Mediaspace scheduled maintenance: Aug 25, 2026 07:00 - 12:00 AM. During this time, videos will be temporarily unavailable. Check status updates.

Lecture

Enzymology: Structure, Kinetics, and Inhibition

Description

This lecture covers the fundamental aspects of enzymology, including enzyme structure, kinetics, and inhibition. Topics include enzyme characteristics, protein structure hierarchy, Michaelis-Menten equation, environmental factors affecting enzymatic reactions, and enzyme specificity. The lecture also discusses the catalytic power of enzymes, reversible reactions, and the coupling of endergonic and exergonic reactions. Various types of enzyme inhibition, such as competitive, non-competitive, and uncompetitive, are explored. Additionally, the lecture delves into multi-substrate enzymatic reactions and enzyme specificity. Practical applications and future directions in enzymology are also highlighted.

Official source

Related concepts (32)

Enzyme kinetics

Enzyme kinetics is the study of the rates of enzyme-catalysed chemical reactions. In enzyme kinetics, the reaction rate is measured and the effects of varying the conditions of the reaction are investigated. Studying an enzyme's kinetics in this way can reveal the catalytic mechanism of this enzyme, its role in metabolism, how its activity is controlled, and how a drug or a modifier (inhibitor or activator) might affect the rate. An enzyme (E) is typically a protein molecule that promotes a reaction of another molecule, its substrate (S).

Enzyme catalysis

Enzyme catalysis is the increase in the rate of a process by a biological molecule, an "enzyme". Most enzymes are proteins, and most such processes are chemical reactions. Within the enzyme, generally catalysis occurs at a localized site, called the active site. Most enzymes are made predominantly of proteins, either a single protein chain or many such chains in a multi-subunit complex. Enzymes often also incorporate non-protein components, such as metal ions or specialized organic molecules known as cofactor (e.

Enzyme inhibitor

An enzyme inhibitor is a molecule that binds to an enzyme and blocks its activity. Enzymes are proteins that speed up chemical reactions necessary for life, in which substrate molecules are converted into products. An enzyme facilitates a specific chemical reaction by binding the substrate to its active site, a specialized area on the enzyme that accelerates the most difficult step of the reaction.

Non-competitive inhibition

Non-competitive inhibition is a type of enzyme inhibition where the inhibitor reduces the activity of the enzyme and binds equally well to the enzyme whether or not it has already bound the substrate. This is unlike competitive inhibition, where binding affinity for the substrate in the enzyme is decreased in the presence of an inhibitor. The inhibitor may bind to the enzyme whether or not the substrate has already been bound, but if it has a higher affinity for binding the enzyme in one state or the other, it is called a mixed inhibitor.

Enzyme

Enzymes (ˈɛnzaɪmz) are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. Almost all metabolic processes in the cell need enzyme catalysis in order to occur at rates fast enough to sustain life. Metabolic pathways depend upon enzymes to catalyze individual steps.

Related lectures (33)

Enzymes: Basic Concepts and Kinetics

Delves into enzymes' basic concepts, kinetics, and catalytic strategies for reaction acceleration.

Enzymes: Catalytic Strategies

Explores enzyme catalytic strategies, including proteases and carbonic anhydrase, inhibition mechanisms, and specificity of serine proteases.

Enzymes: Basic Concepts and Kinetics

Explores enzymes' catalytic strategies, kinetics, and inhibition, emphasizing their role in accelerating biochemical reactions.

Inclusion of Fermented Foods in Food Guides

Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.

Proteins: Structure and Function