Flashcard: Enzyme Specificity and Carbohydrate Hydrolysis — 20 carte

Enzyme specificity — definition?

Enzyme catalyzes only one thermodynamically feasible substrate transformation.

Substrate recognition — role?

Enzymes selectively bind and convert specific substrates.

Reducing sugars — property?

Contain a free semi-acetal hydroxyl group, reducing Fehling's reagent.

α-Amylase — function?

Hydrolyzes α(1→4) bonds in starch, producing oligosaccharides.

Invertase — function?

Hydrolyzes sucrose into glucose and fructose.

Carbohydrate hydrolysis — process?

Breaking glycosidic bonds to produce smaller sugars.

Enzyme sources — examples?

Saliva for α-amylase; yeast Saccharomyces cerevisiae for invertase.

Reaction indicators — used?

Fehling's reagent for reducing sugars; Lugol for starch.

Laboratory methods — key step?

Incubate enzyme with substrate at 37°C for 30 min.

Enzyme activity testing — purpose?

Qualitatively detect substrate hydrolysis via colorimetric reactions.

Enzyme specificity — main determinant?

Active site structure and cofactors.

Substrate recognition — mechanism?

Molecular complementarity via structural fit.

Reducing sugars — examples?

Glucose, fructose, maltose, lactose.

α-Amylase — substrate?

Starch and glycogen.

Invertase — substrate?

Sucrose.

Reaction indicator — Cu2O?

Red precipitate indicating reducing sugars.

Reaction indicator — blue color?

Starch presence detected by Lugol's solution.

Preparation of starch solution?

Dissolve 10 g starch in 1 L water.

Source of invertase?

Yeast Saccharomyces cerevisiae.

Incubation conditions?

37°C for 30 minutes.