Proteins generally have definite shapes and sizes at particular conditions of pH and temperature. Enzymes are also proteins. What do you think is the role their shape plays during hydrolysis of fats,proteins and carbohydrates?
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Carbohydrates, Proteins, and Fats
By Adrienne Youdim, MD, David Geffen School of Medicine at UCLA
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Carbohydrates, proteins, and fats supply 90% of the dry weight of the diet and 100% of its energy. All three provide energy (measured in calories), but the amount of energy in 1 gram (1/28 ounce) differs:
4 calories in a gram of carbohydrate or protein
9 calories in a gram of fat
These nutrients also differ in how quickly they supply energy. Carbohydrates are the quickest, and fats are the slowest.
Carbohydrates, proteins, and fats are digested in the intestine, where they are broken down into their basic units:
Carbohydrates into sugars
Proteins into amino acids
Fats into fatty acids and glycerol
The body uses these basic units to build substances it needs for growth, maintenance, and activity (including other carbohydrates, proteins, and fats).
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