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Influence of Certain Amino Acids Upon the Enzymic Hydrolysis of Starch: Dissertation Submitted in Partial Fulfillment of the Requirements for the ... Columbia University (Classic Reprint) - Softcover
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Excerpt from Influence of Certain Amino Acids Upon the Enzymic Hydrolysis of Starch: Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy in the Faculty of Pure Science, Columbia University
The most evident explanation of this marked temperature effect is that the amino acids preserve the enzyme in solution from the destructive influence of heat. In so far as the result of enzymic hydrolysis is concerned, increase in temperature exerts two opposite influences upon' amylolytic action. It accelerates the velocity of conversion of starch into sugar and at the same time increases the rate of deterioration of the enzyme. The second reaction being retarded by the presence of one of the decomposition products, the first effect, that is, increase in the rate of hydrolysis of the starch, becomes more noticeable.
When hydrolysis continued for 60 minutes the amino acids pro~ duced a greater apparent activation at all temperatures until after coagulation of the enzyme had occurred than was observed for the shorter period digestions. Digestions carried out at 40°c. For periods of time from 20 minutes to 3 hours with and without glycine and tyrosine show the same increase in apparent activation with length of time of action of the amylase. This is what would be expected if the amino acid activates by protecting against deterioration, since the longer the enzyme is subjected to an injurious temperature, the greater the deterioration and consequently the more marked the activating effect in digestion mixtures in which the destruction is partially prevented.
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Influence of Certain Amino Acids Upon the Enzymic Hydrolysis of Starch
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Paperback. Zustand: New. Print on Demand. This book presents the latest body of research on the role of amino acids in the hydrolysis of starch, providing a detailed overview of the key concepts and summarizing the historical contributions to the field. The author lays out the significance of amino acids as accelerators of starch hydrolysis by enzymes, including their mechanism of action, the influence of time and temperature on their activity, and their potential as protective agents against enzyme deterioration. The book provides a comprehensive analysis of the complex relationship between amino acids and enzymes and their effect on the hydrolysis of starch, offering valuable insights for researchers, students, and professionals in chemistry and biochemistry. With its clear explanations and thorough exploration of the topic, this book is an essential resource for understanding the role of amino acids in this crucial biological process. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9780243085156_0
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Influence of Certain Amino Acids Upon the Enzymic Hydrolysis of Starch Dissertation Submitted in Partial Fulfillment of the Requirements for the Columbia University Classic Reprint
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Influence of Certain Amino Acids Upon the Enzymic Hydrolysis of Starch Dissertation Submitted in Partial Fulfillment of the Requirements for the Columbia University Classic Reprint
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