Archive for the ‘Enzymes’ Category
Classification of Enzymes and Distribution of Enzymes in the Plant
In general, two main classes of enzymes are recognized:
(1) Hydrolyzing Enzymes (Hydrolases)
These enzymes break down substrate by the addition of water. These include carbohydrases, acting on carbohydrates, esterases, hydrolyzing esters, and proteinases hydrolyzing the C-N bonds. Carbohydrases include amylase, converting starch into dextrin or maltose, maltase, converting maltose into d-glucose, sucrase (invertase), converting sucrose into glucose and fructose, etc. Commonly known esterases are lipases, which convert fats into fatty acids and glycerol, and phosphatases, which convert phosphoric acid esters into phosphoric acid and various esterizing compounds.
Properties of Enzymes (Nature of Enzymes)
(1) Chemistry of Enzymes
Enzymes are essentially proteins. Some are entirely protein, but most of them consist of a protein protion called apoenzyme, to which a non protein part, called prosthetic group is attached.
The prosthetic groups of enzymes may be:
Enzymes and Nomenclature
Enzymes are biological catalysts, synthesized in the living cells. They mediate almost all metabolic reactions occurring in the cells. The substances which are made to react with the help of enzymes are known as substrates, and the materials produced as a result of the reaction are called products.