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Enzymes

Enzymes. Chapter 19. Enzymes. Objectives. Vocabulary. Activation energy Active site Blanch Catalyst Coenzymes Enzymatic browning Papain substrate. Explain the function of enzymes as a catalysts in chemical reactions. Describe the relationship between an enzyme and a substrate.

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Enzymes

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  1. Enzymes Chapter 19

  2. Enzymes Objectives Vocabulary Activation energy Active site Blanch Catalyst Coenzymes Enzymatic browning Papain substrate • Explain the function of enzymes as a catalysts in chemical reactions. • Describe the relationship between an enzyme and a substrate. • Compare the functions and activities of enzymes and coenzymes. • Explain how enzymes are used in digestion. • Describe how food scientists manage enzyme activity. • Identify influences on enzyme activity. • Explain how enzyme reactions are involved in food preparation.

  3. Enzymes Influence Reactions • Activation Energy – the energy that supplies the force needed for a reaction. • Enzymes and Activation Energy (5:06) • http://www.youtube.com/watch?v=SBefP5QurKs • Catalyst– substance (the enzyme) that speeds up the rate of a reaction without being permanently changed or used up itself. • Enzymes: Biological Catalysts (8:50) • http://www.youtube.com/watch?v=Of1Ix22ytCI

  4. Enzymes Influence Reactions Substrate – the substance in which the enzyme works

  5. Enzymes Influence Reactions • Active Site – the area of an enzyme that fits into the shape of a substrate. • Enzymes- a fun introduction (4:46) • http://www.youtube.com/watch?v=XTUm-75-PL4 • Coenzymes– partner of the enzyme, heat-stable, organic molecules that must be loosely associated with an enzyme for the enzyme to function. • Coenzymes & Their Functional Groups (9:04) • http://www.youtube.com/watch?v=w44Oh7pSqcA

  6. Enzymes Influence Reactions • Influencing the active site – Coenzymes often alter the shape of the enzyme’s active site so the enzyme “fits” the substrate better and the reaction can take place • Serving as transfer agents – Coenzymes act as transfer agents for atoms, electrons, or groups of atoms during a reaction

  7. Enzymes in Food Science • Scientists • Need to learn which enzymes control particular reactions, than they can look for ways to control those reactions • Learn how to denature or inactivate enzymes • Enzymes and Denaturing (2:15) • http://www.youtube.com/watch?v=8WFo9iW5gQo

  8. Enzymes in Food Science • Learn how to slow down an enzymatic reaction • Enzyme Reactions in Apples (1:44) • http://www.youtube.com/watch?v=k0fd0qkN6_U • Enzymatic Browning

  9. What Affects Enzyme Activity? • Temperature • Blanching • pH • Water • Explain factors affecting enzyme activity (2:48) • http://www.youtube.com/watch?v=D2j2KGwJXJc

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