necessary to maintain the tertiary structure of the enzyme
What happens if there is a change in enzyme structure
it will denature the active site and negatively affect the enzymes ability to bind to the substrate
What affects an enzyme
Temperature
pH
Substrate concentration
What are immobilized enzymes
enzyme that have been fixed to a static surface in order to improve the efficiency of the catalyzed reaction
What are some examples of industrial practices with immobilized enzymes
Biofuels: used to break down carbs to produce ethanol-based fuels
Medicine: enzymes used to identify a range of conditions including certain diseases and pregnancy
Biotechnology: enzymes are involved in a number of processes, including gene splicing
Food production: enzymes are used in the production and refinement of beers and dairy products
Textiles: enzymes are utilized in the processing of fibres
Paper: enzymes assist in the pulping of wood for paper production
What is lactose
a disaccharide of glucose and galactose which can be broken down by the enzyme lactase
How is lactose produced
by treating the milk with the enzyme lactase
the lactase is purified from yeast or bacteria and bound to an inert substance
milk is then passed over this immobilized enzyme, making it lactose-free
What are the advantages of lactose-free dairy products
as a source of dairy for lactose-intolerant
as a means of increasing sweetness in the absence of artificial sweeteners
as a way of reducing the crystallization of ice-creams
as a means of reducing production time for cheeses and yogurts
