Investigating the effect of concentration change in Immobilised enzymes

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Investigating the effect of concentration change in Immobilised enzymes

Aim

I will investigate how change in concentration of immobilised enzymes affects the rate of reaction.

Hypothesis

I predict that the rate of reaction will increase, as the concentration of enzyme increases. Immobilising the enzyme may change the rate of reaction to using free enzyme.

(see prediction for details)

Theory

I will test my hypothesis by keeping the concentration of enzyme the variable in my experiment. I will use Amyloglucosidase (AMG) as my enzyme and Starch solution as my substrate.

AMG hydrolyses ? 1, 4 and ? 1, 6 linkages (bonds) in Starch. During hydrolysis, Glucose units are removed in a stepwise manner from the non-reducing end of the Starch molecule.

The rate of hydrolysis depends on the type of linkages in the substrate as well as its chain length. ? 1,4 linkages are more readily hydrolysed than ? 1,6 linkages. For example Maltose is hydrolysed at a low rate because it contains 1, 6 linkages.

Starch is made from glucose units linked to form either a linear polymer called Amylose or a branched polymer called Amylopectin. Glucose