Some Common Enzyme
Name Substrate Products
Urease
Urea Maltase Maltose Glucose
CO < sub > 2 </ sub > + NH < sub > 3 </ sub >
Invertase Sucrose Glucose + fructose Amylase Starch Maltose Trypsin Proteins Amino acids
Ascorbic acid oxidase Ascorbic acid Dehydroascorbic acid
Characteristic Features of Enzymes
1. Rate of reaction They increase the rate of reaction up to 10 6 to 10 7 times.
2. Specific nature Urease catalyse the hydrolysis of urea and not methyl urea, so these are specific in nature.
3. Optimum temperature It is about 20-30 ° C.
4. pH of medium It is about 7 but for pepsin, it is 1.8 · 2.2 and for trypsin, it is 7.5-8.3.
5. Concentration Dilute solutions are more effective.
6. Amount of enzyme Very small amount can accelerate the reaction.
7. Enzyme inhibitors These compounds inhibit the enzyme action. With the help of such compounds, the reaction can be controlled.