Enzimas

ENZIMAS
Laura Argel Buelvas; Eva Bedoya De Luis; María Bruno Lozano; Paola Cordero Petro; Miguel Martínez González; Angie Rambao Sánchez (***) Gustavo Hernández (**)
Abstract: Enzymes are high molecular weight protein, act as catalysts and they control the metabolic processes of the cell, determining the onset and progress of some reactions. Enzymes perform a certain function, for example,saliva enzyme (amylase) acts upon starches and converted into maltose. The enzymatic mechanism of action involves a kind of reaccionate, called substrate, which binds to the enzyme active site, thus resulting in an enzyme-substrate complex. This complex dissociates to generate a product and the original enzyme. The salivary amylase degrades starch to a mixture of simple carbohydrates (based onlevel of activity and the time of action, can reach even free glucose and maltose) and a remainder, it impervious called limit dextrin. Content-amylase in saliva is variable, and can range from 0-3 mg / ml. The enzyme a-amylase present in the saliva, starch degradation starts, the main source of carbohydrates in the human diet. This enzyme hydrolyses randomly the links (14) linking glucose residues inthe starch, except for links already near the end points of chain branching. The high concentration of protons in the stomach inactivates salivary a-amylase.

Keywords: enzyme, amylase, starch, substrate

Abstract: Enzymes are high molecular weight protein, act as catalysts and they control the metabolic processes of the cell, determining the onset and progress of some reactions. Enzymesperform a certain function, for example, saliva enzyme (amylase) acts upon starches and converted into maltose. The enzymatic mechanism of action involves a kind of reaccionate, called substrate, which binds to the enzyme active site, thus resulting in an enzyme-substrate complex. This complex dissociates to generate a product and the original enzyme. The salivary amylase degrades starch to a mixtureof simple carbohydrates (based on level of activity and the time of action, can reach even free glucose and maltose) and a remainder, it impervious called limit dextrin. Content-amylase in saliva is variable, and can range from 0-3 mg / ml. The enzyme a-amylase present in the saliva, starch degradation starts, the main source of carbohydrates in the human diet. This enzyme hydrolyses randomly thelinks (14) linking glucose residues in the starch, except for links already near the end points of chain branching. The high concentration of protons in the stomach inactivates salivary a-amylase.

Keywords: enzyme, amylase, starch, substrate

Resumen: Las enzimas son proteínas de alto peso molecular, actúan como catalizadores y controlan los procesos metabólicos de la célula, determinando elinicio y la marcha de algunas reacciones. Las enzimas realizan una determinada función, por ejemplo, la enzima de la saliva (la amilasa) actúa sobre los almidones y los transforma en maltosa. El mecanismo de la acción enzimática, involucra una especie de reacciónate, llamado sustrato, que se une a un lugar activo de la enzima, con lo que resulta un complejo enzima- sustrato. Este complejo sedisocia para generar un producto y la enzima original. La -amilasa salival, degrada el almidón a una mezcla de hidratos de carbono más sencillos (según el nivel de actividad y el tiempo de actuación, pueden llegar a maltosa e incluso glucosa libre) y un resto, inatacable por ella, llamado dextrina límite. El contenido en -amilasa en saliva es variable, y puede ir desde 0 a 3 mg/ml. La enzima a-amilasa,presente en la saliva, inicia la degradación del almidón, la principal fuente de carbohidratos de la dieta humana. Esta enzima hidroliza al azar los enlaces a (14) que unen residuos de glucosa en el almidón, a excepción de los enlaces cercanos a los extremos y a los puntos de ramificación de las cadenas. La alta concentración de protones del estómago inactiva la a-amilasa salival.

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