Enzymes

ENZYMES

Introduction

Enzymes are a type of protein present in all living things. Enzymes are produced in animal, bacteria, fungi, yeast and plants. Enzymes act as biological catalysts, increasing the rate of chemical reactions without undergoing any permanent change to themselves. Enzymes are specific in their catalytic activity. They are colloidal in nature and thermo-labile in character.

Enzymes are used to speed up the biochemical reactions by nature. The reactions can be a transformation of chemical compound or a protein. For example, in our stomach, enzymes break down food molecules into simpler molecules. For example, amylase coverts starch into maltose and pepsin breaks proteins into smaller peptides.