Enzymes: basics

In short: Enzymes are proteins that speed up biochemical reactions in the body without being consumed themselves. Without them, many vital reactions would occur far too slowly.

In more detail: Each enzyme is usually specialised for a specific reaction or substance, following a lock-and-key principle.

In detail

• Lock-and-key principle: An enzyme’s active site fits only certain molecules, called the substrate.
• Catalysis: Enzymes lower a reaction’s activation energy, allowing it to proceed much faster.
• Temperature dependence: Enzymes usually work best within a narrow temperature range; too much heat destroys their structure.
• pH value: The acidity of the environment also strongly affects enzyme activity.
• Digestive enzymes: Amylase, lipase, and proteases break food down into components for absorption.
• Enzyme deficiency: A lack of certain enzymes, such as lactase, causes intolerances like lactose intolerance.
• Biotechnology: Enzymes are deliberately used in industry, for example in detergents or food production (zelle-aufbau-und-funktion, vererbung-und-mendelsche-regeln).