Enzymes - key points

Enzymes - key points

1. Speeding up digestion

   • Bile produced by the live neutralises acid and emulsifies fats.
   • The enzymes made in the pancreas and the small intestine work best in alkaline conditions
   • The enzymes of the stomach work best in acid conditions

2. High-tech enzymes

   • Enzymes can be produced industrially, both to diagnose and to treat disease.
   • Enzymes in detergents break down biological stains such as sweat. They work at low temperatures so use less electricity, which is cheaper and environmentally friendly.
     • They originally caused problems with allergies, but this has been solved now. The low temperature washes are less good at killing pathogens; but higher temperatures can denature the enzymes.

3. Factors affecting enzyme action

   • Enzyme activity is affected by temperature and pH
   • High temperature and the wrong pH can affect the shape of the active site of an enzyme and stop it working

4. Making use of enzymes

   • Biological detergents may contain proteases and lipases.
   • Some micro-organisms produce enzymes that pass out of the cell and can be used in different ways.
   • Proteases, carbohydrates and isomerase are all used in the food industry.

5. Enzyme in digestion

   • Digestive enzymes are produced by specialised cells in glands and in the lining of the gut. They work outside of the body cells in the gut itself.
   • Different enzymes catalyse the breakdown of carbohydrates, protein and fats into smaller, soluble molecules during digestion

6. Proteins, catalysts and enzymes

   • Protein molecules are made up of long chains of amino acids.
   • Enzymes are proteins. The amino acid chains are folded to form the active site.
   • Proteins act as structural components of tissues, as hormones, as antibodies and as catalysts.
   • Catalysts increase the rate of chemical reactions without changing themselves. Enzymes are biological catalysts.