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INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016 Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI) |
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| Paper Title: | To Study The Effect Of Temperature On Enzyme Activity. |
| Authors Name: | Komal S. Shelar , Snehal C. Batule , Kiran B. Dhamak |
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| Author Reg. ID: |
IJNRD_197285
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| Published Paper Id: | IJNRD2305800 |
| Published In: | Volume 8 Issue 5, May-2023 |
| DOI: | |
| Abstract: | The current study was carried out to determine the effect of temperature on enzyme activity. The activity of the enzyme was measured after incubating the crude enzyme preparation under assay conditions at temperatures ranging from 10 to 60 °C, as well as at room temperature. Foods like potatoes, soybean seeds, ginger, apples as well as saliva, are sources of the enzyme beta-amylase, which is employed in industry. These sources were used to isolate, purify, and characterised beta amylase. DNS reagent, 5% Starch, 0.5% NaCl, 0.5M NaOH, and pH 4.6 Acetate buffer were used to complete this process. Using a photocolorimeter (ESICO) and UV-Visible Spectrophotometer (SHIMADZU), the effect of temperature (absorbance) was determined. To assess the impact of temperature, we used several extracts of beta amylase in the current investigation. The majority of enzyme extracts demonstrated that, up until a maximum, the speed of an enzyme reaction increases with an increase in temperature before decreasing. Temperature coefficient, or Q10, is defined as the increase in enzyme velocity when the temperature is raised by 10°C and is typically observed as a bell-shaped curve. For a Q10 is 2 for the vast majority of enzymes between 0°C and 40°C.Most enzymes work best at a temperature of 35 to 40°C ,However there are a few enzymes. The natural (tertiary) structure of the enzymes is typically destabilised when they are exposed to temperatures above 50 °C due to denaturation. At temperatures above 70°C, the majority of enzymes become inactive. We draw the conclusion that the majority of the enzyme exhibits maximum activity at the optimum temperature and then becomes denaturized as temperature is increased based on a literature review and experimental data. Therefore the activity of each of our enzyme extracts was in accordance with the mentioned catalyst for enzyme function. Temperature increases do have an impact on enzymes. The temperature at which an enzyme starts to function and the temperature at which a protein starts to break down are therefore the two factors that dictate the range of an enzyme activity. |
| Keywords: | β-amylase, Denaturation, Enzyme activity, Optimum Temperature. |
| Cite Article: | "To Study The Effect Of Temperature On Enzyme Activity.", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.8, Issue 5, page no.h793-h801, May-2023, Available :http://www.ijnrd.org/papers/IJNRD2305800.pdf |
| Downloads: | 000118757 |
| ISSN: |
2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
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Published Paper ID:IJNRD2305800 Registration ID: 197285 Published In: Volume 8 Issue 5, May-2023 DOI (Digital Object Identifier): Page No: h793-h801 Country: Nashik., Maharashtra , India Research Area: Pharmacy Publisher : IJ Publication Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2305800 Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2305800 |
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ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
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