Classification of enzymes

Enzymes
Enzymes are Biocatalysts
Life is possible due to the coordination of numerous metabolic reactions inside the cells. Proteins can be hydrolyzed with hydrochloric acid by boiling for a very long time; but inside the body, with the help of enzymes, proteolysis takes place within a short time at body temperature. Enzyme catalysis is very rapid; usually 1 molecule of an enzyme can act upon about 1000 molecules of the substrate per minute. Lack of enzymes will lead to block in metabolic pathways causing inborn errors of
metabolism.
The substance upon which an enzyme acts, is called the substrate. The enzyme will convert the substrate into the product or products.
Characteristics of Enzymes
i. Almost all enzymes are proteins. Enzymes follow the physical and chemical reactions of proteins.
ii. They are heat labile.
iii. They are water-soluble.
iv. They can be precipitated by protein precipitating reagents (ammonium sulfate or trichloroacetic acid
v. They contain 16% weight as nitrogen.


CLASSIFICATION OF ENZYMES
When early workers isolated certain enzymes, whimsical names were given. Some of these, such as Pepsin, Trypsin, Chymotrypsin, etc. are still used. Later, it was agreed to call the enzymes by adding the suffix "-ase" to the substrate. Thus, enzyme Lactase acts on the substrate lactose, and the products glucose and galactose are formed. Enzymes that hydrolyse starch (amylose) are termed as amylases; those that dehydrogenate the substrates are called dehydrogenases. These are known as the trivial names of the enzymes.
Factors affecting enzyme activity
1-Enzyme concentration
2- Substrate concentration
3- Product concentration
4-Temperature
5- Hydrogen ion concentration (pH)
6- Presence of activators
7- Presence of inhibitors
8- Presence of repressor or derepressor
9- Covalent modification.