15.7 Applications of Catalysts 657
The modern confectionery industry operates a booming
business, helping to satisfy that sweet tooth in most of
us. Fanciful desserts require sucrose as a sweetener. For-
tunately, the American farmer can meet the large de-
mand for sweeteners. For instance, sugar beet produc-
tion in Colorado, Montana, Nebraska, and Wyoming
yields 4.5 to 6 million tons of sucrose per year. Sugar
cane production, primarily in Hawaii, Louisiana, and
Florida, adds another 6 million tons to the total. But
even more sugar is needed. One of the ways to meet the
public’s demand for sweeteners involves corn starch and
a biological molecule known as
D-glucose isomerase,
shown in Figure 15.23. The product of these molecules is
sweeter than sucrose alone. It is known as high-fructose
corn syrup, and its use has surpassed that of sucrose in
the confectionery industry.
Like other enzymes, D-glucose isomerase acts as a
catalyst that speeds up a reaction. The enzymes work by
binding selectively to a particular molecule, forcing it
into just the right shape, and then assisting in the
NanoWorld / MacroWorld
Big effects of the very small:
Enzymes—nature’s catalysts
FIGURE 15.24
Diagram of an enzyme-catalyzed reaction. The substrate binds to the
active site on an enzyme, where the reaction is catalyzed.
reaction that makes the product. They increase the value
of A (the frequency factor from the Arrhenius equation)
and decrease the energy of activation (E
a
) at the same
time. This activity arises because the backbone of the
amino acid polymer weaves the enzyme into a structure
similar to a catcher’s mitt. Along the inside of the
catcher’s mitt (the active site of the enzyme) lie portions
of the enzyme that are polar and portions that are non-
polar. The arrangements of the polar and nonpolar
groups provide a template that exactly matches that of
the molecule they bind (the reactant or substrate). When
the substrate binds, the enzyme bends it into a confor-
mation similar to that of the product of the reaction.
Then, when the conformation is just right, the reaction
takes place. After releasing the product, the enzyme re-
turns to its original shape, ready to accept another sub-
strate (Figure 15.24). The net result is an increase in the
reaction rate without an increase in temperature, which
is particularly useful in the food industry.
For example, lactase (an enzyme that converts lactose
into glucose and galactose) is used in the dairy industry
to make digestible milk products. Because many of these
products spoil at temperatures warmer than those found
in a refrigerator, the use of enzymes to speed the reaction
without a temperature increase is quite helpful. After the
lactase has been added to milk, lactose-intolerant people
can drink all of the milk they want. And they owe their
settled stomach to one of nature’s catalysts.
FIGURE 15.23
High-fructose corn syrup is made from corn starch using
an enzyme.
D-Glucose isomerase catalyzes the reaction
that converts glucose into fructose. The reaction pro-
ceeds much more rapidly with the enzyme than without
it. The enzyme is shown here as a series of ribbons that
represent the atoms that make up the strands of protein
polymers. The strands loop and wind their way together
to make a pocket that can catalyze the reaction of glu-
cose to make fructose.
Enzyme
+
Substrate
Active site
Enzyme–substrate
complex
+
Products
Enzyme