the hydrolytic activity of salivary amylase on starch

CLS 331

Enzymes:

are biological molecules that catalyze (i.e., increase the rates of)chemical reactions.

Enzymes’ Criteria :

Enzymes are very specific Activity is affected by: temperaturePressure chemical environment (e.g., PH)the concentration of substrate

Amylase:

a hydrolytic enzyme which breaks down many polysaccharides (starch) which is a polymer of D- glucose units linked by α-1,4 glycosidic bonds

Achromic point: The point in time during the action of amylase on starch at which the reaction mixture no longer gives a colour with iodine.

α-amylase β-amylaseact on alpha 1-4 bonds act on alpha 1-4 bonds

randomly Working from the non-reducing end

faster-acting Slower , not be found in animal .

Results:

Starch+ iodine blue Dextrin + iodine reddish brown Maltose+ iodine colorlessglucose+ iodine colorless

Materials:phosphate buffer PH =6.7iodine solutionsodium chloride. (accelerate the reaction). spotting plate. water bath (37 & 95 ⁰c).

Procedure:

Procedure: