Enzymes and chemical digestion (SACE Stage 2 Nutrition)

What this dot point is asking

You need to explain what enzymes do during chemical digestion, name the three main groups and where they work, and describe how temperature and pH affect how fast they work.

What an enzyme is

An enzyme is a biological catalyst, a protein that speeds up a chemical reaction without being used up. In digestion, enzymes carry out hydrolysis: they split large molecules by adding water across a bond. Without enzymes these reactions would be far too slow to keep a person alive.

Enzymes work because of their active site, a precisely shaped region that fits one kind of molecule, the substrate. This is the lock and key idea: only the matching substrate fits, which is why each enzyme is specific. Amylase will not digest protein, and pepsin will not digest starch.

The three main groups

Carbohydrases (amylases)

Salivary amylase, made in the mouth, starts breaking starch into the disaccharide maltose. Pancreatic amylase continues this in the small intestine. Other enzymes such as maltase and sucrase then split disaccharides into single sugars (monosaccharides) ready for absorption.

Proteases

Pepsin works in the stomach, where the acidic environment suits it, breaking proteins into shorter chains. In the small intestine, trypsin and other proteases from the pancreas continue the job, finishing with single amino acids.

Lipases

Lipase from the pancreas breaks lipids (triglycerides) into fatty acids and glycerol. Lipase needs help: bile from the liver first emulsifies fat into tiny droplets, which gives lipase a much larger surface area to work on. Bile is not an enzyme; it is a physical helper.

Conditions that affect enzyme activity

Because enzymes are proteins with a precise shape, their activity depends on their surroundings.

Temperature

As temperature rises, molecules move faster and collide more often, so the reaction speeds up to an optimum around body temperature (37 degrees Celsius). Above this, the protein begins to denature: its shape changes, the active site no longer fits the substrate, and activity falls sharply. Denaturing by heat is permanent.

pH

Each enzyme has an optimum pH. Pepsin works best in the strong acid of the stomach (about pH 2), while pancreatic enzymes such as trypsin and amylase work best in the slightly alkaline small intestine (about pH 8). Moving an enzyme far from its optimum pH also distorts the active site and slows or stops it.

Substrate and enzyme concentration

More substrate or more enzyme generally increases the reaction rate until one of them becomes the limiting factor.

Why this matters for absorption

Chemical digestion is only useful because it produces molecules small enough to cross the gut wall. Glucose and amino acids are water soluble and absorbed into the blood, while fatty acids and glycerol are absorbed into the lacteals of the lymphatic system. If an enzyme is missing or faulty, the matching nutrient cannot be broken down, which links directly to malabsorption and food intolerance.

In short, chemical digestion depends on specific enzymes that hydrolyse carbohydrates, proteins and lipids into absorbable units, and their speed is governed by temperature, pH and concentration.