Biology 1 Lab Report
Hydrolysis of starch for fungal amylase Aspergillus Oryzae and bacterial amylase Bacillus Licheniformis at different temperatures.
Maydelis Perez PI 4593042
Florida International University
BSC 1010L, section UO9, March 6, 2013
Abstract Enzymes are very specific protein because they contain one active site on their surface that enable the substrate to bind to the enzyme and form the enzyme substrate complex and then release the products. The principal function of enzymes is to increase the rate of the chemical reactions. Enzymes have a set of conditions at which they work perfectly; this is known as optimal condition. Fungal and bacterial amylase are the enzymes that we going to study for their ability to break down starch. In order to determine how temperature affects the activity of amylase enzyme and the optimal temperature for fungal and bacterial amylase, the activity of these enzymes were tested at different temperature and times and iodine was used as indicator of presence of starch. During the experiment we observed that bacterial amylase had faster enzymatic activity than fungal amylase; bacterial amylase achieved 100% hydrolysis at 40°c and
60°c at 2 minutes time and fungal amylase achieved partial hydrolysis at 60°c at 4 minutes time.
With all of this we can say that the optimal temperature for fungal and bacterial are almost the same, but bacterial have faster amylase activity than fungal and that is possible because bacterial amylase is found in human saliva, were digesting process begins.
Introduction Life is regulated by chemical reactions, but these reactions would take too long to occur without presence of specific proteins that catalyze all biological processes in living organisms transforming one molecule into another, this catalysts are called enzymes (Copeland, Robert
2000). Enzymes are very specific proteins because they contain one active
Maydelis Perez PI 4593042
Florida International University
BSC 1010L, section UO9, March 6, 2013
Abstract Enzymes are very specific protein because they contain one active site on their surface that enable the substrate to bind to the enzyme and form the enzyme substrate complex and then release the products. The principal function of enzymes is to increase the rate of the chemical reactions. Enzymes have a set of conditions at which they work perfectly; this is known as optimal condition. Fungal and bacterial amylase are the enzymes that we going to study for their ability to break down starch. In order to determine how temperature affects the activity of amylase enzyme and the optimal temperature for fungal and bacterial amylase, the activity of these enzymes were tested at different temperature and times and iodine was used as indicator of presence of starch. During the experiment we observed that bacterial amylase had faster enzymatic activity than fungal amylase; bacterial amylase achieved 100% hydrolysis at 40°c and
60°c at 2 minutes time and fungal amylase achieved partial hydrolysis at 60°c at 4 minutes time.
With all of this we can say that the optimal temperature for fungal and bacterial are almost the same, but bacterial have faster amylase activity than fungal and that is possible because bacterial amylase is found in human saliva, were digesting process begins.
Introduction Life is regulated by chemical reactions, but these reactions would take too long to occur without presence of specific proteins that catalyze all biological processes in living organisms transforming one molecule into another, this catalysts are called enzymes (Copeland, Robert
2000). Enzymes are very specific proteins because they contain one active
References: Alberte, J., Pitzer, T., & Calero, K. (2012).General Biology I lab Manual. (2nded.) pp 49-61 Boivin M, Flourie B, Rizza RA et.al. (2002).Gastrointestinal and metabolic effects of amylase inhibition in diabetics. Gastroenterology. Minnesota Copeland, Robert Fried, G. H., & Handemenos, G. I. (2003). Biochemestry.Schaum 's easy outlines. New York: McGraw-Hill. Fried, G. H., & Handemenos, G. I. (2001). Biology. Schaum 's easy outlines. (pp. 119-120). New York: McGraw-Hill. Ibarra Gonzales, L. E. (2001). Physiology of the digestion system - digestion of starch, triglycerides and protein. ONSW HSB online, Charlest Sturt University, 2002. Smith Christiane et, al. (2002) “Effects of saliva on starch-thickened drinks with acidic and neutral ph.” Dysphagia 27.3. in that site and this makes the enzyme specific to that substrate. (ONSW HSB, 2002) (ONSW HSB, 2002) (Ibarra-Gonzales, 2001) Table 1