Starch-hydrolyzing, major types

An important property of enzymes is that they are specific that is. one enzyme can usually catalyze only one type of reaction. For example, a protease hydrolyzes only bonds between specific amino acids in proteins, an amylase works on bonds between glucose molecules in starch, and lipase attacks fats, degrading them to fatty acids and glycerol. Con.sequently, unwanted products are ea.sily controlled in enzyme-catalyzed reactions. Enzymes are produced only by living organisms, and commercial enzymes are generally produced by bacteria. Enzymes u.sually work (i.e., catalyze reactions) under mild conditions pH 4 to 9 and temperatures 75°F to 160°F. Most enzymes are named in terms of the reactions they catalyze. It is a customary practice to add the suffix -ase to a major pan of the name of the substrate on which the enzyme acts. For example, the enzyme that catalyzes the decomposition of urea is urease and the enzyme that attacks tyrosine is tyrosina.se. However. 

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