Why do
proteins make good enzymes?
Proteins can be shaped into very specific forms. The arrangements of amino acids are strong yet flexible, shaped by forces such as the charges in the radicals of amino acids and the water context in which they move.
An enzyme needs to be able to catch just the right molecule, so the "glove" needs to be the perfect complement to the "ball". How well will this baseball (or football) player do?
The enzyme lysozyme, for example, needs to be just the right shape to cut up proteins in a bacteria's cell walls. Our tears have lysozyme as a natural anti-bacterial agent!
Take a look at lysosyme. [1 screen off the site; click browser to return]
What can go wrong with an enzyme?
Why does a drug manufacturer care about this?
Look deeper into the structure of the lysosyme enzyme
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