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    Exp6postl - Group 1 PDF

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    ewmedtech
    The document summarizes an experiment on enzymes using potato, banana, and apple extracts. It shows that: 1) Potato, banana, and apple extracts changed color from light yellow to brown, indicating the presence of oxidase enzymes. 2) Potato extract contained catechol oxidase, which catalyzes the reaction of catechol to the brown-colored melanin, correlating with fruit browning. 3) Potato extract also contained peroxidase, shown by bubbling when boiled, and catalyzes reactions using hydrogen peroxide.

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    Exp6postl - Group 1 PDF

    Uploaded by

    ewmedtech
    359 views3 pages
    The document summarizes an experiment on enzymes using potato, banana, and apple extracts. It shows that: 1) Potato, banana, and apple extracts changed color from light yellow to brown, indicating the presence of oxidase enzymes. 2) Potato extract contained catechol oxidase, which catalyzes the reaction of catechol to the brown-colored melanin, correlating with fruit browning. 3) Potato extract also contained peroxidase, shown by bubbling when boiled, and catalyzes reactions using hydrogen peroxide.

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    EXP6POSTL - GROUP 1.pdf

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    The document summarizes an experiment on enzymes using potato, banana, and apple extracts. It shows that: 1) Potato, banana, and apple extracts changed color from light yellow to brown, indicating the presence of oxidase enzymes. 2) Potato extract contained catechol oxidase, which catalyzes the reaction of catechol to the brown-colored melanin, correlating with fruit browning. 3) Potato extract also contained peroxidase, shown by bubbling when boiled, and catalyzes reactions using hydrogen peroxide.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    359 views3 pages

    Exp6postl - Group 1 PDF

    Uploaded by

    ewmedtech
    The document summarizes an experiment on enzymes using potato, banana, and apple extracts. It shows that: 1) Potato, banana, and apple extracts changed color from light yellow to brown, indicating the presence of oxidase enzymes. 2) Potato extract contained catechol oxidase, which catalyzes the reaction of catechol to the brown-colored melanin, correlating with fruit browning. 3) Potato extract also contained peroxidase, shown by bubbling when boiled, and catalyzes reactions using hydrogen peroxide.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    EXPERIMENT #6:

    Enzymes

    POST-LABORATORY QUESTION AND RESULTS:

    Group: 1 March 13, 2020

    Group Members:

    ABESAMIS, BLANCA,
    CABRERA, GUERRA,
    MAGSALAY, MISSION, RUEL

    Section:​ 8 Instructor: ​Prof. Jenny Rose Aggabao

    A. DATA AND RESULTS

    Oxidase Sample Color Change Time when color change


    took place

    Potato Light yellow to brown. 10 minutes

    Banana Light yellow to brown. 9 minutes

    Apple Light yellow to brown. 7 minutes

    B. POTATO OXIDASE/CATECHOLASE
    a. Observations:
    - The color changed into brown slowly from the edge then to the
    middle.

    b. What changes do you think take place as the color changes upon the
    addition of Phenol, Pyrogallol or Catechol and Guaiac solution to the
    potato extract?
    - Potatoes contain catechol oxidase which acts on colorless catechol
    and converts it to brown-colored melanin. The browning that occurs
    when you cut and expose these items to air is a result of this
    reaction.
    -
    C. POTATO PEROXIDASE/CATALASE
    a. Observations:
    - There is a bubbling reaction when the potato extract was placed
    under boiling water for 10 minutes.
    b. What changes do you think take place as the color changes upon the
    addition of Phenol, Pyrogallol or Catechol and Guaiac solution to the
    potato extract?
    - Catechol oxidase was seen to be present in potato extract because
    there is a change in color. There was an appearance of color
    reaction in which a brown pigment color showed.

    D. QUESTIONS:
    a. What are enzymes? Cofactors? Apoenzyme? Prosthetic group?
    Holoenzyme?
    - Enzymes acts as a catalyst to bring about a specific biochemical
    reaction.Cofactors can be metals or small organic molecules and
    they assist in enzyme activity. Following, holoenzymes are the
    active forms of apoenzymes. And prosthetic group is a tightly
    bound, non-polypeptide unit required for the biological function of
    some proteins; may be organic or inorganic like vitamin or metal ion
    but they must not be composed of amino acids.
    b. What are the factors that influence enzymatic activity?
    - Several factors can affect enzymatic activity which are temperature,
    pH level, enzyme concentration, substrate concentration and the
    presence of any inhibitors or activators.
    c. What is denaturation? How does heat/pH affect denaturation?
    - Denaturation is a process where proteins or nucleic acids lose the
    quaternary, tertiary and secondary structure by application of some
    external factors such as heat or pH level.
    - The hotter it is the more rapidly molecules are vibrating and
    moving; collisions of water molecules with enzymes could undo its
    folded structure that is held in position by hydrogen bonds and
    when this happens, the molecule is considered to have been
    denatured.
    d. What are the substrates of Catecholase? What is the color of the
    product produced? Write the reaction. Correlate this with the
    browning of fruits​.
    - The substrates of catecholase are catechol and oxygen. The
    substrates react with one another within the active site of the
    enzyme. The products formed by this reaction are benzoquinone
    and water; since benzoquinone has a brown color, you can see that
    the reaction has taken place.
    e. What is the reaction of peroxidase?
    - Peroxidase reacts by mechanisms similar to catalase, but the
    reaction catalyzed is the oxidation of a wide variety of organic and
    inorganic substrates by hydrogen peroxide.
    f. What is blanching and what is its purpose?
    - Blanching is used to destroy enzymatic activity in vegetables and some
    fruits prior to other processing like freezing or dehydration or canning or
    thermal processing. It is a pretreatment by mild heat for a specific time
    followed by rapid cooling or passing immediately to the next processing
    stage.
    The purpose of blanching is to achieve several objectives.
    ● To soften the tissue to facilitate packaging.
    ● To avoid damage to the product.
    ● To eliminate air from the product.
    ● To preserve the natural colour.
    ● To destroy or retard certain undesirable enzymes.
    ● To help preserve natural flavour.
    - The major purpose of blanching is frequently to inactivate enzymes, which
    would otherwise lead to quality reduction in the processed product.
    g. What factors affect the rate of enzymatic browning in
    fruits/vegetables?
    - Enzymatic browning is a chemical process which occurs in fruits and
    vegetables by the enzyme polyphenoloxidase, which results in brown
    pigments.
    - The most important factors that determine the rate of enzymatic browning
    of vegetables and fruits are the concentration of both active PPO and
    phenolic compounds present, the pH, the temperature and the oxygen
    availability of the tissue.

    REFERENCES:
    http://ecoursesonline.iasri.res.in/mod/page/view.php?id=3489
    https://ucanr.edu/datastoreFiles/608-361.pdf

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