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Application Of Microbial Enzymes In Food Industry

5 Pages 2064 Words

Introduction In our society, using enzymes or microorganisms in food preparation has become widely known. As new technology has been developed, new application fields have been developed and pioneered. Microorganisms such as bacteria, yeast and the other enzymes are highly used for improving the taste and texture and eventually obtain enormous economic benefits to industries. With the advancement of technology,...

Enzyme Microorganisms

406

Investigating Enzymatic Reactions To Determine The Concentration Of Glucose Of Coke And Gatorade

4 Pages 2024 Words

Abstract The purpose of this experiment was to investigate the glucose concentration in popular drinks coke and Gatorade and to identify how a changing environment can impact the hydrolysis of sucrose. This was examined by a series of mutli- enzymatic reactions of glucose resulting in NADPH, measured by a spectrophotometer at 340nm. The results showed the glucose concentration of coke...

Concentration Enzyme

432

Effect Of Using Papain Enzymes With Different Concentrations On Chemical Characteristics Of Tutu Soy Sauce

3 Pages 1399 Words

ABSTRACT Research held on month July 2012 in laboratory Technology Results Fisheries Industry Faculty of Fisheries and Marine Sciences, Food Microbiology Laboratory, Faculty of Agricultural Industrial Engineering and analyzed at the Nutrition Laboratory of the Faculty of Animal Husbandry, Padjadjaran University. The purpose of this study was to determine the effect of papain enzyme against chemical characteristics of the resulting...

Enzyme

432

Role Of Protein Kinase Enzymes In Apoptosis

3 Pages 1469 Words

Introduction Protein Kinase A kinase is an enzyme serves as catalyst which facilitates the transfer of phosphate groups from high-energy, phosphate-donating molecules to specific substrates. This process is known as phosphorylation, where the substrate gains a phosphate group (and become phosphorylated substrate) and the high-energy ATP molecule donates a phosphate group (and become as ADP). On the other hand, the...

Apoptosis Enzyme Protein

432

The Effects Of Temperature, Ph And Oxygen Levels On The Enzymatic Activity In Red Apples

2 Pages 1004 Words

Introduction The browning of an apple or other foods like potatoes and bananas are something that we have all seen in our everyday life. This phenomenon is caused by the interaction of enzymes, that are naturally found in plants, with oxygen. These enzymes oxidize to create the brown colour that we are familiar with. Enzymes are natural catalysts that help...

Enzyme PH

432

Enzyme essays

Application Of Microbial Enzymes In Food Industry

Investigating Enzymatic Reactions To Determine The Concentration Of Glucose Of Coke And Gatorade

Effect Of Using Papain Enzymes With Different Concentrations On Chemical Characteristics Of Tutu Soy Sauce

Role Of Protein Kinase Enzymes In Apoptosis

The Effects Of Temperature, Ph And Oxygen Levels On The Enzymatic Activity In Red Apples

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