Delphinidin

Enzymes are mostly large, complex proteins that function as organic catalysts under specific conditions of pH and temperature. By breaking down bonds and allowing new bonds to form, they facilitate cellular chemical reactions, even at very low concentrations, and are absolutely essential to life. None of the 2,000 or more chemical reactions in cells can take place unless the enzyme specific for each one is present and functional in the cell in which it is produced. Enzymes increase the reaction rate as much as a billion times, and without them, the chemical reactions in cells would take place much too slowly for living organisms to exist. Enzymes are often used repeatedly and usually do not break down during the reactions they accelerate. Enzyme names normally end in -ase (e.g., maltase, sucrase, amylase).

The material whose breakdown is catalyzed by an enzyme is known as the substrate. Maltose is a very common disaccharide composed of two glucose monomers. The enzyme maltase catalyzes the hydrolysis of maltose (its substrate) to glucose. Enzymes work by lowering the energy of activation, which is the minimal amount of energy needed to cause molecules to react with one another. An enzyme brings about its effect by temporarily bonding with potentially reactive molecules at a surface site. The reactive molecules temporarily fit into the active site, where a short-lived complex is formed. The reaction occurs rapidly, often at rates of more than 500,000 times per second. The complex then breaks down as the products of the reaction are released, with the enzyme remaining unchanged and capable of once more catalyzing the reaction.

Many enzymes, derived mostly from bacteria and fungi, have very important industrial uses. For example, waste treatment plants, the dairy industry, and manufacturers of detergents all use enzymes that have been mass- produced by microorganisms in large vats. One such commercially marketed enzyme, known as Beano®™, is produced by the activities of Aspergillis, a mold. Beano breaks down complex sugars found in beans, broccoli, and many other vegetables consumed by humans. A few drops of the enzyme placed on these foods while they are being consumed effectively reduces the gas produced when enzymes in human digestive tracts are otherwise unable to accomplish the breakdown.