OverviewofenzymesFoodBiochemistry食品生物化学
目录CONTENTS1234TheconceptandmolecularcompositionofenzymeCharacteristicsofenzymeactionEnzymenomenclatureClassificationofenzymes
Theconceptandmolecularcompositionofenzyme01
Anoverviewofenzymes6.1TheconceptandchemicalnatureofenzymesEnzymesarebiocatalystsproducedbyactivecellswithhighcatalyticefficiencyandhighspecificity.Thevastmajorityofenzymesaremadeupofproteins,andafewaremadeupofnucleicacids(RNA),calledribozymes.Foodbiochemistry
Anoverviewofenzymes6.1MolecularcompositionofenzymesAccordingtothecompositionofenzymescanbedividedintosimpleenzymesandbindingenzymes.Simpleenzymeshaveonlyproteins.Bindingenzymesincludeproteinparts(enzymeproteins)andnon-proteinparts,andthecombinationofthetwoiscalledholoenzyme,andonlytheholoenzymehascatalyticactivity.Foodbiochemistry
Characteristicsofenzymeaction02
Anoverviewofenzymes6.1Comparedwithinorganiccatalysts,enzymeshavethefollowingcharacteristics:HighcatalyticperformanceHighlyspecificRegulationofenzymeactivityTheinstabilityofenzymeactivityFoodbiochemistry
Anoverviewofenzymes6.1HighcatalyticperformanceThecatalyticefficiencyoftheenzymeis108-1020timeshigherthanthatofthenon-catalyticreaction,and107-1013timeshigherthanthatofthegeneralcatalyst.Foodbiochemistry
Anoverviewofenzymes6.1HighlyspecificAnenzymeonlyactsonacompoundoraclassofcompounds,oracertainchemicalbond,catalyzesachemicalreactionoraclassofchemicalreactionsandproducescertainproducts,calledthespecificityorspecificityoftheenzyme.Foodbiochemistry
Anoverviewofenzymes6.1AbsolutespecificityActsononlyonesubstratetoproduceaproductofaparticularstructure.RelativelyspecificCanactonaclassofcompoundsorachemicalbond.StereoisomerismspecificitySpecificrequirementsofenzymesforthestereoscopicconfigurationofsubstra
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