Food Biochemistry and Food Processing

182 Part II: Water, Enzymology, Biotechnology, and Protein Cross-linking

as a pocket or a cleft to accept the structure of the

substrate, in three-dimensional terms. The binding

residues are defined as any residue with any atom

within 4 Å of a bound substrate. These binding

residues that participate in the catalytic event are

known as the catalytic residuesand form the active

site. According to Bartlett et al. (2002), a residue is

between enzyme and substrate, in general, are of
three types: ionic bonds, hydrogen bonds, and van
der Waals attractions.
The specific part of the protein structure that
interacts with the substrate is known as the sub-
strate binding site(Fig. 8.7). The substrate binding
site is a three-dimensional entity suitably designed

Figure 8.4.The four-class classification system of domains. (A) The
class, (structure of glycyl-tRNA syn-
thetase
chain). (B) The all-
class (structure of the hypothetical protein (Tm0613) from Thermotoga maritima.
(C) The
/class (structure of glycerophosphodiester phosphodiesterase). (D) The all-class (structure of allanto-
icase from Saccharomyces cerevisiae.