B Amylase Lab Report
The difference in diastatic malt products and non diastatic malt products is the difference in ezyme activity. Diastatic malt products have a considerable amount of enzymatic activity.
The action of B amylase on undamaged/ungelatinised starch is extremely slow. A amylase attacks starch very quick. Both A and B amlyase both attack gelatinised starch rapidly. Starch cannot become gelatinised until all enzyme activity has been destroyed by heat. Damaged starch is also broken down by both A and B amylase. Although the starch has been damaged only 2-4% of the starch is visibly damaged. This occurs due to the milling process.
Converting malt to starch is expressed as 'Linter value (°L) '. 10°L or less is classed as a non diastatic malt. A good malt may be up to 125°L. 20/40/60 °L are low, medium and high diastatic malts.
…show more content…
A amylase or B amylase are the enzymes of importance for bakers with A amylase being for dextrinising and B for saccharifying. A amylase splits starch molecules which produces dextrins of various molecular sizes. B amylase acts on the end of the starch molecule which releases maltose. B amylase cannot attack the starch molecules at the points it is branched.
When A amlyase and B amylase work together they create a much better greater conversion into fermentable sugars ( glucose and maltose) rather than each amylase working alone. This is a typical action of malt products.
Malt is high in vitamins and essential amino acids making it a product of nutritional value. It is generally the B group vitamins ( thiamine, riboflavin, niacin etc).
Diastatic and non diastatic malts contain a large amount of sugars (glucose and maltose). Glucose is rapidly consumed by yeast in breadmaking followed by maltose which is used up after glucose and fructose.
Two ways to add maltose to a dough is adding sugar to the dough in the form of malt, or to depend of the production of maltose from the starch in the flour made by diastatic
Dionna Johnson: Chapter 2 Paper
329 Words | 2 PagesSome examples of disaccharides are milk sugar, sugar canes, sugar beets, which is all made up of lactose, glucose, maltose, and fructose. "Double Sugar." Encyclopedia Britannica Online. Encyclopedia Britannica. Web.
Presence Of Macromolecules In Mcdonald's Happy Meals
1184 Words | 5 PagesThe same processes are repeated for monosaccharides, starches, proteins, and lipids, except the McMush solution is added in place of the glucose, starch, gelatin, and
Business Level 3 Unit 2 P1
255 Words | 2 PagesList the various types of baked products they are used in, describing there effect on the individual products. Malt Flour: This type of flour is a special ingredient for bread makers as it promotes a strong rise, a lovely texture and a brown crust which makes the product more desirable. The active enzymes in the flour make sure that during fermentation the products grows effectively and have a good oven spring. It also helps the bread stay fresher.
Enzyme Fast Lab
485 Words | 2 Pagespurpose the propose of this experiment was too see if the chemical reaction of a enzyme can be made faster. Hypothesis I think that a warm environment would be best to make an enzyme’s reaction faster. because a protein can move faster in heat.
Bulk Fermentation Process
1332 Words | 6 PagesAfter that the pre-measured amount of yeast is added. Yeast is the crucial ingredient and acts as fermenting agent responsible for gassing effect in wheat flour dough and plays important role in volume, taste and desired fine honeycomb like structure of bread crumb. Scientific name of baker’s yeast is Saccharomyces cerevisiae. It is the single largest and most commonly used biotechnology product world over.
Lab Report On Enzyme Activity
1419 Words | 6 PagesSucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1.
Macromolecules Lab Report
1486 Words | 6 PagesThe iodine test determines the presence of starch in biological materials. It is predicted that, if starch is not present, the solution with iodine remains yellow. However, if starch is present the solution with iodine becomes a blue-black colour. Plants have starch as the storage polysaccharide (glucose units held together by glycosidic bonds) while animals have the equivalent of glycogen. In this experiment, the dark blue colour is visible because of the helical amylose and amylopectin reacting with iodine (Travers et al., 2002).
Yeast Fermentation Lab
529 Words | 3 PagesTitle: How Ph Levels Affected the Fermentation of Beer Hypothesis: The beer will be left with more sugar deposit as the Ph levels increase because alpha/beta -amylase will no longer function. Predictions: Alcohol Percentage Analysis for the Control and the Experimental During this experiment, the pH level was increased, therefore Alpha-Amylase was favored. Due to the nature of Alpha-Amylase cutting randomly through a large carbohydrate molecule, it leaves bigger sugars in the flask, which cannot be digested by yeast. Due to this, less reactions should occur in the experimental, therefore leading to a lower percentage of alcohol production, compared to the control.
