Lena Savoie
The process of converting glucose to ethyl alcohol, also known as ethanol, is called fermentation. This process is made possible by the enzyme zymase, which is found in yeast and other anaerobic organisms. German chemist Eduard Buchner first extracted zymase from yeast cells in 1897 and later received the 1907 Nobel Prize in Chemistry for his discovery. During alcoholic fermentation, one mole of glucose is converted into two moles of ethanol and two moles of carbon dioxide, yielding two moles of ATP.
| Characteristics | Values |
|---|---|
| Name of enzyme | Zymase |
| Type of enzyme | A complex of enzymes found in yeast |
| Process | Alcoholic fermentation |
| Anaerobic/Aerobic | Anaerobic (occurs in the absence of oxygen) |
| Chemical formula of ethyl alcohol | C2H5OH |
| Boiling point of ethyl alcohol | 78.37 °C |
| Molar mass of ethyl alcohol | 46.07 g/mol |
| Melting point of ethyl alcohol | -114.1 °C |
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The enzyme is zymase
Zymase, also known as alcoholase, is an enzyme complex that catalyzes the fermentation of sugar, especially fructose, into ethanol and carbon dioxide. The chemical equation for this process is C6H12O6 → 2C2H5OH + 2CO2, where C6H12O6 represents glucose and the products of fermentation are ethyl alcohol (C2H5OH) and carbon dioxide (CO2).
The activity of the zymase enzyme varies among different strains of yeast. It is of great economic importance and has various industrial applications. For example, zymase is used in the production of alcoholic beverages, where it plays a crucial role in converting sugars into ethanol. Additionally, zymase has advantages over yeast in certain processes, making it a preferred choice for specific industrial applications.
Zymase can also be microencapsulated, which offers several benefits. Microencapsulated zymase retains the properties of the enzyme, allowing it to be used in multi-enzyme systems and multi-stage reactions. These encapsulated forms are easy to handle and can be easily filtered out without leaving any residue, making them ideal for continuous column reactions and studying cellular reactions.
Furthermore, zymase has been divided into two varieties: dialyzable and nondialyzable. This classification was made by British chemist Sir Arthur Harden in 1905, contributing to our understanding of the enzyme's properties and behavior.
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Fermentation process
Fermentation is a metabolic process in which chemical changes occur in an organic substrate under the action of cellular enzymes, usually in the absence of oxygen. In the case of alcoholic fermentation, the initial substrates are fermentable sugars, such as glucose and fructose, and the end products are ethyl alcohol, small amounts of other congeneric products, and carbon dioxide. This process is often carried out by yeast, some kinds of bacteria, or other microorganisms.
The enzyme zymase converts glucose into ethyl alcohol and carbon dioxide. Alcoholic fermentation converts one mole of glucose into two moles of ethanol and two moles of carbon dioxide, producing two moles of ATP in the process. The chemical equation for this process is:
> C6H12O6 + 2 ADP + 2 Pi → 2 C2H5OH + 2 CO2 + 2 ATP
In the first step of alcoholic fermentation, the enzyme invertase breaks the bond between glucose and fructose molecules. Each glucose molecule is then broken down into two pyruvate molecules in a process known as glycolysis. The equation for glycolysis is:
> C6H12O6 + 2 ADP + 2 Pi + 2 NAD+ → 2 CH3COCOO− + 2 ATP + 2 NADH + 2 H2O + 2 H+
Finally, pyruvate is converted to ethanol and CO2 in two steps, regenerating oxidised NAD+ needed for glycolysis.
Fermentation has many applications, including in the production of ethanol, heat, carbon dioxide, food for livestock, water, methanol, fuels, fertiliser, and other alcohols. It is also used in bread-making, winemaking, and brewing.
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Yeast organisms
Yeast has been used in baking and the production of alcoholic beverages for thousands of years. In food and beverage production, yeast causes fermentation and leavening. It feeds on sugars, producing ethanol and carbon dioxide. In beer and wine-making, the ethanol is the desired product, while in baking, it is the carbon dioxide that is wanted. The carbon dioxide forms bubbles in the dough, causing it to rise and creating a fluffy texture.
Yeast is also used in the production of a variety of other products, including organic acids, biofuels, and pharmaceuticals. Saccharomyces cerevisiae, commonly known as baker's yeast, is the most commonly used yeast species in research and production. It has been used for ethanol production for thousands of years and is probably one of the oldest domesticated organisms.
The study of yeast has also contributed significantly to medical research. As yeast cells share fundamental properties of cell biology with human cells, they have helped researchers better understand eukaryotic metabolism and human biology, including disease-related processes. For example, yeast systems have been instrumental in identifying potential drugs for diseases such as Parkinson's and Alzheimer's.
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Glycolysis
The process of glycolysis is a metabolic pathway that converts glucose (C6H12O6) into pyruvate, with the release of energy. This process occurs in the cytosol of cells, and the energy released is used to form high-energy molecules like adenosine triphosphate (ATP) and reduced nicotinamide adenine dinucleotide (NADH). Glycolysis is an ancient pathway, occurring in most organisms, and can take place in the absence of oxygen.
The process of glycolysis can be summarised as:
> Glucose + 2 NAD+ + 2 ADP + 2 Pi --> 2 Pyruvate + 2 NADH + 2 H+ + 2 ATP + 2 H2O
The specific form of glucose used in glycolysis is glucose 6-phosphate, which is created from glucose using ATP and a phosphate group. This is then converted to fructose-6-phosphate by phosphoglucose isomerase. The next step is the creation of fructose-1,6-bisphosphate, using another ATP molecule. Dihydroxyacetone phosphate (DHAP) and glyceraldehyde 3-phosphate are then formed from fructose-1,6-bisphosphate. DHAP is then converted to glyceraldehyde-3-phosphate, and the two glyceraldehyde-3-phosphate molecules continue down the same pathway.
Glyceraldehyde-3-phosphate is then oxidised into 1,3-bisphosphoglycerate, reducing an NAD+ molecule to NADH and releasing a hydrogen ion. 1,3-bisphosphoglycerate then becomes 3-phosphoglycerate, which converts to 2-phosphoglycerate. Enolase then facilitates the creation of phosphoenolpyruvate (PEP) from 2-phosphoglycerate, with the release of a water molecule. PEP is unstable and quickly loses a phosphate group to create the second ATP molecule of glycolysis, becoming pyruvate.
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Invertase
The use of invertase extends beyond baking and into the food and beverage industries. It is widely employed in the production of confectionery, especially in creating liquid centres for candies. Invertase is also used to produce inverted sugar syrup, which is an equimolar mixture of glucose and fructose. This syrup is utilised in various products, including chocolate-covered candies, cordials, and fondant candies, where it liquefies the sugar.
Furthermore, invertase plays a significant role in ethanol fermentation, particularly in the fermentation of cane molasses into ethanol. This process is of great industrial importance, as ethanol has multiple applications, including its use as an antiseptic substance, fuel, and beverage. The enzyme's ability to hydrolyse sucrose is crucial in this process, as it breaks down the sugar into glucose and fructose, which can then be further converted into ethanol.
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Frequently asked questions
The enzyme that converts glucose into ethyl alcohol and carbon dioxide is called zymase.
The chemical reaction is: C6H12O6 + Zymase → 2C2H5OH + 2CO2.
The zymase enzyme is found in yeast and other anaerobic organisms.
The process of converting glucose to ethyl alcohol is called fermentation.
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