Enzyme essays
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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, the use of recombinant DNA technology has made it possible to produce new enzymes suitable for specific food processing conditions....
5 Pages
2064 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 2.30 g/100ml and Gatorade 1.06g/100ml.These results in contrast to advertised nutritional values of glucose didn't correspond as they were lower...
4 Pages
2024 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 soy Tutut. The treatment used is the administration of papain enzymes with a percentage, namely: A = 0%, B =...
3 Pages
1399 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 de-phosphorylation process is when the phosphorylated substrate donates a phosphate group back to the ADP which become as ATP accordingly....
3 Pages
1469 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 to speed up certain chemical reactions within plants and animals (DiGiuseppe, Frazer, LeDrew, Vavitsas, &White-McMahon, 2012, p. 50). Enzymes bind...
2 Pages
1004 Words
