ENZYME

meaning factors affecting

the activity of
enzyme

characteristics types

‘lock and key’

hypothesis

PROBLEM
 Dairy industry

Fish industry

Baking industry

Brewing industry

THE USES OF
Biological detergents
ENZYME

Leather tanning industry

Textile industry
SUMMARY
Processing food

Paper industry

Medical industry
 DAIRY INDUSTRY

ENZYME FUNCTION

• coagulate milk protein in

Rennin cheese manufacturing

• used in the ripening of

Lipase cheese
 FISH INDUSTRY

ENZYME FUNCTION

• remove the skin of fish

Protease
 BAKING INDUSTRY

ENZYME FUNCTION

• break down of starch to

Amylase glucose

• break down and lower

Protease from proteins in flour for biscuit
microorganism manufacture
 BREWING INDUSTRY

ENZYME FUNCTION

• break down of starch to

Amylase from glucose for fermentation
barley by yeast

• break down of protein to

Protease amino acids for yeast
• removes cloudiness during the
storage of beers
 BIOLOGICAL
DETERGENT

ENZYME FUNCTION

• remove organic stains

Protease, lipase (blood, food, saliva) from
& amylase cloth

Amylase • removes resistant starch

residues
 LEATHER TANNING
INDUSTRY

ENZYME FUNCTION

• removes hair from animal

Protease hides and make leather
softer
 TEXTILE INDUSTRY

ENZYME FUNCTION

• removes starch that is

Amylase applied to threads to prevent
damage during weaving
 PROCESSING
FOOD

ENZYME FUNCTION

• to pre-digest some baby

Trypsin food

• converts starch to glucose

Amylase syrup
 PAPER INDUSTRY

ENZYME FUNCTION

• partial breakdown of
Amylase starch to fill the gaps
between fibres to produce
smoother paper
 MEDICAL
ANALYSIS

ENZYME FUNCTION

• removes blood clots and

Trypsin clean wound
Problem:

Since X digests fat, fat-soluble vitamins and balances fatty

acids, X deficient people can be expected to have a
tendency towards high cholesterol, high triglycerides and
difficulty losing weight. The future outcome of these
tendencies is heart disease, which kills more Americans
than any other disease. X deficient people also have
decreased cell permeability, meaning nutrients cannot get
in and the waste cannot get out. The condition of vertigo or
labrynthis, also called Meniere's Disease (dizziness
aggravated by movement such as walking or driving), can
also result from X deficiency.

1) What is enzyme X?
2) How you can identify this enzyme?
3) What effects will arise by this X deficiency?
SUMMARY

Field Enzyme Functions

Dairy industry Rennin coagulate milk protein in cheese

Lipase manufacturing
used in the ripening of cheese
Fish industry Protease remove the skin of fish
Baking industry Amylase break down of starch to glucose
Protease break down and lower proteins in flour for
from biscuit
microorganis manufacture
Brewing industry m Amylase break down of starch to glucose for
from barley fermentation
Protease by yeastdown of protein to amino acids for
- break
yeast
Biology Protease, -remove
removes cloudiness
organic stainsduring
(blood,the storage
food, of
saliva)
detergent lipase beers
from
& amylase cloth
Amylase removes resistant starch residues
Leather tanning Protease removes hair from animal hides and make
industry leather
Textile industry Amylase softer
removes starch that is applied to threads to
prevent
damage during weaving
Processing food Trypsin to pre-digest some baby food
Amylase converts starch to glucose syrup

Paper industry Amylase partial breakdown of starch to fill the gaps

between fibres to produce smoother paper
Medical industry Trypsin removes blood clots and clean wound
 ENZYME

a protein substance serving as a

biological catalyst that increases rate
of a chemical reaction without being
consumed during the reaction.
 • Sensitive to temperature
changes

• Sensitive to pH
changes
• Perform regulatory activities

• Posses actives sites for

CHARACTERISTICS interaction with substrates
• Highly specific for
certain substrates

• The chemical
reaction is bi-
directional
 TYPES

intracellular extracellular

•Enzyme that catalyse •Enzyme that are

biochemical reactions secreted outside the
within the cell cell
 pH

factors temperature
affecting
the activity of
enzyme
enzyme concentration

substrate concentration
‘Lock and Key’
Hypothesis