Observation of Catabolic Ability of Protease in Different Fruit Juice with Gelatin and the Optimal Operational Condition for Protease in Pineapple Juice

1798 Words Mar 30th, 2016 8 Pages
OBSERVATION OF CATABOLIC ABILITY OF PROTEASE
IN DIFFERENT FRUIT JUICE WITH GELATIN AND THE
OPTIMAL OPERATIONAL CONDITION FOR PROTEASE IN
PINEAPPLE JUICE
1. Introduction
Enzyme are proteins that act as catalysts to carry out specific reaction in any bio organism. Enzymes have the capability of reducing activation energy barrier and thus accelerate the metabolic reactions. There are roughly 4000 different enzyme varieties known to man, and this is because through evolutionary history, enzymes has developed specific functions and shapes to accommodate different biochemistry processes. The shape of an enzyme determine the different substrates it is able to attach and thus created enzyme specificity (Wescott and
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Depending on the local environmental condition such as temperature and PH levels, enzyme functional efficiency changes accordingly. Different enzyme has its own optimal operational condition where its catalytic ability is at its maximum. For protein digesting bromelain extracted from pineapple stem, it has been shown the optimal temperature to be around 30°c with a wider range of pH level around PH7 (Ferreira et al., 2011).

2. Aim
The aim of this report is trying to investigate the effect of enzymes in four different fruit juice when react with protein and identify if protease is presents in any of the fruit tested.
This report is also trying to determine the optimal operation conditions (temperature and pH level) for protease in pineapple juice.

1|Page

70

4. Results

Solid

100

3. Materials and Methods

Solid

Part A – Enzymes that digest proteins
Table 1: Observation of physical state of mixture of different fruit juice and gelatine after setting for 5 minutes Tube

State

Water (control)

Solid

Apple

Solid

Orange

Solid

Kiwi

Solid

Pineapple

Liquid

With gelatine mixture added to different fruit juice and water. After 10 minutes as the control tube (water) has set, the observation of the physical state has recorded and presented in Table 1.

With gelatine mixture

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