Papain Temperature Lab Report

Biology IA

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Background:

Enzyme is made by polypeptides, act as catalysts of chemical reactions, and it could be affected by temperature, pH value, substrate concentration. In ribosome, amino acids will be translates into polypeptides, and polypeptides will turn into protein after further folding. Enzyme breaks down proteins, by breaking the peptide bonds resulting in amino acids. Enzyme activity usually influenced by temperature, if the temperature is much above or below the optimum temperature, will result in the denaturation. As long as the shape of the active site is distorted, the substrate cannot bind to the enzymes, so enzyme loses its activity. Therefore, enzyme should be maintained at an appropriate temperature, in which the activity of enzyme is highest as well as the rate of reaction. The temperature is recognized as the optimum temperature.

Aim:

“Papain is a cysteine protease enzyme present in papaya.” (wikieducator.com). For a papaya milk, Papain in papaya break downs the protein in milk by hydrolysis. The acceptable temperature for Papain is from 50℃ to 60℃, so this experiment is measure the rate of Papain activity by reacts at 45℃ to 65℃. The product, amino acids are colored by Buiret reagent to form purple-blue colored solution. Thus, the results could be determined by measure and compare the Optical Density of solution color at