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Ch.16 Amino Acids, Proteins, and Enzymes
Timberlake - Chemistry: An Introduction to General, Organic, and Biological Chemistry 14th Edition
Timberlake14th EditionChemistry: An Introduction to General, Organic, and Biological ChemistryISBN: 9781292472249Non è quello che usi tu?Cambia libro di testo
Tutti i libri di testoTimberlake 14th EditionCh.16 Amino Acids, Proteins, and EnzymesProblema 56b
Capitolo 16, Problema 56b

Adults who are lactose intolerant cannot break down the disaccharide in milk products. To help digest dairy food, a product known as Lactaid can be given prior to consuming dairy products. (16.4, 16.5)
b. What might happen to the enzyme if the Lactaid were stored at 55 °C?

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1
Understand the role of enzymes: Enzymes are biological catalysts that speed up chemical reactions, such as the breakdown of lactose in milk products. They are proteins and are sensitive to environmental conditions like temperature.
Recall the effect of temperature on enzymes: Enzymes have an optimal temperature range where they function most effectively. For most human enzymes, this range is around 37 °C (body temperature). Temperatures significantly above this range can denature the enzyme.
Explain denaturation: Denaturation is the process where the enzyme's structure is altered due to external stress, such as high temperature. This change in structure can prevent the enzyme from binding to its substrate and performing its function.
Relate this to the problem: If Lactaid (which contains the enzyme lactase) is stored at 55 °C, the high temperature could denature the lactase enzyme, rendering it inactive and unable to break down lactose effectively.
Conclude the importance of proper storage: To ensure Lactaid remains effective, it should be stored at a temperature within the recommended range, typically below room temperature or as specified on the product label, to prevent enzyme denaturation.

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Lactase Enzyme Function

Lactase is an enzyme that breaks down lactose, a disaccharide found in milk, into glucose and galactose, which can be easily absorbed by the body. In individuals who are lactose intolerant, the body produces insufficient lactase, leading to digestive discomfort when consuming dairy products.
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02:16
Logarithmic Functions

Enzyme Stability and Temperature

Enzymes are proteins that can be sensitive to temperature changes. Storing an enzyme like lactase at elevated temperatures, such as 55 °C, can lead to denaturation, where the enzyme's structure is altered, resulting in a loss of its functional activity. This can significantly reduce the effectiveness of Lactaid in aiding digestion.
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Percorso guidato
01:30
Temperature (Simplified) Concept 1

Impact of Denaturation on Enzyme Activity

Denaturation refers to the process where an enzyme loses its three-dimensional structure due to external stressors like heat, pH changes, or chemicals. When lactase denatures, it can no longer bind to lactose effectively, leading to decreased digestion of dairy products and potential gastrointestinal issues for lactose-intolerant individuals.
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Percorso guidato
5:33
Factors Affecting Enzyme Activity Concept 2
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Ethylene glycol (HO—CH2—CH2—OH) is a major component of antifreeze. If ingested, it is first converted to HOOC—CHO (oxoethanoic acid) and then to HOOC—COOH (oxalic acid), which is toxic.

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a. What class of enzyme catalyzes the reactions described?

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Ethylene glycol (HO—CH2—CH2—OH) is a major component of antifreeze. If ingested, it is first converted to HOOC—CHO (oxoethanoic acid) and then to HOOC—COOH (oxalic acid), which is toxic.

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Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.

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b. Fresh pineapple is used in a marinade to tenderize tough meat. Why?

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