What Are the Properties of Catalase?

Function

• Catalase's main function is to oxidize and break down hydrogen peroxide that is created within cells. Hydrogen peroxide damages proteins within the cells. The compound is formed when oxygen reacts with other molecules, creating super radicals. Another enzyme, superoxide dismutase, coverts these radicals into hydrogen peroxide. Catalase also plays a role in oxidizing formaldehyde, alcohols, phenols and formic acid within the cell.

Process

• The catalase enzyme breaks down the hydrogen peroxide molecule in a two-step process. The first step involves the enzyme colliding with the hydrogen peroxide molecule. One oxygen atom from hydrogen peroxide attaches to an iron atom in catalase. A second hydrogen peroxide is then able to bind to the catalase enzyme, which then breaks apart the molecule and converts it into water and oxygen gas.

Stable and Fast

• The catalase molecule is very stable. This stability is necessary as the enzyme must work to break down reactive chemicals within the cell quickly and efficiently. If it were unstable, these reactive molecules would be able to break it down and cause harm to the cell. The enzyme is made up of four identical subunits to which other molecules can attach. In the cell, each catalase molecule can break down millions of hydrogen peroxide molecules in less than a second.

Form

• The form of the catalase enzyme is slightly different for each type of cell. In humans, catalase uses iron ions to attach to the hydrogen peroxide. Many bacteria may use larger catalase enzymes to attack hydrogen peroxide. Other forms of bacteria use manganese ions in place of the iron ions within the cell.

Uses

• Catalase has been studied widely since it is present in all living organisms. This has led to the enzyme being used for many purposes. The enzyme is used to remove hydrogen peroxide from milk before it is processed into cheese. It can also be found in contact lens disinfectants and is also in food wrappers to prevent oxidation and keeping the food fresh for longer periods of time.