Research in Biotechnology‚ 3(6): 51-58‚ 2012 ISSN: 2229-791X www.researchinbiotechnology.com Regular Article Isolation and identification of a new Bacillus strain for amylase production Yasser Bakri*1‚ Hassan Ammouneh1‚ Samir El-Khouri1‚ Muhanad Harba1 and Philippe Thonart2 1Department of Molecular Biology and Biotechnology‚ AECS‚ Damascus‚ Syria‚ P.O.Box 6091 Wallon de Biologie Industrielle‚ Unité de Bio-industrie‚ Faculté de AgroBiotechnologie de Gembloux‚ Université de Liège
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temperature‚ pH and heavy-metal salts upon the activity of salivary amylase. Results: A. Enzyme Concentration Test tube | Drops of Enzyme | A-1 Starting Time | A-2Time Blue Color Fades | A-3Time for Starch Hydrolysis | 1 | 1 | 9:07 am | 9:42 am | 35 minutes | 2 | 5 | 9:07 am | 9:37 am | 30 minutes | 3 | 10 | 9:08 am | 9:33 am | 25 minutes | 4 | 15 | 9:08 am | 9:28 am | 20 minutes | 5 | 30 | 9:09 am | 9: 24 am | 15 minutes | Figure 1: Enzyme Activity (Time for Starch Hydrolysis)
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Most enzymes have optimum activity at a neutral pH and at body temperature. Enzymes are also very specific – they only act on one substrate or one class of related substrate molecules. The reason for this is that the active site of the enzyme is complementary to the shape and polarity of the substrate. Typically‚ only one kind of substrate will “fit” into the active site. In this experiment‚ we will work with the enzyme amylase. This enzyme is responsible for hydrolyzing starch. In the presence
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ANIMAL PHYSIOLOGY- ENZYMES ANIMAL PHYSIOLOGY- ENZYMES ------------------------------------------------- THE ENZYME IS MIGHTIER THAN THE SWORD Effects of Temperature on Amylase Activity ABSTRACT: The aim of this EEI was to test the effects of temperature on the activity of the enzyme Amylase. Solutions of starch and amylase were held at selected temperatures by various methods of temperature control. Once the solutions reached and maintained the desired temperature they were combined. Samples
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Alpha amylase is an enzyme that aids in the breakdown of starch and glycogen to form glucose and maltose through the hydrolyses of alpha linked polysaccharides1. Starch is a complex carbon and is the main energy storage material found in plants and some bacteria. It is a major component of food as it supplies plants with energy and carbon. Starch consists of two types of polysaccharides called amylose and amylopectin1.The properties of starch can depend on the number of alpha 1‚4 glycosidic bonds
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Investigating the effect of pH on amylase activity Aim The aim of the experiment is to determine the effects of different pH and the rate of reaction on fungal amylase and starch. Introduction The enzyme amylase is found in the human body‚ it catalyses the hydrolosis of internal glycosidic bonds in polysaccharides‚ the breakdown of starch into sugars. Amylase is present in human saliva‚ where it initiates the chemical process of digestion. Enzymes work best at an optimum pH of 7 which is the bodies
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Isolation of Aspergillus niger from garden soil for the production of amylase enzyme and effect of various parameters on enzyme‚ production is the main aim of this study. Enzymes are protein catalysts synthesized by living systems and are important in synthetic as well as degradative process. Amylases are starch degradative enzymes that catalyze the hydrolysis of internal a-1‚ 4-0-glycosidic bonds in polysaccharides such as starch in to simple sugar (glucose and maltose). It is produced by a variety
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thermometer. 2) pH: c. Independent: A range of pH should be used to establish the bell-shaped curve. Buffers should be used to do this. d. Control: You will need to use the same buffer (appropriate to the optimum pH of the enzyme used) for every sample. 3) Substrate concentration: e. Independent: Serial dilutions‚ or % concentrations (unless you are doing Chemistry‚ wherein you could use molar concentrations) could be used to find the optimum‚ and a few samples above
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EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTIVITY. To investigate the effect that temperature has on enzyme activity I am going to use the enzyme amylase‚ which is used as a biological catalyst to break down starch‚ which cannot pass through the gut wall due to the size of the molecules‚ into smaller ones. Amylase is a carbohydrase‚ which converts starch to simple sugars in the Salivary Glands. Three features of all enzymes are: They are always proteins. They are specific in their actions and each
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enzymes by testing it with starch. The enzyme that we are going to use is called amylase. We are going to test this enzyme with starch. By mixing amylase and starch solutions together under different temperature conditions‚ we can record the rate of reaction by taking a sample out and test it with iodine solution to see if there is any remaining starch present. We have to use the enzyme amylase because enzymes will only work on a specific substrate i.e. amylase will work on starch because of its special
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