FOOD TECHNOLOGY

Topic: Enzyme
Topic covered in Today Lecture:
 What is the enzyme?

 What are the substrates and cofactors?

 Factors affecting the enzyme performance.

 Classification of Enzymes

 Industrial applications of enzymes

2
Enzyme
Enzymes are biological catalysts – they speed up the
chemical reactions that take place inside all cells, but
without being used up in the process.
Enzymes are proteins that increase the rate of reaction by lowering
the energy of activation.

Enzymes as Biological Catalysts

Activation energy

All chemical reactions require some amount of energy to get

them started.
OR
It is First push to start reaction. This energy is called
activation energy.
 Substrate
The substrate is a molecule upon which an enzyme acts.
The area on the enzyme where the substrate attach to it is called
the active site.
Enzymes are usually very large proteins and the active site is just a
small region of the enzyme molecule.
Cofactors
An additional non-protein molecule that is needed by some
enzymes to help the reaction.
Many vitamins are coenzymes.
The enzyme without its non protein component is termed as apoenzyme and it
is inactive. Holoenzyme is an active enzyme with its non protein component.
Enzyme-substrate complex

Step 1:
• Enzyme and substrate combine to form complex
E + S ES
• Enzyme Substrate Complex

+
 Enzyme-product complex

Step 2:
• An enzyme-product complex is formed.

• ES EP

transition
ES state
EP
Product
The products are then released, allowing another substrate molecule to bind the enzyme
The overall reaction for the conversion of substrate to product can be written as follows:
E + S  ES  E + P

The product
is made

EP
Factors affecting Enzymes

Substrate concentration
pH
Température
Inhibitors
Substrate concentration

Vmax

Reaction
velocity

Substrate concentration

Faster reaction but it reaches a saturation point when all the

enzyme molecules are occupied.
If you alter the concentration of the enzyme then Vmax will
change too.
Effect of pH
Extreme pH levels will produce denaturation.

The structure of the enzyme is changed.

Effect of temperature
Its your assignment…
 Inhibitors
Inhibitors are chemicals that reduce the rate of enzymic
reactions.
The are usually specific and they work at low
concentrations.
They block the enzyme but they do not usually destroy it.
Naming Enzymes

The name of an enzyme identifies the reacting substance

usually ends in –ase,For example, sucrase catalyzes the
hydrolysis of sucrose
The name also describes the function of the enzyme. For
example, oxidases catalyze oxidation reactions.
Some names describe both the substrate and the function.
For example, alcohol dehydrogenase oxides ethanol
CLASSIFICATION OF ENZYMES
Enzymes are classified into six functional classes by the
International Union of Biochemists on the basis of the types of
reactions that they catalyze.
EC 1 Oxidoreductases
EC 2 Transferases
EC 3 Hydrolases
EC 4 Lyases
EC 5 Isomerases
EC 6 Ligases
Oxidoreductases, Transferases and Hydrolases
Lyases, Isomerases and Ligases
INDUSTRIAL APPLICATIONS OF ENZYMES