Enzymes can be defined as the catalysts that are found in the living cells and they are constituted of protein substances, which help in facilitating the complex biochemical as well as metabolic reactions. Since they are catalysts, the enzymes don’t directly participate in biological reactions but they assist with their efficient occurrence. This is why an enzyme can be brought to use usually without getting exhausted. 

Some of the examples of the enzymes are Protease, and Proteases, Lipase, Amylase, and Lactase. The enzymes are formed when the specific number (a few thousand) of the amino acids are linked together within the chains using amide or peptide bonds. The enzymes are generally added in beverages, bread, chocolates, washing powders, pre-digested baby foods, and curd for effective and efficient preparation. 

Structure of the Enzymes

Enzymes are made using several amino acids and thus they are structured similarly to the proteins. The enzyme has an active site or the substrate-binding site. This is the site where the chemical reaction takes place and the substrate gets attached. The enzyme is able to break the bigger molecule into simpler molecules or vice versa. 

The enzyme also has a site known as the inhibitor site. The inhibitor site tends to be functional when the enzyme is in the inactivated stage. Enzymes also have the model of the lock and key structure. In 1958, scientist Daniel Koshland suggested that the active sites of the enzymes are modifiable and flexible, and thus can be reshaped by interactions with corresponding substrates.

Characteristics of Enzymes

• Enzymes are usually proteins in nature and act as catalysts. Exceptions include Ribozymes (RNA acting as enzymes)
• Substrates are the reactants of the reaction which interact with the enzyme and get converted into products.
• Enzymes have a high degree of specificity for their substrates, i.e, a particular enzyme can bind to a particular substrate only.
• The catalytic power of enzymes is very high and due to this, they catalyse a reaction even in the presence of small amounts.
• They are known to enhance the speed of a chemical reaction despite remaining unchanged during the whole reaction.
• The factors that affect the efficiency and action of enzymes included temperature, pH, and inhibitors.

Structure of Enzymes

As the majority of enzymes are protein in nature, they can exist in the following structures:

• Primary structure
• Secondary structure
• Tertiary structure
• Quaternary structure

Types of Enzymes

Around 2000 enzymes are known. There are two types of enzymes

• Simple enzymes
• Conjugated enzymes

Simple enzymes

These enzymes are composed of only amino acids. Examples include pepsin which is a digestive enzyme. This enzyme is entirely made up of amino acids and aids in protein digestion.

Conjugated enzymes

Conjugated enzymes are composed of amino acids and a non-protein group. This non-protein group is also known as a prosthetic group. After removing the prosthetic group from the conjugated protein, it leaves behind the protein component only which is also known as apoenzyme. It is biologically inactive.

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By Team Learning Mantras