Hydrolysis of starch for fungal amylase Aspergillus Oryzae and bacterial amylase Bacillus Licheniformis at different temperatures.

Maydelis Perez PI 4593042
Florida International University
BSC 1010L, section UO9, March 6, 2013

Abstract Enzymes are very specific protein because they contain one active site on their surface that enable the substrate to bind to the enzyme and form the enzyme substrate complex and then release the products. The principal function of enzymes is to increase the rate of the chemical reactions. Enzymes have a set of conditions at which they work perfectly; this is known as optimal condition. Fungal and bacterial amylase are the
All tubes were allowed to equilibrate for 5 minutes at their respective temperatures and then 3 drops of iodine were added to each well on the spot plate at the 0 minutes row; then 3 drops of solution from the tubes that contained starch were added to the first row of the spot plate at the 0 minutes mark; after that the contents of the tube that contained starch were mixed with the one that contain amylase and the time was set for 2 minutes; at this time 3 drops of iodine were added to the second row on the spot plate and 3 drops of amylase mixed with starch were added to the same row of the spot plate (the data was recorded), those steps were repeated until 10 minutes.
According to the color change it could be determined whether 100% hydrolysis occurred or not
(figure 2).Then the same procedure was repeated using the fungal amylase and the data was also collected. Result During the experiment we observed that bacterial amylase had faster enzymatic activity than fungal amylase; bacterial amylase achieved 100% hydrolysis at 40°c and 60°c at 2 minutes time and fungal amylase get partial hydrolysis at 60°c at 4 minutes time (table 1 and 2).Also according to graph 1 and 2 we can observed how hydrolysis of starch can change over time at different temperatures for fungal and bacterial amylase and in this way we corroborated the data.
Also in order to