Enzymes
One of the crucial compounds that are based on amino acids and protein structures are enzymes. Their importance lies in their role as catalysts, which means they make possible chemical reactions and also increase their rate without themselves being consumed in that same reaction.
The crucial little drivers
Enzymes are primarily made of proteins, but they can have a nonprotein portion known as a cofactor and if it’s organic it’s called a coenzyme which is particularly interesting because of that famous skin regenerator Co-Q10 you have heard of I’m sure. In many cases, enzymes are produced in their inactive form called proenzymes which have to be activated at some point. That’s a pretty awesome feature – imagine that enzyme trypsin, which is responsible for the digestion of proteins, is active immediately after production, the cell would eat itself on the spot and that’s something she wouldn’t want for itself.
How enzymes work
Enzymes work in the way that they have one region of the molecule, an active site, which is like a lock intended for the right key, which enables the beginning of the chemical reaction when the appropriate substance (called substrate) binds to this active site.
Inhibition of the enzyme works in the same manner if we want to stop it and that’s done in the way that another similar substance competes with the substrate to interact with the active site on the enzyme which allows the chemical reaction to stop. Inhibition has many medical applications as antiepileptic and chemotherapy drugs, along with the ever-popular Viagra. The action of many poisons also occurs through inhibition.
The types of enzymes
Again, like in previous posts, here is some deeper info for the nerds – there are 6 basic types of enzymes and their names pretty much uncover their role in reactions:
| Enzyme name | Function |
|---|---|
| Oxidoreductase | oxidation and reduction reactions |
| Transferase | the transfer groups of atoms |
| Hydrolase | hydrolysis |
| Lyases | additions to a double bond, or the formation of a double bond |
| Isomerase | the isomerization of molecules |
| Ligases or synthetases | the joining of two molecules |
Enzymes are very sensitive and minor changes in variables such as the temperature or the pH can drastically alter an enzyme’s catalytic activity which impacts chemical reactions that can not occur in that case.
What do enzymes do in food?
Besides their role in our bodies, the implementation of enzymes is very important in the food, wine, and beer industries in which most studies were performed and have given us some crucial answers to overall enzymes behavior. Some useful enzymes applications in the food you’re consuming every day are Lipase and Renin in making cheese, Pectinase in wine and fruit juice production, Amylase and Pepsin in precooked food processes, etc.
Without going into too much detail, for particular delicious features of the food that make us constantly come back to it, we can thank the enzymes.
