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Aim: Toinvestigate whether immobilised enzymes are less susceptible to denaturisationthan non-immobilised enzymes by measuring the time taken at differenttemperatures for the enzyme to denature.
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| Submitted: Mon Mar 14 2005
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Aim: To investigate whether immobilised enzymes are less susceptible to denaturisation than non-immobilised enzymes by measuring the time taken at different temperatures for the enzyme to denature. Background Knowledge: Enzymes are globular proteins, they act as catalysts (substances which speed up chemical reactions without being altered or destroyed in the process). All enzymes contain an active site; this gives the enzymes its catalytic properties. The active site has an affinity for the substrate, and is made of amino acids which usually do not neighbour each other but are brought together by 3D folding of the protein. The different structures of the protein provide different functions for the enzyme. The primary structure is the arrangement of amino acids in the molecule and is therefore responsible for the specificity of the enzyme. The secondary structure develops when the polypeptide chain takes up a particular shape. This determines whether the protein is globular...
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