The primary aim of this project is center on the determination of the catalytic and specific activities of enzymes in fermentation of starch from maize.
These enzymes are DIATASE, MALTASE and ZYMASE.
This determination study is made possible through certain unique properties which these collection of enzymes possess.
Speaking in concrete terms, ENZYMES serve as bio-catalysts, speeding up chemical reactions, like those involved with fermentation of starch. Enzyme molecules accelerate the rate of reactions, often by many orders of magnitude, thereby allowing the substance involved undergo a chemical breakdown.
Enzymes in fermentation of starch go about their work in an ASSEMBLY-LINE fashion; each enzyme performing a specific task at a particular stage of the fermentation process. For instance, the enzyme-MALTASE, breaks down MALTASE into two isomeric fermentable sugars namely Glucose and Fructose; thereby preparing another stage for another enzyme to act during the fermentation process. Enzymes in fermentation process especially in starch; perform their work at blinding speed.
A single molecule of enzyme can catalyze thousand of chemical reactions per second. This is because enzymes in fermentation reaction particularly in starch; have a marked ability to accelerate the reaction and also to promote the specific processes involved under the chemically mild conditions which prevails in the fermentation process.
In all ways, these enzymes readily make essentials physiochemical contributions to the fermentation process by virtue of their organized and involved three dimensional structure which reveals certain regions on the enzyme surface where small solute molecules or ions can bind reversibly. Such solutes are called LIGANDS; a farm borrowed from ORGANOMETALIC CHEMISTRY.
There may be many ligard binding sites on the surface of an enzyme, but each site usually possesses the power to bind only a limited range of ligards, by virtue of the character of the site. The term “CHARACTER” is there used to cover not only the three-dimensional shape of the site but also its charge characteristics and to what degree if is hydrophobic or hydrophilic.
The character of a binding site is clearly a function of the amino acid side chains that are brought together there by the folding of the polypeptide chain. Enzymes are distinguished from other protein molecules by having ACTIVE SITES. The substrate binds at the active site of its enzyme in much the same way as other ligards might do, but once bound there, a chemical reaction ensues because of the special nature of the enzyme active site in respect to their catalysis and specificity in fermentation bioprocess.
The aim of this project is to determine the catalytic and specific activities of enzymes in fermentation of starch-from maize.
To prepare the enzymes through the microbial fermentation of malt/sermination barley extracts in a culture media and a seed fomenter.
To show the chemistry of fermentation process in starch by enzymic conversion.
To show the relevance and usefulness of enzymes in industrial fermentation.
The scope of this project work is limited to the determination of the catalytic and specific activities of enzymes in fermentation bioprocess of starch from maize.
The importance of the work is centered on the catalytic and specific activities of enzymes in fermentation of starch for industrial usage.
The cost of the enzymes and the inability of small scale brewers to understand and exploit the chemistry of fermentation by enzymic action.
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