Originally By Tony Ackland EnzymesHeres a useful email from
Stephen Alexander about enzymes, explaining how they affect the
rate of a reaction, and how they work in the conversion of
starch to glucose. From The Homebrew Digest Date: Fri, 30 Jul
1999 15:37:24 -0400 From: "Stephen Alexander" I think a little
enzyme note is in order. Enzymes are proteins, and are created
in a nearly direct transcription process from DNA to RNA to
protein. Enzymes and their remarkable catalytic activity are a
primary expression of genes. These long strings of amino acids
are have extremely complex shape or conformation. They form
spirals like DNA and amylose, but also fold and turn sharply.
They forms weak molecular bonds between the folds. The various
amino acids have distinct electrical properties and so along the
length of the protein the electrical potential varies. The
internal electrical attractions also determines the shape of
these ribbons of amino acid. Enzymes just speed up reactions,
they are not used up, nor do they s