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Enzymes: Difference between revisions
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An enzyme is a [[protein]] that catalyzes a chemical reaction, greatly speeding it up while not being consumed by the reaction. This allows enzymes to be active even in very low concentrations. Enzymes play an important role in the creation of all fermented beverages, and more generally, they are needed for all life processes.<ref name=kunzemashing/> As with all proteins, enzymes have particular temperature and pH ranges in which they function, and more narrow ranges in which the activity is considered optimal. The effect of temperature is greater than the effect of pH. Knowing the optimal ranges can be helpful, but it must be realized that the enzymes will be active to some extent outside those ranges.<ref name=bsp/> Enzymes denature (the three-dimensional structure unfolds) at higher temperatures, rendering them inactive.<ref name=kunzemashing/> Enzymes tend to have a very specific substrate upon which they act, and therefore are often named after the substrate, adding "-ase" to the end.<ref name=fix>Fix G. [[Library|''Principles of Brewing Science.'']] 2nd ed. Brewers Publications; 1999.</ref> | An enzyme is a [[protein]] that catalyzes a chemical reaction, greatly speeding it up while not being consumed by the reaction. This allows enzymes to be active even in very low concentrations. Enzymes play an important role in the creation of all fermented beverages, and more generally, they are needed for all life processes.<ref name=kunzemashing/> As with all proteins, enzymes have particular temperature and pH ranges in which they function, and more narrow ranges in which the activity is considered optimal. The effect of temperature is greater than the effect of pH. Knowing the optimal ranges can be helpful, but it must be realized that the enzymes will be active to some extent outside those ranges.<ref name=bsp/> Enzymes denature (the three-dimensional structure unfolds) at higher temperatures, rendering them inactive.<ref name=kunzemashing/> Enzymes tend to have a very specific substrate upon which they act, and therefore are often named after the substrate, adding "-ase" to the end.<ref name=fix>Fix G. [[Library|''Principles of Brewing Science.'']] 2nd ed. Brewers Publications; 1999.</ref> | ||
'''Coenzymes''': The action of many enzymes is tied to the presence of an additional non-protein component that binds with its structure. For example, bivalent metal ions (e.g. iron, magnesium, calcium) are often involved as coenzymes. | '''Coenzymes''': The action of many enzymes is tied to the presence of an additional non-protein component that binds with its structure. For example, bivalent metal ions (e.g. iron, magnesium, calcium) are often involved as coenzymes.<ref>Kunze, Wolfgang. ''Technology Brewing & Malting.'' Edited by Olaf Hendel, 6th English Ed., VBL Berlin, 2019. p. 54.</ref> | ||
'''Isoenzymes''': Enzymes that have different structures but catalyze the same reaction are called isoenzymes. Each isoenzyme may have different characteristics such as optimal temperature and pH ranges. Generally, most enzymes in living organisms have several isoenzymes. | '''Isoenzymes''': Enzymes that have different structures but catalyze the same reaction are called isoenzymes. Each isoenzyme may have different characteristics such as optimal temperature and pH ranges. Generally, most enzymes in living organisms have several isoenzymes. | ||