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Heat denaturation of an enzyme-Biology

  • 26-05-2008 11:13am
    #1
    joey54
    Registered Users, Registered Users 2 Posts: 893 ✭✭✭


    Could anyboy please explain to me why Ph buffer 9 is added.

    Also, what other effects can cause enzyme denaturation.

    Cheers, find this exp difficult and I hear its tipped to come up!


Comments

  • #2
    sd123
    Closed Accounts Posts: 534 ✭✭✭sd123


    joey54 wrote: »
    Could anyboy please explain to me why Ph buffer 9 is added.


    If I can remember correctly, the high pH gives an enviroment that would denature the enzyme, ie (if you do chemistry, a base is a proton acceptor) it takes H + ions away from the enzyme so it doesn't work correctly. If the enzyme doesn't work properly, you wont get the same amount of product, ie. level of foam.
    The normal working pH for most enzymes in the body is about 7-8. If you raise the pH, it is unsuitable, and hence wont work.
    BTW, these values would be different if you are talking about plant enzymes.
    what other effects can cause enzyme denaturation.

    Heat is the big one, the chemical structure of almost all proteins (inc. enzymes) are changed when heated, just think of frying an egg. how the colour changes as it heats.


    Sorry if that stuff is too complicated, reply to this saying it is, if it is :cool:
    Hope it helps though, best of luck.


  • #3
    [Deleted User]
    Posts: 0 ✭ [Deleted User]


    Because simply, catalase works best at pH 9. Its the optimum pH for catalase.

    Enzymes can be denatured by temperatures over 40 degrees, unsuitable pH, inhibitors and radiation.


  • #4
    joey54
    Registered Users, Registered Users 2 Posts: 893 ✭✭✭joey54


    Thanks guys, its way clearer now!


  • #5
    sd123
    Closed Accounts Posts: 534 ✭✭✭sd123


    Deleted User wrote: »
    Because simply, catalase works best at pH 9. Its the optimum pH for catalase.

    Enzymes can be denatured by temperatures over 40 degrees, unsuitable pH, inhibitors and radiation.

    Apologies, i cant remember it that well so i thought it was human enzymes ye were working with.

    Just being precise, are you sure inhibitors actually denature an enzyme, they either bind to the active site or to another part of the enzyme, either blocking the active site or inducing a conformational change that stops the enzyme binding properly to the substrate, would you call that denaturation?


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