北大生物化学完整课件chapter6.pptVIP

Chapter 6 Enzyme catalysis ★ Study history, ★ General features, ★ Classification, ★ Chemical nature, ★ Kinetics ★ Mechanism, ★ Regulation This will be lectured by Professor Zengyi Chang on April 21and 28 in the year 2007. The study history of enzymes Enzymes: Biological catalysts that promote and speed up chemical reactions without themselves being altered (consumed) in the process. They determine the patterns of transformations for chemicals, as well as forms of energy in the living organisms. The discovery of enzymes as the biocatalysts (1) Both enzymology and biochemistry were evolved from the 19th century investigation on the nature of animal digestion and fermentation. Biochemical reactions could not be reproduced in the lab initially and was thought (e.g., Louis Pasteur) to occur by the action of a “vital force”. The idea of “catalytic force” or “contact substance” promoting fermentation was introduced in about 1830s. Addition of alcohol to an aqueous extract of malt (geminating barley) and saliva precipitated a flocculent (絮状) material which liquefied starch paste and converted it into sugar, this material was named diastase (1833) (later amylase淀粉酶). The discovery of enzymes as the biocatalysts (2) Pepsin was discovered as the active principle in the acid extract of gastric mucosa causing the dissolution of coagulated egg white (1834). Other “soluble ferments” discovered in the 19th century include trypsin (1857), invertin (later invertase and sucrase, 1864), papain (“vegetable trypsin”, 1879), etc. “Enzyme (something in yeast) ” was first coined for such “unorganized ferments” by Kühne in 1876. Enzymes for alcoholic fermentation were found to be active in cell free extracts of yeast (1897, Eduard Buchner): fermentation is a chemical process, not a “vital process”. The discovery of enzymes as the biocatalysts (3) Relationship of initial velocity (V0) and substrate concentration (S) was examined. A mathematical descr