Commercial Uses of Enzymes The use of enzymes to modify foods has increased vastly and these fermentations are continuing to be important, however, a new type of enzyme industry has evolved which involves the use of harvesting enzymes from microorganisms. The production of enzymes from bacteria and fungi can be isolated from the growth media and cleansed and purified as necessary. Generally in industrial processes the enzyme is immobilised which allows t h enzyme to be re-used and also enable the products to be separated easily. The production of textiles, paper, leather fruit juices and biological detergents are produced from Microbial enzymes. ====================================================================== Enzymes work by breaking down a substrate into simpler molecules. They increase the rate at which a reaction occurs. They lower the activation energy, which results in a quicker rate. Once the substrate leaves the active site of the enzyme the enzyme is free to combine with another free substrate molecule as long as it will fit into the active site of the enzyme as each enzyme has a specific active site which results in enzymes being specific in what they break down. The following equation represents the reaction occurring between an enzyme and a substrate: ENZYME + SUBSTRATE à ENZYME – SUBSTRATE complex à ENZYME + PRODUCTS [IMAGE] Proteases --------- Proteases hydrolyse peptide bonds in peptides and proteins. They act wither within the peptide chain or by removing amino acid residues in sequence from one or other end of the chain. Proteases can also be known as proteinases and pe... ... middle of paper ... ...otein stains when washing clothes. The proteases present in biological powders include Savinase and Alcalase. They are produce by microorganisms. Proteins help to remove stains like blood, grass and various foods by breaking the proteins down present in these substances. The products produced dissolve in the water. Enzyme immobilisation Enzymes used commercially are often immobilised. This is when the enzyme molecules are attached to an insoluble material however this does not affect the enzymes activity. This is good as the products are easy to separate from the enzyme so the enzyme can then be re-used which also reduces costs. Enzyme immobilisation is used a lot in the production of milk for lactose intolerant people. Immobilised lactase hydrolyses the milk sugar lactose to produce glucose and galactose.
Catalase is a common enzyme that is produced in all living organisms. All living organisms are made up of cells and within the cells, enzymes function to increase the rate of chemical reactions. Enzymes function to create the same reactions using a lower amount of energy. The reactions of catalase play an important role to life, for example, it breaks down hydrogen peroxide into oxygen and water. Our group developed an experiment to test the rate of reaction of catalase in whole carrots and pinto beans with various concentrations of hydrogen peroxide. Almost all enzymes are proteins and proteins are made up of amino acids. The areas within an enzyme speed up the chemical reactions which are known as the active sites, and are also where the
All the systems in the human body work together to maintain homeostasis and normal body function. The five major systems are the digestive, circulatory, respiratory, transportation and excretory systems. These systems are then, in turn made of organs, tissue and cells. All the systems are interrelated therefore if one system fails then it impacts the others.
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Jim Clark. (2007). The effect of changing conditions in enzyme catalysis. Retrieved on March 6, 2001, from http://www.chemguide.co.uk/organicprops/aminoacids/enzymes2.html
Enzymes are biological macromolecule that acts as catalysts and increase the rate of a chemical reaction. Without enzymes, life, as we know about it, would not exist. Enzymes function by deceasing the activation energy and stabilizing the transition state of a chemical reaction without altering the thermodynamic of reaction (#1 Boyer). At the molecular level, enzymes catalyze these reactions by binding to the substrate or reactants to form an enzyme-substrate complex. The reaction takes place while the substrate is bound to the enzyme and converting the substrate to the new product. The new product is then released from the enzyme substrate complex, and the enzyme is then free to bind with more substrate. E+S → ES → E+P (#1 Boyer). Based on
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Enzymes are types of proteins that work as a substance to help speed up a chemical reaction (Madar & Windelspecht, 104). There are three factors that help enzyme activity increase in speed. The three factors that speed up the activity of enzymes are concentration, an increase in temperature, and a preferred pH environment. Whether or not the reaction continues to move forward is not up to the enzyme, instead the reaction is dependent on a reaction’s free energy. These enzymatic reactions have reactants referred to as substrates. Enzymes do much more than create substrates; enzymes actually work with the substrate in a reaction (Madar &Windelspecht, 106). For reactions in a cell it is important that a specific enzyme is present during the process. For example, lactase must be able to collaborate with lactose in order to break it down (Madar & Windelspecht, 105).