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Effect of heat on Anthocyanin
Member rating: No Rating | Words: | Submitted: Mon Jun 06 2005
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Effect of heat on Anthocyanin Analysis Using my results I reached the conclusion that up to a certain point increasing the temperature will cause the amount of Anthocyanin produced to increase proportionally. I can tell this by the fact that at 80?C the most Anthocyanin was released by the beetroot. This happens because the Anthocyanin is stored inside the vacuole so when heat is exposed to the beetroot the phospholipid bilayer in the beetroot is disrupted so may break. Temperature has a huge effect on the bonds holding the proteins together as when the temperature increases it causes the bonds to break and therefore releasing the protein. Enzymes and cells both have a point at which they will stop functioning. Enzymes denature because the active site changes shape so the substrate will no longer fit the enzyme. The rate at which the Anthocyanin escapes the cell depends on the temperature as if...
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