Salivary Amylase And Phosphorylase

There are many types of enzymes and each has a specific job. Enzymes are particular types of proteins that help to speed up some reactions, such as reactants going to products. One of them is the amylase enzyme. Amylases are found in saliva, and pancreatic secretions of the small intestine. The function of amylase is to break down big molecules of starch into small molecules like glucose; this process is called hydrolysis. Enzymes are very specific; for example, amylase is the only enzyme that will break down starch. It is similar to the theory of the lock

Enzymes are biological catalysts that facilitate specific chemical reactions (Raven, et al., 2014). Enzymes do their job by

An enzyme is a protein that acts as a catalyst which reduces the activation energy needed for a chemical reaction. Without the presence of enzyme, cell reactions would take so long that they would detectable. During a reaction, in the presence of an enzyme, the substrate first creates a complex with the enzyme. While the substrate is a part of the complex, it’s converted into the product. Then, finally, the complex dissociates from the molecule which allows the release of the enzyme and formed product. An enzyme’s activity depends on a variety of conditions which includes the pH level and temperatures. Phosphorylase is an enzyme that catalyze the addition of a

To test enzyme activity, an experiment was conducted in the laboratory. In this experiment, the enzyme Amylase was chosen because it assists disassemble the polysaccharide starch. Starch is the main energy storage in plants. Human cells need the energy of stored in the starch to be introduced in the form of Maltose. Maltose is a simple sugar that can be used to generate the energy needed to power cellular work

Saliva: Contains digestive enzymes such as amylase which break down carbohydrates and starch from the plant matter.

Fructose enters the metabolic pathway by first being phosphorylated which means the addition of a phosphate group. The enzyme responsible for this is fructokinase which is found in the liver. This reaction forms fructose-1-phosphate. Fructose-1-phosphate must be broken down by a second enzyme called aldolase

Enzymes are proteins produced by living cells that act as catalysts, which affect the rate of a biochemical reaction. They allow these complex biochemical reactions to occur at a relatively low energy usage. In enzyme-catalyzed reactions, a substrate, the substance to be acted upon, binds to the active site on an enzyme to form the desired product. Each active site on the enzyme is unique to the substrate it will bind with causing each to have an individual three-dimensional structure(this is also called enzyme specificity).Enzymes are recyclable and unchanged during the reaction.

Phosphorylase b is sensitive to negative allosteric effectors ATP (high energy means that less have to be compelled to break down glycogen) and Glucose-6-phosphate (when present, less have to be compelled to continue glycogen breakdown). AMP may be a positive effector for muscle glycogen phosphorylase, overriding the negative impact of ATP. AMP levels rise in active muscle, signal the necessity for a lot of glucose release. Phosphorylase a is sensitive to glucose as a negative effector. This is often to conserve glycogen if alternative glucose sources are currently accessible. The phosphorylation control of glycogen phosphorylase may be a response to messages from outside the cell, signaled by the hormone. Allosteric management may be a response

Before embarking on my internal essay I was unsure which enzyme I should work with. After doing research on different enzymes I came across a lot of articles which provided a lot of different opinions on the consumption of carbohydrates. In the athletic world many different athletes have different insights on carbohydrates, some athletes living on a no-carbohydrate diet while other rely on it heavily as their primary source of energy intake. After viewing all the different taken on carbohydrates I decided that I will work with the enzyme that breaks down carbohydrates which is Amylase.

Enzymes are proteins that act as catalysts within living cells. Catalyst increase the rate at which chemical reactions occur without being consumed or permanently altered themselves. A chemical reaction is a process that converts one or more substances (known as reagents, reactants, or substrates) to another type of substance (the product). As a catalyst, an enzyme can facilitate the same chemical reaction over and over again.

The substrate, COO- group, will gain a H+ ion and the active site will change, the protein will be

In this lab our group observed the role of pancreatic amylase in the digestion of starch and the optimum temperature and pH that affects this enzyme. Enzymes are located inside of cells that increase the rate of a chemical reaction (Cooper, 2000). Most enzymes function in a narrow range of pH between 5 through 9 (Won-Park, Zipp, 2000). The temperature for which enzymes can function is limited as well ranging from 0 degrees Celsius (melting point) to 100 degrees Celsius (boiling point)(Won-Park, Zipp, 2000). When the temperature varies in range it can affect the enzyme either by affecting the constant of the reaction rate or by thermal denturization of the particular enzyme (Won-Park, Zipp, 2000). In this lab in particular the enzyme, which was of concern, was pancreatic amylase. This type of amylase comes from and is secreted from the pancreas to digest starch to break it down into a more simple form called maltose. Maltose is a disaccharide composed of two monosaccharides of glucose. The presence of glucose in our experiment can be identified by Benedicts solution, which shows that the reducing of sugars has taken place. If positive the solution will turn into a murky reddish color, where if it is negative it will stay clear in our reaction. We can also test if no reduction of sugars takes place by an iodine test. If starch is present the test will show a dark black color (Ophardt, 2003).

Alpha amylase is a protein enzyme present in grains that have starch. It is also present in humans, most commonly in saliva (Murray). The main purpose for alpha amylase is to break down, or hydrolase, polysaccharides, such as starch (Murray). When alpha amylase breaks down starch and glycogen, they cause a chemical reaction that creates the sugars maltose and glucose. Alpha amylose is also

Numerous enzymes are needed in dough to break down starch into simple sugars that yeast can digest. The process is a very complex one, and includes the enzymes alpha amylase and beta amylase. Starch occurs in two different forms, a branched form called amylopectin and an unbranched chain called amylose.

Enzyme: A protein functioning as a catalyst in living organisms, which promotes specific reactions or groups of reactions.