Amylase Literature Review
Effect of different temperatures on amylase activity.
Literature review
This study is an attempt to follow the activity of amylase because it has a major role in the life of living organisms and is found abundantly in them. Amylase is a catalytic enzyme which hydrolyzes starch into maltose and dextrin at a certain temperature (Biology.kenyon.edu, 2015). In plants such as fruits and vegetables carbohydrates are referred to starch which is polysaccharide and is converted into disaccharide and eventually into monosaccharide such as glucose with the help of amylase. (Fullick, Locke and Bircher, n.d.). If carbohydrates are not digested properly they may lead to adverse health consequences. Amylase is not only involved in the digestion of carbohydrate …show more content…
Amylase is more stable at 75 ºC than 85 ºC because amylase denatures at high temperature. To make their result more reliable and precise, they successfully compared their result with the other research reports. E.g they compared their result with the reporting data by Saito and Yamamoto 1975. (Saito and Yamamoto, 1975) and (Angelo and Rangabhashiyam, 2013) reported that at 76 ºC amylase rapidly lose their activity but (Vengadaramana et al, 2014) claimed that at 75 ºC amylase wasn’t stable beyond …show more content…
This hypothesis can be described through the lock and key model, in which every enzyme has its own specific active site which is made for a certain substrate to fit in it. The active site of the enzyme act as a lock and the substrate act as a key. With the increase of the temperature to the enzyme-substrate complex, the rate of reaction increased, it is due to the increase in the kinetic energy of the molecules hence substrate molecules get more and more energy to reach into the active site of the enzyme to fit in it. However, if the temperature is too high enzyme will denature. Denaturation is the loss of the biological properties of the enzyme by changing protein structure which alters the three-dimensional shape of the active site. As the temperature rises the available amount of active site for the substrate decreases thus the rate of reaction slow down. So, there should be an optimum temperature for each enzyme to work
Literature review
This study is an attempt to follow the activity of amylase because it has a major role in the life of living organisms and is found abundantly in them. Amylase is a catalytic enzyme which hydrolyzes starch into maltose and dextrin at a certain temperature (Biology.kenyon.edu, 2015). In plants such as fruits and vegetables carbohydrates are referred to starch which is polysaccharide and is converted into disaccharide and eventually into monosaccharide such as glucose with the help of amylase. (Fullick, Locke and Bircher, n.d.). If carbohydrates are not digested properly they may lead to adverse health consequences. Amylase is not only involved in the digestion of carbohydrate …show more content…
Amylase is more stable at 75 ºC than 85 ºC because amylase denatures at high temperature. To make their result more reliable and precise, they successfully compared their result with the other research reports. E.g they compared their result with the reporting data by Saito and Yamamoto 1975. (Saito and Yamamoto, 1975) and (Angelo and Rangabhashiyam, 2013) reported that at 76 ºC amylase rapidly lose their activity but (Vengadaramana et al, 2014) claimed that at 75 ºC amylase wasn’t stable beyond …show more content…
This hypothesis can be described through the lock and key model, in which every enzyme has its own specific active site which is made for a certain substrate to fit in it. The active site of the enzyme act as a lock and the substrate act as a key. With the increase of the temperature to the enzyme-substrate complex, the rate of reaction increased, it is due to the increase in the kinetic energy of the molecules hence substrate molecules get more and more energy to reach into the active site of the enzyme to fit in it. However, if the temperature is too high enzyme will denature. Denaturation is the loss of the biological properties of the enzyme by changing protein structure which alters the three-dimensional shape of the active site. As the temperature rises the available amount of active site for the substrate decreases thus the rate of reaction slow down. So, there should be an optimum temperature for each enzyme to work