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Is The Relationship Between Β-Galactosidase And Hydrochloric Acid

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Is The Relationship Between Β-Galactosidase And Hydrochloric Acid
Main aim of experiment 5 is to use the biuret test to quantify the concentration of the Bovine Serum Albumin (BSA) then constructing a standard curve graph and to use the spectrophotometer to perform an enzyme assay using different concentration of the BSA. Experiment 5 also verifies the Beer-Lambert Law, which is the linear relationship between absorbance and concentration of an absorbing species. Absorbance formula is shown in fig. 1.1. However, the Beer-Lambert Law is not obeyed at high concentration as solution with high concentration may alter the refractive index of the solution which in turn may affect the absorbance reading. The limitation of the Beer-Lambert Law is shown by the non-linear part of the graph in fig 1.2.

The absorbance …show more content…
The main aim of the experiment is to study the effect of temperature and substrate concentration on enzyme activity, using the enzyme β-galactosidase to convert the substrate into its individual products, specifically its coloured product for the measurement of its absorbance reading as enzyme assay relies on measuring the increase in product. The substrate used is o-Nitrophenylgalactoside (ONPG) which produces galactose and a yellow coloured monomer, o-Nitrophenol (ONP), when it is being hydrolyzed. This experiment measures the absorbance reading of the coloured product, ONP, with the spectrophotometer set at 420nm to study the effect of temperature and substrate concentration on enzyme activity by measuring the absorbance reading of the coloured product monomer at the end of the …show more content…
Because of this property, the food processing industry uses it to its advantage to break down lactose in milk for consumers that are lactose intolerant. Hydrolysis of whey also converts lactose into a very useful product like sweet syrup that can be used in various processes of dairy. The enzyme β-galactosidase can also be used in transglycosylation of lactose to synthesize galacto-oligosaccharides (GOSs) from whey lactose. GOSs is a nondigestible oligosaccharides which are not hydrolyzed in the upper intestinal tract, are however fermented selectively by beneficial intestinal bacteria which is a prebiotic
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