Factors Affecting Enzyme Activity
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Transcript of Factors Affecting Enzyme Activity
Factors Affecting Enzyme Activity
Temperature, pH, cofactors/coenzymes, enzyme
concentration
TemperatureO Enzymes are very sensitive to
changes in temperatureO If the temperature is too high or too
low, the rate of the reaction will be altered
Ex. Canning food throughheating keeps the food from spoiling
O If oC is too high bonds in the enzyme are too weak to hold substrate in the proper position
O If oC is too low the bonds that allow for induced change in shape are too rigid
Beyond the critical temperature point, the enzyme is denatured change in shape leaving it inactive (total function loss)
Optimal Temp
pHO Every enzyme has an optimal pH in
which it works best O Pepsin (digestive enzyme in stomach) 2O Trypsin (digestive enzyme in small
intestine) 8
Amylase: Enzyme breaks down starch in your mouth, is denatured in thestomach and has to be re-released in the intestine for further degradation
Optimal pH
Cofactors/CoenzymesO Small molecules from minerals & vitamins bind to the substrate OR the active site and
can be required for the enzyme to function
O Cofactors (inorganic) ex. Ca2+, Zn+, K+ (ions)O Coenzymes (organic, nonproteins) ex. ATP,
NAD+, vitamins
*some simply provide the + or – charge to the active site that allows for electrostatic attraction
Enzyme concentration
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