25 Examples of Enzymes (and Their Function)

The enzymes They are molecules organic that act as catalysts, that is, they accelerate chemical reactions without being consumed or becoming part of the products of that reaction. They are generally proteins, although there is also RNA (ribonucleic acid), which has catalytic activity. Almost all reactions that occur in the body are mediated by enzymes, so it is clear that these molecules have a wide variety of functions in living organisms. For example: trypsin, lactase, gastrin.

Between the enzyme functions, is to promote digestion and absorption of the nutrients from food that are ingested: digestive enzymes decompose the protein, carbohydrates Y fats in substances assimilable by living organisms.

In this sense, it is said that enzymes are very useful in cases of abdominal bloating, gas and very heavy digestions in general. They also produce the inhibition of inflammatory processes and favor the recovery of blows, as well as help to remove toxins and harmonize the immune system.

Conditions for enzyme activity

The enzymatic activityHowever, it is performed with different efficiency depending on certain conditions that may exist in the body, or in the place where the enzymatic reaction occurs. For example, a higher concentration of the substrate or a higher concentration of the enzyme increases the speed with which the enzymatic reaction occurs, although up to a certain limit.

On the other hand, it has been studied that an increase in temperature 10 ° C doubles the rate of a chemical reaction, but in the case of an enzyme-catalyzed reaction, the The increase in temperature cannot exceed a certain limit, since enzymes lose their catalytic activity at very high temperatures. elevated. In addition, the pH optimal enzyme activity is 7 (except for digestive enzymes, located in the context acid stomach).

In the speed of an enzymatic reaction the participation of cofactors also influences. There are enzymes that to exert their catalytic action must be linked in some way to certain ions metallic or organic groups, called cofactors.

Classification of enzymes

Enzymes are generally classified according to the point reaction they catalyze. In this sense they can be:

Enzymes in industrial processes

There are many industrial processes that are tied to the normal functioning of enzymes. The fermentation alcoholic, other products intended for consumption and many reactions that intervene in worlds such as construction depend on them.

Sometimes enzymes are used with medical purposes. They are used, for example, in the treatment of areas of local inflammation.

Examples of enzymes and their functions

1. Trypsin. It breaks the peptide bonds adjacent to arginine or lysine.
2. Lactase. Used in the dairy industry, it prevents crystallization of concentrated milk.
3. Gastrine. Produces and secretes hydrochloric acid, stimulates gastric mobility.
4. Dipeptidase. Catalyzes hydrolysis reactions of certain dipeptides.
5. Chymosin. Coagulates milk proteins in the cheese industry.
6. Lipase. In the body it catalyzes the reactions related to separating fats from food so that they can be better absorbed.
7. Secretin. It secretes water and sodium bicarbonate, in addition to inhibiting gastric motility.
8. Glucose isomerases. It allows the use of high fructose syrups in the production of sweet foods.
9. Papain. In the brewery, it is used to liquefy malt paste.
10. Sucarasa. Converts sucrose to fructose and glucose.
11. Fiscina. Important in tenderizing meats.
12. Carboxypeptidase. Separates the carboxyl terminal amino acids.
13. Bromelain. It is involved in the production of hydrolysates.
14. Deoxyribonuclease. It is involved in the synthesis and hydrolysis of nucleic acids.
15. Amylases. They are involved in the hydrolysis of glycogen and starch to form glucose units.
16. Lipoxidase. In the bread industry, it improves its quality and produces a very white crumb.
17. Pepsin. It produces peptides and amino acids in the stomach, it reacts in a very acidic environment.
18. Ribonuclease. Produces nucleotides, catalyzes the hydrolysis of RNA.
19. Pectinases. In the beverage industry, it improves the clarification and extraction of juices.
20. Tanasa. It catalyzes the hydrolysis of ester bonds in certain tannins and gallic acid esters.
21. Ptyalin. Provides monosaccharides and disaccharides, if it acts in a moderately alkaline environment.

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