Classes of Enzymes According to chemical reaction

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Presentation transcript:

Classes of Enzymes According to chemical reaction Oxidoreductases: oxidation/reduction reactions Transferases: group transfer reactions Hydrolases: hydrolytic reactions Lyases: addition of groups to double bonds or vice-versa Isomerases: group rearrangements Ligases: combination of two molecules with involvement of adenosine 5’-triphosphate (ATP) Grouped by substrate affected Proteases: proteins Lipases: lipids (fats) Carbohydrases: carbohydrates (sugars, starches)

Changes produced by enzymes Desirable changes Formation of cheese curd by rennin Contact lens cleaning by microbial protease Protein digestion by pepsin, trypsin Development of flavour in cheese by lipase, esterase Prevention of staling in bread by amylase Production of beer by amylase, glucoamylase, protease (in yeast) Production of low- and no-lactose dairy products (for people with lactose intolerance) by lactase

Undesirable changes Rotting of foods by protease Development of rancidity in fats by microbial lipase Over-ripening of fruits by polygalacturonase Softening of unblanched vegetables by peroxidase Development of off-flavours in unblanched vegetables by catalase, lipoxygenase Browning of certain fruit and vegetable slices by polyphenolase

Enzyme action Substrate + Enzyme Substrate-Enzyme Complex Product + Enzyme

Two models of enzyme action

Effect of temperature on enzyme activity Heat inactivation Optimum Temperature

Effect of pH on enzyme activity Optimal pH

Effect of substrate concentration on enzyme activity Maximum Enzyme Activity