Food Component | Source | Monomer | Enzyme | Location | Function |
Carbohydrates | Breads, pasta, Cereals; Rice | Sugars | Carbohydrase eg Amylase | Mouth and small intestine | Principal source of energy Fuel for respiration Storage molecules like starch and glycogen Structure molecule like cellulose |
Proteins | Pulses, chicken Meat, poultry Eggs, Beans Nuts | Amino Acids | Protease | Stomach and small intestine | Components of muscles. Required for growth and repair. components of enzymes Hormones like insulin |
Fats | Butter, Oil; Margarine, | Fatty Acids + Glycerol | Lipase | Small Intestine | Insulates the body Reserve source of Energy components of cell membrane |
ENZYMES
Enzymes are highly specific due to the active site. As the active site has a shape complimentary to the substrate. So the specific substrate molecule can fit into the active site of the enzyme.
SUBSTRATE CONCENTRATION
ENZYME CONCENTRATION
Temperature
Denaturation is the change in the shape of the enzyme with increase in temperature and pH beyond optimum which results in the change in shape of the active site As a result, substrate molecules can no longer fit into the active site decreasing the rate of the reaction. |
pH
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References:
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