B-Galactosidase Lab Report
1764 Words | 8 PagesEnzymes speed up chemical reactions enabling more products to be formed within a shorter span of time. Enzymes are fragile and easily disrupted by heat or other mild treatment. Studying the effect of temperature and substrate concentration on enzyme concentration allows better understanding of optimum conditions which enzymes can function. An example of an enzyme catalyzed reaction is enzymatic hydrolysis of an artificial substrate, o-Nitrophenylgalactoside (ONPG) used in place of lactose. Upon hydrolysis by B-galactosidase, a yellow colored compound o-Nitrophenol (ONP) is formed.
Bio Chem: Lab Report Of Amylase In Enzyme
916 Words | 4 PagesExcessive salt concentration will affect the hydrogen bond in the active site of enzyme. The enzyme will be denatured that the substrates cannot bind the the active site . Errors: There may be some errors in this experiment , the amount of amylase in the saliva may not be enough to breakdown the starch. Therefore, there may be difference between the text result and expected result. Conclusion:
Effect Of Temperature On Amylase
1167 Words | 5 PagesUncontrolled Environmental conditions Atmospheric conditions The controlled variable Concentration of amylase was kept under control by measuring the amount of amylase used and also it was made sure the percentage of amylase used was 1%. The Amount of amylase/starch used were kept to 5cm3 at all times. Materials needed Beakers Bunsen burner Test tube Thermometer Stopwatch Test plate Glass rod Starch Amylase solution Water bath Iodine solution. Test tube holder Labels Marker Procedure First 5 test tubes were taken and labeled with numbers from 1 to
Cellular Respiration In Yeast Lab Report
780 Words | 4 PagesSugar/ glucose is an important carbohydrate that can be made during photosynthesis from water and carbon dioxide, using energy from sunlight. Carbon dioxide is given off as a waste product when energy is released by the breaking down of glucose. This can be used by plant cells in the process of photosynthesis to form new carbohydrates. Yeast is a single-celled fungus that can break down sugars (glucose) to help produce carbon dioxide. Research Question
Lipase Lab Report
875 Words | 4 PagesUsually, the microbial enzymes have various potential uses in industries and medicine. The microbial enzymes are also more reliable than plant and animal enzymes as they are more stable and active. Also the microorganisms demonstrate an alternative source of enzymes because they can be cultured in large quantities in a short time by fermentation and owing to their biochemical diversity and susceptibility to gene manipulation. Industries are looking for new microbial strains in order to produce different enzymes to fulfil the current enzyme
Biochemical Test Lab Report
1371 Words | 6 PagesIn order to utilize casein, bacteria cells secrete proteolytic exoenzymes (amylases, proteases, pectinases, lipases, xylanases and cellulases) outside of the cell that hydrolyze the protein to amino acids. The amino acids can then be used by cells after crossing the cell membrane via transport proteins [169]. Starch hydrolysis test is used to differentiate bacteria based on their ability to hydrolyze starch with the enzyme α-amylase or oligo-l, 6-glucosidase. These enzymes hydrolyze starch by breaking the glycosidic linkages between the sugar subunits. It aids in the differentiation of species from the genera Corynebacterium, Clostridium, Bacillus, Bacteroides, Fusobacterium and members of Enterococcus [170].
Write An Essay On Avocado Fruit
788 Words | 4 PagesOrganic acids (latic, acetic, malic, ascorbic and citric acids) can be employed in these modifications, altering the physicochemical properties of the starch, mainly for their application in the food industry, where they are already employed to lower the pH [10]. This would be an alternative process for the substitution of other acids commonly used and associated with greater environmental impact, such as hydrochloric and sulphuric acids, to alter the pasting properties of the starches [11]. Some organic acids can be used to hydrolyze parts of starch prior to thermal modifications, such as heat-moisture treatment, to achieve an improvement in slowly digestible starch and resistant starch [12]. In addition, studies have shown that modification by lactic acid combined with UV irradiation may improve the expansion properties of cassava and corn starches
More about B Amylase Lab Report
Dionna Johnson: Chapter 2 Paper
329 Words | 2 PagesPresence Of Macromolecules In Mcdonald's Happy Meals
1184 Words | 5 PagesBusiness Level 3 Unit 2 P1
255 Words | 2 PagesEnzyme Fast Lab
485 Words | 2 PagesBulk Fermentation Process
1332 Words | 6 PagesLab Report On Enzyme Activity
1419 Words | 6 PagesMacromolecules Lab Report
1486 Words | 6 PagesYeast Fermentation Lab
529 Words | 3 PagesB-Galactosidase Lab Report
1764 Words | 8 PagesBio Chem: Lab Report Of Amylase In Enzyme
916 Words | 4 PagesEffect Of Temperature On Amylase
1167 Words | 5 PagesCellular Respiration In Yeast Lab Report
780 Words | 4 PagesLipase Lab Report
875 Words | 4 PagesBiochemical Test Lab Report
1371 Words | 6 PagesWrite An Essay On Avocado Fruit
788 Words | 4 Pages