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What conditions are most favourable for enzyme function - Coggle Diagram
What
conditions
are
most favourable
for
enzyme function
Conditions
Depends on the type of
reaction
Oxidation–reduction (redox)
Transition
Hydrolysis
Dissociation
Isomerization
Synthesis
Oxidoreductases
Transferases
Hydrolases
Lyases
Fermentation
Acidic
Lactic acid
Baking
Alcohol
Link to food industry
Concentration of
Substrates
Iincrease substrate concentration decreases competitive inhibition
Enzymes
Solutes
Solvents
Gases
Oxygen
Nitrogen
Carbon dioxide
Inhibitors
Competitive
Non-Competitive
Coenzymes
Hydrogen ion
Hydroxide ions
Environmental conditions
Moisture levels
pH
Acidic
Neutral
Basic
Interactions between amino acids
Will the change of active site be permanent?
Depends on the location and type of the enzyme
Temperature
Amount of kinetic energy
Frequency of collision between substrates and enzymes
Till what temperature will the enzyme denature?
In what low degree will the reaction cease?
What is the enzyme's optimal temperature?
Salinity of
Solvent
The environment
Presence of
Activators
How much are there?
How will they effect enzyme activity?
Inhibitors
Amount of energy provided
Amount of
pressure
Osmotic pressure
Atmospheric pressure
Differential pressure
Surface area of enzymes and substrate
Presence of mechanical barriers
Optimal range/ point for enzyme activity to be most efficient/ most effective
Induced fit theory
What will happen when it's out of the optimal range? Or not at the point?
Deconstruction?
Enzyme stop working?
Will it function again when...
Temperature increases
What if it increased to too high temperature?
pH Decreased or Increased?
Concentration of
__
increased or decreased?
Most favourable
Cost efficiency
Product quality
Reaction
Time effective
Product yield
Time efficiency
Reaction rate
Reaction speed
Safety
Rate of production
Gases
Enzymes
Products
The change in the amount of a reactant or product per unit time
How much reactant is consumed?
How much product is produced
Observation: the disappearance of a reactant
Observation: the appearance of a product over time
Formula = Δ[C]/Δt
Δ[C]: the change in product concentration
Time period Δt
Quantity of
Amount of activation energy it lowers
Product produced
Enzymes produced
Functioning reactions occured
Reactants
Impact on the environment
Impact on human health
Impact to animals/ marine life
High ionisation potential
Examples
Area of stains/ dirt removed or remained
Amount of bacteria produced/ removed
Area of bacteria cone
Enzyme
Type of enzymes
Hydrolase
Eg: Lipase, protease
Isomerase
Eg: Phosphohexoisomerase
Lyase
Eg: Decarboxylases, aldolases
Oxidoreductase
Eg: Dehydrogenases, oxidases
Synthetases
Eg: DNA ligase, DNA polymerase
Transferase
Eg: Kinases, transaminase
Oxygenase
Dioxygenase
Thromoxanes
Where are they found
Lipds
Starch
Laundry products
Oatmeal
Body
Digestive system
Lipases
Amylase
Maltase
Trypsin
Pancreas
Stomach
Small intestine
Salavary glands
Enzyme supplements
Dietary enzymes
Enzyme supplementation
Where/ how are they produced
Naturally produced in the body
Produced in living cells of
Plants
Animals
Microorganisms
Artificial enzyme
Made from molecules that do not occur anywhere in nature
Nanomaterial-based artificial enzymes (nanozymes)
Used for: biosensing, immunoassays, cancer diagnostics and therapy, neuroprotection, stem cell growth, and pollutant
removal.
a synthetic organic molecule or ion that recreates one or more functions of an enzyme
What are they made of
Made from amino acids
In different order/ sequence
Can be strung together between 100-1000 amino acids
20 amino acids
What are their structures
Proteins comprised of amino acids
Primary structure
Linked together in one or more polypeptide chains
Secondary structure
Folds or coils due to hydrogen bonding
helical (α helices)
Pleated sheets (β pleated sheets)
Tertiary structure
Coils or sheets fold into a 3D shape
Quaternary structure
Multiple polypeptide chains combine
Enzyme function
What are they used for?
Paper processing
Xylanases
Laccases
Lipases
Cellulases
Breaks cellulose into glucose monomers
Glucose are then fermented by bacterias to produce ethanol.
Ethanol then be used as fuel
Or other environmental friendly applications
Food manufacture
Pinapple
Mango
Banana
Kiwi
Miso
Papaya
Avocado
Kimchi
Sauerkraut
Fermentation
Alcohol
Lactic acid
Medical devices
Enzymes for medical cleaning
Enzymatic medical detergents
Enzymatic cleaners help prepare instruments for sterilization, remove bodily fluids and tissue.
Ethanol manufacture
β-glucosidase
produce free glucose for fermentation and conversion into ethanol
Household items
Powder and liquid detergents
Stain removers
Laundry pre-spotters
Automatic dishwashing detergents
Industrialc leaning products
Medical cleaning products
Laundry products
Proteases
Break down proteins in blood and egg stains
Amylases
Break down starch
Lipases
Break down fats, oil
Cellulases
Break down cellulose in vegetable puree
Mannanases
Break down mannans, eg: in bean gum stains
What laundry type
Cloth
Mixed
Washing machine
Temperature
Cotton
Catalytic function
Depends on
3D shape/ structure
Active sites that are distinct to the substrate
Catalyse hydrolysis
Catalyse the rearrangement of atoms within a molecule
Catalyse the process of splitting chemicals into smaller parts without using water
Catalyse the transfer of electron/ H atoms from one molecule to another
Catalyse the joining of two molecules by forming new bonds
Catalyse the movement of a functional group from one molecule to another
Oxidation
Reduction
Isomerization
Group removal
Hydrolysis