Alpha-Amylase

Alpha-Amylase activity varied considerable from our initial hypothesis. In regards to temperature our data shows that optimal maltose production occurs at higher temperatures, while lower temperatures show a decrease in production. Specifically, the data shows that the optimal temperature appears to be at 100⁰C or at least in between 65⁰C and 100⁰C. This trend is seen for all three amylase samples. Results from other experiments using A. oryzae, B.licheniformis, porcine alpha-amylase show slightly

The Effects of pH levels on Porcine Pancreatic Alpha Amylase Activity in a 1% Starch Solution Introduction Enzymes are protein complexes which lower the amount of energy needed to complete chemical reactions in cells, and therefore, increase the rate of chemical reactions. Without enzymes, chemical reactions in the body would occur at much slower rates, they are critical to cell function. The enzyme used in this experiment, alpha-amylase, is a catabolic enzyme found in two places within the body:

Identification of unknown a-Amylase through testing different temperatures and pH values to detect the absorbance of maltose. Introduction: Enzymes are biological catalysts, mainly proteins for this experiment, generated by an organism to speed up chemical reactions. They have active sites on which the substrate is attached, and then broken up or joined. For this experiment we are going to work with the enzyme a-amylase. Amylase is an enzyme that breaks starch down into sugar. Amylase is present in human

measurement of alpha amylase activity is used every day to ensure the quality of our staple foods. Alpha amylase is taken into account well before baking our foods and milling the grains. We will be reviewing what alpha amylase is, how it is measured and what effects it has in the industry all the way from the farm, to your fork. 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

production, gene copy number, and gene evolution was explored by conducting analysis of the salivary amylase enzyme, AMY1A gene copy number, and the ancestral starch consumption in Homo Sapiens (Tracey 2017, p.22). It was hypothesized that the relative amount of starch consumption was very high for my personal ancestral diet, thus my AMY1 diploid gene copy number in my genome and salivary amylase concentration would be significantly higher than the population mean. With a population of 28 subjects

mouths by the enzyme “amylase.” This chemical reaction happens all the time, but with soda in the mix during this reaction, the outcome could be different. This experiment will test how carbonated water, like that of soda, affects the production of sugars by breaking down starch through amylase. Amylase is an enzyme that breaks down plant starches into simple sugars like glucose. There are many types of amylase, but the one found in humans’ saliva is alpha-amylase. Alpha-amylase breaks up polysaccharide

reactions but they themselves are not consumed or altered when doing so. These catalysts work best at optimum temperatures and pH's. The temperature and pH at which the reaction occurs the quickest is the ideal condition for the enzymatic reaction. Alpha amylase converts starch into glucose and when starch is combined with I2KI indicator a dark purple solution forms. As the enzyme breaks down the starch the absorbency will decrease. The absorbency is measured through the spectrophotometer which reads the

integration of technology into human households, it is apparent that biological enzymes such as the alpha amylase are to be implemented into sanitary procedures. One such example lies within the utilisation of enzymes in laundry detergents. Enzymes have recently assisted the development and improvement of modern household and industrial detergents (Journal of surfactants and detergents 1998). The alpha amylase is essential in hydrolysis of starch molecules, as it catalysis splits in starch so that they

The Effects of Enzyme Concentration on the Activity of Amylase To investigate the effect of Amylase concentration on its activity. the relative activity of Amylase is found by noting the time taken for the starch substrate to be broken down, that is, when it is no longer gives a blue-black colour when tested with iodine solution. This time is referred to as the achromatic point. Equipment: v Amylase solution 0.1% v Starch Solution 1.0% v Distilled water

THE EFFECT OF AMYLASE ON BREAD What is bread? Bread is a food made of flour, water, and yeast mixed together and baked. In bread making, our main focus will be on the enzyme amylase. In wheat, there is naturally appearing amylase. Amylase in the shape of malted barley can be mixed with flour in minor amounts to achieve a proper balance of enzymes. The key purpose of amylase in wheat flour is to break down complex starches into simple sugars. Without this key process happening in the dough, fermentation