Beruflich Dokumente
Kultur Dokumente
ENZYMES
GROUP 3
ENZYMES
● Special proteins
● Catalysts for reactions
● absolute/relative
● reversible/irreversible
● competitive/uncompetitive/
noncompetitive
HYDROLASES:
● Hydrolysis reaction
● Insoluble food storage materials
to soluble
TRANSFERASES:
● Donor to acceptor molecule
OXIDOREDUCTASES:
● Oxidation-reduction reactions
LYASES:
● Removes or add groups to double
bonds
ISOMERASES:
● Rearrangement of compounds
LIGASES:
● Formation of bonds coupled with
breakdown of pyrophosphate
bond in ATP
A. Hydrolases
AMYLASE SUCRASE
A.a.
Aerate the
solution
Record
any
change
3 3
Fresh Boiled
Mungbe potato potato
an strips strips
sprouts
Dehydrogenase
Anaerobic Aerobic
Colorless With
Mungbean Blue
Without
Mungbean
Blue Blue
Dehydrogenase
• The mung bean served as a source of dehydrogenase, an enzyme that
catalyzes reduction reaction
• Methylene blue:
*colorless, when reduced
Boiled potato
strips plus 3% No effervescence
H2 O 2
● Fresh potato contains active catalase enzyme
● Catalase enzyme catalyzes the decomposition of hydrogen peroxide
to water and oxygen.
● Effervescence (bubble formation) indicates that Oxygen was released.
● Boiling (high temperature) denatures enzymes
● In the case of the boiled potato, the catalase enzyme was denatured.
Thus, no reaction occurred.
C. Factors Affecting Enzyme
Activity
a. Enzyme concentration
C.a Enzyme concentration
● It can change the shape of the enzyme which will then affect the active site
and disable the ability of the enzyme to interact with the substrate
Sources
● http://www.namrata.co/factors-affecting-enzyme-activity-2/