Preparation and Assay of Phenolase and Peroxidase
Title: Preparation and Assay of Phenolase and Peroxidase from Sweet and Irish Potato
Aim
To design and conduct an experiment to demonstrate the presence of enzyme activity in the preparation provided.
To examine the effect of the inhibitors provided.
To test whether the other phenolic substrates provided can be oxidized by the enzyme preparation.
To test for the presence of peroxidase activity in the enzyme preparation.
To test the effect of the inhibitor provided on peroxidase activity
alk about enzymes..their structure- tertiary level etc.
(ii) talk about factors that affect enzyme activity...do not just state the factors, actually talk about the effect. eg. heat would affect the bonds of the polypeptide chains that make up the enzyme and cause 3D shape of enzyme to break down and denaturation occurs.. TALK about other factors such and effect of inhibitors (types of inhibition: competitive, non competitive.. etc.) ..ALSO...you used ascorbic acid as the inhibitor...talk about the effects of this inhibitor on the respective enzymes used..
(iii) then, you dealt with two enzymes in the lab, get some information on that...what substrates are those enzymes specific to.... and talk about absolute and relative specificity...state whether the enzymes have absolute or relative specificity.
Theory: An enzyme is a biological catalyst which speeds up a chemical reaction but remains unchanged itself at the end (taylor et. al, 1997). Enzyme molecules are coiled into specific three dimensional shapes with the hydrophilic R group on the outside of the molecule enabling them to be soluble. The active site of an enzyme is normally a cleft to which another molecule can bind to it. The molecule that is acted upon by enzymes, called the substrate (Jones & Taylor , 2000). Enzymes bind to substrate in two chief processes. The first method is the lock and key theory in which the substrates fits exactly into the active site of the enzyme. The second theory is the
Aim
To design and conduct an experiment to demonstrate the presence of enzyme activity in the preparation provided.
To examine the effect of the inhibitors provided.
To test whether the other phenolic substrates provided can be oxidized by the enzyme preparation.
To test for the presence of peroxidase activity in the enzyme preparation.
To test the effect of the inhibitor provided on peroxidase activity
alk about enzymes..their structure- tertiary level etc.
(ii) talk about factors that affect enzyme activity...do not just state the factors, actually talk about the effect. eg. heat would affect the bonds of the polypeptide chains that make up the enzyme and cause 3D shape of enzyme to break down and denaturation occurs.. TALK about other factors such and effect of inhibitors (types of inhibition: competitive, non competitive.. etc.) ..ALSO...you used ascorbic acid as the inhibitor...talk about the effects of this inhibitor on the respective enzymes used..
(iii) then, you dealt with two enzymes in the lab, get some information on that...what substrates are those enzymes specific to.... and talk about absolute and relative specificity...state whether the enzymes have absolute or relative specificity.
Theory: An enzyme is a biological catalyst which speeds up a chemical reaction but remains unchanged itself at the end (taylor et. al, 1997). Enzyme molecules are coiled into specific three dimensional shapes with the hydrophilic R group on the outside of the molecule enabling them to be soluble. The active site of an enzyme is normally a cleft to which another molecule can bind to it. The molecule that is acted upon by enzymes, called the substrate (Jones & Taylor , 2000). Enzymes bind to substrate in two chief processes. The first method is the lock and key theory in which the substrates fits exactly into the active site of the enzyme. The second theory is the