THE DETERMINATION OF THE ACTIVITIES AND SPECIFICITY OF ENZYMES IN FERMENTATION OF STARCH – FROM MAIZE
The Anatomy of this project write-up encompasses the ordinary look of enzymes as organic molecules, rather it sheds more light into the comprehensive view and determination of the catalytic and specific activity enzymes particularly- DIASTASE, MALTASE and ZYMASE can exploit in industrial application, also critically important is the selective ways of providing fundamental data which allows the society-particularly small-scale brewers to understand and exploit the chemistry of fermentation by enzymes. The method employed in this project involves three processes namely.
TABLE OF CONTENTS
CHAPTER ONE
Background Information
Aim of the Study
Objectives of the Study
Significance of the Study
Statement of Problem
CHAPTER TWO
Literature Review
Chemistry of Fermentation
The Role of the Enzymes
CHAPTER THREE
Materials and Methodology
Materials and equipments
Methodology and procedures
The Process Development
Preparation of the Enzymes by Fermentation
Preparation of the Starch Substrate from Maize
Flowchart representing the Overall Process Development
CHAPTER FOUR
Results
Conclusion
CHAPTER FIVE
Recommendation
REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND INFORMATION
The primary aim of this project is center on the determination of the catalytic and specific activities of enzymes in fermentation of starch from maize.
These enzymes are DIATASE, MALTASE and ZYMASE.
This determination study is made possible through certain unique properties which these collection of enzymes possess.
Speaking in concrete terms, ENZYMES serve as bio-catalysts, speeding up chemical reactions, like those involved with fermentation of starch. Enzyme molecules accelerate the rate of reactions, often by many orders of magnitude, thereby allowing the substance involved undergo a chemical breakdown.
Enzymes in fermentation of starch go about their work in an ASSEMBLY-LINE fashion; each enzyme performing a specific task at a particular stage of the fermentation process. For instance, the enzyme-MALTASE, breaks down MALTASE into two isomeric fermentable sugars namely Glucose and Fructose; thereby preparing another stage for another enzyme to act during the fermentation process. Enzymes in fermentation process especially in starch; perform their work at blinding speed.
A single molecule of enzyme can catalyze thousand of chemical reactions per second. This is because enzymes in fermentation reaction particularly in starch; have a marked ability to accelerate the reaction and also to promote the specific processes involved under the chemically mild conditions which prevails in the fermentation process.
In all ways, these enzymes readily make essentials physiochemical contributions to the fermentation process by virtue of their organized and involved three dimensional structure which reveals certain regions on the enzyme surface where small solute molecules or ions can bind reversibly. Such solutes are called LIGANDS; a farm borrowed from ORGANOMETALIC CHEMISTRY.
There may be many ligard binding sites on the surface of an enzyme, but each site usually possesses the power to bind only a limited range of ligards, by virtue of the character of the site. The term “CHARACTER” is there used to cover not only the three-dimensional shape of the site but also its charge characteristics and to what degree if is hydrophobic or hydrophilic.
PAGES 28
PRICES 3000
Terms of Use: This is an academic paper. Students should NOT copy our materials word to word, as we DO NOT encourage Plagiarism. Only use as a guide in developing your original research work. Thanks.
Disclaimer: All undertaking works, records, and reports posted on this website, eprojectguide.com are the property/copyright of their individual proprietors. They are for research reference/direction purposes and the works are publicly supported. Do not present another person’s work as your own to maintain a strategic distance from counterfeiting its results. Use it as a guide and not duplicate the work in exactly the same words (verbatim). eprojectguide.com is a vault of exploration works simply like academia.edu, researchgate.net, scribd.com, docsity.com, course hero, and numerous different stages where clients transfer works. The paid membership on eprojectguide.com is a method by which the site is kept up to help Open Education. In the event that you see your work posted here, and you need it to be eliminated/credited, it would be ideal if you call us on +2348064699975 or send us a mail along with the web address linked to the work, to eprojectguide@gmail.com. We will answer to and honor each solicitation. Kindly note notification it might take up to 24 – 48 hours to handle your solicitation.