What are the factors affecting Enzyme Activity?

1. What are the factors affecting Enzyme Activity?

2. Recap

3. What are enzymes? • Biological catalysts made up of proteins

4. Function of Enzymes • Enzymes speed up the rate of chemical reactions in the body; both breaking down (e.g.: starch into maltose) and building up reactions. (e.g: amino acids into proteins). • Enzymes lower the activation energy required to start a chemical reaction

5. Characteristics of Enzymes • Enzymes are highly specific in action. • Enzymes remain chemically unchanged at the end of the reaction. • Enzymes are required in minute amounts.

6. I. Name that Enzyme !!! ase Substrate Name + -ase Protein

7. I. Name that Enzyme !!! ase Carbohydrate

8. Mode of Action • Substratefits in the enzyme active site, • just like a key fits into a lock. • An enzyme-substrate complex is formed. • Chemical reactions occur at the active site and products are formed.

9. What are the factors affecting Enzyme Activity?

10. catalase Hydrogen peroxide  water and oxygen

11. What affects enzyme activity?

12. 0°C • Low temperatures  low Kinetic Energy of enzymes and substrates. • No/Very few enzyme-substrate complexes are formed. • Enzymes are inactivated.

13. 20°C (increasing temperature) • Increasing the temperature will lead to the increase in kinetic energy of enzyme and substrate molecules. • Enzyme and substrate molecules move with increasing speed and collide more frequently with each other. • This increases the rate of enzyme-substrate complex formation This increases the rate of enzyme-substrate complex formation and product formation. Rate of reaction increases

14. 37°C • As the temperature continues to increase, the rate of enzyme activity also increases until the optimaltemperature is reached. • Optimal temperature is the temperature at which the enzyme works best.Rate of product formation is highest!

15. Beyond Optimal Temperatures • At high temperatures (>60°C), weak bonds within the enzyme molecule are broken • Enzyme loses its shape and its active site. • Loss of shape leads to a loss of function. Enzyme is said to have denatured • Denaturation is the change in 3D structure of an enzyme or any other protein caused by heat or chemicals such as acids or alkali, causing it to lose its function.

16. Denaturation Different enzymes denature at different temperatures. Most enzymes denature at temperatures higher than 60°C. However, there are some enzymes that stay active even at high temperatures like 80°C (Enzymes in the bacteria Thermus aquaticus)

17. Effect of pH on enzyme activity • Enzyme works best within a narrow pH range • Each enzyme works best at particular pH, known as its optimum pH level. • At extreme pH levels, enzymes lose their shape and function and become denatured.

18. Effect of pH on enzyme activity

19. Effect of Substrate on Enzyme Activity