Enzyme: Characteristics Properties Significance of Enzyme

Enzyme
Characteristics; Properties;
Significance of enzyme
Content
• Historical resume of enzyme
• Characteristics and properties of enzyme
• Significance/application of enzyme
Introduction: Enzymes and Life
Processes
Historical resume
Inventors
Theodor Schwann
1810 – 1882
Inventors
Louis Pasteur (1822 -- 1895).

Wilhelm Friedrich Kühne (1837 – 1900)
Inventors
Edward Buchner(1860-- 1917).

Invention
•Trypsin—beef pancreas -Northrop and kunitz—1936
•Catalase—beef liver—Sumner andDounce—1937
•RNase—beef pancreas—Kunitz—1940
•Pepsin-- swine stomach—Northrop—1946
•DNase—beef pancreas—Kunitz—1950
General Characteristics of enzymes
Evidences to prove protein nature of
enzyme
Comparison with Inorganic catalysts
SIMILRITIES/DIFFERENCES
Difference from vitamins
Exo and endo enzymes
Physico-chemical properties of
enzymes
• Colloidal nature.
• Chemical nature
• Catalytic nature of effectiveness
• Specificity of enzyme actions
• Thermolability
• pH sensitivity
• Reversibilty of the reaction
Colloidal nature
•Molecular weight of some enzymes:
Enzyme Molecular n
weight
Pepsin 35,500 2
Catalase 250,000 14
Urease 480,000 27
Chemical nature
Catalytic nature of effectiveness
•Virtual absence of any side products
•Catalyses the in vivo reactions
•Without qualitative or quantitative changes
•Small amount is capable to convert substrates
•Turnover number or molecular activity-catalytic potential
•Catalytic potency of enzymes are exceedingly great
Specificity of enzyme reaction:
Absolute specificity
Types of specificity
• Reaction specificity
• Substrate specificity
Reaction specificity
Hydrolase reaction
Dehydrogenase reaction
Substrate specificity
• Group specificity
• Chain length specificity
• Optical specificity
• Geometrical specificity
Group specificity:
Chain length specificity
Optical D/L stero-specificity
Geometric/cis-trans specificity
Alteration of enzyme specificity
Reversibility of the reactions
Thermolability
Characteristics
Temperature effects:
Temperature optima
pH dependence:
pH effects:
pH optima
pH depends on some factors
• The nature of buffer system
• The presence of activator/inhibitor
• The age of cell/tissue
• The nature ofsubstrate
• Near at the pI-though trypsin has pI 10.1- pH
optima-7-9.
pH optima of some enzymes
Some exceptions
Significance of enzymes
Role
Importance
Application
Role
Importance of enzymes
• Industrial importance/application
• Biological importance/function
• Medical importance—Involvement in disease
Industrial importance
• Wine manufacturing—Papain
• Cheese making—Renin—Lipase adds flavor
• Candy making—Invertase
• Clarifying fruit juice—Pectinase
• Tenderizing meat—Papain
• Bread whitening--lipooxygenase
• Desizing fabrics
• Dehairing hide—in leather manufacture—
trypsin
• Destain fabrics—alcalase
• Recovering silver—Pepsin
• Correcting digestion—Amylase
• Wound healing—Proteolytic enzymes—trypsin
• Analyzing biochemicals— Uricase and urease
• Dissolving blood clots—urokinase
• Chaniging blood type-glycosidase/protease
• Diagnosis hypertension-rennin-angiotensin
• Augmenting surgery—Trypsin
• Breaking down chemicals—Monoamine
oxidase
• α-amylase —starch breakdown
• Destryoing acids—Phytic acid breaking
enzyme
• Rubber industry—catalase-turns latex to foam
Biological importance/function
• Kinases and phosphatases –signalling
• muscle contraction—ATPases
• Active transport— sodium-potassium ATPase-I
• Generate light— luciferase by firefly.
• Virus—for infecting cells—HIV integrase
• Viral release from cells-nuraminidase in
influenza virus.
• Digestive systems— amylase, protease
• Control Metabolism— Hexokinase
Medical importance—Involvement in
disease
xeroderma pigmentosum
Application
• Industrial
• Medical/Clinical
• Analytical
• Manipulative/research
Industrial applications
Enzyme Reaction Source of Application
enzymes
α amylase Breaks down bacteria Converts
starch starch→ Glucose
in food industry
Glucose Converts Fungi High frustose
isomerase glucose→Fructo syrup production
se
proteases Digests proteins Bacteria Washing powder
rennin Clots milk Animal stomach Cheese making
protein
catalase H2O2→H2+ O2 Animal livers Latex→foam
rubber
β-galactosidase Hydrolyse Fungi In dairy industry
Medical applications
enzyme
L-Asparaginase Remove Bacteria E.coli Chemotherapy
fromtissue for in leukemia
avoiding tumor
growth
Urokinase Breaks down Human urine Remove blood

blood clots clots of heart
disease patients
Clinical application
• Therapeutics—streptokinase in MI
• Clinical analysis—Cholesterol oxidase for
cholesterol assay
• Disease diagnosis—isozyme LDH
Analytical applications

enzyme
Glucose oxidase Oxidises glucse fungi Test for blood
glucose
Luciferase Produces light fireflies Used to detect

bacterial
contamination
in food
Manipulative application

enzyme
Lysozyme Breaks 1-4 Hen egg white Disrupts
glycosidic bacterial cell
bonds wall
Endonucleases Breaks DNA to Bcateria Used in RDT-
fragments gene
manipulation,
DNA
fingerprinting
Multi-enzyme system
Subunit association

Enzyme: Characteristics Properties Significance of Enzyme

Uploaded by

Copyright:

Available Formats

Enzyme: Characteristics Properties Significance of Enzyme

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Enzyme: Characteristics Properties Significance of Enzyme

Uploaded by

Copyright:

Available Formats

Enzyme

Louis Pasteur (1822 -- 1895).

Edward Buchner(1860-- 1917).

Urokinase Breaks down Human urine Remove blood

Enzyme Reaction Source of Application

Luciferase Produces light fireflies Used to detect

Enzyme Reaction Source of Application

You might also like