Trypsin, lipase, chymotrypsin, pancreatic amylase, steapsin, elastases, carboxypeptidase, and nucleases. ~answered by FightingLucario
The digestive enzymes produced by the pancreas are typically produced as inactive precursors (zymogens). These inactive forms are activated in the digestive tract when specific proteases cleave them to their active forms, ensuring they are only active when needed for digestion.
No, uncompetitive inhibitors do not bind to the active site of enzymes. They bind to a different site on the enzyme, causing a conformational change that prevents the substrate from binding to the active site.
The reason the stomach produces pepsin is because pepsin is active in the acidic environment of the stomach, which is needed to break down proteins into peptides. Trypsin, produced in the small intestine, functions in a less acidic environment and helps further break down peptides into smaller molecules for absorption. This specialization allows the different digestive enzymes to work effectively in their respective environments.
enzymes catayze chemical reaction where Eva the substrate and active site meet wheather that be in you mouth stomach , larger /smaller intesine or lower gut of whitch the biological enzymes are found.
The organelle that produces enzymes is the endoplasmic reticulum, specifically the rough endoplasmic reticulum. It is studded with ribosomes that synthesize proteins, including enzymes, which are then processed and modified before being released into the cell.
The digestive enzymes produced by the pancreas are typically produced as inactive precursors (zymogens). These inactive forms are activated in the digestive tract when specific proteases cleave them to their active forms, ensuring they are only active when needed for digestion.
Trypsin, lipase, chymotrypsin, pancreatic amylase, steapsin, elastases, carboxypeptidase, and nucleases. ~answered by FightingLucario
Trypsin, lipase, chymotrypsin, pancreatic amylase, steapsin, elastases, carboxypeptidase, and nucleases. ~answered by FightingLucario
Proteolytic enzymes will destroy the cells that produced them if they are produced in an active form. To protect the body's own cells these enzymes are secreted in an inactive form into the digestive tract and activated where they are needed.
We need more information as to which enzymes you are asking about.
There are many different types of enzymes because each type have a differently shaped active site (the place where the reaction takes place) and the reaction can only happen if the active site is the right shape for the food molecule. eg. Protease enzymes break down proteins.
The substrate for enterokinase is trypsinogen, an inactive precursor of the digestive enzyme trypsin. Enterokinase, produced in the intestine, activates trypsinogen by cleaving it to form active trypsin. This activation is crucial for the digestive process, as trypsin further activates other proteolytic enzymes.
Trypsin, lipase, chymotrypsin, pancreatic amylase, steapsin, elastases, carboxypeptidase, and nucleases. ~answered by FightingLucario
Trypsin, lipase, chymotrypsin, pancreatic amylase, steapsin, elastases, carboxypeptidase, and nucleases. ~answered by FightingLucario
No, uncompetitive inhibitors do not bind to the active site of enzymes. They bind to a different site on the enzyme, causing a conformational change that prevents the substrate from binding to the active site.
The enzyme likely to be active in the acidic environment of the stomach is pepsin. Pepsin is designed to function optimally at a low pH, typically around 1.5 to 3.5, which corresponds to the acidic conditions found in the stomach. In contrast, other digestive enzymes such as amylase and lipase are more active in neutral to alkaline pH levels.
Enzyme specificity is mainly determined by the unique structure of their active site, which allows them to bind to specific substrates. This specificity arises from the unique sequence and conformation of amino acids that make up the active site, which are dictated by the enzyme's genetic code. Additionally, the 3D shape of enzymes is influenced by their environment, such as temperature and pH, which can affect their function and specificity.