93-96 A STUDY OF THE OPTIMAL CONDITIONS FOR STARCH HYDROLYSIS THROUGH THERMOSTABLE α - AMYLASE T. Kolusheva‚ A. Marinova University of Chemical Technology and Metallurgy 8 Kl. Ohridski‚ 1756 Sofia‚ Bulgaria E-mail: e-mail: manahova@abv.bg. Received 10 July 2006 Accepted 12 November 2006 ABSTRACT The present work determines the optimal conditions for starch hydrolysis by thermostable α -amylase (EC 3.2.1.1) produced by Bac.subtilis strain XÊ-86. The hydrolysis reaction has the greatest
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Fungal Amylase and hydrolysis of Starch Abstract This experiment consisted of setting up a control group of starch in various temperature and then placing both fungal amylases and bacterial amylases in a mixture of starch and placing the solution of amylase and starch in various temperatures of water. After a certain amount of time- different amount of time needs to be used in order to have reliable results- iodine is added in a well on spot plates‚ then two drops of the mixture of amylase-starch
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Reaction of Enzyme Amylase Research Question: How will changing the percentage of sodium chloride concentration affect the rate of reaction of enzyme amylase‚ measured using the absorbance of starch and iodine with a spectrophotometer. Introduction: Amylase is an enzyme that is involved in the human digestive process. Found in both the human pancreas and the human saliva‚ amylase breaks down starch into sugar so that large molecules can be easily digested1. Like all enzymes‚ amylase must be kept
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was to observe the effect of temperature and pH on the reaction of barley alpha-amylase enzyme with starch substrate and establish the optimum temperature and pH for this reaction. The optimum temperature and pH for the reaction of alpha-amylase and starch was predicted to be a temperature of 50°C and a pH of 5. The optimum temperature and pH for the reaction was determined by monitoring the reaction rate of alpha-amylase at different temperatures and pH’s by means of using a spectrophotometer to measure
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Biochem. J. (1995) 305‚ 17-20 (Printed in Great Britain) 17 RESEARCH COMMUNICATION The effect of low temperatures Nicole MORE‚ Roy M. DANIEL* and Helen H. PETACH on enzyme activity Thermophile Research Unit‚ University of Waikato‚ Private Bag 3105‚ Hamilton 2001‚ New Zealand The stability of two enzymes from extreme thermophiles (glutamate dehydrogenase from Thermococcales strain ANI and f‚- enzymes‚ glucosidase from Caldocellum saccharolyticum expressed in Escherichia
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the rate in which Amylase breaks down starch into maltose. In this reaction starch is the substrate and maltose is the product. Amylase is an enzyme‚ Enzymes‚ also called catalysts‚ are in living things and there are thousand of them. Enzymes break down food by the active site on the Enzyme forming a chemical bond with a substrate and then water attacks the substrate until it is hydrolysed (split in 2). Equipment: Boiling tubes Timers/ stopwatch Starch Solution of Amylase colourless Thermometer
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Abstract: This experimentation was to evaluate absorbance and the reaction rate of an enzyme‚ ’-amylase in starch-iodine solution. We will be testing the relationship between enzymatic reaction affected by temperature and pH. Through the testing the enzyme at different temperatures‚ and different pH levels; it would determine at which temperature and pH level the enzyme worked the most efficiently. Analyzing absorbance of the solutions with spectrophotometery will determine the reaction rate. To
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substrate that will form its products. The purpose of the experiments is to determine the effects of substrate concentration‚ reaction time and enzyme concentration on the direction of an enzyme reaction. Amylase is a digestive enzyme found in both the saliva and the small intestine. Salivary amylase is a hydrolytic reaction that breaks down starch molecules by systematically breaking off the maltose molecules from the ends of starch chains. The maltose is further broken down by another enzyme. Phosphorylase
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Research in Biotechnology‚ 3(6): 51-58‚ 2012 ISSN: 2229-791X www.researchinbiotechnology.com Regular Article Isolation and identification of a new Bacillus strain for amylase production Yasser Bakri*1‚ Hassan Ammouneh1‚ Samir El-Khouri1‚ Muhanad Harba1 and Philippe Thonart2 1Department of Molecular Biology and Biotechnology‚ AECS‚ Damascus‚ Syria‚ P.O.Box 6091 Wallon de Biologie Industrielle‚ Unité de Bio-industrie‚ Faculté de AgroBiotechnologie de Gembloux‚ Université de Liège
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Concentration on the Activity of Amylase Title Influence of Concentration on the Activity of Amylase Abstract Does more or less concentration speed up the reaction rate of amylase in starch? In this experiment diluted solutions of amylase were created and then tested using a starch solution‚ I2KI for reaction times. The answer to the question was proved to be that more concentration of amylase speeds up the reaction time. Introduction The enzyme‚ amylase is found in the saliva of most
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