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Investigating the affects of immobilised lactase on lactose.

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Investigating the affects of immobilised lactase on lactose The aim of this investigation is to analyse the affect immobilising lactase will have on lactose. The equipment needed to carry out the experiment includes: Large syringe, rubber tubing and screw clamp Plastic gloves apron and safety glasses (important when dealing with glass wool and calcium chloride, gloves are needed as both are irritant) Clamp stand, clamp and bosses Glass beakers - 1 x 500cm3, 3 x 250cm3 Filter funnel Glass wool Balance Sodium Alginate Distilled water Calcium Chloride solution Hot water bath Test tube rack, boiling tubes Lactase enzyme, Benedict's reagent Milk Sieve Method: Firstly weigh 4g of sodium alginate, dissolve this into 100cm3 of distilled water in a beaker, and stir thoroughly. Mix 2cm3 of lactase into 8cm3 of cooled sodium alginate solution in a test tube. ...read more.


orange Orange/red Conclusion: The purpose of immobilising enzymes before they are used to catalyse a reaction is so that they can be reused i.e. they are not lost in the solution. We immobilised lactase enzyme by dissolving it in sodium alginate gel. This is one of the more widely used practises in industry as it is very efficient and effective. We can see that by immobilising the enzyme we were able to retain it even after it has been involved in the reaction by catalysing the break down of lactose in glucose and glactose. Lactose was contained within the milk and as the milk came into contact with the immobilised lactase it began to break down into glucose and glactose, we gathered these products in a test tube, added Benedict's reagent and heated. ...read more.


out with care however there are still changes that can be made to improve the reliability of the results: Firstly smaller beads could be used; this would increase the overall surface area of the lactase that is in contact with the lactose thus making it easier for the lactase to have more of an affect. Of the techniques available to immobilise enzymes entrapment within a gel matrix is the best as it makes it almost impossible for the enzyme to move out of the matrix via diffusion, however there are different types of matrix that can be used to entrap the enzyme and whereas sodium alginate gel is a good option polyacrylamide should be used. This is mainly because polyacrylamide is non-ionic therefore the enzyme is only slightly modified when in the presence of the gel. Whereas in the sodium alginate gel the sodium ions can easily be displaced by others. ...read more.

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