BIOLOGICAL MOLECULE: ENZYMES or substances on which an enzyme acts.

- most enzymes are larger than the substrates they act on

Reduction-oxidation reaction
- is the reaction in which one substance transfers one or more 2. Active Site
electrons to another substance. - an enzyme’s part where processes that convert
substrates to products occur.
ENZYMES - it binds with the substrate.
❑ The nutrients that we can get from our diet are absorbed by
the cell to perform several functions.

❑ Enzymes play a vital role in the breakdown of larger

molecules. 3. Enzyme-substrate complex or ES
Complex
❑ are protein catalysts or inhibitors of chemical reactions. - the complex which is formed when
substrate and enzyme joined together.
❑ speed up or inhibit chemical reactions without necessarily
being involved.
ENZYME ACTIVITY

CHEMICAL NATURE OF ENZYMES

1. Su
bst
rat
es
- mo
lec
ule
s Enzyme Specificity
❑ is the ability of an enzyme to bind only one or few substrates and
thus catalyze only a single reaction.
❑ however, an enzyme without its cofactor is know as apoenzyme
while the complete catalytic active enzyme is known as
holoenzyme.
 ❑ Other enzymes can be named for the reactions they catalyze.
Example: removal of hydrogen, the enzyme would be
dehydrogenase

Name of the enzyme Enzyme Activity

Amylase Hydrolyzes starch and glycogen

(amylopectin)

Emulsin Hydrolyzes glycosides

Enzyme Inhibitors
Lactase, Maltase, Sucrase Hydrolyzes lactose, maltose, and
❑ are molecules that bind to enzymes and decrease their activity. sucrose
❑ the substrate is stopped from entering the enzyme’s active site
Lipase Hydrolyzes lipids (fats)
or hinder the enzyme to catalyze the reaction due to the binding
of inhibitor.

Phosphatase Hydrolyzes phosphates

Urease Removes urea to carbon and ammonia

Dehydrogenase Activates hydrogen on the substrate

Name of an Enzyme
❑ name of the enzyme is simply the name of the substrate with the
ending –ase is added. Invertase Converts sucrose to glucose and
fructose
Example: If the substrate is Lactose then the enzyme is
Lactase.
FACTORS THAT AFFECT ENZYME ACTIVITY

1. Temperature
- the action of an enzyme
may be hastened by higher
temperatures
(denaturation).

2. Time
- an enzyme may catalyzed a reaction very rapidly for a short
period of time. However, the enzyme must be destroyed by the high
temperature over a long period of time.

3. pH Level
- an enzyme works
best in their optimum and
definite pH (pepsin is most
active at pH 1.9 anad trypsin
works best at a pH 8.1)