1. Enzyme Notes

2. Enzymes are special proteins that act as catalysts in biological chemical reactions by reducing activation energy.
They are recycled over and over again.

3. Enzyme Activity
Three factors:
Environmental Conditions
pH, temperature
Cofactors and Coenzymes
Enzyme Inhibitors

4. Active Site- area where substrate(reactants) bind to on an enzyme
Types of Enzyme Models
Lock & Key
Induced Fit

5. shape of protein allows enzyme & substrate to fit
Lock & Key Model
shape of protein allows enzyme & substrate to fit
specific enzyme for each specific reaction

6. Induced Fit Model A change in the shape of an enzyme’s active site
Induced by the substrate

7. Digestive enzymes are enzymes that break down food into usable material.
Amylase- breaks down carbohydrates
Protease- breaks down proteins
Lipase- breaks downs lipids

8. • lactase – breaks down lactose (milk sugars)
Amylase
• lactase – breaks down lactose (milk sugars)
• diastase – digests vegetable starch
• sucrase – digests complex sugars and starches
• maltase – digests disaccharides to monosaccharides (malt sugars)
• invertase – breaks down sucrose (table sugars)
• glucoamylase – breaks down starch to glucose
• alpha-glactosidase – facilitates digestion of beans, legumes, seeds, roots, soy products, and underground stems

9. Protease
• pepsin – breaks down proteins into peptides in stomach
• peptidase – breaks down small peptide proteins to amino acids
• trypsin – derived from animal pancreas, breaks down proteins in intestines
• alpha – chymotrypsin, an animal-derived enzyme
• bromelain – derived from pineapple, breaks down a broad spectrum of proteins, has anti-inflammatory properties, effective over very wide pH range