Enzymes
Metabolism = the sum of all the chemical reactions that take place within an organsim.
Enzymes = proteins that speed up a reaction without being used up in the reaction. They work because they have the correct shape to fit the substrate (complex shape). Reactions are reversible. Enzymes & substrates form enzyme/substrate complex.
Substrate= is what the enzyme works on.
Product = what’s formed when enzyme and substrate interact.
Catalysts = speed up reactions without being involved in the reaction.
Solar energy = energy from sun
Cellular energy = energy stored
in bonds of biomolecules.
Factors that affect enzyme activity
Role of enzymes
1)Catabolic Enzymes
-Breaking down into simpler substances
eg. Starch > Maltose
2)Anabolic Enzymes
-Building up into more complex molecules.
eg. Chromosomes > Chromatin
1)Temperature
-At low temperatures ice forms, liquids
become solids and enzymes cannot work.
-Changes shape eg our enzymes work best
at 37(Optimum temperature) 20-30 in plants.
-Above 50 enzymes are denatured.
2)Ph
-Most enzymes in our body work best at PH 6-8.
-Oustide they lose shape and get denatured (has
lost it’s shape and can no longer function),
-Optimum PH = usually 7
-Pepsin = Ph 2.
Immobilised enzymes
Are attached to each other or an inert material.
Bio-processing is the use of enzyme controlled
reactions to produce a product.
Active site = On enzymes this is the gap which
fits the substrate.
A bioreactor = vessel used to grow living things.
Methods of immobilizing enzymes.
1)Physical
-Adsorption = where enzymes are physically attached to inactive supports eg glass beads/ceramics.
-Enclosed by a membrane
-Trapped in a gel = sodium alginate is commonly used and allows substrates in and products out.
2)Chemical methods
-Bonded to a support = eg glass beads/ceramics.
-Bonded to each other
Uses
1)Produce fructose from glucose.
2)Convert penicillin to different forms.
3)Produce sweet-tasting sugars for a lactose.
Benefits
-Efficiency of enzyme not affected.
-Can be reused- cuts costs.
-Frequently become more stable.
-Controls rate of reaction.
-Easy to separate from the product.