Enzymes 2

Enzymes

• Amylase: starch --------> sugars
• Protease: proteins -----> amino acids
• Lipase: lipids --------> fatty acids + glycerol
• Carbohydrase: carbohydrates -------> glucose

Where produced?

• Amylase - salivary glands, pancreas, small intestine.
• Protease - stomach, pancreas, small intestine.
• Lipase - pancreas, small intestine.

Optimum temperature - perfect temperature _ body temperature = 37

Protease - pre-digest proteins during the manufacture of baby food.

Lipase - together with protease - bio detergents to break down - digest - the substances in stains into smaller, more soluble substances.

Carbohydrase - used to convert starch syrup into sugar syrup.

Isomerase - used to convert glucose syrup into fructose syrup - fructose sweeter than glucose - can be used in smaller amounts in slimming foods.

------------------------------------------------------------------------------------------------------------------------------

Lock and key mechanism

Enzymes have their effect as catalysts using the 'lock-and-key' mechanism.

• The enzyme is the active site and the substrate fits into it like a lock and key.
• The substrate then splits into factors which leave the active site. the enzyme is then ready to use again.