Factors That Affect The Rate Of Starch Digestion Measured Using Starch And Iodine

1552 Words Feb 28th, 2016 7 Pages

Research question: How will the addition of different pH buffers to amylase affect the rate of starch digestion measured using starch and iodine?
Introduction: Amylase is a digestive enzyme that can be found in human pancreas and saliva and it helps our body to break down starches into smaller carbohydrate molecules by braking bonds. There are three types of amylase enzymes: α-amylase, β-amylase and γ-amylase. Starch, instead, is a polysaccharide composed of two types of glucose polymer, amylose and amylopectin. Amylose is composed of chains of glucose joined by glycosidic bonds. Amylases are the enzymes that degrade starch by hydrolysing the glycosidic bonds in the polyglucose molecules. The importance of these enzymes is well known in biochemical processes such as fermentation and alcohol production.
Hypothesis: In order to function at the enzymes’ optimum level, enzymes must be kept under certain conditions, otherwise they can no longer bind to the active sites and carry out the functions as they will be denatured. These conditions are pH, temperature and salt concentrations. Therefore, I can state that the addition of pH to amylase will affect the enzyme’s function upon the addition to starch.
The optimum pH level for amylase depends on the type of amylase: α-amylase has an optimum pH at 7.0 and γ-amylase has an optimum pH at 3.0; in the following experiment, these pHs will show the optimum activity. On the other hand, the extremely acidic…
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