The properties of enzymes can be grouped into five types: 

1. Catalytic property
   • Enzymes have extraordinary catalytic power. A small amount of enzyme is enough to break large molecules down into smaller molecules or bring two smaller molecules together to form a larger molecule. 
   • Enzymes do not start a reaction nor do they influence the direction of the reaction. They only help in accelerating the reaction. 
   • Although enzymes affect the rate of a biochemical reaction, they remain unchanged after the reaction.
2. Specificity
   • Enzymes are very specific in action, with one enzyme acting only on a particular substrate. 
   • Enzymes are also specific to a particular type of reaction. 
   • Enzymes exhibit different types of specificity such as Substrate, Group, Geometric, Bond, Cofactor, and Stereoscopic specificity.
3. Reversibility
   • Most reactions that are catalyzed by enzymes are reversible. Very few are not reversible. 
   • The reversibility of a reaction depends on the cell’s needs. 
   • In some cases, the enzymes that catalyze the forward and reverse reactions may be different.
4. Sensitivity to temperature
   • Enzymes are thermos-liable or very sensitive to heat and temperature. 
   • Enzyme activity is highest at optimum temperature, which is between 20°C and 30°C.  
   • Enzyme activity increases as the temperature increases but only up to a certain level. At higher temperatures of 60 -70°C enzymes denature and become completely inactive. 
   • Enzymes are inactive at very low temperatures.
5. Specificity to pH or hydrogen ion concentration  
   • Enzymes show maximum activity at an optimum pH of 6 – 8.
   • Enzymes are specific for their pH requirement.
   • Some enzymes are active in basic pH above 7. Others are active in acidic pH below 7. Some others are active in neutral pH.