How do enzymes work

What Are Enzymes and How Do They Work?

Enzymes play a vital role in nearly all life processes. Without them, essential reactions like digestion and energy conversion would occur far too slowly to sustain life. But what exactly are enzymes, and why are they so important in food and biochemistry?

Enzymes are protein like molecules naturally found in all living organisms. They act as biological catalysts, meaning they speed up chemical reactions without being consumed. Each enzyme is highly specific and works only with a matching substance, known as the substrate much like a key fits a lock.

Enzymes are made of long chains of amino acids. These chains fold into unique shapes that are crucial to their function. Some enzymes also require non protein components like metal ions or vitamins, known as cofactors or coenzymes.

Enzyme action typically involves four steps: binding to the substrate, forming an intermediate, converting the substrate into a product, and releasing that product. Three main factors influence enzyme activity:

1. pH, Most enzymes work best between pH 6.0 and 8.0.

2. Temperature, Reaction speed increases with temperature, but most enzymes denature above 60–70°C.

3. Substrate concentration, More substrate means more activity, up to a limit.

Enzymes are usually named with the suffix “ase” (e.g., amylase, protease, lipase), though there are exceptions like trypsin and papain. Today, enzymes are produced efficiently via microbial fermentation using molds, bacteria, or yeast.

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