Enzymes and substrates - wardwcom酶和底物- wardwcom.ppt

* * 2. AT HIGH SUBSTRATE CONCENTRATIONS, ALL THE ACTIVE SITES OF THE ENZYME ARE FULLY OCCUPIED, SO RAISING THE SUBSTRATE CONCENTRATION HAS NO EFFECT. (GRAPH) * * Factors Affecting Enzyme Activity Inhibitors and Activators Inhibitors - Decrease enzyme activity. Competitive - Compete with substrate for same binding site. Noncompetitive - Bind to enzyme in other location, altering shape. Allosteric Site Activators - Bind to allosteric sites and keep enzymes in active configurations. Increase enzyme activity. * * * * Biochemical Pathways Biochemical Pathways – are regulated by enzymes. These pathways involve feedback inhibition in which the product or result of a reaction stops or limits the process. * * Biochemical Pathways Copyright ? McGraw-Hill Companies Permission required for reproduction or display * * EFFECT OF TEMPERATURE 1. ENZYME ACTIVITY INCREASES AS TEMPERATURE INCREASES, OFTEN DOUBLING WITH EVERY 10 DEGREE CELSIUS RISE. 2. THIS IS DUE TO MORE FREQUENT COLLISIONS BETWEEN ACTIVE SITES AND SUBSTRATES. * * 3. AT HIGH TEMPERATURES ENZYMES ARE DENATURED AND STOP WORKING. THIS IS BECAUSE HEAT CAUSES VIBRATIONS INSIDE THE ENZYMES WHICH BREAK BONDS NEEDED TO MAINTAIN THE STRUCTURE OF THE ENZYME. * * EFFECT OF pH 1. EACH ENZYME HAS AN OPTIMUM pH AT WHICH ITS ACTIVITY IS FASTEST. 2. AS pH INCREASES OR DECREASES FROM THE OPTIMUM, ENZYME ACTIVITY IS REDUCED. BOTH ACIDS AND BASES CAN DENATURE ENZYMES. * * EXAMPLES OF ENZYMES * * PECTINASE 1. PECTINASE BREAKS DOWN PECTIN BY HYDROLYTIC REACTIONS. 2. PECTIN IS A COMPLEX POLY- SACCHARIDE FOUND IN THE CELL WALL OF PLANTS. * * 3. PECTINASE MAKES JUICE OBTAINED FROM FRUITS MORE FLUID AND EASY TO SEPARATE FROM THE PULP. IT ALLOWS A HIGHER VOLUME OF JUICE AND A CLEARER JUICE. * * 4. THE SOURCE OF PECTINASE IS A TYPE OF FUNGUS. THE FUNGUS USES THE PECTINASE TO SOFTEN THE CELL WALLS OF FRUIT SO IT CAN GROW THROUGH IT. * * PROTEASE 1. PROTEASE PROTEINS BREAK DOWN PROTEINS INTO SOLUBLE PEPTIDES AND AMINO ACIDS.