The aim of the investigation is to find out what effect temperature has on the activity of pectinase when used in apple juice production.

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Practical Investigation: Effect of temperature on effectiveness on the Activity Pectinase

Aim

The aim of the investigation is to find out what effect temperature has on the activity of pectinase when used in apple juice production.

Hypothesis And Scientific Reasons

I predict the higher the temperature the greater the volume of juice production until a certain temperature where the enzyme denatures. There will also be a temperature where the enzyme works best; this is known as the optimum temperature. This is due to various reasons, ranging from the enzyme's structure (shape), its properties and its size. One of these is that the higher the temperature the more kinetic energy the pectinase has which means more movement and a higher chance of collisions between pectin and pectinase. Enzymes catalyse substrates through the fact that the substrates collide with the enzyme causing the substrate to combine with the enzyme forming the enzyme-substrate complex. Enzymes are globular proteins. They have complex tertiary and often quaternary structure in which polypeptides are folded around each other to form a roughly spherical or globular shape. The overall 3-Dimensional shape of an enzyme molecule is very important: if it is altered, the