The Effect Of Temperature On Bacterial And Fungal Species Of Amylase Essay

The Effect Of Temperature On Bacterial And Fungal Species Of Amylase Essay

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Abstract: Understanding the function of enzymes has enabled the improvement of society. For example, the creation of detergents as well as breads and cheeses. Enzymes are necessary for biological life and to maintain society’s current standards of living, however, enzymes are affected by many factors such as pH levels and temperature. Specifically, temperature has a huge impact on how well enzymes function. The experiment sought to find the optimal temperature for the bacterial and fungal species of amylase as well as explore the effect of temperature on enzyme function . Starch content of bacterial and fungal amylases were transferred from water baths to a spot plate and were measured at two minute intervals. Results of amylase activity were assessed for optimum function and signs of denaturation, and starch content was assessed. Amylase activity was predicted to reflect the organism’s natural environment with optimum amylase activity to be around 55° C in the fungal species and around 85° in the bacterial species, with denaturation occurring just beyond the respective temperatures. Results of the experiment with regards to the fungal species were similar to findings from Ahmed et. al (2014) and Serrano and Peralta (2015). However, the bacterial species results did not support the previous findings of Mishra and Behera (2008) or George et al. (2015). Instead, bacterial amylase results indicated an optimal temperature range between 25° and 55° C while the process of denaturation appeared to begin at 85° C, which did not reflect the organism’s natural environment.
Introduction
Enzymes are proteins that increase the rate at which chemical reactions occur. The objective of an enzyme is to aid in the breaking down of molecules in a ...


... middle of paper ...


...enzymes examined only two different temperatures for effect on amylose content and amylase activity. Results indicated that the higher temperature of 32° C had less amylose content and slightly higher enzymatic activity than that of 22° C, indicating the optimal temperature for amylase activity to likely be higher than 32° C.
Mishra and Behera’s (2008) study found that at 70° C, enzymatic activity doubled. This two-fold increase provided a clear indication of an optimal temperature of the enzyme amylase, despite the fact that the temperature was almost double that of the bacteria’s environmental optimal temperature of 37° C.
Based on previous research, fungal amylases should have an optimal temperature between 50° and 60° C, bacterial amylases should have an optimal temperature between 65° and 95° C, and denaturation will likely occur just beyond these temperatures.

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