Plant Proteases Advantages

Of the thousands of enzymes known, there is a family of enzymes called proteases that catalyze a reaction of breaking down proteins. What do you think would happen if you added a protease to your sample of catalase before proceeding with your experiment?

The use of multiple test tubes and Parafilm was used for each experiment. Catechol, potato juice, pH 7 phosphate buffer, and stock potato extract 1:1 will be used to conduct the following experiments: temperature effect on enzyme activity, the effect of pH on enzyme action, the effect of enzyme concentration, and the effect of substrate concentration on enzyme activity. For the temperature effect on enzyme activity, three test tube were filled with three ml of pH 7 phosphate buffer and each test tube was labels 1.5 degrees Celsius, 20 °C, and 60 °C. The first test tube was placed in an ice-water bath, the second test tube was left at room temperature, and the third test tube was placed in approximately 60°C of warm water. After filling the test tubes with three ml of the

These results shown from this experiment led us to conclude that enzymes work best at certain pH rates. For this particular enzyme, pH 7 worked best. When compared to high levels of pH, the lower levels worked better. The wrong level of pH can denature enzymes; therefore finding the right level is essential. The independent variable was the amount of pH, and the dependent being the rate of oxygen. The results are reliable as they are reinforced by the fact that enzymes typically work best at neutral pH

Digestive enzymes in the gut include proteases, which digest proteins. Why don’t these enzymes digest the stomach and small intestine,

Also, large substances such as, proteins are broken down by enzymes called proteases into amino acids, which is used and stored as energy. An example of this is; when the body gets exhausted the fuel which is converted from the protein is used as energy and also to repair worn out tissues to keep the body healthy and energised. It also stimulates the immune system and aids the body in ATP production.

The independent variable in this investigation is pH. Each individual enzyme has it’s own pH characteristic. This is because the hydrogen and ionic bonds between –NH2 and –COOH groups of the polypeptides that make up the enzyme, fix the exact arrangement of the active site of an enzyme. It is crucial to be aware of how even small changes in the

Introduction: Enzymes are protein catalysts facilitating the conversion of substrates into products (Alexander and Peters, 2011). They go through a whole chemical reaction which starts off with the substrate and then ends up with a product. The only way this reaction can be adjusted or not even work is if they end up going through some sort of affect which only temperature and pH levels can do determining the environment. When enzymes are in an environment that is too acidic or alkaline, their chemical properties, sizes and shapes can become altered (Magher, 2015) Chemical modification of proteins is widely used as a too; to maintain a native conformation, improving stability (Rodriguez-Cabrera, Regalado, and Garcia-Almendarez, 2011) In this experiment, four trials were conducted and recorded every 15 seconds for 5 minutes in order to calculate the optimum levels and IRV.

Enzymes are high molecular weight molecules and are proteins in nature. Enzymes work as catalysts in biochemical reactions in living organisms. Enzyme Catecholase is found on in plants, animals as well as fungi and is responsible for the darkening of different fruits. In most cases enzymatic activities are influenced by a number of factors, among them is temperature, PH, enzyme concentration as well as substrate concentration (Silverthorn, 2004). In this experiment enzyme catecholase was used to investigate the effects of PH and enzyme concentration on it rate of reaction. A pH buffer was used to control the PH, potato juice was used as the substrate and water was used as a solvent.

Enzymes are central to every biochemical process. Due to their high specificity they are capable of catalyzing hundreds of reactions that signifies their vast practical importance.

Prevotella intermedia has a unique hemolytic activity. Proteases produced by Prevotella can destroy a number of proteins involving collagen and fibronectin. It has been shown that proteases possess trypsin-like properties that characterize mainly cysteine

In general, aminopeptidases are efficient in reducing the bitterness and play a vital role in enzymatic hydrolysis of protein. Bitter flavor of tryptic hydrolysate of casein was minimized after it was incubated with aminopeptidase from Erwinia ananas. The crude enzyme extract of L.casei (mixer of aminopeptidase, x-prolydipeptidyl peptidase, and proline-iminopeptidase) mixed with neutrase produced cheddar cheese without any bitter taste or bad flavor. Aminopeptidase T from Thermus aaquaticus YT-1 decreased the bitterness of casein hydrolysates by producing more free amino acids(Saha and Hayashi

1A)8. Queueing theory has since been adopted to describe how competition between substrates for a particular protease can lead to pronounced coupling and statistical correlation8, 14-16. The impact of proteolytic queueing competition leads to a rewiring of natural and synthetic circuits to include mutual modulation of substrate degradation rates17. This effect is due to targeting multiple species of protein to a common protease ClpXP, and it applies to all but one existing bacterial synthetic oscillator ClpXP18. The exception is the recently modified repressilator19, where active degradation by protease was systematically removed to produce a more robust growth-dependent (dilution-dependent) oscillator, which interestingly was predicted based on a prior analysis of proteolytic competition17.

Treatment of cells with Pi1 a proteasome inhibitor, protects cells from ricin except when incubations are long. Similar effects are seen with an alternative proteasome inhibitor ALLN (Figure 1A/B). In contrast inhibiting endosomal proteases made little or no difference (Figure 1B).

In industrial scale production, microorganism such as bacteria and fungi was fully expressed the lipase. The advantage of using bacteria producing

Different techniques and principles for protein extraction and characterization were demonstrated in this experiment. Various proteins were extracted from different sources: 1.67 g yeast invertase, 1.03 g egg white albumin, and 5.15 g of milk casein. Activity assay for invertase was performed using Benedict’s test and the enzymes inverting action on sucrose was confirmed. Warburg-Christian Method and Bradford Assay were also employed to determine the protein concentration in the albumin and the casein samples. The concentrations for the albumin and casein samples were found to be 0.519 and 0.327 mg/mL, respectively based on Warburg-Christian Assay; and 6.5x10-3¬ and 1.9x10-2 mg/mL