FOOD 3040 Lecture Notes - Lecture 11: Enzyme Kinetics, Activation Energy, Enzyme

• School: University of Guelph
• Department: Food Science
• Course: FOOD 3040
• Professor: Michael Rogers

Document Summary

Proteins with catalytic activity due to their ability to reduce the activation energy of chemical reactions. Highly selective to a specific substrate or reaction. Prevent unwanted reaction by compartmentalizing substrates and enzymes in different location. Stages of enzyme catalysis: enzyme must bind a compound sterospecifically into the active site (non covalently, chemical conversion of compound to a new product. Certain compound bind to the active site of an enzyme and are not converted to new products: act to slow/inhibit enzymatic reaction, food industry- adding sulphites to prevent polyphenol oxidase. Factors that affect the rate of enzymatic reactions: enzyme concentration- rate of enzymatic reaction increases when enzyme concentration increases, concentration of substrate, inhibitor, or cofactor- rate of enzymatic reaction increases when concentration of substrate increases. Or decrease if it"s an inhibitor: temperature, rate decreases in low temperature, decrease of 2 folds by every 10 degrees of increase, ph.