11th grade Protein & Enzyme Revie

Proteins

Made up of amino acids.

Condensation Reactions

Anabolic reaction that removes HOH (water) from 2 monomers to create a polymer

Hydrolysis Reactions

Catabolic reaction that adds HOH (water) into the location where 2 monomers are linked together, breaking them apart

Enzymes

All metabolic processes in the body use _____________ because they speed up chemical reactions by lowering the activation energy (energy needed to get the reaction started)

Hydrogen Bonding

Forms between polar R groups during the tertiary level of protein folding

Ionic Bonding

Forms between positively charged (basic) amino acid R groups and negatively charged (acids) amino acid R groups

Hydrophobic R groups

R groups that stay away from the outside of a protein structure during tertiary structure

Tertiary Protein Structure

The 3-D shape of the protein that is stabilized by interactions between R groups

Primary Protein Structure

The sequence of amino acids that determines all the other levels of protein structure (polypeptide chain of amino acids)

Competitive Inhibition

When a molecule other than the substrate binds to the active site on an enzyme, preventing the substrate from binding

Noncompetitive Inhibition

When a molecule binds to a location of the enzyme separate from the active site and changes the shape of the active site, preventing the substrate from binding to the enzyme

Secondary protein structure

Alpha helices and Beta-pleated sheets are the localized folding that is found in this level of protein structure

Quaternary protein structure

When more than 1 polypeptide chain combine to form a large, functional protein

Active Site

Where the substrate binds to the enzyme

Substrate

The reactant in an enzyme-catalyzed chemical reaction

Denaturation

Loss of shape of a protein / enzyme

Effect of increasing substrate on enzyme activity

There is so much substrate that the enzyme active sites become saturated - all occupied so that they cannot bind to further substrate / create more product

Effect of increasing temp on enzyme activity

At first, increasing molecular movement increases the chance that a substrate and enzyme will interact but after the optimum temp, the enzyme becomes denatured and unable to bind to substrate

Effect of increasing pH on enzyme activity

Enzymes have an optimum pH that they work BEST at. If you go too far below or above this optimum pH, the enzyme becomes denatured and unable to bind to substrate