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 Enzymes in Industry

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PostSubject: Enzymes in Industry   Mon Sep 20, 2010 9:09 pm

We will see that many different enzymes are produced in our digestive systems to help with the breakdown of food. Enzymes are also used by humans during many different industrial processes, for example, in the pharmaceutical, food and clothing industries.

Your task is to firstly read pages 34-35 of the textbook for some background information. Then you must describe the use of one enzyme in industry. You must not choose the same enzyme as anyone else in your class so please check all other responses before you begin.

Please write a summary of at leat 150 words on this enzyme. You must include information about;

- What the enzyme does
- Where the enzyme comes from
- The advantages of using this enzyme


You must provide a reference for your main source of information. This must not be Wikipedia!!!

Good Luck and remember that this material may be tested.

DUE DATE: Your second class during week 29 (11/10/10)[u] Question
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Mileno
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PostSubject: Enzymes   Wed Oct 06, 2010 10:23 pm

Amylaze are a enzyme that break down starch, you can found it in the saliva. Mainly all enzymes are made for breaking down foods into tini particles, the thing that make useful this enzyme is that she break down starch into glucose (glucose is a type of sugar used in respiration). This enzyme have a active site which is a spot where this reaction occur where the substrate fit perfectly in the enzyme.
All enzyme work better at different temperatures, if you give to much heat to the enzyme it denaturate (denature: when the enzyme dehydrate making the substrate dont fit in the active site.

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Maria Jose Gothe



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PostSubject: Re: Enzymes in Industry   Thu Oct 07, 2010 8:48 pm

Pepsin,
This enzyme is a digestive enzyme found in gastric juices. Its function is to break down protein. Pepsin, chymotrypsin and trypsinis are the 3 principal protein-degrading enzymes in the digestive system . This enzyme works better at a low ph (such us the one in the stomach, naturally acidic). The advantage of using this ezyme is that it breaks down the proteins easily into smaller peptide particles and then into even smaller particles of amino acids



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Lucca
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PostSubject: Re: Enzymes in Industry   Thu Oct 07, 2010 8:50 pm

I choosed sucrase. Sucrase is found in yeast. It break down a sustrate called sucrose. This enzyme is located in yeast and in intestinatinal mucosa of some animals. When sucrase breakes down sucrose it leaves glucose and fructose, which make sucrose. If you don´t have this enzyme you are intolerance to sucrose, and other sugars. an example of this might be a milk intolerant.
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Maria Jose Gothe



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PostSubject: Pepsin   Thu Oct 07, 2010 8:54 pm

Pepsin,
This enzyme is a digestive enzyme found in gastric juices. Its function is to break down protein. Pepsin, chymotrypsin and trypsinis are the 3 principal protein-degrading enzymes in the digestive system . This enzyme works better at a low ph, round about pH 2 to 4 (such us the one in the stomach, naturally acidic) and it stops working at a pH of 6. The advantage of using this ezyme is that it breaks down the proteins easily into smaller peptide particles and then into even smaller particles of amino acids, which makes digestion much quicker and easier. This enzyme was the first animal enzyme to be dicovered, it was dicovered on 1836 by Theodore Schwann.
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samuelerrazuriz



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PostSubject: Proteinase   Thu Oct 07, 2010 9:41 pm

Proteinase form part of a group of enzymes called Peptides. They brake the long chain-like molecules of protein into shorter fragments. Eventually, they break down into their components, amino acids. Proteinase is present on plants and bacteria, but they are generally more abundant in animals. Inside our stomach, protein is attacked initially by our gastric enzyme called Pepsin. When proteins get into the small intestine, after being partially digested by pepsin in the stomach, they are attacked by proteinase enzymes, that are secreted by an organ called pancreas.

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isi cociña



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PostSubject: Re: Enzymes in Industry   Tue Oct 12, 2010 5:30 pm

Lipases

Lipases are used to break down milk fats and give characteristic flavours to cheeses. Stronger flavoured cheeses, for example, the italian cheese, are prepared using lipases. The flavour comes from the acids produced when milk fats are broken down into its components. Animal lipases are obtained from kid, calf and lamb, while microbial lipase is derived by fermentation with the fungal species.

