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Topic 4: Chapter 5

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Enzymes – Part 2
t e i s t i c
h a r a
C Enzymesc
of
Characteristics of Enzymes?
Enzymes
1)speed up chemical reactions
2)are required in minute amounts
3)are highly specific in their action
4)are affected by temperature
5)are affected by pH
6)Some catalyse reversible reactions
7)Some require co-enzymes
8)Are inhibited by inhibitors
 (1)
(1) Enzymes
Enzymes Speed
Speed up
up chemical
chemical reactions
reactions

Energy

Activation
Activation Energy Energy without
with enzyme enzyme

Substrate

Products:
Time

• By lowering the activation energy needed to

start the reaction.
 (2)
(2) Enzymes
Enzymes are
are required
required in
in minute
minute amounts
amounts

Chemically
Chemicallyunchanged
unchanged

Sucrase
Sucrose Glucose + Fructose

• They remain chemically unchanged after

catalysing the reactions.
• The same enzyme molecules can be reused
over again.
• Therefore, only a small amount of enzyme is
required to catalyse a large number of reactions
 (3)
(3) Enzymes
Enzymes are
are highly
highly specific
specific

Amylase
Starch Maltose

Maltose
Maltose Maltase Glucose
Glucose++Glucose
Glucose

• Each chemical reaction is catalysed by its own

specific, unique enzyme.
• This is due to every enzyme’s specific 3-d
configuration.
• How the shape of an enzyme affects its function can
be explained by the “LOCK & KEY HYPOTHESIS”.
 o cckk &&
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LL e yy
KK e eessiiss
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H y
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• Enzymes are proteins and each has an active site.

• Active sites are depressions on the surface of
enzyme molecules with specific shape and
specific charges.
• Active sites are formed due to the way the proteins
are folded and held together by H-bonds.
 Active
Sites

o cckk &&
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KK e eessiiss
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• Every active site has it’s own specific shape and
charges.
• It only allows substrates with a
COMPLEMENTARY shape and charge to bind
with it to form an Enzyme-Substrate Complex
Enzyme
Substrate
Substrate Enzyme-Substrate
Enzyme-SubstrateComplex
Complex Products
Products++Enzyme
Enzyme
Anabolic Reaction - Synthesis

Catabolic Reaction - Hydrolysis

 Lock
The

and Key
Hypothesis

• The substrate binds to a free enzyme with a

complementary active site to form the enzyme-
substrate complex
• The enzyme-substrate complex brings about the
necessary reactions
• The product separates from the enzyme, leaving
the enzyme molecule unchanged and free to
combine again with more substrate molecules
 (4)
(4) Enzymes
Enzymes are
are affected
affected by
by temperature
temperature

• Enzymes can function • But all enzymes have

over a range of their own optimum
temperatures. temperature.
 Optimum temperature
• The optimum temperature is the temperature at
which the enzyme is most active, catalysing the
largest number of reactions per second.
• Different enzymes have different optimum temp.
• Example:
most enzymes in the human body
functions best at about 37-40oC, near
body temperature.
Enzymes of thermophilic bacteria that
live in hotsprings will have very high
optimum temperatures.
How enzyme activity is affected by temperature
NOTE: Increasing temp up to optimum temp.
Describe the
• At low temperature, enzymes are INACTIVE.
enzyme activity with
respect to the Rate- • As temperature rises, the rate of enzyme activity
Temperature Graph increases (usually 2x as active for every 10oC
rise).
• Enzyme reaching maximum rate of activity at OT
• Raising the temperature increases the
kinetic energy supplied to the substrate
and enzyme molecules.
• This increases the no. of collisions
between enzyme and substrate molecules.
• Increasing the rate of formation of enzyme-
substrate complex.
• Rate of formation of the products increases
up till the optimum temperature
How enzyme activity is affected by temperature
NOTE: Increasing temp beyond optimum temp.
Describe the
enzyme activity with • Beyond the optimum temperature, rate of
respect to the Rate- enzyme activity deceases.
Temperature Graph
• Until it is completely denatured by the extreme
heat

• Increase in temperature increases the

vibrations of the atoms in the enzymes.
• Beyond the OT, the vibrations are so
violent that they break the hydrogen bonds
that hold the 3-D structrure in place.
• The enzyme loses its shape and active site
• The enzyme is DENATURED.
(4)
(4) Enzymes
Enzymes are
are affected
affected by
by pH
pH

• Different enzymes have

different optimum pH.
• Enzymes are affected
by the acidity or
alkalinity of the solutions
• M indicates the optimum
pH when the rate of
reaction is the highest
Different enzymes have different optimum pH

Examples
Examples
• Enzymes that work best at ACIDIC conditions
 Renin and Pepsin: Found in the stomach

• Enzymes that work best at ALKALINE conditions

 Intestinal Enzymes

• Enzymes that work best at NEUTRAL conditions

 Amylase
Different enzymes have different optimum pH
 How enzyme activity is affected by pH

At
AtpH
pHslightly
slightlyabove
aboveor
orbelow
belowthe
theoptimum
optimum

• Enzyme activity reduces when the

conditions are slightly more acidic or
alkaline than the optimum pH

• Slight changes in the pH brings about reversible

changes
• Changes can be restored by bringing enzyme back to
the optimum pH
 How enzyme activity is affected by pH

At
Atextreme
extremepH
pHconditions
conditions

• Enzymes are DENATURED

• Extreme changes in the pH causes:

 A change in the charges at the active sites which
repels the substrate molecules, preventing them from
binding.
 The irreversible alteration to the bonds that holds the
shape of the enzyme. Enzyme thus loses its original
3-D structure. The active site loses its shape.
(5)
(5) Some
Some enzymes
enzymes catalyze
catalyze reversible
reversible reactions
reactions

Reactants Products

AA + BB CC + DD
Products Reactants
• Some enzymes catalyse both reactions until equilibrium
is reached.
• Reactions will proceed in the direction where the products
are constantly being removed
• E.g formation of glucose during photosynthesis
 (6)
(6) Some
Some enzymes
enzymes require
require co-enzymes
co-enzymes

• Some enzymes require co-enzymes to be bound

to them before they can catalyse reactions
Co-enzymes
• Small, non-protein, organic “helper” molecules
 (7)
(7) Enzymes
Enzymes are
are inhibited
inhibited by
by inhibitors
inhibitors

Type
Type11(Competitive)
(Competitive)
Substrate
Substrateisisprevented
prevented Type
Type22(Non-competitive)
(Non-competitive)
from
frombinding
bindingto toactive
activesite
site Binding
Bindingofofinhibitor
inhibitordoes
doesnot
not
by
byinhibitor
inhibitor prevent
preventthe
thebinding
bindingof
ofsubstrate
substrate
but
butslows
slowsdown
downreaction
reactionspeed
speed