FOOD TECHNOLOGY

Detailed explanation-1: -A substrate enters the active site of the enzyme. This forms the enzyme-substrate complex. The reaction then occurs, converting the substrate into products and forming an enzyme products complex.

Detailed explanation-2: -Enzymes are proteins that have the ability to bind substrate in their active site and then chemically modify the bound substrate, converting it to a different molecule-the product of the reaction. Substrates bind to enzymes just like ligands bind to proteins.

Detailed explanation-3: -When the enzyme has attached to the substrate, the molecule is called the enzyme-substrate complex. For example, the sugar found in milk is called lactose. With the aid of the enzyme, lactase, the substrate, lactose, is broken down into two products, glucose and galactose.

Detailed explanation-4: -The first model called the lock and key model, proposes that the shape and chemistry of the substrate are complementary to the shape and chemistry of the active site on the enzyme. This means when the substrate enters the active site, it fits perfectly, and the two binds together, forming the enzyme-substrate complex.