Enzymes 8.

2
• Understand the function of enzymes
• Give some examples of the uses of enzymes
Tedox Gold 23-72
What is the enzyme?

• Enzymes are proteins that help speed up chemical reactions in our

bodies. Enzymes are essential for digestion, liver function and much
more. Too much or too little of a certain enzyme can cause health
problems. Enzymes in our blood can also help healthcare providers
check for injuries and diseases.
• Enzymes are groups of organic substances of a normally protein
nature, with intra or extracellular activity that have catalytic
functions, catalyzing chemical reactions that, without their presence,
would hardly happen.
Catalysts
• A catalyst is a substance that can be added to a reaction to increase
the reaction rate without getting consumed in the process. Catalysts
typically speed up a reaction by reducing the activation energy or
changing the reaction mechanism. Enzymes are proteins that act as
catalysts in biochemical reactions.
• Catalysis, in chemistry, is the increase in the rate of a reaction, due to
the addition of a substance; therefore, catalysis can simply be defined
as the action of the catalyst.
Different enzymes for different jobs
• Amylases are enzymes that catalyze the hydrolysis of amylopectin,
amylose, and glycogen into maltose and dextrins. In saliva, there is a
form of alpha-amylase called ptyalin, and in the pancreas, pancreatic
amylase.
• Carbohydrase is the name of a set of enzymes that catalyze 5 types of
reactions, transforming carbohydrates into simple sugars, from the
large family of glycosidases. Carbohydrases are produced in the
pancreas, salivary glands and small intestine by breaking down
polysaccharides.
Different enzymes for different jobs
• Starch is a carbohydrate consisting mainly of glucose with glycosidic bonds. This
polysaccharide is produced by green plants serving as an energy reservoir. It is the
most common carbohydrate in human food and is found in large amounts of
foods such as potatoes, rice and wheat.
• Molecular formula: (C6H10O5)n
• Density: 550 to 700 kg/m3; 1.5 g/cm3
• LD50: 6600 mg/kg (mouse, intraperitoneal)
• CAS Number: 9005-25-8
• RTECS Number: GM5090000
• Related Glucose Polymers: Glycogen; Cellulose
• Classification: Carbohydrate, Polysaccharide
Different enzymes for different jobs
• Proteases are enzymes that break peptide bonds between amino
acids in proteins. The process is called proteolytic cleavage, a
common mechanism of activation or inactivation of enzymes involved
primarily in digestion and blood clotting.
• Lipases are enzymes that act on lipids, catalyzing some chemical
reaction that these molecules may undergo.
• Lipase is an enzyme that is part of the digestive process.
• Lipase is an enzyme that breaks down triglycerides into free fatty
acids and glycerol.
Different enzymes for different jobs
• Triglycerides are a type of fat (lipid) found in your blood. When you eat, your
body converts any calories it doesn't need to use right away into triglycerides.
• Triacylglycerol, also known as triglyceride, is the generic name of any tri-ester
derived from the combination of glycerol with acids, especially fatty acids, in
which the three hydroxyl groups undergo carboxylic condensation with the
acids, which do not necessarily have to be the same.

A molecule is an electrically neutral group that has at least two atoms,

all linked together by a covalent bond.
Different enzymes for different jobs
• In chemistry, particularly in biochemistry, a fatty acid is a carboxylic
acid with an aliphatic chain, which is either saturated or unsaturated.
• Fatty acids are the building blocks of the fat in our bodies and in the
food we eat. During digestion, the body breaks down fats into fatty
acids, which can then be absorbed into the blood. Fatty acid
molecules are usually joined together in groups of three, forming a
molecule called a triglyceride.
Different enzymes for different jobs
• Fructose
• Chemical compost
• Fructose or levulose, also known as fruit sugar, is a monosaccharide, with the carbons arranged in
a ring, often found in fruit. The name "fructose" was invented in 1857 by the English chemist
William Miller. Pure, dehydrated fructose is very sweet, colorless, odorless, solid and crystalline.
• Formula: C6H12O6
• Molar mass: 180.16 g/mol
• Rating: FODMAP
• Chemical formula: C6H12O6
• Solubility: soluble in acetone; sparingly soluble in ethanol; practically insoluble in diethyl ether,
benzene and chloroform
• Density: 1.59 g·cm-3
• IUPAC Name: (2R,3S,4R,5R)-2,5-Bis(hydroxymethyl)oxolane-2,3,4-triol
Helping our enzymes
• Fruits, vegetables, and other foods have natural digestive enzymes.
Eating them can improve your digestion. Honey, especially the raw
kind, has amylase and protease. Mangoes and bananas have amylase,
which also helps the fruit to ripen.
How can I boost my enzymes?
• Foods that contain natural digestive enzymes include pineapples,
papayas, mangoes, honey, bananas, avocados, kefir, sauerkraut,
kimchi, miso, kiwifruit and ginger. Adding any of these foods to your
diet may help promote digestion and better gut health.
 Enzymes are biological catalysts.
 Enzymes in your gut make large molecules break down.
 Each type food needs different enzymes to break it down.
 Starch is digested in your mouth and small intestine.
 Proteins are digested in your stomach and small intestine.
 Fats are only digested in your small intestine.
 Enzymes are used to make cheese, produce sugar, and improve foods.
 Enzymes donʻt change during reactions. They can be used over and
over again.