THE DETERMINATION OF THE ACTIVITIES AND SPECIFICITY OF ENZYMES IN FERMENTATION OF STARCH – FROM MAIZE
The Anatomy of this project write-up encompasses the ordinary look of enzymes as organic molecules, rather it sheds more light into the comprehensive view and determination of the catalytic and specific activity enzymes particularly- DIASTASE, MALTASE and ZYMASE can exploit in industrial application, also critically important is the selective ways of providing fundamental data which allows the society-particularly small-scale brewers to understand and exploit the chemistry of fermentation by enzymes. The method employed in this project involves three processes namely.
1.The preparation of the enzymes by fermentation
2.The preparation of the starch substrate from maize
3.The overall process development involving both the products of the 1st and 2nd processes. The results of the method and procedures employed in this project are. That enzyme activities in biochemical processes involves catalysis- through binding of the enzyme molecule and the substrates. Finally, all enzymes in fermentation of starch whose catalytic properties rely on their molecular structure and arrangement are stabilized by interactions between their constituents. This is conclusively evident in the chemistry of the fermentation process in starch which is later discussed and highlighted in this write-up.
TABLE OF CONTENTS
1.1 Background Information
1.2 Aim of the Study
1.3 Objectives of the Study
1.4 Significance of the Study
1.5 Statement of Problem
2.1 Literature Review
2.2 Chemistry of Fermentation
2.3 The Role of the Enzymes
3.0 Materials and Methodology
3.1 Materials and equipments
3.2 Methodology and procedures
3.3 The Process Development
3.4 Preparation of the Enzymes by Fermentation
3.5 Preparation of the Starch Substrate from Maize
Flowchart representing the Overall Process Development
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