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Chymosin Lab






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Chymosin Lab. 1. Which variables influence enzyme performance in general? 2. With these variables in mind, hypothesize: What are the optimal conditions for the performance of chymosin? (Hint: you might investigate the normal conditions under which substances like chymosin are active).
Chymosin Lab

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Slide 1

Chymosin Lab

Slide 2

1. Which variables influence enzyme performance in general?

2. With these variables in mind, hypothesize: What are the optimal conditions for the performance of chymosin? (Hint: you might investigate the normal conditions under which substances like chymosin are active).

3. Briefly describe an investigation aimed at optimizing one variable in chymosin Performance.

Slide 3

Milk contains casein

  • Casein- German, Kase= cheese

  • Casein is an emulsifying protein

  • It is also a storage protein

  • Structurally similar to gluten (found in grains)

Slide 4

Cheese is made from curdled milk

  • Rennet is added from the 4th stomach of a calf

  • Rennet contains chymosin

  • Chymosin is an enzyme which cuts casein

Slide 5

ENZYMES

  • They are protein catalysts

  • They speed up reactions inside cells

  • They are incredibly specific

  • They are incredibly efficient

  • -ase = “enzyme”

Slide 6

Chymosin is a protease

  • A protease is an enzyme which cuts proteins

  • Specifically, it is an aspartate protease

  • Has an aspartate residue at its active site

  • HIV-Protease 1 is also an aspartate protease

Slide 7

Enzymes make it easier for reactions to happen

Slide 8

Reactions can be exergonic, yet slow- they require activation energy

Slide 9

Lowering the activation energy makes enzyme-catalyzed reactions faster

Slide 10

THE REACTION DIAGRAM

Enzymes can dramatically lower the energy of activation for a reaction

no enzyme

with enzyme

E

a

E

Energy

a

reactants

products

Reaction Course

Note that the equilibrium of the reaction is unaffected

12

Slide 11

The stages of enzyme catalysis

  • Substrate(s) binding

  • Reaction of substrate to form product(s)

  • Release of products

  • The enzyme is ready to bind the next substrate

  • Enzymes are unchanged by the reactions they catalyze

Slide 12

Enzyme Inhibition- Enzymes can be sped up or slowed down

Slide 13

Protease inhibitors make enticing HIV drug candidates

Slide 14

Effects of Temperature and pH

Each enzyme has an optimal temperature in which it can function

Each enzyme has an optimal pH in which it can function

Tertiary structure can be radically altered by changes in pH

Slide 15

Optimal temperature for

typical human enzyme

Optimal temperature for

enzyme of thermophilic

(heat-tolerant

bacteria)

Different enzymes work optimally at different pHs and temper-atures

Rate of reaction

40

0

20

60

80

100

Temperature (°C)

Optimal temperature for two enzymes

Optimal pH for pepsin

(stomach enzyme)

Optimal pH

for trypsin

(intestinal

enzyme)

Rate of reaction

2

3

6

7

9

10

0

1

4

5

8

pH

Optimal pH for two enzymes

Slide 16

1. Which variables influence enzyme performance in general?

2. With these variables in mind, hypothesize: What are the optimal conditions for the performance of chymosin? (Hint: you might investigate the normal conditions under which substances like chymosin are active).

3. Briefly describe an investigation aimed at optimizing one variable in chymosin Performance.

Slide 17

b

-

galactosidase

10

Slide 18

b

-

galactosidase

H

O

2

galactose

lactose

b

-

galactosidase

glucose

(aka lactase in humans)

11



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