Proteolysis in Cheese Ripening

In this experiment, 4 grams of peeled turnip was used to prepare the enzyme extract opposed to the 1 gram of turnip suggested by Fundamentals of Life Science. Along with the change to the amount of turnip used, the amount of 0.1M phosphate buffer used to prepare the enzyme extract was changed from 50mL to 30mL. The affect of temperature on enzyme activity was not

Meat tenderizing enzymes are Papain and Bromelain. Both these enzymes are derived from plant sources. Papain is obtained from Papaya and Bromelain is obtained from pineapples. These products are used to tenderize meat because they contain natural enzymes that can denature the protein structures in animals thus making the meat very tender.

Relevance to Audience: I’m sure everyone in this room has consumed a dairy product whether it be an ice cold glass of milk with cookies, or a nice piece of cheese on a big juicy burger.

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

The rate of reaction between Catalase and the hydrogen peroxide (H2O2) can vary depending on many factors including the enzyme concentration in a solution. In this investigation, the rate of reaction will be measured by the change in temperature of the liquefied spinach (catalase) over a period of 30 seconds, once the hydrogen peroxide (H2O2) has been added into the solution.

The role of an enzyme is to catalyse reactions within a cell. The enzyme present in a potato (Solanum Tuberosum) is catechol oxidase. In this experiment, the enzyme activity was tested under different temperature and pH conditions. The objective of this experiment was to determine the ideal conditions under which catechol oxidase catalyses reactions. In order to do this, catechol was catalyzed by catechol oxidase into benzoquinone at diverse temperatures and pH values. The enzyme was exposed to its new environment for 5 minutes before the absorbance of the catechol oxidase was measured at 420 nm using a spectrophotometer. The use of a spectrophotometer was crucial for the collection of data in this experiment. When exposed to hot and cold temperatures, some enzymes were found to denature causing the activity to decrease. Similarly, when the pH was too high or low, then the catechol oxidase enzyme experienced a significant decrease in activity. It can be concluded after completing this experiment that the optimal pH for catechol oxidase is 7 and that the prime temperature is 20º C. Due to the fact that the catechol oxidase was only tested under several different temperatures and pH values, it is always possible to get a more precise result by decreasing the increments between the test values. However, our experiment was able to produce accurate results as to the

Either pasteurized or raw milk is used to make cheese. When the cheese is made from raw milk, the final product has different flavors and texture characteristics. The raw milk is always heated for a bit in order to destroy any pathogenic organisms that could spoil the product and to give the cheese cultures optimum condition. Pasteurized milk is pasteurized for the same reason. Cheeses like cheddar or Swiss use the enzyme rennet in order to coagulate or clot the milk to form a curd. This is why the cheeses that are made are so different from each other. As noted earlier rennet is obtained from the stomach of ruminant mammals, mainly young calves and lambs. This is unfortunate because these young mammals require this enzyme in order to digest their mother’s milk. The enzymes used in cheese production are quiet important to manufacturers. They provide different aromas, textures and flavors according to the preferences of people. They also provide a longer shelf life and are always aged for no less than 60 days. However, the continuous use of artificial enzymes can reduce the amount of enzymes in your everyday diet. (Andrews, J,

The results from the experiment determining the effects of pH on enzyme activity show that as the independent variable, pH, increases the dependent variable, percentage transmission, decreases. This is shown in the results as at the lowest pH, pH 4.0 the average percentage transmission is at its highest at 97%. At the highest pH, pH 8.0 the average transmission is 78.5%. This is also supported from the graph as it produces a negative gradient showing that as the percentage transmission will decrease with an increasing pH. This happens because the enzyme trypsin acts on the gelatine. Therefore as the pH increases towards the optimum pH more jelly will be broken down by the enzyme,

The purpose of this lab is to understand how non-living systems can make it easier for chemical reactions to occur. In this lab, raw wheat germ acid phosphate was used to detach it from other chemicals. Raw wheat germ is an example of an enzyme which is defined as, “a biological catalyst, all catalysts work by speeding up the rate at which a chemical reaction occurs.” (Krane, 2018). Enzymes are made up of proteins that can be isolated in two different ways, assay and precipitation. Assay is defined as, “generally readily available for most enzymes and depend on the ability to detect a change (often in color) as substrates are converted to products as the reaction occurs.” (Krane, 2018). Precipitation can be described as, “procedures often begin with a series of trial and error experiments. There is no standard protein isolation technique that can be applied to all proteins and some large classes of proteins, like membrane-bound proteins.” (Krane, 2018). This lab was performed in three different sections, the first one being wheat germ suspension, where heat was used to purify and isolate the wheat germ. In the second portion of the lab, examiners found the concentration of the wheat germ protein. In the final step of the experiment examiners found the amount of acid phosphatase in each of the tested microtubes.

The enzyme that will be used in this experiment is lactase. Lactase is an enzyme that breaks down a sugar found in milk called lactose into glucose and galactose. Lactase is found in the small intestine, and is naturally produced by the body. If someone’s body does not produce the lactase properly, or the lactase itself doesn’t act properly, that person would be considered lactose intolerant. This means your body would not be able to digest milk properly, and you could suffer symptoms such as cramping, diarraea, painful gas, and nausea after having some sort of dairy. If one would was lactose intolerant, but wanted to have some sort of dairy product, they could take a lactase supplement. The lactase in the supplement will break down the lactose

Abd El-Shaffy and G. A. Abd El-Rahman.  El-Nor, Khalif and El-Shaffy are from the Dairy Science Department, National Research Centre, Dokki, Cairo, Egypt.  Khattab and El-Sayed are from the Animal Production Department Faculty of Agriculture, Ain Shams University, Shoubra Al-Kheimah, Cairo, Egypt.  The last author El-Rahman is from the Animal Production Department, Faculty of Agriculture, Zagazig University.  All that was just listed was the source of authority that these authors have in their country.  These authors or professors are well-prepared to write about this topic because they talk about the whole experiment.  They inform the reader about what was done in the experiment and what came out of the experiment.  This article came from Revista Veterinaria.  The intended readers are possibly Buffalo breeders to see what is the best way to feed the calf and what milk is the most nutritious.  Also people that are interested in this topic can read this article as well.  There

The investigation is showing how enzymes work inside a mammal's stomach. Rennin is the enzyme found in young mammals and has more effect

The species of bacteria used to make yogurt both have a β-galactosidase system which hydrolyzes lactose into glucose and galactose. Because lactose is a disaccharide, it can be transported into the cell via the permease system. As aforementioned, glucose then enters the EMP pathway to yield pyruvate.

In the first stage, milk is coagulated by bacteria into solid curds through acidification and proteolysis.

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