Analytical Applications of Enzymes

Abstract

Enzymes are useful and convenient in analytical chemistry because of their high specificity and sensitivity, which permits quantitative assays on crude materials under controlled, mild reaction conditions. Applications involve determining enzyme amounts in analyses for inborn errors of metabolism, nongenetically associated diseases, adequate heat treatment of foods, in quality control of foods and other agricultural products, and in measuring soil quality. Enzymes are used to determine quantitatively specific compounds which serve as substrates, activators, or inhibitors of enzymes. They are also used to determine isomeric configuration of compounds, the primary structures of complex molecules such as proteins, nucleic acids, carbohydrates, and triglycerides, the conformation of complex molecules, and the structures of cells and subcellular organelles.TJnzymes have been used in analysis for more than 125 years. Because -L/ of their specificity, it was recognized early that enzymes could be used to detect and determine the concentration of minute amounts of compounds in complex biological systems. For example, peroxidase was used to detect hydrogen peroxide at concentrations of 2 ppm by 1845 (1, 2), and the amylases were used to determine carbohydrates in foods by 1880 (3). However, the availability of well-characterized enzymes of high specificity in pure form during the last two decades has made enzymatic analyses more attractive. Major advances in instrumentation for detecting changes in compounds and structures induced by enzymatic action as well as better understanding and control of the factors which influence enzyme activity are associated with the availability of enzymes. 31Downloaded by UNIV OF CALIFORNIA SAN DIEGO on December 30, 2015 |