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Sarah Guiloff



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PostSubject: Cellulose   Tue Oct 12, 2010 10:20 pm

Cellulose is an enzyme responsible for breaking down fiber.It is also an excellent antioxidant because it binds to heavy metals and other toxins and carries them out of your body. It is a component of many commercially available materials, including most kinds of paper. In addition, it makes up an essential component of plant cell walls. Cellulose is an organic compound which consists of multiple chains of glucose molecules strung together. In addition, it helps with the consume of soluble fiber because it breaks it down and allows it to be more efficient.
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tomas collao



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PostSubject: Re: Enzymes in Industry   Thu Oct 14, 2010 5:43 pm

Catalase
The enzyme Catalase has found limited use in one particular area of cheese production. Hydrogen peroxide is a potent oxidizer and toxic to cells. It is used instead of pasteurization, when making certain cheeses such as Swiss, in order to preserve natural milk enzymes that are beneficial to the end product and flavour development of the cheese. These enzymes would be destroyed by the high heat of pasteurization. However, residues of hydrogen peroxide in the milk will inhibit the bacterial cultures that are required for the actual cheese production, so all traces of it must be removed. Catalase enzymes are typically obtained from bovine livers or microbial sources, and are added to convert the hydrogen peroxide to water and molecular oxygen.
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Kyle Steinsapir



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PostSubject: Re: Enzymes in Industry   Thu Oct 14, 2010 6:22 pm

Carbohydrase:

Carbohydrase are digestive enzymes that are used to break down carbohydrates (starch) to simple sugars, therefore making the process of digestion muck quicker. This enzyme is mainly found on the small intestine. It is made in the mouth and the gut. This enzyme works on carbohydrate (either catabolism or anabolism). Some examples of this are: amylase, lactase, maltase and sucrase. Carbohydrase turns carbohydrates (starch) into sugars (glucose):

Carbohydrates + Water(with carbohydrase enzyme) ------> Simple sugars (like glucose).

I think that the main advantage of this enzyme is its ability and facility to break down carbohydrates (starch) to simple sugars (such as glucose) which is an extremely important part of digestion and our digestive system, and thanks to this enzyme it really helps our food digestion by making this process very fast and having no problems.

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dani calderon



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PostSubject: Amylase   Thu Oct 14, 2010 6:31 pm

Amylase
Amylase is an enzyme that is produced in the pancreas and the glands that make saliva, but this enzyme may be released in greater quantities into the bloodstream if the pancreas has an inflammation. Amylase is an enzyme that breaks down sugar, and it helps to accelerate digestion. Plants and some bacteria also produce amylase. It contains sucrose and glucose and its optimum ph is 3. Amylase enzymes find use in bread making to break down compleax sugars such as starch (found in flour) into simple sugars.
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anto gemigniani



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PostSubject: Re: Enzymes in Industry   Thu Oct 14, 2010 7:04 pm

A protease breaks down proteins in to shorter pices. Protease refers to a group of enzymes whose catalytic function is to breakdown peptide bonds of proteins. Also called proteolytic enzymes or proteinases. Each type of protease has a specific kind of peptide bonds it breaks. They breakdown the protein foods to liberate the amino acids needed by the body. Chemically, proteolysis of the peptide bond involves making an amino acid or water molecule so that it can attack the peptide carboxyl group.

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PostSubject: Re: Enzymes in Industry   Thu Oct 14, 2010 7:54 pm

I choose the enzyme diastase. It function is to digest vegetable starch converting it into maltose and later into daxtrose. Diastase was the first enzyme discovered in 1833 by Anselme Payen, who found it in malt solution. Is combination of enzymes produced during germination of seeds. Today, diastase means amylase (all of them hydrolases) that can break down carbohydrates. It acts in a neutral or slightly acid medium, is very slow in its activity by alkalies and is destroyed by strong acids Very Happy
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maca orpis g



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PostSubject: Re: Enzymes in Industry   Sat Oct 16, 2010 3:56 pm

AMYLAZE!
it is the enzyme who breaks down starch; it has an active site, there the substrate fits exactly with the enzyme; amylaze breaks down starch into glucose, this enzyme is produced in the pancreas and the glands, also some animals produce it.
if you put to much heat to the enzyme it denatures.

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antonio
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PostSubject: Re: Enzymes in Industry   Mon Oct 18, 2010 7:03 pm

I choose the enzyme diastase. It function is to digest vegetable starch converting it into maltose and later into daxtrose. it can break down carbohydrates, acts in a medium or slightly acid medium and is destroyed by strong acids




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martin s
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PostSubject: Re: Enzymes in Industry   Mon Oct 18, 2010 9:59 pm

The enzyme I chose is starch, its located in the stomach. Its job its to brake proteins into little pieces, this makes digestion easier and faster. This anzym activates by the stomachs acids. It is produced by the mucosal lining of the stomach. Pepsin is on of th 3 protein-degrading principals




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PostSubject: Re: Enzymes in Industry   Today at 8:38 am

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