Turnover number
The number of substrate molecules that one enzyme can turn into products at a given time
Temperature most enzymes denature
60C
Enzyme inactive
Rate doubles every 10C due to increased kinetic activity
Enzyme denatured
Enzyme denaturing and losing catalytic abilities - bonds are breaking that hold the enzymes tertiary structure in place
Optimum temperature
The temperature which an enzyme has its maximum rate of reaction
Psychrophillic bacteria
e.g red algae that live in cold conditions (ice) - their enzymes work best at very low temperatures
Thermophillic bacteria
e.g Thermophilus aquaticus produces taq polymerase, these leave in hot conditions (springs) Enzymes are heat stable that can withstand high temperatures. This is due to an increased number of disulphide bonds
Changes in pH can lead to
Low pH excess H+ ions are attracted to negative charges and neutralises them. At high pH excess OH- ions neutralise positive charges - disrupts the ionic and hydrogen bonds in active site which denatures the enzyme. No ESC are formed and enzyme activity is lost
Buffers
Something that resists changed in pH. There are chemicals in blood which resist changes in pH so that it remains at approximately pH 7.4
Optimum pH for amylase
6.8 - breaks starch to maltose
Optimum pH for pepsin
1-2 - stomach is very acidic, digests proteins into peptides
Trypsin and enterokinase
7.8 - further digests proteins