Enzymes
The minimum amount of energy needed to start a chemical reaction. energy of
This varies from reaction to reaction.
activation
The position on an enzyme where the substrate is attached.
active site
Enzyme produced by the salivary glands, the pancreas and the small
intestine. It converts starch to maltose during digestion. Its optimum
pH is slightly basic.
amylase
Pertaining to a group of enzymes that break down carbohydrates.
amylolytic
A method used to manufacture an exact quantity of product, and
then the process is repeated for the next consignment. The
organisms being grown are in a five phase growth curve.
Using living organisms to produce useful products, e.g. yeast to
produce bread and alcohol, and immobilised enzymes for the
production of clear fruit juices, etc.
A container in which a living thing is used in the production of
something useful, e.g. during fermentation using yeast, yogurt
production using bacteria, etc.
batch (bio-)
processing
bioprocessing
bioreactor
To speed up a chemical process or to produce something by using a
catalyst (catalysis). This usually involves an enzyme in biology.
catalyse
Substance used to speed up or slow down a chemical reaction but
does not get used up in the reaction.
catalyst
DNA made from a strand of RNA. Retroviruses produce it for
replication and in biotechnology using the enzyme reverse
transcriptase.
A method used to manufacture a product without interruption. The
organisms being grown are maintained in a particular phase of the
growth curve, i.e. the log phase.
Changes in the shape of an enzyme (protein) due to extreme
conditions, such as high temperature, unsuitable pH, or the
presence of certain chemicals. If these changes are permanent they
destroy the activity of the enzyme and the enzyme is ...
Proteins with a definitive folded shape. They are highly specific
organic catalysts and are affected by heat (temperature), pH,
substrate and product concentration. They control the release of
energy in respiration and are essential in the energy transfer process
of photosynthesis.
cDNA
(complementary
DNA)
The combination of the substrate molecule and the enzyme, at the
active site, prior to their separation and production of the product.
enzyme-substrate
complex
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continuous flow
(bio-)processing
denatured
(denaturation)
enzymes
An enzyme produced by the small intestine. Converts peptides to
amino acids during the process of digestion. Its optimum pH is
slightly basic.
erepsin
Any enzyme produced in the stomach and breaks down protein to
polypeptides.
gastric protease
Any enzyme which catalyses a hydrolysis reaction.
hydrolase(s)
Enzyme which is fixed to an inert material by chemical or physical
means, e.g. trapped in beads or gel so that it will react with, but not
mix with, its substrate. This makes it easy to recover the enzyme
from the product and it is reusable.
The active site of an enzyme is not a fixed shape. It can change
slightly to better fit the shape of the substrate when forming the
enzyme-substrate complex.
An enzyme produced by the small intestine that converts lactose to
glucose and galactose during the process of digestion.
immobilised
enzyme
induced fit theory
lactase
An enzyme produced in the stomach, pancreas and small intestine,
which converts lipids to fatty acids and glycerol during the process of
lipase
digestion. Its optimum pH is slightly basic in the pancreas and small
intestine but acidic in the stomach.
Pertaining to a group of enzymes that break down lipids.
lipolytic
A protein digesting enzyme (proteolytic) that breaks down cell
membranes. Found in sweat – acts as a bactericidal agent.
lysozyme
An enzyme that brings about the destruction of cells.
lytic enzyme
Enzyme produced by the small intestine that converts maltose to
glucose during the process of digestion.
maltase
An enzyme produced in the stomach when pepsinogen reacts with
the hydrochloric acid. It converts protein to polypeptides during the
process of digestion. Its optimum pH is acidic: pH = about 1 or 2.
pepsin
This is an inactive form of pepsin made and stored in cells lining the
stomach.
pepsinogen
Best or most favourable pH condition (for enzyme activity, etc.).
pH optimum
An enzyme that breaks down proteins, e.g. pepsin, trypsin.
protease
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Enzyme produced by the salivary glands which converts starch to
maltose during the process of digestion.
ptyalin (salivary
amylase)
Enzyme produced in the stomach that converts soluble caseinogen
to insoluble casein during the process of digestion. Its optimum pH is rennin
acidic – pH = about 1 or 2.
Enzyme involved in protein synthesis – manufactures mRNA from
DNA.
RNA polymerase
One enzyme will catalyse only one reaction, i.e. enzymes are …
specific
The substance on which an enzyme acts to produce the product.
substrate
The amount of the substance to be acted upon by an enzyme.
substrate
concentration
An enzyme produced by the small intestine that converts sucrose to
glucose and fructose during the process of digestion.
sucrase
An enzyme produced by the small intestine that converts proteins to
peptides during the process of digestion, its optimum pH is slightly
trypsin
basic.
Inactive form of the enzyme trypsin produced by the pancreas and
activated by another enzyme, enterokinase, in the small intestine. Its trypsinogen
optimum pH is slightly basic.
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