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Effect of Trypsin enzyme on milk
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| Words: 1846
| Submitted: Mon Feb 11 2008
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Investigating the effects of Trypsin on Casein Aim: To investigate how enzyme concentration can affect the rate of reaction. Background Knowledge: The pancreatic duct in individuals whop have cystic fibrosis becomes blocked, reducing or preventing the release of pancreatic enzymes into the small intestine. The aim of this activity is to investigate the effect of a reduction in enzyme concentration on the rate of reaction, in this case the breakdown of proteins by protease enzymes. Egg white contains the protein albumen. Egg white, if cooked, appears to be opaque. If the enzyme protease is added to egg white it is broken down and the solution clears. The protein in gelatine, collagen, is also broken down by the action of the enzyme protease, making the jelly more viscous. Milk powder contains a white protein called casein. A white suspension of milk powder clears on the addition of the enzyme trypsin. Trypsin is one...
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