EXPERIMENT

8 INHIBITION
CHEMISTRY OF ENZYMES - When an enzymatic process is slowed or
stopped
ENZYMES
- Protein synthesized in the living cells Inhibition is POSITIVE
- Happens for regulatory purposes
- Specialized to catalyze biological
reactions Inhibition is NEGATIVE
- If inhibition changes the usual
- Most remarkable biomolecules known enzymatic activity
because of their catalytic power, which - Ex: when toxic substance enters the
are far greater than those of man made body
catalysts
2 TYPES OF INHIBITION
- There are at least 50,000 enzymes 1. Competitive
identified at present in the human body 2. Non-competitive

- Each enzyme has a unique 3- COMPETITIVE INHIBITION
dimensional shape and is often globular - A foreign substance, which is
structurally similar to the substrate,
competes for the active site of an
Enzyme Molecule (HALOENZYME) enzyme

- has: NON-COMPETITIVE INHIBITION
APOENZYME: protein portion - The foreign substance binds on the
COFACTOR/COENZYME: non-protein part enzyme’s other slots other than the
active site
- has an active site that binds to the
substrate forming: *These 2 types alter the activity of the
ENZYME-SUBSTRATE COMPLEX enzyme

§ Binding consists of non-covalent § In this experiment, the activity of
interactions such as: selected enzymes, specifically the
1. London forces CATALASE and the AMYLASE will be
2. Hydrogen Bonds observed
3. Dipole forces


§ The activity of an enzyme MUST BE
REGULATED for if not, all the substrates
would be used up by the enzymes that
will eventually lead to undesirable
results

CATALASE
- An enzyme responsible for the
decomposition of hydrogen peroxide
(H2O2)

- can be extracted from POTATO

- SODIUM SULFIDE (Na2S), because of its
sulfide ion, can inhibit the action of
catalase


AMYLASE
- An enzyme that can be easily extracted
from HUMAN SALIVA

- Responsible for the hydrolysis of starch

- the reaction yields DEXTRINS

Amylase present
α-amylase: animals
β-amylase: plants

IODINE TEST
- can also be done to determine the
identity of the product recovered.

















EXPERIMENT 9 The METHODS OF PREVENTION most
ENZYMATIC BROWNING OF FRUITS AND commonly practiced concentrates on the
VEGETABLES enzyme and oxygen because the
elimination of the substrate (phenolic
Enzymatic activity compounds) IS NOT PRACTICAL
- causes the rapid darkening (usually
browning) of fruits and vegetables after The principal approaches are:
they have been peeled, cut and sliced. A. Inactivation of the enzyme
polyphenoloxidases (PPO)
The MECHANISM OF BROWN COLOR 1. Blanching
DEVELOPMENT 2. Use of inhibitors
- involves oxygen from the air or from the 3. Lowering of pH
intercellular spaces within the tissue
B. Minimize contact with oxygen
in contact with the 1. Use of Syrup solution
2. Use of Antioxidants such as
cut surface that contains enzyme Sulfur dioxide
polyphenol oxidases (PPO) and phenolic Ascorbic acid
compounds as suitable substrates

- brushing or other injury to the tissue
allows the contents to make contact
with oxygen and causes browning

Enzymatic browning produces
UNDESIRABLE CHANGES such as:

1. Darkening of the cut surfaces of fruits
and vegetables

2. Deterioration of the flavor, odor and
nutritive value