1.7 Factors That Affect The Activity Of An Enzyme Lab Report
1.7 Factors that affect the activity of an enzyme
It is important when working with enzymes to understand basic enzymatic theory behind them when selecting conditions to measure the activity of the enzymes. The factors that are known to affect the concentration of enzymes are temperature, pH, concentration of enzyme, concentration of substrate, buffer type and concentration, the presence of any inhibitors and cofactors (Worthington-biochem.com).
1.7.1. Temperature
With most catalysed reactions, the reaction increases as the temperature is increased. With each 10oC increase in temperature, the rate of reaction of the enzymes will double. This is because as the temperature increases the enzyme is coming closer to its optimum conformation. At its optimum temperature the alpha amylase will be at its most efficient. But the downfall of increasing the temperature of a reaction is, once the enzyme temperature is raised above its optimum temperature its activity will immediately decrease. This is because raising the enzyme above its maximum temperature will result in the denaturation of enzyme. This is represented below in Figure …show more content…
The enzyme will remain active within a small pH range usually around 1-2pH units, a pH that is out of the range of the optimum pH of the enzyme will result in a loss of activity for the enzyme. This can be seen below in the bell shaped curve in Figure 11. This means keeping the reaction at the right pH range is essential for the stability of an enzyme. The pH will affect the charge on the enzyme, if this is not optimum for the functional groups on the enzyme it will affect the activity. For pancreatic amylase the optimum pH is from 6.7 – 7.0 (Brayer et al., 1995). To determine the effect of pH on the activity of α-amylase the assay will be rum at different pH’s, by preparing the sample buffer at different pH’s. The rest of the assay will remain the
It is important when working with enzymes to understand basic enzymatic theory behind them when selecting conditions to measure the activity of the enzymes. The factors that are known to affect the concentration of enzymes are temperature, pH, concentration of enzyme, concentration of substrate, buffer type and concentration, the presence of any inhibitors and cofactors (Worthington-biochem.com).
1.7.1. Temperature
With most catalysed reactions, the reaction increases as the temperature is increased. With each 10oC increase in temperature, the rate of reaction of the enzymes will double. This is because as the temperature increases the enzyme is coming closer to its optimum conformation. At its optimum temperature the alpha amylase will be at its most efficient. But the downfall of increasing the temperature of a reaction is, once the enzyme temperature is raised above its optimum temperature its activity will immediately decrease. This is because raising the enzyme above its maximum temperature will result in the denaturation of enzyme. This is represented below in Figure …show more content…
The enzyme will remain active within a small pH range usually around 1-2pH units, a pH that is out of the range of the optimum pH of the enzyme will result in a loss of activity for the enzyme. This can be seen below in the bell shaped curve in Figure 11. This means keeping the reaction at the right pH range is essential for the stability of an enzyme. The pH will affect the charge on the enzyme, if this is not optimum for the functional groups on the enzyme it will affect the activity. For pancreatic amylase the optimum pH is from 6.7 – 7.0 (Brayer et al., 1995). To determine the effect of pH on the activity of α-amylase the assay will be rum at different pH’s, by preparing the sample buffer at different pH’s. The rest of the assay will remain the