Biology ReviewEnzymes 101

Enzymes are…

Enzymes

Enzymes are…

Enzymes

Proteins

Specific

Work in minute

amounts

Speed up the rate of chemical reactions

Affected by

temperature

Affected by pH

How Enzymes Work: Lock and Key Hypothesis

How Enzymes Work: Lock and Key Hypothesis

Substrate enters active

site of enzyme

Enzyme-substrate complex is

formed

Substrate bonds are

broken

Products are formed and leave the enzyme

Enzyme active site is now free

Lock and Key Hypothesis

The enzymes you need to know

Enzyme: Salivary amylase

Substrate: Starch

Product: Maltose

Enzyme: Pepsin

Substrate: Proteins

Product: Polypeptide

The enzymes you need to know

Enzyme: Lipase

Substrate: Fats

Product: Fatty acid and glycerol

Factors that affect enzymes

Enzymes

Factors that affect enzymes

EnzymesLow temperatures

Inactivation of enzymes

Denaturation of enzymes

High temperatures

Out of the pH range

Denaturation of enzymes

Temperature

InactiveDenatured

pH Graph

Denatured Denatured

All enzymes are denatured once it is out of the pH range

Optimum pH for pepsin is 2

Optimum pH for salivary amylase is 7

Optimum pH for lipase is 9