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Factors Affecting Enzyme Activity

Factors Affecting Enzyme Activity. Temperature, pH, cofactors/coenzymes, enzyme concentration . Temperature. Enzymes are very sensitive to changes in temperature If the temperature is too high or too low, the rate of the reaction will be altered. Ex. Canning food through

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Factors Affecting Enzyme Activity

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  1. Factors Affecting Enzyme Activity Temperature, pH, cofactors/coenzymes, enzyme concentration

  2. Temperature • Enzymes are very sensitive to changes in temperature • If the temperature is too high or too low, the rate of the reaction will be altered Ex. Canning food through heating keeps the food from spoiling

  3. If oC is too high  bonds in the enzyme are too weak to hold substrate in the proper position • If oC is too low  the bonds that allow for induced change in shape are too rigid Optimal Temp Beyond the critical temperature point, the enzyme is denatured change in shape leaving it inactive (total function loss)

  4. pH • Every enzyme has an optimal pH in which it works best • Pepsin (digestive enzyme in stomach) 2 • Trypsin (digestive enzyme in small intestine) 8 Optimal pH Amylase: Enzyme breaks down starch in your mouth, is denatured in the stomach and has to be re-released in the intestine for further degradation

  5. Cofactors/Coenzymes • Small molecules from minerals & vitamins  bind to the substrate OR the active site and can be required for the enzyme to function • Cofactors (inorganic) ex. Ca2+, Zn+, K+ (ions) • Coenzymes (organic, nonproteins) ex. ATP, NAD+, vitamins *some simply provide the + or – charge to the active site that allows for electrostatic attraction

  6. Enzyme concentration http://www.youtube.com/watch?v=Mgw6ZjiiGa0

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