Enzymology

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Metabolism

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Definition: Whole range of biochemical processes within the cell.Components: Catabolism (breaking down molecules for energy) and Anabolism (using energy to build new molecules).

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Reactions

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Free Energy: Uphill portion represents activation energy (EA), downhill portion represents loss of free energy.∆G: Difference in free energy of products and reactants.Overcoming EA: Enzymes lower the EA barrier, enabling reactions at lower temperatures.

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Enzyme

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Definition: Biological catalyst that speeds up chemical reactions without being altered.Function: Transform macromolecules to energy and new materials.Occurrence: Found in all living organisms.Structure: Active sites with pockets or clefts, complementary shape to substrate.

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Factors Affecting Enzyme Activity

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Temperature: Rate increases with temperature, but denaturation occurs at elevated temperatures.pH: Each enzyme has an optimal pH; changes can lead to denaturation.Substrate Concentration: Rate increases with substrate concentration until saturation.

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Enzyme-Substrate Complex

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Formation: Enzyme combines with specific substrate in a lock-and-key concept.Active Site: Characteristics include pockets or clefts, shape complementary to substrate.

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Enzyme Reaction Steps:

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Formation of enzyme-substrate complex (E-S).E-S* is the transition state.E-P is the enzyme-product complex.Active site characteristics determine enzyme specificity.

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Enzyme Models

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Lock-and-Key: Assumes enzyme is the lock and substrate is the key.Induced Fit: Considers protein conformational changes to accommodate substrate.

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Enzyme Nomenclature:

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Classification: Enzymes categorized into six groups based on the reaction catalyzed.

EC 1. Oxidoreductases – catalyze the transfer of hydrogen or oxygen atoms or electrons from one substrate to another, also called oxidases, dehydrogenases, or reductases. - EC 2. Transferases – catalyze group transfer reactions, excluding oxidoreductases (which transfer hydrogen or oxygen and are EC 1). - EC 3. Hydrolases – catalyze hydrolytic reactions. Includes lipases, esterases, nitrilases, peptidases/proteases. - EC 4. Lyases – catalyze non-hydrolytic (covered in EC 3) removal of functional groups from substrates, often creating a double bond in the product; or the reverse reaction - EC 5. Isomerases – catalyzes isomerization reactions, including racemizations and cistran isomerizations. - EC 6. Ligases – catalyzes the synthesis of various (mostly C-X) bonds, coupled with the breakdown of energy-containing substrates

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Enzyme in Food Industry

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Use in Dairy: Rennet from ruminant stomachs used in cheese making.Use in Baking: α-amylase improves bread quality by breaking down starch.Use in Juice Clarifying: Pectinases break down pectin in fruit juices for clarity.Use in Tenderizing Meat: Enzymes like papain and bromelain used for meat tenderizing.

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Enzyme Production/Isolation

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Industrial Enzyme Production: Immobilization of enzymes improves efficiency, reproducibility, and reusability.

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Immobilization of Enzyme

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Definition: Imprisonment of cells or enzymes in a distinct support/matrix.Advantages: Increased functional efficiency, enhanced reproducibility, and easier purification.