(b)
(a)
08/02/2018 Biokimia Program A dan B 9
TEORI “LOCK AND KEY” Vs “INDUCED FIT”
Ada dua macam teori untuk menjelaskan kerja enzim (E) terhadap substrat (S)
Aktivitas maksimum
Semua enzim
telah berikatan
Aktivitas Enzim
Aktivitas Enzim
dengan substrat
Aktivitas meningkat
Aktivitas meningkat
Aktivitas Enzim
Enzim
terdenaturasi
Suhu optimum pH
optimum
Tiap Enzim punya Suhu optimum sendiri-sendiri Tiap Enzim mempunyai pH optimum sendiri-sendiri
KINETIKA REAKSI ENZIMATIS
Dijelaskan oleh percobaan MICHAELIS-MENTEN sbb.
Pada saat kecepatan reaksi mencapai ½ Vmaks maka [S]=KM, berarti KM pada
suatu reaksi enzimatis adalah ukuran konsentrasi substrat agar proses
katalitik berlangsung efektif.
Artinya:
Suatu enzim dengan KM besar memerlukan substrat lebih banyak daripada enzim
dengan KM kecil untuk mencapai laju reaksi yang sama.
Catatan:
Makin besar KM makin tidak spesifik substratnya
08/02/2018 Biokimia Program A dan B 18
Nilai KM khas bagi suatu reaksi enzimatis.
PENENTUAN KM DAN Vmaks
v = Vmaks-KMv/[S]
Inhibisi/ Penghambatan Enzim
Enzimfosfatase asam
2. Pemberantasan penyakit
a. sifilis (oleh triponema palidum) punya banyak enzim gugus aktifnya –SH
yg akan rusak jika kena ion logam berat seperti Hg atau Bi
Enzim asetil cholin esterase (enzim neurotransmiter)
b. serangga
DFP= diisopropil fluoro Phosphat, sebagai inhibitornya
Hidrolase
Ligase
2. Bagaimana caranya:
Menentukan KM suatu enzim
3. Mungkinkah
Suatu lipase adalh hidrolase
Catalase is a common enzyme. It helps change peroxides (which are created in other reactions and aren’t good for living things)
into water and oxygen. It does this very quickly. Most living tissue contains catalase. We can use potatoes to help see catalase
work because bubbles of oxygen form when we put potatoes into hydrogen peroxide. We can also see how to stop enzymes from
working.
When potatoes are cooked, the structure of the enzyme changes and it doesn’t work. Cooked potatoes won’t make bubbles of
oxygen. Even though catalase is present in living things, the amount may vary. Apples contain very little catalase . Putting apples in
peroxide causes only a few bubbles to form.
Materials
Hydrogen Peroxide (available in the first aid section of most pharmacies or supermarkets)
Potatoes
Apples
Plastic cups
A small pot (for cooking some of the potato)
Procedure
1)Label the cups: a.Hydrogen peroxide plus raw potato b.Water plus raw potato c.Hydrogen peroxide plus cooked potato
d.Hydrogen peroxide plus apple
2) Cut small pieces of potato. Leave some raw. Boil some pieces for 5-10 minutes (until they are soft)
3)Cut small pieces of apple.
4)Put a small amount of hydrogen peroxide or water (as labeled) into each cup.
5)Add raw potato to the cup with hydrogen peroxide and the cup with water. What happens in each cup?
6)Add cooked potato to the cup with hydrogen peroxide. Does it behave like the raw potato?
7)Add the apple to the hydrogen peroxide. Do you see any bubbles? Look carefully, especially around the apple pieces.
8)Try this! Put other fruits or vegetables into the peroxide (try carrots, mushrooms, grapes or zucchini). Which ones make lots of
bubbles?
Keeping Gelatin From Gelling
Keeping Gelatin From Gelling
Many people love gelatin (Jell-O is a brand name of gelatin dessert). Gelatin starts as a powder, but when it is dissolved in hot water and then
chilled, it will set into a jiggly dessert treat.
If you ever read the small print, on the side of the box, you might notice you are warned not to include certain kinds of fruit, including pineapple
when you are making gelatin because the gelatin will not set properly. To understand why you shouldn’t use pineapple in gelatin, you first must
understand how gelatin gels.
Gelatin is made from collagen, a protein that comes from connective tissue in animals (bones and ligaments are examples of connective tissue).
Proteins have very particular structures when they are in their natural setting. When gelatin is dissolved in hot water, the protein molecules are
extended like a series of long strings. As the gelatin solution cools, the proteins get tangled up and trap the smaller molecules (water, sugar,
flavoring) in between the protein strands, giving gelatin its distinctive, wiggly form.
So why can’t pineapple be used in gelatin? Pineapple contains an enzyme called bromelain. Bromelain is an example of a group of enzymes
called proteases. Proteases are protein molecules that can chop up other proteins. (Proteases are very specific in the proteins they chop up,
so they don’t chop themselves up!). If bromelain (enzyme) comes in contact with the gelatin (protein) in the hot solution, the bromelain will break
down the protein into smaller pieces. These smaller pieces won’t be able to trap the water and other smaller molecules into the pockets that
give gelatin its form.
Does this mean you can’t have pineapple in gelatin? No—you just have to find a way to keep the bromelain from working. Enzymes, like many
proteins have a very specific shape. If the shape changes, the enzyme will not work. One way to change the shape of an enzyme is to heat it.
This process is called denaturation. If you want to put pineapple into gelatin—just cook it first. Or, an even easier method is to use canned
pineapple because the fruit is heated to high temperatures as part of the canning process.
Fruity Gelatin?
Materials
1 box gelatin mix; water; fresh pineapple; canned pineapple; meat tenderizer (optional—meat tenderizer is a powdered form of a protease
enzyme); plastic cups
Procedure
1) Label four cups according to what you will add: control (just gelatin mix), fresh pineapple, canned pineapple, meat tenderizer (optional)
2) Add the appropriate test material to each cup.
2) Make the gelatin according to the directions on the box. Let it cool slightly.
3) Pour one-half cup of gelatin mix into each cup.
4) Refrigerate the cups. Observe them every 20-30 minutes to see what happens. After at least four hours, take them out of the refrigerator
and make your final observations.
5) If you want, make a fresh box of gelatin to eat.
Think about this! What else could you do to pineapple so it won’t prevent gelatin from gelling? Freeze it? Dry it?