Chapter 16: Q. 16.31 (page 570)
What is the reactant for each of the following enzymes?
a. galactase
b. lipase
c. aspartase
(Part a) Galactose is the galactase reactant.
(Part b) Lipids are lipase reactants.
(Part c) Aspartic acid is the aspartase reactant.
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a. How does an enzyme speed up the reaction of a substrate?
b. After the products have formed, what happens to the enzyme?
Why do enzymes function only under mild conditions?
If glycine were replaced by alanine in a protein, how might the tertiary structure be affected?
Indicate whether each of the following statements describes primary, secondary, tertiary, or quaternary protein structure:
a. Hydrophobic groups seeking a nonpolar environment move toward the inside of the folded protein.
b. Protein chains of collagen form a triple helix.
c. An active protein contains four tertiary subunits.
d. In sickle-cell anemia, valine replaces glutamate in the -chain.
Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.
a. The directions for a gelatin (protein) dessert say not to add fresh pineapple. However, canned pineapple where pineapple is heated to high temperatures can be added. Why?
b. Fresh pineapple is used in a marinade to tenderize tough meat. Why?
c. What structural level of a protein does the bromelain enzyme destroy?
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